Once the wort has cooled to the correct temperature, generally between 18 and 22 ºC (65 to 71 degrees Fahrenheit), it can be transferred to the fermentation vessel. The wort then needs to be aerated to introduce oxygen. This typically takes about ten minutes.Once the yeast has been added to the wort

You’ve done the hard work. You have expertly combined your hops, grain, yeast, and water, heated and fermented the mixture into a delicious beer, and bottled it with your glass bottle of choice. All that’s left is choosing the perfect label to represent your brand, beer, flavor, and mood.

Collecting and reusing yeast from a fermented batch of beer is common practice among home and professional brewers. In fact, records show it has been done since the 12th century, with some saying it likely occurred thousands of years before that. For the modern homebrewer, harvesting and repitching