Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)
Chris White, Jamil Zainasheff
Language: English
Pages: 300
ISBN: 0937381969
Format: PDF / Kindle (mobi) / ePub
Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
Brewing Up a Business: Adventures in Entrepreneurship from the Founder of Dogfish Head Craft Brewery
Shakespeare, Not Stirred: Cocktails for Your Everyday Dramas
Guinness: The 250 Year Quest for the Perfect Pint
Divided Spirits: Tequila, Mezcal, and the Politics of Production
fusel alcohols, and earthy and even sour flavors. They do not flocculate well, which is not necessarily a desired trait, except that this is part of what makes these yeast strains attenuate a beer to a greater degree than more flocculent strains. Today, for most Belgian brewers, yeast is everything. While many Belgian brewers will freely share information about the rest of their brewing process, their yeast is sacred and something to be protected. Belgian brewers believe that the yeast they use
or no impact on yeast health or performance. Fermentation Temperatures When yeast ferment beer, they create heat from the energy of metabolism. The heat of fermentation will raise the wort temperature, and if the temperature is not contained, yeast can: • Die from extreme heat • Create off-flavors • Mutate One of the brewer’s main jobs is to control the temperature of fermentation. In a small brewery or home brewery, this can be quite easy. In large fermentation systems, this takes more
about 20 pounds (9.1 kg). You can see how small mistakes in estimating the slurry density could have a significant impact on your pitching rate. Ideally, you would first do an accurate cell count to figure out the density of the slurry. In fact, cell counting requires a measure of precision in working with small volumes of liquid and counting techniques. Any error gets multiplied many fold and can make for a substantial margin of error, making measurement by weight or volume not such a bad
cropping you can get many generations out of these unique strains with minimal drift in flocculation and attenuation levels. Top Cropping Timing and Techniques By day two or three of fermentation, top-cropping yeast will have risen to the top. If a strain is a good top cropper, it forms a thick head on top of the fermenting beer and is ready for collection. The yeast will remain at the surface for a large part of fermentation, but most top-cropping strains are not strong enough to stay at the
Vitality Methylene Blue Acid Power Alkaline Methylene Blue Intracellular pH Citrate Methylene Blue Fermentation Test Plate Count, CFUs Alkaline Methylene Blue Capacitance Magnesium Release Fluorescent Stains Fluorescent Stains Figure 5.13: Methods for viability and vitality testing. %% hTPbcVa^fcWWP]S[X]Vbc^aPVT Challenging yeast cells with vital dyes is the standard for viability testing. Vital dye staining tests the integrity of the cell wall as well as the ability of the