Yeast Management Practices: Oxygenation and Viability

This chapter discusses the importance of oxygenation during fermentation and its effects on yeast survival and off flavors. It also highlights the concept of viability and vitality in yeast management, discussing methods for estimating viability and the impact of storage conditions. The chapter concludes by touching on the challenges of managing multiple yeast strains and the benefits of reusing yeast in brewing.