McMullan
wort maker
- Joined
- Dec 22, 2015
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There's an interesting theory that yeast (ester) profiles are the result of overflow of the right kind of metabolism and yeast ester production can be controlled by the brewer manipulating the fermentation process. Rather than low gravity worts, per se, I've found promoting the wrong kind of metabolism subdues otherwise noticeable yeast profiles in low gravity English ales. But these beers are best consumed fresh, as they tend to get bland over time. Pressure, even from an airlock, risks a bland beer. So does pitching poor quality yeast, which take days for fermentation to start then proceed slowly by the skin of their teeth. Insufficient aeration. Dry yeast, too, imho. I think the idea is to promote fermentation (ester overflow) then tweak it to obtain a balanced yeast profile. At least one that the brewer likes. If it's not working, try another yeast strain. Eventually, a Yorkshire ale strain is going to be chosen for English ales