Yeast: the practical guide to beer fermentation

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