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Old 01-29-2010, 06:20 PM   #1
dfohio
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Nov 2008
Columbus, OH
Posts: 230
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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.

http://www.scientificsocieties.org/j...8-0522-552.pdf

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?


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Primary: Citrus Wheat Experiment/WLP029 & WYEAST 1056
Secondary: Oktoberfest
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