|Saccharomyces Cerevisiae Top Fermenting Ale Yeast|
|Saccharomyces Uvarum Bottom Fermenting Lager Yeast| Both ale
and lager yeast cells reproduce by a process known as budding,
where each yeast cell grows as many as four buds that eventually
separate into daughter cells of the original increasing the the
overall population. Yeast cells are able to live in both aerobic
as well as anaerobic conditions, when living in well oxygenated
wort the cells begin taking in sugars and building up their food
reserves, multiplying and preparing their cells walls for the
task of transferring large amounts of sugars and alcohol during
primary fermentation. |Oxygen Tank And 2 Micron Stainless Steel
Diffuser| |2 Liter Starter Made With 1.040 Gravity Wort| |My 420
Special Wheat Beer Aerated Using Pure Oxygen| The Four Phases Of
Fermentation Phase 1 begins as soon as you pitch your yeast and
is referred to as the lag phase, which we brewers want to keep
as short as possible. The yeast are using up the sugars and
oxygen in the wor