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  • ...actic acid bacteria was harvested during primary fermentation and used for pitching the next batch. These days, most brewers pitch both an ale yeast and a lac *Performing an ordinary boil, but pitching a significant amount of lactic acid culture
    8 KB (1,315 words) - 18:42, 20 November 2011
  • Once the wort is aerated and the yeast has been [[Pitching the Yeast|pitched]], the [[yeast]] should begin to reproduce, and eventuall ...of foam called [[krausen]] on top of the beer. The amount of time between pitching the yeast and the first signs of fermentation is referred to as "lag time".
    10 KB (1,575 words) - 06:04, 19 July 2011
  • ...ved oxygen to the [[wort]] once it is cooled but before the [[yeast]] is [[Pitching the Yeast|pitched]]. Aeration is of critical importance because the [[yeas
    594 bytes (93 words) - 02:02, 2 October 2007
  • ==Yeast pitching and nutrition for the beginning mead maker== ==Yeast pitching and nutrition for the advanced mead maker==
    768 bytes (108 words) - 16:09, 5 November 2007
  • ...ment test, beer is generally fermented at lower temperatures, with smaller pitching rates and without constant rousing. Because of that the yeast will not get * Choose a '''yeast strain''' that suits the beer style and ensure adequate pitching rate as well as good yeast health. The flocculation and other fermentation
    13 KB (2,153 words) - 09:38, 4 August 2014
  • ...he [[Wort chiller|plate chiller]] even has a chance. I try to get down to pitching temperature as fast as I can, and do so in about 20 minutes running very li
    9 KB (1,423 words) - 23:59, 13 February 2011
  • 0 bytes (0 words) - 15:11, 4 February 2015
  • ...e boil. After the boil, the resulting [[wort]] is cooled rapidly and the [[Pitching the Yeast|yeast pitched]]. All other stages of the brewing process should b ...l aware of the dangers of [[infection]] during the gap between boiling and pitching. For this reason, before taking any temperature checks, ensure that your th
    14 KB (2,475 words) - 06:52, 5 August 2014
  • Lag time is the time between the [[pitching]] of the yeast and when alcohol production begins. Before the yeast can beg
    438 bytes (69 words) - 15:52, 10 September 2011
  • Overpitching is when too much yeast is [[Pitching|pitched]] into the [[wort]]. If this occurs, the most common symptoms is a ...to occur when a home brewer is re-using yeast from a previous batch. Over pitching can occur when you pour fresh wort on top of a yeast cake of a previously f
    752 bytes (130 words) - 19:43, 12 November 2010
  • ...pack or the batch size being too large for the amount of yeast used (ie [[pitching]] a [[Wyeast]] smack pack into a 10 gallon batch). The following can occur
    533 bytes (92 words) - 03:20, 15 December 2008
  • ...e that there are many viable yeast cells and that the yeast is active when pitching to avoid long [[lag time]].
    2 KB (296 words) - 12:23, 5 October 2011
  • Yeast pitching is the process of [[inoculating]] the freshly-brewed [[wort]] with an appro ...2,000,000 equals 228,000,000,000 - that's 228 ''billion'' cells for proper pitching.
    3 KB (516 words) - 01:13, 12 March 2013
  • 0 bytes (0 words) - 21:48, 16 October 2014
  • ...oss record to 3 3, although he deserves better.The Islanders have the best pitching staff in the loop as Brody McDonald has an 1.04 ERA, second best among pitc
    6 KB (1,084 words) - 03:27, 5 May 2020
  • ...W. Sycamore St., another Sept. 16 at 300 W. West Florida did a good job of pitching us off balance (Tuesday) but we finally broke through late."I'm proud of hi
    5 KB (877 words) - 11:19, 5 May 2020

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