Quote:
|
Originally Posted by Levers101
It sounds like a few of you guys have read some books on yeast... either that or are biochemists. My guess would have been that the yeast would lag on the beer for a long time increasing the chances of infection, but eventually start up.
Its a wonder that for as long as we've been using S. cerevisiae to ferment beer that the maltose enzymes aren't constitutive, i.e. always produced.
Do the yeast offspring grown on sucrose actually lose their genetic ability to ferment maltose? Weird, if so.
|
I am not a biochemist, but I did stay at a Holiday Inn Express last night!
Seriously, I don't think that sugar-raised yeast have issues with maltase enzyme production per se, but rather, it is a general yeast health issue. After their sugar orgy, the yeast cells are wasted, depleted of energy stores, and don't have the compounds (e.g, sterols) built up that are necessary to multiply. Once you pitch these yeast into your wort, they probably can still manufacture enzymes, but at a reduced rate. I don't think there could be any genetic mutation or enzyme inhibition occurring, it is just that the yeast from a sugar-based starter are low in numbers and played out.
Linear Mode
