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===External Resources===
* "Quality Management: Essential Planning for Breweries" – October 7, 2015 by Mary Pellettieri (Brewers Publications), 2015.
* [https://jp.hach.com/asset-get.download.jsa?id=50544340479 Industry standards of dissolved oxygen levels in beer throughout the brewing process, by Hach.]
* [https://eurekabrewing.wordpress.com/yeast-cultivation/ Eureka Brewing Blog on lab techniques, yeast handling, etc.]
* "Yeast: A Practical Guide to Beer Fermentation" by Chris White and Jamil Zainesheff, 2010.
* "Brewing Yeast and Fermentation" by Boulton and Quain, 2006.
* [https://www.asbcnet.org/Pages/default.aspx American Society of Brewing Chemists.]
* [http://www.brewingscience.com/PDF/BSI_brewers_lab_handbook.pdf "Brewers' Laboratory Handbook: Brewing Without the Blindfold™", by Brewing Science Institute.]
* [https://bkyeast.wordpress.com/2012/02/19/selective-media-part-i/ "Selective Media Part 1" by BKYeast blog.]
* [https://bkyeast.wordpress.com/2013/05/06/pouring-plates-and-making-slants/ "Pouring Plates and Making Slants" by BKYeast blog.]
==References==