Brew Science - start being scientific again
So first up...
A two year old study on lager yeast and the effects of pitch rates.We know that pitch count is important and that there obviously is a point where too high of a count can be detrimental. This entry discusses those effects.
Things I found interesting:
- Final cell count was the similar regardless of initial count.
- Typically higher high alcohols but lower ester formation in HD pitches.
- Note DMS and Diacetyl differences between the two pitches.
- Fermentation time
- Yeast strain plays a major role in final outcome.
I obviously would want to see the results for diacetyl if the HD pitch was allowed more time for clean up.
I would like to know a follow up on compound formation at varying temperature
It seems the strain of yeast makes a drastic difference on flavor profiles. An interesting thing to consider for the dry lager yeast people out there.
Anyone want to discuss the findings?
"If you do it right, brewing is about ideas. A big impression can be made with brute force, but sometimes a whisper speaks louder than a shout." - Randy Mosher
Primary: Citrus Wheat Experiment/WLP029 & WYEAST 1056