A Little Bit About Yeast (#7 of 30)
When I first started learning about the components of beer and the ingredients I had to assemble, yeast took a back seat. For whatever reason I found it a little confusing and a bit intimidating. As a result, poor decision making and poor yeast management early on lead to subpar beers. When it comes to brewing, yeast is a critical ingredient that can make or break your brew. Without yeast, beer would not exist, and we would all be missing out on one of life’s great pleasures.
At its core, yeast is a type of fungus that plays a vital role in the fermentation process. It converts sugars into alcohol and carbon dioxide, giving beer its signature flavor and carbonation. But not all yeast is created equal, and different yeast strains can have a significant impact on the flavor, aroma, and appearance of your beer.
When it comes to choosing a yeast strain for your beer, there are a few things to consider. The first is the style of beer you want to brew. Different yeast strains are better suited for different styles of beer, and choosing the right strain can make all the difference in the world.
For example, if you’re brewing a German-style wheat beer, you might want to choose a yeast strain that produces flavors of banana and clove. Conversely, if you’re brewing an American-style pale ale, you might opt for a yeast strain that produces a clean, crisp finish. Major yeast brands I’ve used over the past few years include:
Imperial
Wyeast
White Labs
A quick google search will show you that there are plenty more. Ultimately experimentation and repetition will help you decide what is best for your brews.
Another factor to consider is the fermentation temperature. Different yeast strains have different optimal temperature ranges, and fermenting outside of that range can produce off-flavors and aromas. As a general rule, most ale yeasts ferment best between 68-72 degrees Fahrenheit, while lager yeasts prefer temperatures in the low 50s.
Once you’ve chosen your yeast strain, it’s important to handle it with care. Yeast is a living organism, and it’s essential to treat it as such. Make sure to store your yeast in the refrigerator until you’re ready to use it, and avoid exposing it to extreme temperatures or direct sunlight.
When it’s time to pitch your yeast into your wort, make sure to rehydrate it properly. This will ensure that the yeast is healthy and active, and will help it to ferment more efficiently. Follow the manufacturer’s instructions for rehydration, and make sure to use clean, sanitized equipment.
During fermentation, it’s important to monitor your beer closely. Check the gravity regularly to make sure that the fermentation is progressing as it should, and taste the beer periodically to check for any off-flavors or aromas. If you notice any issues, take action immediately to correct them.
In future posts, I plan to go a little more in depth about liquid yeast vs dry yeast, making starters, and some other brew day considerations. For now, the main takeaway is that yeast is a critical component of brewing beer, and choosing the right yeast strain and handling it properly can make all the difference in the world. With a little bit of knowledge and attention to detail, you can produce beers that are complex, flavorful, and satisfying. So, next time you crack open a cold one, raise a glass to the humble yeast cell that made it all possible!
