Watch The Next Video Here: Bottling And Capping Your Beer

Not to sound cliche or anything, but things are hopping and you shouldn’t go long before pitching the yeast. You also don’t want to pitch the yeast if the wort hasn’t cooled. The problem with waiting too long before pitching the yeast is that you’ll increase your chances of getting bacteria in the wort and getting a nasty infection.

Assuming that your wort is in yeast pitching temperature, then proceed and pitch your yeast. Pitching the yeast is a fancy way of saying sprinkle the yeast over the wort. And if that’s still too lingo heavy… sprinkle the yeast over the unfermented beer… there easy does it.

If you are using a kit (which most beginner home brewers are) then you’ll probably be using dry yeast. As long as the yeast is fresh, there is no need to start it. If you are using liquid yeast, then just follow the instructions on the packet.

If you don’t know if your yeast is fresh or not, I recommend you stop by your brewing supply store and pick up a packet. Better to have and not need, than to need and not have.

Once you sprinkle the yeast, cover up your fermenting bucket (or whatever you are using) and shake it like a polaroid picture. This should be done for about 4-5 minutes.

Be sure that the lid and anything touching the wort is sanitized. Being clean as a hound’s tooth is not enough, soak everything coming into contact with the wort in Iodophor or other sanitizing stuff.

Once that’s done, get your airlock and place it on your fermenting bucket. Decide where you’ll be storing your beer, pick up the bucket, store it and forget about it. Yes forget about it.

This is literally the hardest part of brewing beer. Having to wait for the fermentation process which is usually around 8-12 days!!

You’ll see the airlock bubble after 24 hours give or take. Sometimes, when you use old yeast you won’t see much activity in the airlock. You’ll probably be as nervous as a cat in a room full of rocking chairs, but as long as you did everything right, the beer will still ferment.

This is why taking a hydrometer reading is very important.

Water density is about 1.000 and your hydrometer reading for your wort should be about 1.050.

As the beer ferments it gets closer and closer to 1.000 and that’s how you know if the beer is done fermenting. If this is your first batch of beer, you have hard work to do during the next 8-12 days. Drink beer!

Trust me, I thought I’d call the local pubs and ask for empty beer bottles, but it turns out to be a health code violation and I was forced to throw a party the day before bottling. Since it was a weekday, not many attended and I had to drink more than I thought… bummer!

Let me tell you, bottling beer with a hangover is worse than getting slapped in the face with a fish.

So, with that… I shall go crack open a cold one while you share this with your friends and click on the link to view the next video on bottling and capping your beer….

    1 Response to "Pitching The Yeast For Beer Fermentation"

    • Javier Demmon

      Great informative post! Cheers, lifting my glass to you.

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