Yeast Pitching Technique
For some time now I've been testing a novel (?) yeast pitching technique that I believe should vastly improve the lag time when making mead - and possibly other brews.
I'm assuming it's new as I've not read anything about it on the brew forums or in brew-related magazines [but then I can't have read them all... :)].
The process very simple and has resulted in lag times that are in the 1-2 hour range and seems to improve overall fermentation.
While I haven't got enough data to justify a new FAQ, I though I would share it now as there seems to be a forum group brew being planned and this would present an excellent opportunity to see if someone other than myself notices improved fermentation kinetics - lag time & rate.
Here's the general process
I've considered this principle myself. My basic description of the theory is, that by pouring carefully and not stirring, you get a localized higher yeast population in the small volume area, and the yeast quickly progress through the respiration phase due to the higher localized yeast cell population. Just a scientific hypothesis, no degree to backup my thoughts.
I believe it works because it allows the yeast to acclimate to their new environment.
The yeast slowly diffuse into the must, gradually being introduced to their food source, and building their population quickly because they are not stressed as much as if they were evenly dispersed thoughout the must encountering a large sugar gradient.
This is along the same idea as how I build a starter for stuck fermentations - incremental additions of must into an active yeast slurry over time.
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