Equipment Glossary Acknowledgements


Site Map
Introduction
Section 1
Brewing Your First Beer With Malt Extract
1 A Crash Course in Brewing
2 Brewing Preparations
3 Malt Extract and Beer Kits
4 Water for Extract Brewing
5 Hops
6 Yeast
7 Boiling and Cooling
8 Fermentation
9 Fermenting Your First Beer
10 What is Different for Brewing Lager Beer?
11 Priming and Bottling
Section 2
Brewing Your First Extract and Specialty Grain Beer
Section 3
Brewing Your First All-Grain Beer
Section 4
Formulating Recipes and Solutions

 

 

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Chapter 6 - Yeast

6.2 Yeast Types

There are two main types of yeast, ale and lager. Ale yeasts are referred to as top-fermenting because much of the fermentation action takes place at the top of the fermenter, while lager yeasts would seem to prefer the bottom. While many of today's strains like to confound this generalization, there is one important difference, and that is temperature. Ale yeasts like warmer temperatures, going dormant below about 55F (12C), while lager yeasts will happily work at 40F. Using certain lager yeasts at ale temperatures 60-70F (18-20C) produces a style of beer that is now termed California Common Beer. Anchor Steam Beer revived this unique 19th century style.

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Yeast
6.0
What Is It?
6.1
Yeast Terminology
6.2
Yeast Types
6.3
Yeast Forms
6.4
Yeast Strains
6.4.1
Dry Yeast Strains
6.4.2
Liquid Yeast Strains
6.5
Preparing Yeast and Yeast Starters
6.6
When is My Starter Ready to Pitch
6.7
Yeast from Commercial Beers
6.8
Support Your Local Micro
6.9
Yeast Nutritional Needs
6.9.1
Nutrients
6.9.2
Oxygen
6.9.3
Aeration is Good, Oxidation is Bad
Real Beer Page

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Appendix A - Using Hydrometers
Appendix B - Brewing Metallurgy
Appendix C - Chillers
Appendix D - Building a Mash/Lauter Tun
Appendix E - Metric Conversions
Appendix F - Recommended Reading

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All material copyright 1999, John Palmer