Equipment Glossary Acknowledgements


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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

6.9 Yeast Nutritional Needs

From a yeast cells point of view, its purpose in life is to grow, eat, and reproduce. Yeast can do all this with or without oxygen, but using oxygen makes the processes easier for the cell. Yeast use oxygen in the biosynthesis of the compounds that make up their cell membranes that allow them to process sugars for food and grow. Being able to process food and grow more efficiently allows them to reproduce more effectively also. Without oxygen, yeast cannot reproduce as fast. Therefore, to ensure a good fermentation, we need to provide the yeast with sufficient oxygen to allow them to grow quickly and reproduce when they are first pitched to the fermenter. Once they have reproduced to sufficient numbers, we can let them get on with turning our wort into beer.

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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
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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