Yeast growth phase

WildKnight said:

Theoretically, is it possible to get your yeast to go dormant just after growth phase, but prior to switching over to fermenting?

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BillyBroas said:

The thing is, the yeast are fermenting during the growth stage. Here's a reference from White Labs.

The other important thing to note is that there is overlap between the stages. The yeast don't move on to the next stage in unison. Some are in the growth phase while some are still in the lag phase.

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smizak said:

What's interesting about that pdf is Chris White saying that pitching at a higher temp does not affect ester production, while conversely, Jamil Zainasheff advocates pitching cooler than fermentation temp to suppress ester production. They just wrote a book together about yeast, wonder what that says.

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Bensiff said:

You will not get flavor production during the lag phase like White says. If you pitch a few degrees below your desired fermentation temp then the exothermic reaction will bring up the temp to your desired fermentation temp during the exponential growth phase where most of the ester, phenols, etc are created. Doing so means that when most of the flavor compounds are being created the temp is coming up to desired temp giving a slight reduction in flavor compound production. So from that perspective they are both correct in what they were saying, just looking at different aspects.

There is also consideration to yeast health in that it is better to have them experience a slight warming than a slight cooling.

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