I'm contemplating using WLP540 in my next brew (chocolate stout) and what to encourage maximum ester production to coax out the dark fruit flavors. I want to minimize bubblegum and banana. I also want to minimize phenol production and spices flavours, honey is acceptable.
After consulting BAM the recommendation form other homebrewtalk users seems to be a good one, it has the flavours that work well in Dark beers and has low phenol production compared to other Belgian strains.
A quick review of the chapter of fermentation provided the following insights
-under pitching or over pitching increases ester production
-under aeration increases ester production
-high temperatures increase ester production and minimize phenol production
So how do you folks ferment when using Belgian strains if you want a fruity beer with less evident phenols?
I am currently considering-
-making a massive starter, lets say 1.5million cells/ml/P.
-No addtional aeration beyond pouring the wort into the fermenter (so less than 8ppm).
-Pitching cool at 18C (64F) and then letting it free rise by capping the upper fermentation temperature only, im not sure at what though.
Suggestions of pitching rates, aeration practices and fermentation temperature profiles that you have had success with are very welcome.
After consulting BAM the recommendation form other homebrewtalk users seems to be a good one, it has the flavours that work well in Dark beers and has low phenol production compared to other Belgian strains.
A quick review of the chapter of fermentation provided the following insights
-under pitching or over pitching increases ester production
-under aeration increases ester production
-high temperatures increase ester production and minimize phenol production
So how do you folks ferment when using Belgian strains if you want a fruity beer with less evident phenols?
I am currently considering-
-making a massive starter, lets say 1.5million cells/ml/P.
-No addtional aeration beyond pouring the wort into the fermenter (so less than 8ppm).
-Pitching cool at 18C (64F) and then letting it free rise by capping the upper fermentation temperature only, im not sure at what though.
Suggestions of pitching rates, aeration practices and fermentation temperature profiles that you have had success with are very welcome.