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How many yeast cells are in a white lab packet?

The exact number of yeast cells in a white lab packet can vary depending on the type and brand of yeast. Generally, a single packet of active dry yeast contains approximately 2.25 teaspoons, or 7 grams of yeast, which roughly translates to around 25 billion individual yeast cells.

Depending on the type of yeast that is used, it is also possible for a single packet to contain up to 40 billion cells. A single packet of yeast will usually be enough for one average-sized loaf of bread or for 5 to 6 average-sized batches of pizza dough.

How long does White Labs Yeast take to start?

White Labs Yeast typically takes about 12-15 hours for fermentation to begin and start producing carbon dioxide in the form of bubbles indicating the yeast are working. However, the specific amount of time will depend on the temperature and activity of the yeast when pitched.

To ensure rapid and complete fermentation, brewers should pitch the yeast at appropriate temperature and shake the fermenter prior to fermentation for the best results. The ideal fermentation temperature for homebrewing is 18–23° C (64–74° F).

At cooler temperatures, the yeast may take longer to become active. Warmer temperatures can accelerate the process, but can also cause the yeast to produce off-flavors.

How do I know how much yeast to add?

The amount of yeast you need to add to a recipe depends on a variety of factors, including the amount of sugar, type of sugar, hydration levels of the dough, fermentation temperature, and fermentation time.

Generally, the more sugar a recipe contains, the higher the amount of yeast needed. Ideally, you should use between 0.25 and 2 percent of the total flour weight in fresh yeast, depending on the other factors.

For instant or dry yeast, you should use between 0.3 and 0.6 percent of the total flour weight. For example, if you are making a dough with 1kg of flour, you should use between 2.5g and 20g of fresh yeast, or between 3g and 6g of instant or dry yeast.

It’s important to adjust your yeast amount as fermentation temperature and fermentation time change. If you’re fermenting the dough at a higher temperature, it’s best to use a lower percentage of yeast.

Similarly, if you’re fermenting the dough for longer, you should also use a lower percentage of yeast.

Before adding the yeast, always make sure to check the expiration date and make sure it has not gone past its shelf life. Also, it is important to properly proof the yeast before adding it to the dough.

To do this, dissolve the yeast in some warm water and a teaspoon of sugar to help activate it. Then wait for the mixture to become foamy, indicating that the yeast is alive and active. Once you have proofed the yeast, you can go ahead and add it to your dough.

What is a pure pitch?

A pure pitch is a term used to describe a single musical note that is played without any harmonics, meaning without additional tones or frequencies. These pitches are usually heard as a single and clean note, as opposed to a combination of musical tones that make up a chord.

Generally, when producing pure pitches, the sound source is either a single instrument or voice, such as a flute or a singing voice. Generally, when producing pure pitches, the sound source is either a single instrument or voice, such as a flute or a singing voice.

Pure pitches can also be used to create an a cappella performance, which is a vocal performance without any accompanying instruments. Pure pitches are used in many genres of music, such as classical, jazz, pop, rock, and more.

Additionally, they are used in film music and audio production.

How do you make a yeast starter?

A yeast starter is a small batch of wort, which is essentially unfermented beer, that is aerated and inoculated with yeast. This starter is then used to pitch, or add, yeast to a larger batch of wort, which will then ferment into beer.

Making a yeast starter is a good idea if you are brewing a high gravity beer, or one with a lot of Starr alcohol by volume. This is because the yeast will need a lot of oxygen to ferment the beer properly, and a starter ensures that there is a high concentration of yeast to do the job.

To make a yeast starter, you will need:

-1 cup of dry malt extract

-1 cup of water

-1 packet of dry yeast or 1 vial of liquid yeast

In a small pot, bring the water to a boil and then remove from heat. Add the dry malt extract and stir until dissolved. Cool the mixture to room temperature and then add the yeast. Stir gently and then cover the starter with plastic wrap or a lid.

Let the starter sit at room temperature for 12 to 24 hours, or until it is bubbling vigorously. At this point, it is ready to use. If you are not ready to brew your beer, you can store the starter in the refrigerator for up to a week.

How do you pitch liquid yeast?

When pitching liquid yeast, it is important to have the correct temperature and oxygenation levels. First, the liquid yeast should be warmed to the correct temperature, usually 65–72 degrees Fahrenheit, prior to pitching.

This allows the yeast to become activated. Make sure to gently mix the container containing the liquid yeast to ensure any sediment is re-suspended. To oxygenate the wort, preparing for yeast growth, aeration is preferred.

This can be done through a few methods, such as stirring vigorously for a few minutes with a sanitized whisk, agitation from a pump, or, for a more precise approach, the use of an aquarium stone, air pump, and regulator.

Finally, the activated and oxygenated wort should be added to the container of activated and oxygenated liquid yeast, and gently stirred to incorporate. It is important to give your yeast nutrient such as Yeast Nutrient or a bacteria-based nutrient to coat the yeast cells, which will aid in yeast growth, flavor production, and ester formation.

Allow the yeast to sit at a constant temperature of 65–72 degrees Fahrenheit and monitor activity over time. The yeast should begin fermenting within 12-48 hours.

What is a yeast starter for beer?

A yeast starter for beer is an efficient way to make sure the beer ferments properly, giving it the best flavor possible. This starter is a small, controlled fermentation process that using a higher amount of yeast cells than the beer itself needs.

A starter allows brewers to avoid overwhelming the actual beer with too much yeast, which can create off flavors and a shorter shelf-life. Creating a yeast starter is a process that involves mixing a liquid with beer yeast and a small amount of nutrient-rich “sugar” like malt extract.

This mixture is then allowed to ferment for a few days, which quickly grows a larger population of yeast. On brew day, a small portion of this starter is added directly to the wort before sealing and allowing the fermentation to finish.

This method gives brewers a reliable fermentation, a better flavor, and a longer shelf-life.

Is dry yeast active yeast?

No, dry yeast is not the same as active yeast. However, in order for dry yeast to become active and usable, it needs to be activated by dissolving it in warm liquid (below 110°F) and adding a small amount of sugar.

After several minutes, it will become foamy, indicating that the dry yeast is active and can be used in baking. Active dry yeast is considered a primary leavening agent, which means it works by producing carbon dioxide gas in a dough mixture, leading to the dough rising.

By comparison, active yeast (also known as fresh yeast or compressed yeast) is made up of live yeast cells that are still actively respiring. When added to a dough mixture, these yeast cells feed on sugar and produce the same carbon dioxide gas, thereby allowing the dough to rise.

In most cases, one package of active dry yeast (or 2¼ teaspoons) can be equivalent to one cube of fresh yeast (or 0.6 ounces).

What makes beer creamy?

The creamy texture of beer is actually created by the carbonation. Carbonation is created when beer is brewed and is carbon dioxide (CO2) dissolved in water. During bottling, brewers add additional CO2 which makes it bubbly when opened.

This dissolved CO2 also produces a smooth and creamy texture that gives a beer its characteristic mouthfeel. The ratio of CO2 to liquid in beer can vary depending on the style of beer, but lighter style beers tend to have higher levels of CO2, giving them a creamier foam on top of the beer.

Other factors that can affect the creaminess of a beer are temperature and the type of glassware in which a beer is served. High temperatures can cause beer to lose some of the CO2 and increase the acidity, removing some of the creaminess.

Also, different kinds of beer glasses can affect the amount of head and foam, which helps to deliver creaminess to the beer.

Are cream ales creamy?

No, cream ales are not literally creamy in texture, despite their name. Cream ales are a type of ale beer that is light in color and body. Some cream ales are slightly sweet, but not in the same way a creamy food would be.

The “cream” in “cream ale” refers to the smooth texture of the beer, not necessarily an actual creamy taste or texture. It is estimated that cream ales were first brewed in the early 1800s by American brewers who were attempting to emulate English pales, but ended up inventing a unique style of ale.

Cream ales are characterized by their good drinkability and balance of malt, hops, and light grain. Due to their smoothness, cream ales can be enjoyed by both ale and lager drinkers, and they pair well with burgers, tacos, and seafood.

What makes a cream ale different?

In the United States, a cream ale is a type of ale, sometimes termed a “blonde ale”. Cream ales are predominantly pale and straw-colored in appearance, with a light body and moderate carbonation. Although some beer writers such as Michael Jackson have characterized American cream ales as reflecting British sweet ciders more than British ale styles, others have stated that the style is more similar to a British mild ale.

Of the two major types of American cream ale, the sweeter, more bottles version is typically labeled simply as a “cream ale”, while the drier, more tapped version is more often labeled an “American blonde ale”.

The style is thought to have originated in the Northeast during the 19th century as a local adaptation of English pale ales, which were not well received in the cooler climate of the region. To make the English pale ales more palatable to American drinkers, local brewers lightened the body and color of the beers, and increased the carbonation.

The style became popular in the US, particularly in the Midwest, and by the early 20th century, many of the largest US breweries were brewing cream ale.

Cream ale fell out of favor in the US after Prohibition, as consumers shifted towards lighter lagers. In the late 20th century, there was a resurgence in interest in the style, and today, many US craft breweries produce cream ales.

The sweeter, more bottled version of the style is typically brewed with a blend of malt and corn, while the dryer, more tapped version is brewed with all malt. Both versions are typically fermented with a clean ale yeast.

What yeast is used in a cream ale?

Cream ale is a light-bodied ale that is typically lightly hopped and is fermented with a relatively neutral ale yeast. While there isn’t one specific yeast strain that is used in all cream ales, there are strains of ale yeast that are commonly used.

Examples include American ale yeast such as White Labs WLP001, Wyeast 1056, and Safale US-05. Some brewers also use British or German ale yeasts such as Wyeast 1028, WLP002, Windset Ale, and others. In some cases, lager yeast may also be used to create a cream ale.

Each of these different strains will impart its own flavor to the beer and should be chosen carefully according to taste.

What can I add to beer to make it taste better?

First, consider the type of beer you are drinking – each kind will suggest different ways to make it taste better.

For light beers, adding a slice of lemon or lime can accentuate the hops in the beer and bring out flavor. Fruit juices and purees such as orange, grapefruit, cranberry and mango can be added to the beer to balance out the sweetness and acidity.

If you are drinking a darker beer, like a stout or porter, look for ingredients like chocolate or coffee that can add complexity to the beer’s flavor. Adding a shot of spirits is also a great way to make a darker beer more interesting.

Herbs and spices such as basil, rosemary, cinnamon and nutmeg can be added to any kind of beer to create new, unique flavors. Finally, for those who enjoy a cold one, chilling the beer in the fridge or adding ice can make it even more refreshing.

How do you increase mouthfeel in beer?

Mouthfeel refers to the sensation that beer has on your tongue and the way that it feels when it’s in your mouth. There are a few ways you can increase mouthfeel in beer to make it more enjoyable.

Firstly, you can use a combination of proteins, polysaccharides, and lipids to create a silky texture and fuller body. Maillard reactions and proteins found in wheat and oats, polysaccharides like dextrins and glucans, and waxes and fats provided by specialty malt can all help give beer a fuller mouthfeel.

You can also use hops to contribute to mouthfeel. Aroma hops can create rounder body and lower iso-alpha acids can provide a more creamy texture. This can be done by using a high hop addition at whirlpool or aroma, or using a lower bittering addition.

Mouthfeel can also be enhanced by yeast strain selection. Some yeast strains will provide a thick, creamy mouthfeel while others can create a more crisp, effervescent feel. In some cases, themalt bill and hop selection can be adjusted according to the yeast strain for optimal results.

Finally, the mash temperature and pH can have an impact on the mouthfeel of beer. Increasing mash temperature can increase the body of the beer while lower mash temperatures will give it a lighter feel.

The pH of the wort and mash can have an effect on the mouthfeel as well. A lower pH will help create a smoother, silkier feeling while a higher pH may be more harsh and astringent.

By adjusting the grain bill and hop selection as well as manipulating the mash temperature, pH, and yeast strain, you can enhance the mouthfeel of beer and make it more enjoyable.

What can I mix with beer?

Aside from the obvious answers like mix beer with beer or mix beer with alcohol, you can mix beer with practically anything.

For instance, you can mix beer with food. A prime example of this is currywurst, a popular German dish that consists of curry-flavored sausage served with a side of french fries and a cold beer.

Beer can also be mixed with non-alcoholic beverages. A popular non-alcoholic mix is called a shandy, which is simply beer mixed with lemonade, ginger beer, or soda water.

And finally, beer can be mixed with just about anything else you can think of, including but not limited to:




-Orange juice

-Cranberry juice

-Pineapple juice

-Tomato juice

-Vegetable juice









-Body lotion



-Food coloring

-Sparkling water

-Club soda

-Ginger ale

-Margarita mix


-Ice cream

-Whipped cream


– chocolate





How long should yeast starter sit on stir plate?

In general, the amount of time it takes for a yeast starter to be ready to pitch will depend on the specific strain of yeast being used and the size of the starter. Generally speaking, a starter should sit on a stir plate for between 3 and 5 days to ensure that it has reached the desired cell count.

However, there are numerous variables to consider, such as yeast strain, starter size, fermentable sugars, and aeration. Additionally, experienced brewers may be able to make informed changes to these variables to achieve their desired results sooner or later.

During the starter’s time on the stir plate, it is important to monitor the starter’s gravity and smell any noticeable changes. Once the gravity has stabilized and the desired cell count has been reached, the starter is ready for pitching.

The pitching time will usually depend on the type of style being brewed. Ale styles and lagers will generally require 24-48 hours of fermentation to reach peak activity, whereas heavier styles such as imperial stouts may require more time.

It is important to note that pitching a yeast starter too early can result in off-flavors or stalled fermentation, while pitching a starter too late may limit the development of desirable flavors and aromatic compounds.

Wort that is too warm can reduce the yeast’s ability to convert the fermentable sugars into alcohol, so it is important to maintain an appropriate pitching temperature as well. Taking these factors into consideration, monitoring and patience is key to ensuring the best results are achieved.

How do I know if my yeast starter is working?

If you are unsure whether or not your yeast starter is working, there are a few methods you can use to test it. One method is to use a hydrometer. Simply take a sample of your starter and place it in the hydrometer.

The liquid should float and the hydrometer should give you a reading of 1.040 or higher. If the hydrometer sinks, your yeast starter is not working.

Another method for testing your yeast starter is to use a pH meter. The pH of a working yeast starter will be between 4.5 and 5.5. If the pH is below 4.5, the starter is too acidic and if the pH is above 5.

5, the starter is too basic.

A visual test can also be used to determine if your yeast starter is working. A working starter will be bubbly and have a slight foamy layer on the top. If your starter is not bubbly or does not have a foamy layer, it is not working.

If you are still unsure whether or not your yeast starter is working, you can always ask a professional at your local homebrew store.

What temperature should a yeast starter be?

When making a yeast starter, it is important to maintain a controlled temperature in order to ensure the proper fermentation of the yeast and ensure the quality of the end product. Generally, it is best to keep the temperature of your yeast starter between 75 and 80 degrees Fahrenheit (24 to 26 degrees Celsius).

This range is optimal for the yeast to reproduce and create enough alcohol to be viable for brewing. Keeping the temperature too low can cause the yeast to take too long to reproduce and be under-active, while the higher temperatures can result in too much alcohol production and the resulting beer will be overly strong.

Temperature can also affect the development of other byproducts like esters, phenolics, and sulfur compounds, which can either improve or detract from the desired flavors of the beer. With this in mind, make sure to monitor the temperature of your yeast starter carefully in order to get the desired results for your brew!.

Can I refrigerate yeast starter?

Yes, you can refrigerate yeast starter. Refrigerating yeast starter is a great way to keep it active and usable for a longer period of time. Yeast is a living organism and needs nutrients and oxygen to thrive, so refrigerating it helps slow down the activity and reduces the amount of oxygen it needs.

This can be especially helpful if you’re working with a larger quantity of starter and don’t want to worry about using it all quickly. Refrigeration can also delay the stress of higher alcohol concentrations, although it shouldn’t be relied upon for this.

When refrigerating your starter, make sure that it is well sealed. This will keep it from drying out and prevent any contamination from outside sources. When you’re ready to use it, it can be taken out and brought to room temperature quickly.

Make sure to feed it and give it a gentle stir before using it.

What can I use for a magnetic stir bar?

A magnetic stir bar, often referred to as a stir bar or stirrer bar, is a magnetic bar or paddle that is inserted into a container of liquid and then moved around or rotated by various types of laboratory equipment, such as stirring hot plates, magnetic stirrers, and vortex mixers.

Stirring with a magnetic stir bar helps to create even and uniform mixing, which can be beneficial for many experiments and lab processes. Magnetic stir bars can be made from various materials, such as aluminum, stainless steel, glass, polypropylene, polyethylene, and more, depending on the requirements of the particular experiment or process.

Most stir bars are designed with a single magnet, however, some dual magnetic stir bars are available which can help create more intense mixing. When using a stir bar, it is important to ensure that the surface of the stir bar and the container are clean and free from any chemicals that may interfere with the stirring process.