Yeast/Fermentation Troubleshooting?

[jwatkins56550]

I'd like to see more information on yeasts forming ascospores and undergoing meiosis. What poor conditions cause yeast to do this? Is it much of a concern? Flavor changes?

[MF Tyler]

I'd like to see some average cell counts coming from plates and slants at each step of the process - 5mL, 50mL, 150mL, 500mL, 1000mL etc...

Also, I'd like to see some quantitative data on the effect difference between different nutrients and energizers (for my sake I'd like to see data on the difference between Servo and Wyeast BC Nutrient - Servo's breaking the bank and the product description of Wyeast's BC sounds the same, so what is the difference?)

The flavor effects of pitching on top of a yeast cake. I did it for quite a while thinking that Jamil was doing way too much work by washing his yeast until I realized that overpitching was the cause of the hot alcohol character in my big beers.

I think pictures of a starter on a stir plate at the peak of activity would be nice to see in a brewing text rather than the descriptions of "cloudy" or "at its peak" that meant nothing to me when I first started making starters.

Pictures of yeast washing - the stratification layers and etc would be very helpful for me. I know what I look for; however, I don't know if it's what I should be looking for.

Pictures help me...'cause of my dumbness.

Example fermentation schedules day by day would be awesome. I know in BCS Jamil has things like (paraphrasing) "Pitch at 64 and let temp rise to 70 over the course of one week" - that rise in temperature could be done in a lot of different ways and I know a lot of that is dependent on the performance of that particular beer, but still, an average fermentation schedule would be nice. i.e. day 1-64 degrees day 2-64 degrees day 3-65 degrees

I'm really just pumped to hear there's going to be a book about this sort of thing - it's going to be helpful for everyone. I would not be the brewer I am without the Brewing Network and Jamil.

[Chupa LaHomebrew]

How about some hot and heavy pics of John Plise feeling up his yeast with rubber gloves on?

[wunderbier]

How about some hot and heavy pics of John Plise feeling up his yeast with rubber gloves on?

Centerfold?

[captain carrot]

It would be helpful to have a section covering stuck fermentation, as in when can you call it stuck. Is champaign yeast really an effective fix?

Methods of re-starting stuck fermentation.

The application of yeast nutrients and energizers. When are they effective?

Maybe a comparison of yeast nutrients. How much to use. When to add them.

Recipe factors that effect attenuation.

Aeration methods and how long to aerate for each method.

Is diacytal rest neccesary?

Photos of Plise pitching it warm!

Thanks JZ! Looking forward to the book!

[jamilz]

Thanks a bunch. You guys are bringing up lots of good stuff. Keep it up!

[brewinhard]

A section on culturing yeast from commercial bottles of beer for layman! What is the best wort starter size when doing so? What are the best step sizes to incorporate for proper yeast health?

Best ways to rehydrate dry lager yeast so as not to shock the little guys when pitching into a cooled lager wort.

[TheTodd]

I'd like to see more information on yeasts forming ascospores and undergoing meiosis. What poor conditions cause yeast to do this? Is it much of a concern? Flavor changes?

I would like someone to translate jwatkins. I read his question and felt like I walked into the middle of Colin's water lecture. Just kidding jwat. Nothing wrong with being smarter than the average bear.