Brewing yeast and fermentation Chris Boulton, David Quain
Publisher: Wiley-Blackwell

May 5, 2014 - Durgan describe a pulque brewed by the Aztecs which, in addition to agave and yeast, contained malted barley and ocpactli, a bitter plant used to add flavor and ward off undesirable microbes—similar to hops in Europe. Jan 14, 2014 - At this point we have already established the importance of yeast. Aug 14, 2013 - Fermentation is an integral part of the brewing process. The first two, I made using Champagne yeast and they fermented out very dry. Dec 28, 2013 - My wife bought me a Brooklyn Brewshop Everyday IPA ingredients (grain, hops, yeast) kit for Secular Holiday Gift Giving Day, so as to get me off my ass and brewing instead of just talking about it. Medium question: Did my first AG friday night, no chilled in the fermenter over night. Fresh wort from the brewhouse is placed into vats or tanks and yeast is added. Feb 27, 2014 - But then, he noticed one of the nutrient-rich solutions—full of cells swabbed from fossilized, extinct whale bones—fermenting. 20 hours ago - Since I started home brewing and trying different yeast strains, I've always had the idea that the overall goal of my yeast testing and experimenting was to find a house yeast - something that best exhibited the flavor and character I like in my beer, but was still was clean and balanced. So have I ruined a batch of nut brown ale by using baker's yeast to ferment? But if you see no additional activity, I suggest doing what ac22rush said wait for a full two week period after the date that the fermentation started, then check your gravity over a couple days to see if it stays the same, and is close to your recipe's expected final gravity. 4 days ago - I sought out a local home brew shop and procured the basic set of equipment and supplies to ferment a one-gallon batch of cider. Feb 7, 2014 - The actual role of yeast wasn't understood until Louis Pasteur first discovered it in 1857. Yeast is clearly a major player when it comes to the flavor and aroma of your brew. Rehydrated yeast in the morning and pitched at ~12 midday yesterday (Saturday) @22C. A few years ago, This time I'll be using the healthiest yeast possible and I'll be able to control everything from pitching rate (soilds/deads) to oxygenation and fermentation temperature. May 21, 2013 - Voodoo and superstition prevailed in early breweries, with many having special 'brewing sticks' that were used to transfer actively fermenting yeast from one wort to another.