Yeast: The Practical Guide to Beer Fermentation (Brewing Elements)

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. Cover Table of Contents Acknowledgements Foreword Introduction Part One: The Importance of Yeast and Fermentation A Brief History of Yeast Why Fermentation Is So Important Improving Fermentation Quality The Basics of Good Fermentation Yeast Sugar Oxygen Nutrients Fermentation Systems Temperature Control Fermentation Monitoring Part Two: Biology, Enzymes, and Esters Yeast Biology Genetics of S. cerevisiae Yeast Cell Structure Metabolism Alcohol Flocculation Enzymes How Do Enzymes Work? Enzymes in Malting Enzymes in Mashing Enzymes in Fermentation Esters, Alcohols, and More Esters Fusel Alcohols Diacetyl Organic Acids Sulfur Compounds Phenolic Compounds Part Three: How to Choose the Right Yeast Selection Criteria Beer Styles and Yeast Selection Yeast Strains Ale Strain Overview Clean Ale Strains Fruity Ale Strains Hybrid Ale Strains Phenolic Ale Strains Eccentric Ale Strains Lager Strains Multiple Strains in Your Brewery Multiple Strains in One Beer Brettanomyces Contamination Concerns Brettanomyces Strains What Makes Brettanomyces Special? Inoculation Rates and Other Factors Capturing Wild Yeast Part Four: Fermentation Fermentation Timeline Lag Phase Exponential Growth Phase Stationary Phase Wort Composition Sugars Enzymes Yeast Nutrition Aerating for Fermentation The Need for Oxygen How Much Oxygen? High-Gravity Beers Fermentation Systems Homebrewing Fermentors Commercial Fermentors Use of Antifoam Fermentation Temperatures Fermentation Temperature Control Temperature Control for the Homebrewer Optimizing Fermentation Flavor Fermentation Endgame Attenuation Flocculation Diacetyl Rest Lagering Bottle Conditioning Cask Conditioning Part Five: Yeast Growth, Handling, and Storage Pitching Rates Yeast Propagation Commercial Brewery Propagation Homebrew Propagation Making a Starter What Is the Best Starter Size? Stepped Starters Working With Dry Yeast Yeast Handling Yeast Collection Top Cropping Top Cropping Timing and Techniques Bottom Cropping Bottom Cropping Timing and Techniques Yeast Storage and Maintenance Storage Vessels Shelf Life Reusing Yeast Viability and Vitality Revitalizing Rinsing Washing Transporting Yeast Part Six: Your Own Yeast Lab Made Easy Quality From the Beginning Setting Up Your Lab Environmental Considerations Lab Safety Lab Equipment How Much Lab Does My Brewery Need? Sterilization Wet Heat Dry Heat Incineration Tyndallization Autoclave Testing Yeast Culturing Plates and Slants Preparing Agar Slants and Plates Streaking a Plate Streaking a Slant Stabs Oil Immersion Water Immersion Freezing Picking Colonies Starting Propagation From a Plate Maintaining a Yeast Library Yeast Capture On the Road Bottled Beer Yeast and Beer Quality Assurance Plating Methods Membrane Filtration Pour Plates Spread Plates Check Plates Swabbing Tank Sampling Forced Wort Test Forced Ferment Test Diacetyl Force Broad Spectrum Method for VDK Fermentation Trials Yeast Strain Oxygen Demand Iodine Test for Glycogen Respiratory (Petite) Mutant Test YPD Medium Bacteria Tests UBA Medium HLP Medium SDA Medium MacConkey Medium Gram Stain Wild Yeast Tests LWYM or LCSM Lysine Media Wallerstein Media Serial Dilution Cell Counting Viability Methylene Blue (MB) Citrate Methylene Blue (CMB) Alkaline Methylene Blue (AMB) Alkaline Methylene Violet (AMV) Standard Plate Count (SPC) Vitality Acidification Power Test (AP) Differentiation of Ale and Lager Yeast By Growth at 37° C By Growth on Melibiose X-alpha-GAL Medium Yeast Strain Differentiation Giant Colony Multi-Strain Drift Part Seven: Troubleshooting Slow, Stuck, and Incomplete Fermentation Fermentation Does Not Start No Activity After ‘X’ Hours Fermentation Does Not End Fermentation Seems Incomplete Flocculation Changes Flavors and Aromas Fruity Character and Fusel Alcohols Sulfur Phenols Acetaldehyde Diacetyl Sour Overly Sweet Overly Dry Autolysis Carbonation Lack of Carbonation Overcarbonation Attenuation Low Attenuation High Attenuation Yeast Storage Problems Declining or Low Yeast Viability Inadequate Shelf Life Washing Problems Rinsing Problems Transportation Problems Propagation/Starter Problems Malt Contamination Troubleshooting Charts List of Figures References Index A B C D F G H J K L M N O P R S T V W Y A resource for brewers of various experience levels. It covers yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. It includes sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer.