Tuesday Beer Trivia: Yeast (Pt. 2)

Link to article
homebrew off-flavors

Test yourself on yeast in this week’s Tuesday Beer Trivia.

There’s a reason why the adage “Brewers make wort; yeast makes beer” has endured. “Fermentation is everything,” according to award-winning homebrewer and now professional brewer Jamil Zainasheff.

After you take the Beer Trivia quiz below, scroll down to “Beer Trivia Answer Explanations” section to learn more about yeast.

Beer Trivia Answer Explanations

Click To Expand

The following explanations were taken from “Cracking the Code to Perfect Fermentations” by Mark Pasquinelli, originally featured in the September/October 2014 issue of Zymurgy.

Question 1: After heating the water, you’ll want to sprinkle the yeast on the water, cover with a paper towel, and allow to sit for 15 minutes. Gently stir until the mixture has a creamy consistency. Allow to sit for a few more minutes and then let the covered mixture cool to within 10 to 15°F (5 to 8°C) of the wort temperature and pitch.

Question 2: More often than not, the carboy will have to be chilled, especially during the summer and in warmer climates due to this exothermic reaction.

Question 3: False. Generally you don’t want to use a yeast that was in a beer at 1.070 gravity or more. The yeast will be spent and under-perform. The same goes for yeast used in an exceptionally hoppy beer. Yeast cells from the previous beer will be coated with hop oils.

Question 4: While normal circumstances might promote an anaerobic environment, during yeast’s initial growth phase, oxygen is needed for reproduction and for yeast health.

Question 5: False. It is recommended that you use a 10-percent DME/water solution by weight, which would be 150 grams of extra light DME into 1,500 mL (1,500 g) of water with 1/4 tsp. yeast nutrient blend. It is not recommended to make a stronger solution even if you are making high gravity beer.

Was this article helpful?