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	Brewing yeast -- Facts, Info, and Encyclopedia article (Site not responding. Last check: 2007-10-21)
		Brewing yeasts are (Any of various single-celled fungi that reproduce asexually by budding or division) yeasts used in the brewing Process and which have certain properties, including:
		After a certain number of (A chemical phenomenon in which an organic molecule splits into simpler substances) fermentation cycles, a full scale (The movement of a wave through a medium) propagation is produced from this laboratory sample.
		Typically, it is grown up in about three or four stages using sterile Brewing (Unfermented or fermenting malt) wort and (A nonmetallic bivalent element that is normally a colorless odorless tasteless nonflammable diatomic gas; constitutes 21 percent of the atmosphere by volume; the most abundant element in the earth's crust) oxygen.
	www.absoluteastronomy.com /encyclopedia/b/br/brewing_yeast.htm (201 words)

	biology - Yeast
		Yeast is a group of single-celled (unicellular) fungi a few species of which are commonly used to leaven bread and ferment alcoholic beverages.
		In brewing, the ethanol is bottled, while in baking the carbon dioxide raises the bread, and the ethanol evaporates.
		The yeast genome database [1] is highly annotated and remains a very important tool for developing basic knowledge about the function and organization of eukaryotic cell genetics and physiology.
	www.biologydaily.com /biology/Yeast (747 words)

	The Microbiology of Brewing (Site not responding. Last check: 2007-10-21)
		Yeast contaminated with beer spoilage bacteria may either be replaced with a pure culture or washed with acids such as phosphoric acid (45), ammonium persulfate (27), or a combination thereof (7), thereby eliminating the necessity for replacement.
		Yeast cells readily take up monosaccharides by facilitated diffusion (120) but di- and trisaccharides enter the cell by means of a permease system (92, 93) which is inducible in some strains, constitutive in others.
		Hydrogen sulfide is generated during yeast metabolism and depends, in brewery fermentation, on the yeast strain used, the temperature, and the wort composition (123).
	brewery.org /brewery/library/mashtun/kleyn.html (2155 words)

	Yeast Guide - Beer Advocate
		Yeast are single-celled microorganisms that reproduce by budding.
		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.
		He wasn't the first to discover yeast, but in 1860 Louis Pasteur proved that fermentation is caused by living organisms and asserted that the agents which are responsible for the reaction are connected with the yeast cell.
	www.beeradvocate.com /beer/101/yeast.php (733 words)

	beprlist2
		Sometimes used in conjunction with lager yeast and kerausened to finish the beer and improve the overall dryness.
		This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples, to ferment to dryness with good alcohol tolerance approximately 11-12% ABV.
		Wild yeast isolated from brewery cultures in the Brussels region of Belgium.
	www.wyeastlab.com /beprlist.htm (2600 words)

	Charlie Bamforth - Who Am I?
		The measurement of dimethyl sulfoxide in barley and malt and its reduction to dimethyl sulfide by yeast.
		The identity of an inhibitor in wort of dimethyl sulfoxide reductase from yeast.
		Use of novel assays to indicate that 0-esters and S]esters are produced by the same enzyme in brewing yeast.
	foodscience.ucdavis.edu /bamforth/whoAmI.html (2667 words)

	Greg's brewing pages: David Logsdon visit
		Yeasts need valene, which is present in light malts, but less so in darker malts.
		It seems that it's better for yeast destined for repitching to be removed from the fermenter before the alcohol level reaches 5.25%: above this level, the alcohol is toxic to the yeast, and the surviving yeast will create more diacetyl.
		The difference is that they're subtle in a Weizen yeast, whereas the ones generated by baker's yeast tend to have a medicinal character.
	www.lemis.com /grog/brewing/yeast-talk.html (1177 words)

	How to Brew - By John Palmer - Introduction
		Where one book would recommend using baking yeast and covering the fermenting beer with a towel, a later book would insist on brewing yeast and perhaps an airlock.
		Brewing is an art as well as a science.
		For instance, adding the yeast to the beer wort: the emphasis was to get the yeast fermenting as soon as possible to prevent unwanted competing yeasts or microbes from getting a foothold.
	www.howtobrew.com /intro.html (878 words)

	[No title]
		Yeast refers to the unicellular phase of the life cycles of many different fungi, but it is used more commonly as a generic term for fungi that have only a unicellular phase.
		Yeast grow equally well in liquid media or on a nutrient surface such as an agar plate or an exposed surface of some kind of food.
		The simplicity of the sexual cycle in yeast and the ease with which all the events can be manipulated and observed provides a unique opportunity for teaching this normally obscure and abstract process through simple, direct, concrete observations.
	www.phys.ksu.edu /gene/a1.html (2190 words)

	Brewing Yeast Fermentation Performance, Second Edition (Site not responding. Last check: 2007-10-21)
		Contributions from leading international brewing technologists from industry, research institutes, and academia ensure that the book’s coverage is practically oriented, commercially relevant, and academically rigorous.
		Contents include up-to-date coverage of key aspects of the subject, including molecular innovations, yeast stress responses during handling, wort composition, yeast quality maintenance and assessment, the role of brewing yeast in beer flavor development, and yeast handling.
		Brewing Yeast Fermentation Performance is an essential purchase for commercial brewers at all levels, technical personnel, and allied traders associated with the brewing industry.
	store.blackwell-professional.com /0632064986.html (203 words)

	Glossary of Beer and Brewing Terms (Site not responding. Last check: 2007-10-21)
		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.
		Brew Kettle -- The vessel in which wort from the mash is boiled with hops.
		Used mostly in conjunction with wheat (weiss) beers to denote that the beer is bottled or kegged with the yeast in suspension (hefe-weiss).
	www.beerchurch.com /gloss.htm (4253 words)

	BYO - The Great Beer Debates
		Whole starter advocates claim that yeast in the sediment is not as healthy as actively fermenting yeast.
		Yeast sediment is formed by yeast that have stopped fermenting and dropped out of solution, or yeast that have dropped out of solution when the starter is crash cooled.
		Brew two batches of beer using recipes and procedures that are identical except for how you treat the hot mash and hot wort.
	byo.com /feature/664.html (2956 words)

	MBAA TQ - High gravity wort clarity and its effect on brewing yeast performance. (Site not responding. Last check: 2007-10-21)
		Experiments are described in which the fermentative performance of a lager yeast in clear and cloudy worts, prepared from the same grist, and in a model solution was compared.
		It was found that yeast performance was in fact poorer in the cloudy wort, with reduced growth, slower attenuation, higher residual free amino nitrogen at the end of fermentation and poorer beer quality, even when the wort was well aerated and a carbon dioxide nucleation stimulant was added.
		The adhesion of particles from cloudy wort to the yeast cells was considered likely to be the main cause of the problems.
	www.mbaa.com /TechQuarterly/Abstracts/1996/tq96ab08.htm (217 words)

	Yeast Information and Technique Resource
		The attenuation is determined by the composition of the wort or juice and the yeast strain used.
		Combine the hydrated yeast with 1-2 gallons of wort that is as close to the wort to be fermented as possible.
		For ale yeast all of these numbers are reduced by a factor of two, so (3/2) to 2 cups of an ale yeast culture would be sufficient.
	brewery.org /brewery/library/yeast-faq.html (5764 words)

	J. Inst. Brew. vol.108:1 (2002) A Model Based Simulation of Brewing Yeast Propagation (Site not responding. Last check: 2007-10-21)
		A comprehensive kinetic model of yeast propagation in breweries is introduced.
		A relationship between the temperature and the variable parameters could be extracted, which allowed predictive simulations of the yeast propagation process using non-isothermal trajectories.
		It was shown, that with a precise adjustment of trajectories of both, temperature and dissolved oxygen, the crop time of the inoculum could be varied within a period of 7 to 50 h to maintain high fermentation activity for the subsequent anaerobic fermentation.
	www.scientificsocieties.org /jib/abstracts/2002/g-2002-0612-01r.htm (240 words)

	Home beer brewing kits and supplies
		November 5th is “Teach a Friend to Homebrew Day”: Sponsored by the American Homebrewers Association, this special occasion is set aside for the specific purpose of introducing more people to this wondrous hobby.
		Well, just to expound… we carry the finest liquid and dry malt extracts, grains, liquid and dry yeast, hops, adjuncts and sugars, honey, juices and purees, books, bottling supplies, fermenting supplies, chemicals, cleansers, and additives… In short everything possible for the beer, wine, mead, or soda pop make.
		Finally, if you ever have a brewing or wine making question, feel free to call for advice--even if you didn't buy from us, we're happy to answer any questions.
	www.thehomebrewstore.com (444 words)

	MBAA TQ - Yeast Typing and Propagation of Dry Brewing Yeast Cultures (Site not responding. Last check: 2007-10-21)
		The AJL collection of brewing yeasts comprises about 350 lager strains 50 ale strains and is probably the largest, oldest and most well defined collection in the world.
		Furthermore, a new approach that reduces propagation by one day, using our dry brewing yeast cultures, will be presented.
		This approach reduces yeast handling and thereby the risk of contamination.
	www.mbaa.com /TechQuarterly/Abstracts/1999/tq99ab01.htm (420 words)

	[No title] (Site not responding. Last check: 2007-10-21)
		The "tried and true" method of washing yeast utilizes phosphoric acid (H3PO4) to acidify the yeast slurry to around pH 2, where it is held for a given amount of time, ranging from two hours to overnight.
		The healthy yeast remains suspended and is used for pitching, while dead cells and trub collect at the bottom of the washing vessel.
		Breweries that use chlorine dioxide to wash yeast begin with a measured amount of sodium chlorite solution, which is "activated" to release ClO2 by pouring it into a small amount of acidified water.
	www.birkocorp.com /brewing/yeast.asp (1454 words)

	Belgians
		The story of yeast management and Belgian beers is a fascinating one, as the practices differ significantly when compared to more common styles.
		And the cells are usually smaller than other brewing yeast and are less-clustered.
		The rest of the brewing process and ingredients are not as heavily guarded.
	www.yeastbank.com /features/belgians.htm (514 words)

	J. Inst. Brew. vol.108:4 (2002) Continuous Primary Beer Fermentation with Brewing Yeast Immobilized on Spent Grains (Site not responding. Last check: 2007-10-21)
		The optimum fermentation performance of the one stage immobilized cell bioreactor was achieved at residence times between 18-25 h (dilution rate 0.04-0.055 h-1) and was characterized by an apparent degree of attenuation in the range of 70-80%.
		Although the diacetyl concentration in the young beer was high (0.32 mg L-1 at D = 0.04 h-1) it is speculated that the level could be reduced by cell growth control, aeration and temperature optimisation.
		The immobilized yeast fermentation in the ALR was shown to be robust in recovery after process upsets.
	www.scientificsocieties.org /jib/abstracts/2002/g-2002-1216-002.htm (190 words)

	johnr's brewing yeast tips
		I've tried many such yeasts, all with similar results: a docile but rapid fermentation, no surface crop (even though many of them are described as "top fermenting") and a "clean-tasting" (i.e.
		Once upon a time most brewing yeasts floated on the surface of the wort, forming a thick layer of creamy, seething froth.
		I believe I'd still be using that yeast had I not moved house in 1984 and neglected brewing for too many weeks - the yeast simply got bored in its fridge and died.
	www.genre.fsnet.co.uk /brewery/yeast/index.html (1371 words)

	brewing yeast tax free brewing yeast (Site not responding. Last check: 2007-10-21)
		On one side of the debate was the laudable if possibly naïve suggestion that the success of even a mediocre local brewery might spur the development of other, better operations, while the contrary position took the approach that only beers of character were worthy of support, regardless of brewery size or geographical position.
		To the supporters of the latter view, a craft brewed beer with a mainstream taste was no better than a mainstream brew mass-produced by the mega-brewers.
		Case in point is Pilsner Urquell, a beer produced in very large qualtities a long distance away by one of the largest brewing companies in the world, SAB Miller.
	beer-brewing.org /brewing-yeast.html (1878 words)

	Name that brew: Unique monikers help small breweries gain popularity in crowded market - billingsgazette.com
		MISSOULA - The sweet, moist odor of brewing beer - yeast and hops - was rich in the air recently at the Kettlehouse Brewing Co. in Missoula.
		He was talking about one of his brews in particular, Olde Bongwater Hemp Porter, but his comments apply to a basic marketing strategy of microbrewers across the country.
		In Montana it is a strategy, often combined with the mystique of the state, that has made the state an unlikely player in the craft brew market in the western United States.
	www.billingsgazette.com /index.php?id=1&display=rednews/2004/11/14/build/business/40-name-that-brew.inc (1017 words)

	The Brewers' Handbook: The Complete Book To Brewing Beer
		The Brewers' Handbook is intended to provide an introduction to brewing beer, and to give a balanced, reasonably detailed account of every major aspect of the brewing process.
		Following extraction of the carbohydrates, proteins, and yeast nutrients in the mash, the clear wort must be conditioned by boiling the wort in the kettle.
		Microorganisms causing spoilage during brewing and beer processing are limited to a few genera of bacteria, wild yeasts, and molds.
	www.beer-brewing.com (490 words)

	Investigation brewing over jailhouse yeast - Boston.com (Site not responding. Last check: 2007-10-21)
		The Mesa County sheriff's department recently confiscated two toothpaste tubes full of brewer's yeast that somebody tried to smuggle into the county jail.
		What raised eyebrows was the source: the yeast, which can be used to make "jailhouse hooch," was found packed in with some uniforms shipped from a South Carolina jail-item supply company.
		Hilkey said he figured either an inmate made a connection with a worker at the company's distribution center or somebody intercepted the package and repackaged the items with the yeast inside.
	www.boston.com /news/odd/articles/2005/10/02/investigation_brewing_over_jailhouse_yeast?mode=PF (243 words)

	Brewing Yeast: Definition and Links by Encyclopedian.com - All about Brewing Yeast
		Brewing Yeast: Definition and Links by Encyclopedian.com - All about Brewing Yeast
		These are yeasts used in the brewing Process and which have certain properties, including:
		Typically, it is grown up in about 3-4 stages using sterile Brewing wort and oxygen / air.
	www.encyclopedian.com /br/Brewing-Yeast.html (117 words)

	Brewing Yeast Fermentation and Performance (Site not responding. Last check: 2007-10-21)
		This second edition considers the importance of yeast quality on fermentation performance and the means by which brewing process control may be achieved.
		The authors, leading international brewing technologists, cover the main aspects of the topic.
		They look at molecular innovations, brewing yeast stress responses during handling, wort compensation impact on yeast metabolism and performance, yeast quality maintenance and assessment, the role of brewing yeast in beer flavour development, and yeast handling objectives, obstacles and opportunities.
	www.booknews.co.uk /Books/2869.htm (76 words)

	Williams Brewing - Home Brewing, Winemaking and more @ Williams Brewing
		Unlike similarly priced home brewing pots made from thinner sheets of stainless welded together, these 15, 20, and 25 gallon pots feature deep drawn seamless construction, and thick 1.2mm walls.
		Our IPA kit is an aggressively hopped ale in the style of many micro brewed IPA's in the U.S., which are typically amber beers with a pronounced hop character and fragrant aroma.
		We have a line of premium home brewing hop plugs made in the U.S., which now include Northern Brewer, a great hop with a minty character for steam-styles and for dry hopping ales..
	www.williamsbrewing.com (614 words)

	ASBC Journal 2004 - The Effects of Wort Valine Concentration on the Total Diacetyl Profile and Levels Late in Batch ... (Site not responding. Last check: 2007-10-21)
		Total diacetyl concentration often is used by the brewing industry to determine the time when fermentation or maturation is complete.
		Lab-scale batch fermentations using brewing yeast were carried out on wort containing different concentrations of free amino nitrogen (FAN).
		The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry.
	www.asbcnet.org /journal/abstracts/2004/1001-01a.htm (575 words)

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