Originally Posted by subwyking
thats very interesting. so your saying that due to the low pitching level the yeast are then "stressed" and produce more esters?
That is the idea.Do the opposite of what you would do normally. But watch out, what beer yeast can produce clove and/or banana aroma depending on the fermentation temperature. I like more banana than clove, so I will see that I can keep the temperature in this range. I'm not sure what the ranges are, though.
I'm not sure how the increased level of clucose is stressing the yeast. One ide is that the yeast gets used to eating glucose (corn sugar) and once this runs out it gets stressed since it now has to generate enzymes to eat the remaining maltose.