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Pitching Yeast

Pitching Yeast

Once you have the wort or juice in place and at the right Pitching Temperature, unscrew the lid and pitch the yeast into the Fermenter.  Fermentation, yeast depending should start within a few hours.   Within 24 hours of first pitching your yeast, fermentation cells will start to die and collect on the bottom of the Cone.  Depending on style, yo...
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Aeration

Aeration

Boiling removes air from the Wort and the Yeast needs air to Survive and Work.  Air, or better yet, clean oxygen needs to be replaced. The ideal way is to inject clean, hospital type oxygen into the wort as it drains from the kettle into the fermenter.  This can best be accomplished by inserting a "T" fitting in the hose system in-line between t...
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Yeast Propagation & The Racking Port

Yeast Propagation & The Racking Port

The racking port has a another use besides racking. The Port location (the smooth circle on the side of the cone, is placed so the finished be can be removed, leaving some Live Yeast below the Port. Some suggest as much as 30% pf the settled yeast is alive and be reused. For those just starting out, there are three reasons brewers would like to ...
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