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Saccharomyces cerevisiae (/ ˌsɛrəˈvɪsi.iː /) (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes.
Yeast flocculation typically refers to the reversible clumping together (flocculation) of brewing yeast once the sugar in a wort has been fermented into beer. In the case of "top-fermenting" ale yeast (Saccharomyces cerevisiae), the yeast creates a krausen, or barm on the top of the liquid, unlike "bottom-fermenting" lager yeast (Saccharomyces pastorianus) where the yeast falls to the bottom ...
A basic formula [4] to calculate beer strength based on the difference between the original and final SG is: A B V = 131.25 ( O G − F G ) {\displaystyle ABV=131.25(OG-FG)} The formula below [ 5 ] is an alternate equation which provides more accurate estimates at higher alcohol percentages (it is typically used for beers above 6 or 7%).
Diacetyl. Diacetyl is a chemical compound produced in yeast during fermentation and later reabsorbed. If the external ambient temperature during fermentation is lower than 26 °C (79 °F), diacetyl is absorbed insufficiently, resulting in a threshold of less than 0.04 mg/liter in beer, which gives the beer a mouthfeel similar to cream cheese. [1]
A thermometer in use to test the temperature of beer. Gravity, in the context of fermenting alcoholic beverages, refers to the specific gravity (abbreviated SG), or relative density compared to water, of the wort or must at various stages in the fermentation. The concept is used in the brewing and wine-making industries.
The previous incorrect distinction had stemmed in part from the fact that yeast had to be added to beer wort in order to provoke desired alcoholic fermentation, while the fermenting catalysts for wine occurred naturally on grapevines; the fermentation of wine had been viewed as 'artificial' since it did not require additional catalyst, but the ...
Lager yeast is a cool bottom-fermenting yeast (Saccharomyces pastorianus) and typically undergoes primary fermentation at 7–12 °C (45–54 °F) (the fermentation phase), and then is given a long secondary fermentation at 0–4 °C (32–39 °F) (the lagering phase). During the secondary stage, the lager clears and mellows.
Homebrewing. A homebrewing kit consisting of hopped malt extract, yeast and instructions. Homebrewing is the brewing of beer or other alcoholic beverages on a small scale for personal, non-commercial purposes. Supplies, such as kits and fermentation tanks, can be purchased locally at specialty stores or online.