Is there a trend against crystal malts?

[GilaMinumBeer]

So, it would behoove me to pitch pretty heavily, because the reproductive phase is the worst for off flavors........... Right?

H.W.

I don't follow how pitching more yeast makes for more nutrient. I would consider nutrient supplementation at the very least.

 

[Owly055]

I don't follow how pitching more yeast makes for more nutrient. I would consider nutrient supplementation at the very least.

From what I understand, the nutrients in question are primarily consumed during the reproduction phase. I know from experience that with the problems I have with temp control (no temp controlled ferm chamber), a heavy pitch gives me a cleaner beer. What is and what is not an "off" flavor depends on what you are trying to do......... "Off Flavors" are in if you are brewing a Belgian. Any flavor produced by the yeast could be defined as "off"....depending on what you are brewing.


H.W.

 

[ArkotRamathorn]

The ultimate test would be to figure out an exbeeriment brulosopher could do where you have a triangle test to see if people could tell the difference between a beer with and without crystal malt added.

Maybe two belgian golden ales. One uses a crystal/caramel malt for color and straight cane sugar to hit gravity. Second beer, same base malt, no specialty malts, and darker candi sugar to reach the same gravity *and* color. This is about as creative as I can be on a way to test two beers against each other in a triangle test, where the color is close, the gravity is similar, the malt bill is the same, but the color is derived from different sources to see if theres a statistical difference (enough people select the odd beer out) and if they can detect the difference.

Or a IPA on the darker side (closer to 15 SRM) but using the same candi sugar in one, and crystal in the other with very simple malt bills in both.