So first up...
A two year old study on lager yeast and the effects of pitch rates.We know that pitch count is important and that there obviously is a point where too high of a count can be detrimental. This entry discusses those effects.
Things I found interesting:
- Final cell count was the similar regardless of initial count.
- Typically higher high alcohols but lower ester formation in HD pitches.
- Note DMS and Diacetyl differences between the two pitches.
- Fermentation time
- Yeast strain plays a major role in final outcome.
I obviously would want to see the results for diacetyl if the HD pitch was allowed more time for clean up.
I would like to know a follow up on compound formation at varying temperature
It seems the strain of yeast makes a drastic difference on flavor profiles. An interesting thing to consider for the dry lager yeast people out there.
Anyone want to discuss the findings?