Yeast

Name: Yeast | The Practical Guide to Beer Fermentation
Brand: Brewers Publications
Price: 29.29 EUR
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The Practical Guide to Beer Fermentation

Chris White Jamil Zainasheff(Autor*in)

Brewers Publications (Verlag)

1. Auflage

Erschienen am 1. Februar 2010

304 Seiten

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978-1-938469-06-0 (ISBN)

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Inhalt

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

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