How to add yeast

[Pwaza101]

Hi guys, I've finally started my first brew using a Wilkos hoppy copper bitter kit. Done everything as per instructions and I've aerated the wort and got a good head of foam on top, now the instructions say to stir in the yeast but I've read on the forum that you just sprinkle on top which I did. I've left it about an hour and had a quick peek and the yeast is just sitting on top of the foam, is this normal and the foam will just disperse and the yeast can work its magic or should I give it a stir?
All advice is appreciated.
Cheers.

 

[cheapbrew]

I like to start off my yeast in water with a tsp of sugar to get it going, but sprinkling on top usually works ok, it should be fine, give it time, but it wont hurt stirring it in with a sanitised spoon

 

[terrym]

Wot cheapbrew says.:thumb:

 

[Pwaza101]

Thanks guys

 

[Hoppyland]

the yeast is just sitting on top of the foam, is this normal and the foam will just disperse and the yeast can work its magic or should I give it a stir?
Cheers.

For me, in the first stages of fermentation you need to get the yeast into the wort as fast as possible, and to get air in there as well, so that oxygen enables the yeast to reproduce and bulk up. What I would do is to vigorously beat the yeast and foam back into the wort with a sterilised spoon (or whatever - the longer the handle the better!)
Once it's going well, then you're into the second stage - keep air out as far as possible!

 

[LarryF]

Hi guys, I've finally started my first brew using a Wilkos hoppy copper bitter kit. Done everything as per instructions and I've aerated the wort and got a good head of foam on top, now the instructions say to stir in the yeast but I've read on the forum that you just sprinkle on top which I did. I've left it about an hour and had a quick peek and the yeast is just sitting on top of the foam, is this normal and the foam will just disperse and the yeast can work its magic or should I give it a stir?
All advice is appreciated.
Cheers.

Pwaza, give it a couple of days at 20c and you should see a Krausen through your FV. I know it's hard but do try and resist lifting the lid. Once I've pitched my yeast the next time I lift my lid is a quick peek before I bottle unless dry hopping (adding hops when fermentation has died down).

 

[Hoppy]

Hi,
Generally good advice here.
Hoppyland, whisk your wort you are mixing your yeast into first, then stir in the yeast. As yeast is hydrating, it is very delicate.

There are two ways to approach this.
Add yeast to oxygenated wort, not the foam, by sprinkling. As you all know yeast reproduces in the presence of oxygen, but only with amino acids (in the wort) also present.
Sprinkling on also lessens the risk of infection. Commercial brewers are adopting this more readily.

Creating a starter should be with a little wort rather than just sugar (not needed, just use cooled boiled water) as initially, you are starting propagation rather than fermentation.
The advantage of the starter, as Cheap Brew's method, is that if you have some duff yeast, you know before adding.
Your calls!
BR
Hoppy

 

[Spapro]

I have arrived at the conclusion that the 2 by far most important factors in avoiding a stuck fermentation are:

1. Aerating the wort really well when mixing, by thrashing vigorously with stirrer and pouring any water in from a height by jug (all before adding the yeast).
2. Maintaining a constant fermenting temperature - not allowing the brew to drop to 'dangerously' low temps for the yeast to be unhappy.

I have re-hydrated yeast but now just get the above right and just sprinkle the yeast from the sachet ontop of the foam (no stirring the yeast in), pop the lid on and leave it well alone for at least a week before checking gravity. Always leave for 2-3 weeks to ferment fully before bottling/kegging.

No scientific evidence, just based on my experience.

EDIT - Just to add a 3rd tip, I always add a generous pinch of wilkos yeast nutrient to the wort while stirring - helps the yeast get off to a good, healthy start.

 

[Hoppyland]

Hoppyland, whisk your wort you are mixing your yeast into first, then stir in the yeast. As yeast is hydrating, it is very delicate.

Interesting. I wasn't aware that re-hydrating yeast was delicate. It's a very long time since I used dried yeast, mind you. Certainly, with my yeast starters I mix them very vigorously into the wort, and then, with my usual yeast, I beat the krausen back into beer a couple of days later, incorporating more air.
I've just bought some dried yeast (Safale US-05) on the recommendation of a fellow forum member, so I'll bear this in mind. (Although I'll probably make a starter anyway - old habits die hard! :) )

 

[Hoppyland]

As yeast is hydrating, it is very delicate.

Just a thought here - do you mean physically delicate? I can see why the yeast would be in a susceptible state regarding environmental factors whilst the cells are rehydrating. It greatly surprises me that they might be delicate, in the sense of being easily physically damaged by being vigorously mixed into the wort. Is this the case, though?

 

[terrym]

Just a thought here - do you mean physically delicate?

I get a bit delicate after I've had a couple of pints or more of my HB.
Perhaps it's the yeast :wink:

 

[LarryF]

Hi guys, I've finally started my first brew using a Wilkos hoppy copper bitter kit. Done everything as per instructions and I've aerated the wort and got a good head of foam on top, now the instructions say to stir in the yeast but I've read on the forum that you just sprinkle on top which I did. I've left it about an hour and had a quick peek and the yeast is just sitting on top of the foam, is this normal and the foam will just disperse and the yeast can work its magic or should I give it a stir?
All advice is appreciated.
Cheers.

Pwaza, just wondering if your brew's kicked off yet?

 

[Hoppy]

Hi Hoppyland,

Yes yeast is delicate during the re-hydration stage, hence sprinkling onto the surface, then sometime later stirred in, or rehydrate pour in.

I assume the instructions on hb yeast is the same as commercial, rehydrate with water stir and add to wort, or sprinkle on top then later stir, being the same strains of yeasts are used.

Those two options are the industry standard. You'd be surprised how many of our 1500 (or thereabouts) brewers in the UK use dried yeast.

WBR

Hoppy

 

[Hobbybob]

First year off my brewing "career" I re-hydrated my dry yeast always, later I only sprinkled it on top without re-hydrating.
Nowadays When the wort leaves the boilingkettle into the fermentor I sprinkle the yeast (no re-hydrating) into the fermentor at the same time, the take-off comes earlier in this way

 

[FatDad]

For beer I just sprinkle the yeast on top. If I stir it I do it so gently.

When I make wine I give it a good shake and mix prior to adding the yeast. Once the yeast is added a am much more gentle with it when stirring or agitating it slightly. Once I no longer require further fermentation in the wine I am as rough as I like with it, usually exceptionally rough when I aerate the wine with my drill and aeration whip to remove CO2 prior to bottling.

Incidentally, the aeration whip and drill is great method for aerating the beer in the bucket to get air into it prior to adding the yeast.

 

[cheshirehomebrew]

I tend to sprinkle mine on top of the wort too, thats what the packet says and it was develiped in a lab, so if thats whats required thats what I do, nothing wrong with hydrating some of it first though, I have done that on the odd occasion and done it with the wort in a plastic cup, covered it waited for it to spring to life then pour in after spinkling the rest of it on top

 

[cheapbrew]

The main reason I like starting a yeast off before pitching is that you know its working and if there are any problems with the ferment it isn't down to the viability of the yeast.

 

[FatDad]

I tend to sprinkle the yeast onto beer but hydrate the yeast with some warm water and sugar and get it started before pitching it into wine.

 

[Pwaza101]

Hi guys, thanks for all your advice, it's been a week now and there's been a krausen on top for a good few days now. Think I'll leave it a few more days before bottling.

 

[Spapro]

Hi guys, thanks for all your advice, it's been a week now and there's been a krausen on top for a good few days now. Think I'll leave it a few more days before bottling.

Take a gravity reading before bottling, its the only way to know for sure if its finished fermenting is if the final gravity is where it should be and has not gone any lower for 2-3 days, taking 2 readings a couple days apart is advisable.

Also, ignore any instructions on 'bottle after a week' you will get a cleaner, better brew if you give it a couple of weeks in the fermentation vessel before bottling. Once the yeast has finished fermenting it 'cleans up' after itself getting rid of some of the by products produced during the fermenting period.