By Chris White and Jamil Zainasheff

Chris White earned his doctorate from the University of California and founded White Labs Inc. in San Diego in 1995. The company’s focus is liquid yeast cultures for homebrewers and professional brewers.

Internationally respected homebrewer Jamil Zainasheff co-authored Brewing Classic Styles with John Palmer. Jamil shares his passion and brewing prowess with homebrewers internationally, hosting podcasts on The Brewing Network.

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.

Yeast: The Practical Guide to Beer Fermentation

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

"...loads of sound information and techniques that will work for brewers at all levels, from beginning homebrewers to production brewers at any sized brewery. Included are fantastic tips for working with all kinds of yeast strains and beer styles, introducing new strains, and how to use best brewing and lab practices to keep your yeast healthy and your beer tasting great."
—Mitch Steele, Stone Brewing Company

Publish Date: 2010
Format: 6" x 9" softcover
Pages: 304
Publication Weight: 2 lbs