Scotch Series 3: Yeast

Yeasts are eukaryotic single-celled microorganisms classified as members of the fungus family.

Yeast is inactive at low temp, at higher temp their enzymes are denatured.

The growth rate of yeast doubles every 10*C rise in temperature (roughly) This continues until the optimum temperature. – above which the enzymes in yeast become denatured and the growth rate slows.

Distillers yeast is propagated aerobically – if yeast is propagated aerobically that means it starts faster and contains sterols and fatty acids.

Propagated means bred from the parent stock. Aerobically means “relating to oxygen”