Collection: Yeasts

Yes, healthy yeast can be harvested from the bottom of a conical fermenter and repitched into your next batch, saving cost, though it's best practice to only reuse yeast a few generations before starting fresh to avoid mutation or contamination buildup.

Fermentation temperature range is specific to each yeast strain and listed on the product packaging, generally cooler for lager strains and warmer for ale strains, and fermenting outside that range risks off-flavours like fusel alcohols or excessive esters. A fermenter controller or glycol chiller helps hold that range consistently.

A yeast starter isn't necessary for most dry yeast packets pitched at the recommended rate, but it's recommended for liquid yeast, especially for higher-gravity beers, to ensure enough healthy cells for a clean fermentation. Check the pitch rate on your specific yeast product to see if a starter is advised.

Dry yeast is more shelf-stable, cheaper, and forgiving of small temperature swings, while liquid yeast typically offers a wider range of strain-specific characters and is often preferred for delicate or style-specific beers. Dry yeast is the easier starting point for most home brewers.

Match your yeast to the style profile you want, clean American ale strains for hop-forward beers, ester-driven yeasts for Belgian styles, or lager strains for crisp, cold-fermented beers, since yeast character shapes flavour as much as your grain bill. Check each product's recommended style pairing before selecting.