This week Dr Chris White from White labs joins me to discuss the yeast life cycle and fermentation in beer.
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[audio:http://traffic.libsyn.com/beersmith/BSHB-190-Yeast-White.mp3]Topics in This Week’s Episode (51:39)
- This week my guest is Dr Chris White, President and CEO of White Labs, a premiere provider of yeast for home brewers and Craft breweries. He is also the author of Yeast (Amazon link) the definitive book on beer brewing yeast.
- We discuss some of Chris’ recent travels.
- Chris provides his advice on yeast preparation for both dry and liquid yeasts.
- We begin discussing the yeast life cycle starting with the lag phase which occurs immediately after pitching the yeast into wort.
- Chris tells us why oxygen is so important for the lag phase of fermentation.
- We talk about the next phase which is rapid growth. This is also the phase where alcohol, CO2 and most of the flavors associated with yeast are produced.
- He explains the third stage which is the “stationary” phase where maturation and flocculation of the yeast takes place.
- We briefly discuss off flavors as well as the importance of completing maturation before rushing to cold crash or filter your beer.
- Chris gives his closing advice on fermentation as well as discusses some of the new projects ongoing at White labs.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
- And also Anvil Brewing Equipment. Anvil is a new line of kettles, burners and accessories from John Blichmann at Blichmann Engineering. They make top quality brewing equipment built to last a lifetime.
- Also check out BeerSmith, BeerSmith Mobile software and the new DVDs John Palmer and I filmed – How to Brew with Malt Extract and How to Brew All Grain are available now. You can subscribe to the BeerSmith newsletter for free to get some great articles on home brewing.
Thanks to Chris White for appearing on the show and also to you for listening!
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