Showing posts with label yeast. Show all posts
Showing posts with label yeast. Show all posts

June 1, 2019

홈브루용 이스트 스타터 만들기

랩북과 Chris White 저 <Yeast> 책 참고해서 정리해 봄

1. starter wort
wort gravity between 1.030~1.040(7~10 P)
in case of stressed yeast, use low gravity wort (1.020=5 P)
rule of thumb: 1 gram of DME for every 10 ml of final starter wort volume
ex> for 2 L of starter wort, add 200 g of DME

스타터 워트 준비
워트 볼륨 10ml 당 1g DME 투입

2. boil 15 mins, cool to room temperature

15분간 끓이고 18~24도 이내로 식힘

3. transfer to a sanitary vessel, and add yeast
note: vessel that is x2 the volume of media required
a good rule of thumb is to keep starters between 18~24 degree

살균된 용기에 워트를 옮겨담은 뒤 이스트 접종. 용기는 워트 볼륨의 두배 용량이어야 함.

3-1. initial culture: initial colony is inoculated into 10 ml of wort as an initial upculture.

첫번째 접종시 워트 볼륨은 10ml가 적당.

4. how to scale up (every vessel should be 2 times bigger than wort)
initial culture (10 ml) -48 hours-> second culture x50~100 (500 ml~1 L) -48 hours> third culture x8 (1 gallon)

1~3일 후 50~100배 사이즈로 2번째 접종, 1~3일 후 8배 사이즈로 3번째 접종

5. how to pitch
if the size of the starter is greater than 5% of beer volume, let the yeast settle out first, then pitch only the yeast. (decanting)

스타터를 피칭할때는 스타터 워트는 가급적 따라버리고 이스트만 접종.

5-1. pitching rate
cells to pitch = 0.75 million (1.5 for lager) * volume of wort (ml) * wort plato

접종해야할 이스트 셀 개수 공식은: 0.75백만 * 워트 볼륨(ml) * 워트 플라토

예를 들어 19L 사이즈 배치 포터 OG가 13 플라토라면 0.75 백만*19,000ml*13P=185 십억개 셀이 접종되어야 한다.

homebrew scale liquid yeast has 100 billion cells per pkg, dry yeast has 7~20 billion cells per gram (normally 11g)

홈브루용 액상 이스트는 팩당 100 십억개 셀, 건조 이스트는 그램당 7~20 십억개 셀 보유.

추가. haemocytometer & cell counting

간단한 설명
http://microbebrewer.blogspot.com/2014/01/yeast-cell-counting-and-viabilty.html



1. 가운데 5*5 영역에서 5개 칸의 셀 개수를 센 다음 평균
2. 평균 * 25 = 0.1 마이크로리터(10^-6 리터)당 셀 개수
3. density of cell culture

2의 결과 * 1,000 마이크로리터/1 밀리리터 * dilution ratio (관찰 전에 이스트 슬러리를 희석했다면 희석비율) = 1 밀리리터 당 셀 개수

4. 필요한 셀 컬처 볼륨

pitching rate (cells to pitch) / density of cell culture = culture volume

5-1의 예시를 빌려 만약 19L 배치 사이즈 포터에 185*10^9 개 이스트셀이 접종되어야 하고, 1:10 희석 샘플을 현미경 관찰 결과 0.1 마이크로리터 당 3,000개 셀이 관찰되었다고 했을 때, 밀리리터 당 셀 개수는:

3,000/0.1µl*(1000µl/1ml)*10=300*10^6 cells/ml 즉 0.3 십억개 셀이 존재

185*10^9 cell 를 0.3*10^9 cell/ml로 나누면 = 616 ml

즉 이 19L 배치 사이즈 포터에는 해당 셀 컬쳐 616 ml이 접종되어야 한다는 뜻.

October 29, 2017

Basic for good fermentation

from <Yeast: the practical guide to beer fermentation(White and Zainasheff, 2010)>

Brief history of yeast


  • Pasteur: yeast=living microorganism. creation of bio+chemistry(mid 19th)
  • Emil Hansen: isolate lager yeast, how to store them longer(1883)
  • why lager popular?
  1. longer shelf life=larger distribution area=increase sale=brewers love it
  2. fist clean-tasting beer to mass
  • what is hot side(cooking, in brewhouse)&cold side(cooling, pitching, fermenting)

For good fermentation?

  • yeast
  • sugar: 
  1. high in glucose=higher esters
  2. high in maltose(<-rice or corn)=lower esters
  3. esters? 'ethyl acetate(tastes like adhesive, solvent)' 'isoamyl acetate(tastes like banana)' 
adhisive
  • oxygen: 8~10 ppm at least, high yeast demand(lager, high gravity) beer require more oxygen
  • nutrients
  • fermentation system: 
  1. large, open=harvest yeast for many generations but difficult to clean and sanitize 
  2. cone-shaped=clean-in-place, temperature control but tall fermentor->pressure of gases↑->stress on yeast
  • temperature control: problem but not contamination?->look temperature
  1. temperature can affect: off-flavor pre-cursors and yeast's ability to reduce off-flavor compounds(at the end of fermentation)
  • fermentor monitoring: main measurements are 
  1. temperature
  2. specific gravity
  3. pH
  4. oxygen
  5. carbon dioxide
  6. + how much yeast pitched, its source, its viability, beer volume, daily progress 

October 12, 2017

Fermentation timeline

from <Yeast: the practical guide to beer fermentation(White and Zainasheff, 2010)>

Fermentation timeline


  • pitch yeast: sugar+2ADP+2phosphates->2ethanol+2CO2+2ATP
  • lag: 0~15hrs
  • exponential growth: 4hrs~4d
  • stationary 3~10d
  • what the yeast gain from fermentation?&what they do for the beer?

Lag phase


  • building new healthy yeasts for fermentation
  • cell<=oxygen(from outside), mineral, amino acid(=nitrogen->protein)(from wort)
  • vitamin: riboflavin, inositol, biotin
  • mineral: phosphorus, sulfur, copper, iron, zinc, potassium, sodium
  • vitamin+mineral=enzymes for growth
  • not add oxygen later but for high gravity/alcohol beer
  • temperature warmer? precursors for diacetyl produced
  • 22~24'c->20'c or 22~24'c->10~13'c(for lager)
  • below 22~24'c+12~36hrs raising temperature: for cleaner beer, healthy yeast

Exponential phase


  • phase for yeast growth
  • growth+produce CO2+{ethanol+flavo compounds}
  • olive smell!
  • consume sugar
  1. simple(glucose, fructose, sucrose)sugar: metabolism quicker!
  2. maltose(59%, cf. glucose 14%)+maltase->glucose: beer flavors
  3. maltotriose: determine attenuation power. better digest+less flocculent
  • form color yellow to brown

Stationary phase(Conditioning phase)


  • growth slow down, matures
  • green beer(young beer)
  • reabsorb diacetyl, acetaldehyde
  • hydrogen sulfide escape as a gas
  • if new strain... check if complete!: rousing? raising the temperature? repitching?
  • temperature down to 2~4'c to floc settle down(in a professional brewery)
  • rush the process?->diacetyl remain! +warmth&time to complete


October 4, 2017

How to choose the right yeast: strains

from <Yeast: the practical guide to beer fermentation(White and Zainasheff, 2010)>

when selecting a new yeast strain


  • attenuation
  • flavor profile
  • flocculation
  • reliability of supply
  • working temperature range

George Fix's division


  • ale: Clean/ Neutral/ Maltier/ Yeast/ Specialty
  • lager: dry/ crisp/ full/ malty

author's division


  • ale: clean, fruity, hybrid, phenolic, eccentric
  • lager: dry, full

each strains


  • idle temperature for most yeast=20'c
  • compounds(ester, fusel alcohols) of ale yeast: more(fruity, estery) less(clean)

clean ale strains


  • ferment slowly
  • flocculate at a medium rate
  • remain in suspension long enough to condition beer properly
  • sulfur under stressful condition
  • eg. california, american, scottish, english

fruity ale strains


  • ferment and flocculate very quickly
  • form large clump during flocculation->bright and clear beer 
  • more by-product eg. diacetyl
  • eg. british, irish, australian, belgian

hybrid ale strains


  • ale yeast fermented at cooler temperature than average ale yeast
  • clean, lagerlike beer eg. kolsch, altbier
  • ferment slower than fruity strains
  • flocculate at a medium 
  • remain in suspension long enough to attenuate and condition beer
  • sulfur(<lager)
  • eg. california common yeast

phenolic ale strains


  • attenuation high
  • flocculation low
  • historically, w/ bacteria=attenuation further, more characteristics
  • ensure vigorous ferment and complete before capping fermentor(avoid sulfur, diacetyl)
  • eg. german hefeweizen, belgian ale, trappist/abbey ale

eccentric ale strains


  • everything not clean, fruity, phenolic, hybrid
  • earthy, barnyard, sour
  • attenuate well
  • flocculation low
  • interesting flavor profiles(including phenol)

lager strains


  • stay in suspension longer>ale strains->remove most of the by-products
  • idle temperature=10~13'c
  • slower fermentation+cool temperatures=more sulfur&diacetyl
  • esters: ale>lager bc/ depends on membrane
  • drier, cleaner, crisp, refreshing(eg. american, scandinavian, german)
  • vs. clean, maltier, rounded, complex(eg. Munich helles, dunkel, and malty lagers)