[Brewing Elements Series 01] • Yeast by White, Chris -- Read -- Imperial Library of Trantor

Index

Cover Page Title Page Copyright Page 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

← Prev
Back
Next →

← Prev
Back
Next →