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

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.

 

 

 

 

 

 

 

 

 

 

 

 

Although many of these compounds play a role in the characteristic flavor and aroma of beer, it is a beer flaw when some of these compounds reach higher, easily detectable levels. Esters Esters play a big role in the character of beer, especially in ales. An ester is a volatile compound formed from an organic acid and an alcohol, and it is esters that provide the fruity aromas and flavors that you find in beer. Even the “cleanest-tasting” beers contain esters, with some beers having as many as

maturation time may have other consequences for beer flavor. When you purchase these enzyme products, do not be surprised at how little you get. Since catalyzing a reaction does not consume the enzyme, you only need a very small quantity. Exact usage rates vary, but typically, they are near 1 gram per U.S. barrel. The product you buy is most likely packaged in liquid or powder form. If you purchase enzymes in powder form, it is best to use “dustless” preparations to help prevent inadvertent

control. Lack of proper temperature control makes it harder for the yeast to do what you want them to do. If you make it easy on them, the yeast will reward you with the flavors you desire. The next step up from only brewing when the weather report indicates it will not be too hot or too cold for the next week or two is to utilize natural cooling. First, try to pick a location for your fermentor that is as close to your desired fermentation temperature as possible. Interior walls, closets, and

large number of weak cells. You should always make a starter if you suspect the viability or vitality of your yeast might be low. For example, if you have a package of liquid yeast that has been in transit during the heat of summer for many days, you should make a starter. "! hTPbcVa^fcWWP]S[X]Vbc^aPVT You should never make a starter if you cannot handle the steps in a sanitary way or you cannot provide proper nutrition for the yeast. If you can successfully brew a noncontaminated batch

that is perhaps the most effective method. A stir plate provides good gas exchange, keeps the yeast in suspension and drives off carbon dioxide, all of which increase yeast growth (around two to three times as much yeast as a nonstirred starter) and improve yeast health. However, there are two things to be aware of when using a stir plate. The first is that some stir plates can generate enough heat to push the starter into a temperature range that is detrimental to the yeast, especially if used

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