Indyking
Well-Known Member
Back to the debate...
Did you read through the prior google reference? That reference seems to be the basis for Briggs' stance on the maturation process. What about the reference do you not find to be "convincing scientific support"?
What do you need to convince yourself that yeast cells aid in secondary maturation? What is it, specifically, that you are looking for? I feel like I have provided fairly good back-up information.
My apologies. I have not had time to track down any of the google references. I'm not sure how useful they would be anyway since they seem to apply more to the D-rest, but I will take a look when I can.
I'm not talking about secondary maturation either. I'm talking specifically about that aging process in Ales where there seems to be a improvement in beer quality if the beer is allowed to rest for prolonged periods of time after fermentation is completed (Final SG is reached).
The "convincing scientific support" I talked about here and in the other thread that was closed refers to scientific articles I showed that confirm that S. cerevisiae activity and metabolism decreases dramatically at starvation in situations different from homebrewing. In our case, starvation means depletion of fermentable sugars, which is essentially their source of energy.
I don't think the book addresses that specifically. That's what Im trying to find out.