BOBTHEukBREWER
Well-Known Member
- Joined
- Jun 22, 2008
- Messages
- 546
- Reaction score
- 7
A reply to my last post talked of yeast eating sugar and inferred the more sugar there is, the more active the yeast is. I thought yeast cells need nutrients, the right temperature range, the right degree of oxygenation - and then they grow and divide. As they divide, enzymes are formed or released, and these enzymes break down fermentable sugars. Is this somewhere near the truth. A reply from a practicing professional brewer would be good also.