Something Iíve always wondered about.
Following JZís wisdom, you want to begin fermenting a strong Belgian ale at a conservative temp to keep ester production at a noticeable level, but not obnoxious. Then after slowly ramping up the temps through fermentation, add a healthy portion of table sugar (2-3 lbs) directly to the fermenter.
At this point, when the yeast consumes the new sucrose at a warmer temperature (mid to upper 70ís), will it not produce a fair shot of those esters you were trying to keep in check at the beginning?
Perhaps even 3 lbs of sucrose isnít enough fermentable material to make that big a difference? Or maybe the ester production from yeast is different depending on what the material is being consumed (sucrose vs. maltose)?
Or perhaps it does make a difference and a beer made with a late sugar addition in the fermenter at a warmer temp will have a higher level of yeast derivatives than a beer made with the sugar addition in the kettle, all other things kept equal.
Any thoughts? Any answers?