Things you should know about brewing yeast

*Passionate about baking & brewing? Here’s a quick read detailing everything you need to know about yeast, so you could correctly create inspiring creations with your own two hands even in the comfort of your home kitchen.***

Written by: Itai Gutman, CEO of Primer’s Yeast

Imagine a realm where flavors whisper stories of eras-long techniques that echo through time. Here, yeast takes center stage—an unassuming ingredient with a rich historical legacy. From ancient hearths to modern ovens, yeast has quietly shaped our evolution. The journey from ceremonial drinks to water purification reflects the transformative influence of the unique substance.

Nature’s preservation partner

Yeast is a culinary powerhouse, key to food preservation in bread, pickling, and beverages. Through fermentation, it enhances flavors and protects against unwanted microorganisms. It converts sugars into CO2 and alcohol, causing bread to rise and creating an environment hostile to harmful agents. Sourdough, with its unique tangy flavor, relies on wild yeast and ancient traditions. But it's important to note that yeast in its original form – like our Heritage Yeast, which was discovered in archaeological digs and utilized by our multidisciplinary team – differs significantly from the modern industrialized yeast.

Unlike its modern counterpart, Heritage Yeast has a unique genetic makeup shaped by centuries of evolution, offering a living connection to the past. This historical context and genetic diversity impart a remarkable depth of flavor and complexity to the foods and beverages it takes part in creating. By exploring the use of Heritage Yeast, you tap into the essence of ancient traditions, preserving flavors and techniques that have stood the test of time. Its natural fermentation processes enrich our palates and connect us to our culinary heritage, ensuring the enjoyment of our favorite foods and drinks in a way that modern industrialized yeast simply cannot replicate.

Master yeast handling

Success starts with proper yeast handling. From storage to activation, these expert tips will make sure that you're equipped with the know-hows of achieving consistent, impressive results in your brewing endeavors. Here are 2 lists of key points for the bakers and brewers among us, who wish to perfect their methods.

Bakers;

Choosing quality yeast: Check the expiration date and opt for reputable brands. Active dry yeasts are popular choices.
Proper storage: Store yeast in a cool, dry place, ideally in an airtight container in the refrigerator. Avoid exposure to moisture and heat.
Proofing: Proofing is essential to ensure yeast activity. Dissolve yeast in warm (not hot) water (around 110°F/43°C) with a pinch of sugar. Bubbles and froth should appear after about half an hour, this indicates yeast vitality.
Temperature matters: Maintain a proper temperature during mixing and fermentation. Follow the recipe for optimal yeast activity. Temperatures too cold or too hot can hinder fermentation.
Experimentation: Understanding yeast behavior comes with practice. Experiment with different types of yeast, flours, and fermentation times to grasp their nuances.
Yeast in recipes: Pay attention to the yeast quantity in recipes. Too much yeast can result in an overly yeasty flavor, while too little may have a limited affect.
Practice patience: Good yeast handling takes time and practice. Be patient and persistent to refine your skills over time.
Knead well: Proper kneading helps develop gluten and distribute yeast evenly. Knead until the dough is smooth and elastic, ensuring uniform fermentation.
Resting periods: Allow the dough to rest during fermentation. This allows yeast to multiply and produce flavor. Follow recipe recommendations for proofing times.
Avoid over proofing: Over proofing can lead to collapsed loaves and off-flavors. Monitor the dough's rise and don't let it go beyond the recommended time.
Gentle handling: When shaping dough, handle it gently to preserve the gas produced by the yeast. Rough handling can deflate the dough.
Consistency: Maintain consistency in your yeast handling techniques. Small changes can lead to different results, so follow the same methods each time.
Hydration: Adjust the dough's hydration level based on the type of yeast used. Different yeasts may require varying amounts of water absorption.
Use fresh ingredients: High-quality flour and water are as important as good yeast. Fresh, unbleached flour can provide better results.
Preferments: Using preferments like a poolish or biga can enhance flavor, texture, and yeast activity in your final dough and you can prepare them quickly and simply at home.

Brewers;

Yeast selection: Choose the right yeast strain for your beer style. Different strains generate unique flavors and aromas, so consider the characteristics you want in your final product.
Yeast starter: To ensure a healthy yeast population, consider making a yeast starter a day or two before brewing. This involves re-hydrating dry yeast or creating a small, low-gravity wort for liquid yeast, which helps activate and multiply the yeast cells.
Pitching temperature: Pitch your yeast at the appropriate temperature. Follow the yeast manufacturer's recommendations for best results. Typically, it's between 65°F to 75°F (18°C to 24°C) for ales, with cooler temperatures for lagers.
Aeration: Oxygen is essential for yeast during the early stages of fermentation. Properly aerate your wort by splashing it as you transfer it to the fermenter. This helps the yeast grow and ferment vigorously.
Fermentation temperature control: Maintain a consistent fermentation temperature. Fluctuations can produce off-flavors. Use a fermentation chamber or control the temperature with cooling/heating devices.
Sanitation: Keep everything that comes into contact with the yeast sanitized. Any contamination can ruin your beer.
Fermentation monitoring: Monitor the fermentation process by checking the airlock activity or using a hydrometer to measure specific gravity. The primary fermentation can last from a few days to a few weeks.
Secondary fermentation (optional): Some brewers transfer their beer to a secondary fermenter for clarity and flavor development. If you do this, be cautious about oxygen exposure.
Harvesting yeast: If you plan to reuse the yeast, consider harvesting it from a previous batch. There are specific techniques for washing and storing yeast for future use.
Bottling/kegging: When it's time to package your beer, be careful not to disturb the settled yeast at the bottom of the fermenter. This is known as trub. It's usually best to leave this behind.
Priming (bottling): When bottling, add priming sugar to carbonate your beer. The yeast will consume the sugar and produce carbon dioxide in the sealed bottles.
Patience: Allow your beer to condition in the bottle or keg for a few weeks to develop its flavors. Some styles benefit from longer aging.

Remember that yeast handling is a critical aspect of beer brewing, and attention to detail can make a big difference in the quality and flavor of final product. Always refer to your specific recipe and yeast manufacturer's recommendations for the best results.

Primed and ready to transcend the ordinary limitations of yeast? Step into the world of culinary experimentation, where your kitchen becomes a canvas for innovation! Discover the magic woven into innovative yeast-based recipes, and even craft your own selection of time-honored fermented delicacies—opening the door to a world of endless prospects.

Beginning this culinary adventure, know that you're joining a family of fellow enthusiasts. Our community, rich with passion and practical wisdom, stands ready to guide and inspire you at every turn. With us, you'll unlock a treasure trove of exclusive recipes, blending timeless traditions with contemporary flair, alongside practical tips refined over generations. And it doesn't stop there - we'll keep fueling your passion with regular updates and exclusive perks, ensuring your curiosity, creativity and nutrition continue to flourish.

Back Home

Back to Blog

Things you should know about brewing yeast

*Passionate about baking & brewing? Here’s a quick read detailing everything you need to know about yeast, so you could correctly create inspiring creations with your own two hands even in the comfort of your home kitchen.***

Nature’s preservation partner

Master yeast handling

Bakers;

Choosing quality yeast: Check the expiration date and opt for reputable brands. Active dry yeasts are popular choices.

Proper storage: Store yeast in a cool, dry place, ideally in an airtight container in the refrigerator. Avoid exposure to moisture and heat.

Proofing: Proofing is essential to ensure yeast activity. Dissolve yeast in warm (not hot) water (around 110°F/43°C) with a pinch of sugar. Bubbles and froth should appear after about half an hour, this indicates yeast vitality.

Temperature matters: Maintain a proper temperature during mixing and fermentation. Follow the recipe for optimal yeast activity. Temperatures too cold or too hot can hinder fermentation.

Experimentation: Understanding yeast behavior comes with practice. Experiment with different types of yeast, flours, and fermentation times to grasp their nuances.

Yeast in recipes: Pay attention to the yeast quantity in recipes. Too much yeast can result in an overly yeasty flavor, while too little may have a limited affect.

Practice patience: Good yeast handling takes time and practice. Be patient and persistent to refine your skills over time.

Knead well: Proper kneading helps develop gluten and distribute yeast evenly. Knead until the dough is smooth and elastic, ensuring uniform fermentation.

Resting periods: Allow the dough to rest during fermentation. This allows yeast to multiply and produce flavor. Follow recipe recommendations for proofing times.

Avoid over proofing: Over proofing can lead to collapsed loaves and off-flavors. Monitor the dough's rise and don't let it go beyond the recommended time.

Gentle handling: When shaping dough, handle it gently to preserve the gas produced by the yeast. Rough handling can deflate the dough.

Consistency: Maintain consistency in your yeast handling techniques. Small changes can lead to different results, so follow the same methods each time.

Hydration: Adjust the dough's hydration level based on the type of yeast used. Different yeasts may require varying amounts of water absorption.

Use fresh ingredients: High-quality flour and water are as important as good yeast. Fresh, unbleached flour can provide better results.

Preferments: Using preferments like a poolish or biga can enhance flavor, texture, and yeast activity in your final dough and you can prepare them quickly and simply at home.

Brewers;

Yeast selection: Choose the right yeast strain for your beer style. Different strains generate unique flavors and aromas, so consider the characteristics you want in your final product.

Yeast starter: To ensure a healthy yeast population, consider making a yeast starter a day or two before brewing. This involves re-hydrating dry yeast or creating a small, low-gravity wort for liquid yeast, which helps activate and multiply the yeast cells.

Pitching temperature: Pitch your yeast at the appropriate temperature. Follow the yeast manufacturer's recommendations for best results. Typically, it's between 65°F to 75°F (18°C to 24°C) for ales, with cooler temperatures for lagers.

Aeration: Oxygen is essential for yeast during the early stages of fermentation. Properly aerate your wort by splashing it as you transfer it to the fermenter. This helps the yeast grow and ferment vigorously.

Fermentation temperature control: Maintain a consistent fermentation temperature. Fluctuations can produce off-flavors. Use a fermentation chamber or control the temperature with cooling/heating devices.

Sanitation: Keep everything that comes into contact with the yeast sanitized. Any contamination can ruin your beer.

Fermentation monitoring: Monitor the fermentation process by checking the airlock activity or using a hydrometer to measure specific gravity. The primary fermentation can last from a few days to a few weeks.

Secondary fermentation (optional): Some brewers transfer their beer to a secondary fermenter for clarity and flavor development. If you do this, be cautious about oxygen exposure.

Harvesting yeast: If you plan to reuse the yeast, consider harvesting it from a previous batch. There are specific techniques for washing and storing yeast for future use.

Bottling/kegging: When it's time to package your beer, be careful not to disturb the settled yeast at the bottom of the fermenter. This is known as trub. It's usually best to leave this behind.

Priming (bottling): When bottling, add priming sugar to carbonate your beer. The yeast will consume the sugar and produce carbon dioxide in the sealed bottles.

Patience: Allow your beer to condition in the bottle or keg for a few weeks to develop its flavors. Some styles benefit from longer aging.

Remember that yeast handling is a critical aspect of beer brewing, and attention to detail can make a big difference in the quality and flavor of final product. Always refer to your specific recipe and yeast manufacturer's recommendations for the best results.

Primer’s Yeast Housing UG