Adding Yeast

Easy Trotter · Post by **Easy Trotter** » Thu Jun 25, 2015 10:27 am

First time home brewer and I got a Brewdemon 2 gal kit a week ago with the Prophesy Ale. A couple of questions... 1) what's the best way to add the yeast? Is sprinkling ok for a small batch or should I swish it around (pitch it?) for a few minutes after sprinkling? 2) What should I look for after a few days to be sure the yeast is working? Thanks!

Ibasterd · Post by **Ibasterd** » Thu Jun 25, 2015 10:43 am

Hey Easy Trotter. Welcome aBorg (see what I did there). I have done it both ways with dry yeast and not noticed a difference in the final outcome other than possibly seeing fermentation begin sooner. When I started out with kits and dry yeast, I would sprinkle in the yeast and then whisk it in with an actual whisk. I have also just sprinkled it on top and let it go. In either case, the yeast will find it's way and the end result will be beer. I think that the main advantage of whisking or stirring in the yeast would be oxygenating the wort, which will give the yeast a happy environment. I think more importantly than whether to sprinkle on top or swish is making sure your wort is at the correct temp. To hot or cold will stress out the yeast (or kill it if too hot).

Gennerally within 8-12 hours you should see some krausen forming on top. Krausen can look different from batch to batch, but for the most part, it will be a light, foamy, possibly slimy, possibly crusty layer on top. If you look closely at the wort you can see a yeast storm flying about. Active fermentation usually lasts about 3 days, after which the krausen will start to drop to the bottom. A good rule of thumb for most people is, unless your using a hydrometer to check the gravity, leave it in the fermentor for at least 2 weeks, 3 weeks to make sure that fermentation is complete.

I'm sure someone will jump in to add to what I've mentioned.

Good luck. Enjoy the process and ask any question that arise.
Cheers.

Post by **Beer-lord** » Thu Jun 25, 2015 10:51 am

I've just usually aerated with a wisk for 90 seconds and sprinkled the yeast on top. Most important to me is the temperature. I've always thought those yeast packs, though made for higher temperatures, did better in the mid 60's. The temperature spike at high krausen can be as much as 6-8 degrees and could definitely cause off flavors. A good aeration and temperature control will definitely help your beer.

There are some studies that show that hydrating the yeast first is helpful but I've done it both ways and couldn't tell any differences.

Inkleg · Post by **Inkleg** » Thu Jun 25, 2015 11:25 am

Ibasterd wrote:I'm sure someone will jump in to add to what I've mentioned.

Not much to add to that great response. Ibasterd pretty much covered it.

I'll just add that yeast use oxygen to matabalize the wort sugars, so as long as you get some it there, before, during or after pitching your yeast, you're good. Some wisk, some shake, some pour others use pure O2 with a defuser stone.

Post by **BlackDuck** » Thu Jun 25, 2015 11:33 am

Not much to add to the responses above....so I'll just welcome you and say hello!!!

Post by **LouieMacGoo** » Thu Jun 25, 2015 11:33 am

I'm glad to see another brewer join the ranks of the BeerBorg.

All great advice above the only things I want to add right now is not to worry or stress out too much. Those yeast are pretty amazing at making alcohol, just be patient keep the temp below 70ish and you should be fine. Also let it ferment for no less than 2 week (3 weeks if you can) then after bottling let it set for another 3 to 4 weeks to condition. This will make sure everything is done and give you the best tasting beer.

Again welcome and please let us know how things go!

Dawg LB Steve · Post by **Dawg LB Steve** » Thu Jun 25, 2015 11:39 am

WOW looks like the Borg has you covered, so I will just say Welcome you have found a great group of brewers here willing to lend a hand when needed!
:welcome:

John Sand · Post by **John Sand** » Thu Jun 25, 2015 1:16 pm

Another Welcome!
Keep us posted.

Easy Trotter · Post by **Easy Trotter** » Thu Jun 25, 2015 1:32 pm

Wow! Great advice, everyone. And thanks for the warm welcome. I'm looking forward to trying different brews and learning as much as I can. Will let you know how the first batch turns out.

ScrewyBrewer · Post by **ScrewyBrewer** » Thu Jun 25, 2015 1:55 pm

Easy Trotter wrote:Wow! Great advice, everyone. And thanks for the warm welcome. I'm looking forward to trying different brews and learning as much as I can. Will let you know how the first batch turns out.

Welcome to The Borg @Easy Trotter!

It's pretty hard to go wrong when adding your yeast, but it is really important to make sure the temperature of the wort isn't too hot when you do. I've had great results when sprinkling the yeast on top of the wort, then stirring it in after 15 minutes. Waiting 15 minutes allows the dry yeast to absorb liquid, it'll look like a paste making it easier to mix in. As with all things brewing find the method your most comfortable with, make sure your happy with the results and you'll be fine.

Post by **gwcr** » Thu Jun 25, 2015 2:11 pm

Welcome to the Borg Easy Trotter! Glad you found us!!

As usual the rest of the Borg is quicker than I am. Great answers as always. As you can see, there is a great bunch of brewers out here who love to help. Keep asking questions when you need to and keep us up to date on your brewing!

:welcome:

Bluejaye · Post by **Bluejaye** » Fri Jun 26, 2015 10:09 am

Easy Trotter wrote:First time home brewer and I got a Brewdemon 2 gal kit a week ago with the Prophesy Ale. A couple of questions... 1) what's the best way to add the yeast? Is sprinkling ok for a small batch or should I swish it around (pitch it?) for a few minutes after sprinkling? 2) What should I look for after a few days to be sure the yeast is working? Thanks!

Welcome aboard. Great detailed answers above. But I find most new brewers are just looking for simple, clear answers to alleviate their apprehension, so:

1) Just sprinkle it on top and put the lid on. Don't open that lid again until after you bottle.
2) Look for white gunk on the bottom after a couple of days.

Easy Trotter · Post by **Easy Trotter** » Fri Jun 26, 2015 11:53 am

Thanks Bluejaye. I have taken the lid off a couple times to see if the yeast is active - can't see through the fermenter very well because it's dark. How is that going to affect the batch?

Ibasterd · Post by **Ibasterd** » Fri Jun 26, 2015 12:59 pm

Don't take off the lid! You increase the chance of infecting the batch. You most likely will be fine, as there should be a blanket of C02 covering the wort if fermentation is taking place. Get a flashlight if you really need to check on things.

One of the most important lessons in home brewing is to be PATIENT. Understandably, as a new brewer, you want to check out what's happening, but the yeast will do it's business all on it's own. The only thing that opening the lid can do is ruin your batch. If this is your first batch, it will be a learning experience. I would tell you to relax, don't worry and have a homebrew, but as this is your first batch, just relax.

mashani · Post by **mashani** » Fri Jun 26, 2015 1:09 pm

For the future, get a little LED flashlight and shine it in there instead of taking the lid off.

But you are probably fine with having popped the lid off, unless you stuck your face over the hole and beard yeast or hair yeast fell in.

Adding Yeast

Adding Yeast

Re: Adding Yeast

Re: Adding Yeast

Re: Adding Yeast

Re: Adding Yeast

Re: Adding Yeast

Re: Adding Yeast

Re: Adding Yeast

Re: Adding Yeast

Re: Adding Yeast

Re: Adding Yeast

Re: Adding Yeast

Re: Adding Yeast

Re: Adding Yeast

Re: Adding Yeast