Detailed tips about using liquid yeast are to be found in file entitled „Instructions for use of Fermentum Mobile liquid yeast published in „Articles” section.

Yeast should be kept in cold (2-6 degrees oC) and dark place. The best place in home conditions is fridge. Yeast shouldn’t be frozen as it causes fast death of yeast cells!

Making yeast starter is recommended in every case, however for top fermentation beers with original gravity up to 14 blg direct pitch of yeast gives satisfying results. A starter must be done separately for every lager beer and for every top fermentation beer with original gravity above 14blg.

Example procedure of making a yeast starter is described in an article entitled„ Instructions for use of Fermentum Mobile liquid yeast published in „Articles” section.

The amount of yeast cells in Fermentum Mobile flask ( 25-30 billions) is lower than optimal number of cells required for 20 liter 12,5 blg batch (180 billions). However, direct pitching the yeast gives good results. Tests conducted in our laboratory proved that in that case fermentation starts in satisfying time and the quality of beer doesn’t raise any doubts. Nevertheless it must be realized that direct pitching the yeast can lead to abnormality of fermentation.

Oygenation of the wort in home brewing may be conducted with several methods:
1. Shedding the wort form one fermenting bucket to another- it involves shedding several times cold wort from one fermenting bucket to another (both fermentor buckets must be sterilized).
2. Decantation with oxygenation- during shedding the wort from brew kettle to fermentor bucket, using tubing, we try to pour the wort from some height to froth and oxygenate it.
3. Stirring the wort with hand blender- using the mixing whisk we can in short time oxygenate the wort. Mixing whisk must be sterilized.
4. Rocking the fermentor bucket- after closing the fermentor bucket, rock it rhythmically for circa 5 minutes. The advantage of this method is that we do not let the wort to get in contact with air, what reduce probability of infection.

Yes, but we need to comply with several rules in working with yeast and remember, that there is always a chance to infect the fresh wort with infection from the previous fermentation.

There are no rules which could define this time. Usefulness of the gathered yeast depends on the strain of the yeast, quality of the gathered yeast and conditions during gathering it. Generally, we shouldn’t keep the gathered yeast longer than 2-3 weeks

It is the culture medium, in which the yeast are cultured in Fermentum Mobile’s laboratory. Before bottling, the yeast and culture medium are forming suspension, which provides easier bottling and further adding the yeast in to the wort. Then, during preserving, the suspension is stratifying for clear culture medium and yeast. Before opening the vial you should mix both parts by gently shaking. Adding only the yeast, without the culture medium might be hard.

The yeast are in light cream colour. Sometimes there can be seen darker stains which are a result of sterilization of the medium in which the yeast are cultured. It is a natural phenomenon and it does not have any impact on the yeast and the fermentation process.

Yes. There are no legal acts which forbid homebrewing. There are also no restrictions to the amount or contain of alcohol in home produced beer, but it can’t be sold. We can give our beer to the members of our family or friends.

Taking into account buying basic stocks (without needed equipment), brewing 0,5l of home beer costs around 2PLN in case of using malt extracts and around 1PLN for beers brewed with malts in mashing process. If we want to use advanced stocks this costs can be higher.

All of the essential accessories and stocks needed for producing beer in home might be buy in one of many Internet shops that run mail-order sale. We recommend the shops that offer Fermentum Mobile’s yeast. Look at Where to buy?

No. Regardless of type of fermentation, the yeast must be multiplied in temperature 22-25 °C. In this temperature both the lager yeast and top-fermentig yeast are multiplying faster and this is the main and primary goal of preparing a starter.

In case of beer with high original gravity it is not recommended to add only one vial of Fermentum Mobile’s yeast. There are two solutions of such problem. Firstly, we can use more than one vial (2-3) to increase the amount of the yeast. Secondly, at the beginning we can brew a beer with lower original gravity, gathering the yeast after fermentation and then using them in fermentation a beer with higher original gravity. However, gathering the yeast requires some skills and preserving strictly sterile conditions, yet there is always a chance to infect the fresh wort with infection from the last fermentation.

The date placed on the cap of the vial define the date of minimum durability. It means that in this period properly preserved yeast maintain their vitality and all parameters, but it does not mean that after this period the yeast are not usable. They are still capable of conducting the fermentation, however the brewer must know that with the time part of the cells in the vial is dying and their amount is decreasing. In practice, if you have the vial “after the date” you should as soon as it is possible prepare a yeast starter to provide a quick and successful start of the fermentation process.