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Topic: Bottom-fermenting

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Beer Brewing; The Art and Science - Yeast Bottom fermenting yeast, as is expected, flocculates at the bottom of the vessel and spends most of its life-cycle in the sedimentary state. The two main varieties of yeast used for beer brewing are top-fermenting yeast (Saccharomyces cerevisiae) and bottom-fermenting yeast (Saccharomyces uvarum). Top fermenting yeast is named as such because most strains exhibit the tendancy to floculate (gather) at the surface of the beer during the first few days of fermentation. www.rpi.edu /dept/chem-eng/Biotech-Environ/beer/yeast/yeast1.htm   (339 words)

Top-fermenting yeast - Wikipedia, the free encyclopedia Top-fermenting yeast, saccharomyces cerevisiae, is one of the two types of yeast used in the brewing of beer, so called because during the fermentation process it rises to top of the fermentation vessel. Top-fermenting yeasts are unable to ferment some types of sugars, and the resulting beer is sweeter and "fruitier". Beers that use top-fermenting yeast are called ales, and for that reason these yeasts are also sometimes called "ale yeasts". en.wikipedia.org /wiki/Top-fermenting_yeast   (115 words)

Bottom-fermenting yeast - Wikipedia, the free encyclopedia Bottom-fermenting yeast, usually of the species saccharomyces uvarum (also known as saccharomyces carlsbergensis), is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it settles to the bottom of the fermentation vessel. Beers that use only bottom-fermenting yeast are called lagers, and for that reason these yeasts are also sometimes called "lager yeasts". en.wikipedia.org /wiki/Bottom-fermenting_yeast   (110 words)

Brewer's yeast - Wikipedia, the free encyclopedia It can also mean yeast obtained as a by-product of brewing, dried and killed, and used as nutritional yeast. After a certain number of fermentation cycles, a full scale propagation is produced from this laboratory sample. Brewer's yeast (also known as brewers yeast or brewing yeast) can mean any live yeast used in brewing. en.wikipedia.org /wiki/Brewer's_yeast   (238 words)

Homebrew Headquarters: Yeast Data Lager yeast is a bottom fermenting yeast (meaning it is most active near the bottom of the fermenting beer) that ferments at colder temperatures, generally between 32 and 55 degrees F (0-13 degrees C). Lager yeasts tend to be neutral in flavor and aroma and thus do not produce the fruity esters found in ale yeasts. Beers fermented with lager yeasts are usually cold stored at temperatures below 45 degrees F (7 degrees C) following primary fermentation for a period of a few weeks to several months-a process known as lagering. www.homebrewhq.com /Beer/YeastData.aspx?CategoryID=2   (546 words)

Beer & Brewing Terminology - Beer Advocate The top fermenting yeast perform at warmer temperatures than do yeast's used to brew lager beer, and their byproducts are more evident in taste and aroma. The addition of dry hops to fermenting or aging beer to increase its hop character or aroma. Fermentation is triggered by the addition of sugar and/or yeast which leaves sediment in the bottle. beeradvocate.com /beer/101/terms.php   (2717 words)

Yeast Guide - Beer Advocate Lager yeast strains are best used at temperatures ranging from 7 to 15°C. At these temperatures, lager yeasts grow less rapidly than ale yeasts, and with less surface foam they tend to settle out to the bottom of the fermenter as fermentation nears completion. Top-fermenting yeasts are used for brewing ales, porters, stouts, Altbier, Kölsch, and wheat beers. Yeast are single-celled microorganisms that reproduce by budding. beeradvocate.com /beer/101/yeast.php   (741 words)

Bay Area Brew Crew - Library Lager yeast (S. uvarum) is called bottom-fermenting yeast because the colonies don't have as great an ability to clump together, form a thinner, more tenuous head, and sediment out more readily to the bottom of the fermenter. Lager yeasts have two sub-groups: Frohberg, or powdery yeasts (Staubhefen), that fail to clump and remain in suspension in the wort; and Saaz or break yeasts (Bruchhefen) that flocculate readily to the bottom of the fermenter 2E Frohberg yeasts are strong attenuators and ferment isomaltose as well as maltose. During this stage the yeast is actively fermenting the malt sugars to alcohol and carbon dioxide. www.bayareabrewcrew.com /library/article-yeast_and_fermentation.php   (2153 words)

Original Schlenkerla Lentbeer The lentbeer is being served unfiltered with fine bottom-fermenting yeast from the keg and thus preserves its full body and aroma. One week of primary fermentation is being followed by a two month period of lagering in the ancient cellars underneath Bamberg. Due to the nourishing yeast, the Original Schlenkerla Lentbeer has the "Brotzeit already included" (German word for afternoon snack). www.schlenkerla.de /rauchbier/sorten/fastenbiere.htm   (289 words)

Co-existence of two types of chromosome in the bottom fermenting yeast, Saccharomyces pastorianus. The genomic organization of bottom fermenting yeast was analysed by Southern hybridization using eleven genes on chromosome IV, six genes on chromosome II and five genes on chromosome XV of S. cerevisiae as probes. The bottom fermenting yeasts in our collection were classified as Saccharomyces pastorianus on the basis of their DNA relatedness. Co-existence of two types of chromosome in the bottom fermenting yeast, Saccharomyces pastorianus.These chromosomes are thought to be S. cerevisiae-type chromosomes. www.pdg.cnb.uam.es /UniPub/iHOP/gp/1589665.html   (326 words)

Isolation and characterization of the ATF2 gene encoding alcohol acetyltransferase II in the bottom fermenting yeast Saccharomyces pastorianus. To characterize the ATF2 gene from the bottom fermenting yeast Saccharomyces pastorianus, the S. pastorianus ATF2 gene was cloned by colony hybridization using the S. cerevisiae ATF2 gene as a probe. Isolation and characterization of the ATF2 gene encoding alcohol acetyltransferase II in the bottom fermenting yeast Saccharomyces pastorianus. Isolation and characterization of the ATF2 gene encoding alcohol acetyltransferase II in the bottom fermenting yeast Saccharomyces pastorianus.Interestingly, an S. bayanus-type ATF2 gene could not be detected. www.pdg.cnb.uam.es /UniPub/iHOP/gp/1931221.html   (297 words)

Beer Glossary Fermentation with a yeast which tends to settle at the bottom of the fermenting vessel. Fermentation with a yeast which tends to rise to the top of the fermenting vessel. Yeast is a single cell organism whose metabolism converts the sugars contained in the malt into alcohol and carbon dioxide. www.derekthomas.co.uk /beer/glossary.htm   (6734 words)

Beer a general term for beer made with bottom fermenting yeast (usually by decoction mashing); originally it was brewed in March or April and matured until September xmlns.com /wordnet/1.6/Beer   (220 words)

MeMSoft - Beer History Fermenting the sugar from malted grains was the first step. An ale is a beer fermented with top-fermenting yeast. This form of yeast is fermented at low temperatures (generally 41-48F -- 5-9C) and it usually takes longer. thunder.prohosting.com /~mem/html/beerhistory.html   (638 words)

Amber Waves Lagers are produced by bottom-fermenting yeast, that is, the yeast that like to live and work on the bottom of the fermenting beer. Ales are produced by top-fermenting yeast, that is, the yeast like to live on top of the fermenting beer. Since the spigot is a couple of inches off the bottom of the fermenter, you can see the old, leftover, dead yeast remain behind, out of the beer; and that's good. www.goodeatsfanpage.com /Season6/Beer/BeerTrans.htm   (2909 words)

ASBC Journal 2001 - Genetic Instability in Flocculation of Bottom-Fermenting Yeast. Although flocculation of bottom-fermenting yeast is believed to be unstable, the mechanism of conversion from flocculation to nonflocculation is not clearly understood. This was the first time that the instability of flocculation in practical bottom-fermenting yeast was explained by genetic alteration. A long-term study of brewing yeasts used in production plants revealed that, among the many brewing properties of yeast, flocculation was most variable. www.asbcnet.org /journal/abstracts/2001/0620-01a.htm   (417 words)

Glossary of Beer and Brewing Terms The top fermenting yeast perform at warmer temperatures than do yeast's used to brew lager beer, and their byproducts are more evident in taste and aroma. Fermentation - This is the process of producing alcohol and carbon dioxide through the actions of yeast on grain-based sugars. An intoxicating by-product of fermentation, which is caused by yeast acting on sugars in the malt. www.beerchurch.com /gloss.htm   (4253 words)

Microbrewery - Beer Brewing Process - Richbrau Brewing - Richmond VA Ales are produced using top fermenting yeast and lagers are produced with bottom fermenting yeast. Bottom fermented lager; a light beer with a strong flavor of hops. A generic name for beers produced by top fermentation, usually by infusion mashing, as opposed to lagers produced produced by bottom fermentation. www.richbrau.com /brews.shtml   (719 words)

GLOSSERY Lagers are brewed with bottom fermenting yeast at cooler temperatures than ales. Lager: beer fermented with bottom fermenting yeast at a lower temp. When you are ready to use it you "smack" the inner package and the yeast and wort mix with out exposing it to air. showcase.netins.net /web/homebrew/append.html   (690 words)

The Beer Store: Types of Beer Lager is brewed with bottom fermenting yeast at cooler temperatures for a smooth flavour. Brewed with top fermenting yeast at cellar temperature, ales are fuller-bodied, with nuances of fruit or spice and a pleasantly hoppy finish. Pale golden colour, carbonated and lightly hopped, lager is a crowd-pleaser that tastes crisp and refreshing. www.thebeerstore.ca /ultimate/beer-types.html   (353 words)

BruBox :: versatile brewing system from Brupaks :: making beer at home is easy :: Although it is acceptable to ferment this beer at room temperature, a cleaner taste will result from the genuine bottom fermenting yeast if the temperature can be held between 12°C and 16°C. Best bottled but can be served from a keg if preferred. Although Altbiers are ales, we have used a bottom fermenting yeast as this gives the beer a clean taste similar to commercial examples. Each kit consists of the finest quality brewing grade malt extract, genuine top or bottom fermenting yeast and our revolutionary new BruBag system which, for the first time, enables fresh hops and grains to be used to enhance the flavour without any messy straining. www.brupaks.com /brubox   (1672 words)

WindRiver Brewing Internet Newsletter There is enough yeast in these packs to get a culture of that size going within a few days, instead of the 5 or 6 days it would normally take to do this with a normal Wyeast pack. The cool fermentation temperature allows you to extend the period of time the beer is exposed to the yeast bed without picking up off flavors. Since they are fermented for longer periods than ales (lager means to store), and brewed at cool temperatures, they were very clear in appearance and smoother in flavor. www.windriverbrew.com /newsletter.html   (1431 words)

Chrism Brewing Lager, which means to store, is a generic term for a beer fermented by a bottom fermenting yeast. An ale is fermented by a top fermenting yeast known as Saccharomyces cerevisiae. They are fermented at temperature closer to room temperature and take less time. www.engr.uconn.edu /~chrism/types.html   (475 words)

Beer Yeast S-23 This bottom fermenting yeast is widely used by Western European commercial breweries. Unique top fermenting yeast which produces the unique and spicy weizen character, rich with clover, vanilla and banana. A blend of top fermenting ale and wheat strains producing mildly estery and phenolic wheat beers. www.the-home-brew-shop.co.uk /cat51_1.htm   (308 words)

H. Yoshimoto - Characterization of the ATF genes encoding alcohol acetyltransferase in the bottom fermenting yeast Saccharomyces pastorianus Characterization of the ATF genes encoding alcohol acetyltransferase in the bottom fermenting yeast Saccharomyces pastorianus Yoshimoto - Characterization of the ATF genes encoding alcohol acetyltransferase in the bottom fermenting yeast Saccharomyces pastorianus www.yeastgenome.org /yeast96/f3008.html   (241 words)

Region of Flo1 Proteins Responsible for Sugar Recognition -- Kobayashi et al. 180 (24): 6503 -- The Journal of Bacteriology Yeast flocculation is a phenomenon which is believed to result from an interaction between a lectin-like protein and a mannose Yeast flocculation is considered to result from an interaction between a lectin-like protein and a mannose chain present on Nucleotide sequence and expression of the Enterobacter aerogenes alpha-acetate decarboxylase gene in brewer's yeast. jb.asm.org /cgi/content/full/180/24/6503   (4555 words)

brewing yeast If you would like to ferment your beer in the traditional 'lager style of brewing' then you can purchase Saflager S23 (Saccharomyces carlbergensis) yeast which is a premium strain for bottom fermenting all Lager and Pilsener styles of beer. This yeast, which is of German origin and used by Western commercial breweries, develops the best of its fruity and estery lager flavours when fermented at low temperatures between 9C - 15C (ideally 12C). this is a yeast strain to be selected for its fast fermentation characteristic and its ability to form a compact sediment thus improving beer clarity. www.ibrew.com.au /html/beer/yeast.html   (274 words)

Alan Pugsley and Pugsley's Brewing Projects International - Brewing Systems - Brewery Design, Brewer Training and Beer Brewing Systems and Equipment It uses enclosed, conical bottomed fermenters that can be used for fermenting ales and lagers (hence the term "reversible"). The Ale fermenting room utilizes open fermentation with a top fermenting yeast and the Lager fermenting room utilizes Uni-tanks in conjunction with a bottom fermenting lager yeast. The disadvantages are that the two fermenting rooms require to be physically separated to avoid any possibility of yeast cross contamination. www.wowpages.com /pugsley/systems.htm   (688 words)

bottom fermenting yeast - OneLook Dictionary Search Tip: Click on the first link on a line below to go directly to a page where "bottom fermenting yeast" is defined. We found 3 dictionaries with English definitions that include the word bottom fermenting yeast: noun: brewer's yeast used in bottom fermentation of lager www.onelook.com /?w=bottom+fermenting+yeast   (85 words)

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