Caister Academic Press

Yeast Supply, Fermentation, and Handling Insights, Best Practice and Consequences of Failure

David E. Quain
from: Brewing Microbiology: Current Research, Omics and Microbial Ecology (Edited by: Nicholas A. Bokulich and Charles W. Bamforth). Caister Academic Press, U.K. (2017) Pages: 53-84.

Abstract

The bottom line in brewery fermentation is that consistency is paramount. Whatever the scale of the operation, excellent yeast quality is a fundamental process requirement to ensure good and sustainable beer quality. The recycling of yeast across numerous fermentations adds complexity and biological stress. It is recommended that this be compensated by application of best practice in yeast supply/propagation, pitching, fermentation and storage. Craft brewers operating at a small scale and without recycling should be conscious of best practice for the rehydration of active dried yeast read more ...
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