Reddit Reddit reviews Brewing Yeast and Fermentation

We found 4 Reddit comments about Brewing Yeast and Fermentation. Here are the top ones, ranked by their Reddit score.

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Brewing Yeast and Fermentation
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4 Reddit comments about Brewing Yeast and Fermentation:

u/zVulture · 3 pointsr/TheBrewery

This is my full list of books from /r/homebrewing but it includes pro level books:

New Brewers:

u/grnis · 2 pointsr/TheBrewery

This is the best book I have read on brewing yeast and fermentation.

https://www.amazon.co.uk/Brewing-Yeast-Fermentation-Chris-Boulton/dp/1405152680

u/TheForgottenn · 1 pointr/Homebrewing

Right, I will try my best.

  1. Lager malt, as was labeled on the malt sack, is Extra Pale malt with an IOB of 3.2. As I am in the UK it will most likely be 2 row barley. It is common in production of pale beers and lagers.

  2. As for the yeast. The actual title is "The Viability of Serial Repitching of Yeast and the Development of Petite Yeast Colonies" What I am primarily looking at is the formation of yeast colonies that are unable to respire. This means no alcohol formation which is obviously not ideal. It also means that the colonies will not reproduce reducing the cell count over time. Within the industry it is common practice to reuse yeast. However within the literature there is a lot of debate about how many times you can theoretically use the yeast before you should revert back to your starter. The dogma seems to be between 10-20 brews before this happens. I am looking to see if there are any glaringly obvious reasons why you shouldn't keep reusing the same yeast over and over.

    These books 1 2 give a great overview of yeast and yeast management.

    I hope this has answered your questions. If not please ask more
u/SpritleSRS · 1 pointr/Homebrewing

You can also check out Brewing Yeast & Fermentation (http://www.amazon.com/Brewing-Yeast-Fermentation-Christopher-Boulton/dp/1405152680)

Its written by brewers associated with Bass in the UK and its a very technical look at how brewing yeast behaves and contributes to beer.

The elements series is a great place to start but it isn't quite deep enough if you're already very well versed with biochem/chemistry and want to know the foundations of what happens with fermentation, malting, etc.