Tuesday Beer Trivia: Yeast (Pt. 2)

The following explanations were taken from “Cracking the Code to Perfect Fermentations” by Mark Pasquinelli, originally featured in the September/October 2014 issue of Zymurgy.

Question 1: After heating the water, you’ll want to sprinkle the yeast on the water, cover with a paper towel, and allow to sit for 15 minutes. Gently stir until the mixture has a creamy consistency. Allow to sit for a few more minutes and then let the covered mixture cool to within 10 to 15°F (5 to 8°C) of the wort temperature and pitch.

Question 2: More often than not, the carboy will have to be chilled, especially during the summer and in warmer climates due to this exothermic reaction.

Question 3: False. Generally you don’t want to use a yeast that was in a beer at 1.070 gravity or more. The yeast will be spent and under-perform. The same goes for yeast used in an exceptionally hoppy beer. Yeast cells from the previous beer will be coated with hop oils.

Question 4: While normal circumstances might promote an anaerobic environment, during yeast’s initial growth phase, oxygen is needed for reproduction and for yeast health.

Question 5: False. It is recommended that you use a 10-percent DME/water solution by weight, which would be 150 grams of extra light DME into 1,500 mL (1,500 g) of water with 1/4 tsp. yeast nutrient blend. It is not recommended to make a stronger solution even if you are making high gravity beer.