Liquid yeast

Liquid yeast represents a new generation of yeasts. Compared to dry yeast, it has a higher yeast cell count and these cells are in an inherently hydrated state. This has a positive effect on fermentation. Because of the hydrated state, the yeast's reserves are slowly depleted, and to make it a happy yeast again, it is recommended to make a starter. Wyeast, Omega and Yeastflow are the yeasts usually highlighted.

For information on how to make a starter, click HERE.

You can do a lot for the health of your yeast with these few simple steps:
Keep the yeast in the fridge > Remove the yeast from the fridge the morning of cooking > Pour the yeast supernatant into a previously sanitized beaker ( the clear liquid on top of the yeast. ) > At the end of mashing, take off 100ml of mash liquor > Boil for about 15 minutes > Cool to about 27°C under cold tap water, stirring the mash liquor while doing so > Pour the mash liquor over the yeast (since the supernatant is poured off, there will be enough room in the jar) > Seal and shake occasionally. > Carefully open the jar to allow the CO2 to escape > Pour the supernatant and yeast into the wort, then fermentation can start!