The student's manual of yeast culture / by Grove Johnson.

  • Johnson, Grove.
Date:
[1908?]
Catalogue details

Licence: In copyright

Credit: The student's manual of yeast culture / by Grove Johnson. Source: Wellcome Collection.

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    calling into the fullest action their inverting power. Apparently, food too easily assimilable in some cases causes types to deteriorate, fermentation may become sluggish, beer may remain turbid, with the utmost persistence, flavours may be any- thing but agreeable. It would appear that such yeasts as the above require to ferment worts containing 5 or 10 per cent, of raw cane sugar in order that they may multiply successfully. From experiments undertaken in certain German lager beer breweries, where low temperatures ruled and only malt was used in the composition of the wort, a most pronounced and persistent yeast bite resulted when fermented with Saccharomyces Thermantitonum, which seemed to point to the necessity of employing worts containing some pro- portion of raw grain or sugar. This conclusion proved to be correct, taking the temperature of fermentation (about 38 to 40F.) into consideration.