Text Box: ART’S BREWING SUPPLIES Text Box: Fruity flavors in beer are produced by the yeast even before fermentation starts. It has do to with higher pitching temperatures. To lower or eliminate them you should lower the temperature of the wort before pitching. Lower temperatures will slow down budding(reproduction) of the yeast, but has the same effect on wild yeast and bacteria. Lag time is increased but hasn't caused me any problems yet(I lower my ales to 65 F before pitching). Lower fermentation temperatures will produce cleaner flavors, but the tradeoff is longer fermentation time. Higher temperatures will ferment quicker but will produce more off flavors. Fermentation above 75 F is not recommended, unless your out of beer. Every different yeast will produce a different flavor in the beer.TO PROTECT YOUR BEER YOU SHOULD GET IT STARTED FERMENTING AS QUICKLY AS POSSIBLE. THAT MEANS FORCE COOLING TO PITCHING TEMPERATURES. REHYDRATING DRY YEAST(1 CUP, 100 F., FOR ONLY 10 MINUTES). USING AT LEAST 11 TO 14 GRAMS OF DRY YEAST(MORE IF IT WILL BE HIGH ALCOHOL). AERATE JUST BEFORE PITCHING YEAST(I USE AN ELECTRIC MIXER). START WITH GOOD SANITIZING PROCEDURES FROM THE START. EVERYTHING THAT COMES IN CONTACT WITH THE BEER AFTER THE BOIL, SHOULD BE SANITIZED. You can make good beer from dry yeast. Liquid yeast can make bad beer if your procedures are not good. Liquid yeast usually will give you better description(flavors, temperatures, attenuation, & flocculation). there is also a better selection to choose from. With the foil packages we recommend making a yeast starter to increase the population before pitching(1 quart water, 1/4 cup dry malt, & 1/4 teaspoon yeast nutrient boiled & cooled to pitching temperatures). The nice thing about pitchable yeast is you can take a step out of the process which reduces the chance of contamination, and make beer any day you want. If the yeast is not pitchable, it will tell you what day to make the beer(you lose control). No matter how careful we are, the wort will be inoculated with wild yeast, bacteria or maybe both. The idea is to get it started fermenting as quickly as possible, so our culture takes over and is the majority in the wort. REFRIGERATE YEAST DO NOT FREEZE WHEN STORING. Text Box: WHITE LABS LIQUID LAGER AND BELGIAN —$8.00 Text Box: YEAST

 Email:  artsbrew@qwest.net
Text Box: art’s brewing supplies 642 South washington street Salt Lake City, Utah 84101 Phone: 1-801-533-8029

BEER YEAST    DRY ALE

DRY LAGER

WYEAST LIQUID ALE UNTIL FURTHER NOTICE—$6.00 ea.

WYEAST LIQUID   LAGER UNTIL FURTHER NOTICE -$6.00 each

WHITE LABS PITCHABLE LIQUID ALE YEAST   $8.00

 

 

WE CARRY A COMPLETE LINE OF WHITE LABS YEAST, SO IF YOU DO NOT FIND WHAT YOU WANT ASK.

DRYMALOLACTIC CULTURE(WILL DO 50 gal.)  2 gm        $10.00 CHANGES SHARP MALIC ACID TO SMOOTH  LACTIC ACID. CAN REDUCE SHARPNESS IN ACIDIC WINES.

DRY WINE YEAST

HIGH ALCOHOL YEASTS

RED STAR

LALVIN