Equipment Glossary Acknowledgements

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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

6.4 Yeast Strains

There are many different strains of brewer's yeast available nowadays and each strain produces a different flavor profile. Some Belgian strains produce fruity esters that smell like bananas and cherries, some German strains produce phenols that smell strongly of cloves. Those two examples are rather special, most yeasts are not that dominating. But it illustrates how much the choice of yeast can determine the taste of the beer. In fact, one of the main differences between different beer styles is the strain of yeast that is used.

Most major breweries generally have their own strain of yeast. These yeast strains have evolved with the style of beer being made, particularly if that brewery was a founder of a style, such as Anchor Steam. In fact, yeast readily adapts and evolves to specific brewery conditions, so two breweries producing the same style of beer with the same yeast strain will actually have different yeast cultivars that produce unique beers. Several yeast companies have collected different yeasts from around the world and offer them to home brewers. Some homebrew supply shops have done the same, offering their own brands of many different yeasts.

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What Is It?
Yeast Terminology
Yeast Types
Yeast Forms
Yeast Strains
Dry Yeast Strains
Liquid Yeast Strains
Preparing Yeast and Yeast Starters
When is My Starter Ready to Pitch
Yeast from Commercial Beers
Support Your Local Micro
Yeast Nutritional Needs
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