Appendix 1: References

Measurement of Friability (see Topic 1)*
Baxter, E. D. and O’Farrell, D. D. Journal of the Institute of Brewing. 1983. 89. 210
Chapon, L., Erber, H. L., Kretschmer, K. F. and Kretschmer, H L. Brauwissenschalt. 1980. 33. 1

* these methods are not yet fully tested but can give useful information

Institute of Brewing Recommended Varieties of Barley (see Topic 1)
These are published annually by the Institule of Brewing Barley Committee/National Institute of Agricultural Botany.

Assessment of Malt Quality (see Topic 1)
Bourne, D. T. and Wheeler, H. E., Journal of Hie Institute of Brewing. 1982. 88. 324

Acid Washing of Yeast (see Topic 16)
Bruch, C. W., Hoffmann. A., Gosine, R. M. and Brenner. M. W. Journal of the Institute of Brewing. 1964. 70. 242
(Nitric, sulphuric, phosphoric, tartaric and hydrochloric acids have also been used successfully for washing yeast)

Determination of the Glycogen Content of Yeast (see Topic 16)
Glycogen content should be above 25% of dry yeast weight
Quain, D. E. and Tubb, R. S. Journal of the Institute of Brewing. 1983. 89. 38

EBC Analytica Microbiologica, Parts 1, 2 and 3 (see Topic 17)
Journal of the Institute of Brewing. 1977. 83 109
Journal of the Institute of Brewing. 1981. 87. 303
Journal of the Institute of Brewing. 1984. 90 268
Journal of the Institute of Brewing. 1984 90. 272