This question is probably general, but is restricted to ale (as opposed to lager) yeast.
When we all brew, over time much of the yeast falls out of solution: there is a period of intense yeast activity and then full attenuation is reached and a huge amount of yeast then drop to the bottom of the fermenter while some yeast still remain suspended in the beer.
At this point, the beer is still very green. It tastes green and while yeast have produced the ethanol, they are still producing and reducing flavors to help achieve a far tastier beer.
Here is the question: Do the yeast in solution provide most or all of the ongoing activity or do the yeast mixed with the trub at the bottom of the fermenter also contribute mightily to good aging?
Would removing the yeast at the bottom of a conical after full attenuation positively or negatively or neutrally affect flavor?
When we all brew, over time much of the yeast falls out of solution: there is a period of intense yeast activity and then full attenuation is reached and a huge amount of yeast then drop to the bottom of the fermenter while some yeast still remain suspended in the beer.
At this point, the beer is still very green. It tastes green and while yeast have produced the ethanol, they are still producing and reducing flavors to help achieve a far tastier beer.
Here is the question: Do the yeast in solution provide most or all of the ongoing activity or do the yeast mixed with the trub at the bottom of the fermenter also contribute mightily to good aging?
Would removing the yeast at the bottom of a conical after full attenuation positively or negatively or neutrally affect flavor?