Brewing Yeast with John Palmer - BeerSmith Podcast

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  • Опубліковано 7 лют 2025
  • John Palmer joins me this week to discuss beer brewing yeast, the yeast life cycle and his upcoming new edition of "How to Brew" in a show recorded from the Homebrew Con 2016 show floor in Baltimore.

КОМЕНТАРІ • 16

  • @tonylemos5799
    @tonylemos5799 7 років тому +2

    This is a very important part of the process that is heavily overlooked by a large portion of home brewers. Great video

  • @michaelcooney7687
    @michaelcooney7687 4 роки тому

    Fantastic informative chat

  • @lowfrez
    @lowfrez 8 років тому +1

    The new intro looks great Brad! Great video thanks for all this amazing information.

  • @Wayner665
    @Wayner665 8 років тому

    Brad, another great vid. Thanks for sharing!

  • @kratomseeker5258
    @kratomseeker5258 4 роки тому

    now i understand why under pitching is bad. my last brew took longer then it should have maybe the yeast wasnt so good. i will from now on make a yeast started.

  • @Kneenibble
    @Kneenibble 7 років тому +5

    Seven wild yeast strains disliked this video.

    • @simpolicious
      @simpolicious 6 років тому

      It looks like they are feeding good, they doubled in the last year.

  • @Mrjohndoe525
    @Mrjohndoe525 8 років тому

    Is pitch rate independent from oxygen volume in wort?

    • @Mrjohndoe525
      @Mrjohndoe525 8 років тому

      Does the 0.75 billion per Plato per litre consider the level of 8-10 ppm of oxygen?

    • @MrBeersmith
      @MrBeersmith  8 років тому

      Yes I believe the ideal oxygen (around 9ppm) is unrelated to the pitch rate.

    • @ausfoodgarden
      @ausfoodgarden 8 років тому

      I'd say both are important so yes 0.75 bill AND around 9ppm Oxygen
      That's what I aim for in ales.

    • @saubaur1
      @saubaur1 8 років тому

      I Cured Му Yеаst InfеctiоnТoр rаnked Candidа plan for dоwnlоаdUnique holistiс Sуstemtwitter.com/c8521cb0a50cd2487/status/784262969735516160 Brewing Yеаst with John Рalmеr BeeеrSmith PPPooооdсаst 128

  • @donwyatt1516
    @donwyatt1516 7 років тому

    Brad and John, Thank both of you for your contributions to the brewing community. I do have a question in regards to "pitch rates". I have on occasion placed or transferred new batch wort onto the yeast cake from a batch being transferred to secondary. Noticeable CO2 production begins within minutes and IMHO the beer finishes slightly dryer than the same recipe with smaller starting yeast cell count to start? any thoughts?

    • @MrBeersmith
      @MrBeersmith  7 років тому +1

      Fresh "slurry" from another batch can be very effective. The only problem is that it does not store for long unless you wash your yeast. The separate yeast starter Tool (under tools) does have a slurry estimation feature at the very bottom.

  • @lmfaorof9260
    @lmfaorof9260 5 років тому

    Brad, Less is more... Stop interrupting John.