loctones
Well-Known Member
I'm making a golden strong style beer, and the recipe uses 2.5 lb of sugar. I'm using Wyeast 1388, and the last time I used that yeast I pitched the yeast in the mid 60s and raised it into the low 80s over about 8 days. I want to follow a similar temperature profile with this beer, as the resulting beer was pretty good. However, I also want to feed the sugar to the yeast over a few days to ensure that I get a well-attenuated end product.
I'm curious if this will cause problems. My understanding is that the yeast product most of their flavor compounds during the growth phase. The growth phase should be finished about 4 days into fermentation. But, by adding additional sugar, am I extending or re-starting the growth phase? I'm not really sure if the growth phase ends because the yeast reach a growth limit, because available sugars are mostly depleted, or something else.
I'd hate to find out the hard way that adding sugar while fermentation temperature is 70-75 degrees causes the yeast to produce a bunch of unwanted flavors.
I'm curious if this will cause problems. My understanding is that the yeast product most of their flavor compounds during the growth phase. The growth phase should be finished about 4 days into fermentation. But, by adding additional sugar, am I extending or re-starting the growth phase? I'm not really sure if the growth phase ends because the yeast reach a growth limit, because available sugars are mostly depleted, or something else.
I'd hate to find out the hard way that adding sugar while fermentation temperature is 70-75 degrees causes the yeast to produce a bunch of unwanted flavors.