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Yup, I've seen some suggesting that Weiss is at its peak after being *bottle* conditioned for 5 weeks, and I totally believe it. As for lagering - I meant cold, as the article implied. After warm conditioning at Ruh storage (with or without krausen being added), industrially brewed Weiss biers...

FWIW, there's an interesting paper on the matter - The Importance of a Comparative Characterization of Saccharomyces Cerevisiae and Saccharomyces Pastorianus Strains for Brewing Among other things, pH drop of different yeast strains was compared, and not only TUM-68 is among winners with delta...

Munich Classic seems to be a breed of TUM-68, but it's not exactly the same strain - as per Doemens. I had the same experience with it, some batches more tart, others less - can't nail it yet. I've also tried CML Weiss yeast in the past, and it's a great yeast for Bavarian wheat too - without pH...

I'm not sure we're on the same page here. As with any fermentation, there's some yeast-driven esterification during bottle refermentation, as the studies I linked earlier prove. After that short fermentation period, the role of yeast is minimal, but the negative impact due to autolysis may be...

There's no contradiction here, as transesterification plays important role in aging, especially wood aging or sour beers, when free acids replace original acid within some common esters, creating new flavors. It happens without yeast though...

Yeast do not produce diacetyl - they produce α‐acetolactate Yeast do not need D-rest to reduce diacetyl, D-rest is needed to facilitate α‐acetolactate decarboxylation into diacetyl Yeast do not metabolize α‐acetolactate, so one must wait until all α‐acetolactate is trasformed into diacetyl...

While yeast strain is an important factor for ester and HA production in bottle refermentation (see here), I don't think it plays any significant role during aging - except for ester degradation via esterase activity. Major Belgian and German beer producers pasteurize ales to achieve flavor...

What was the cold crash temperature? Do a diacetyl test first before cooling the beer again below 15C, it's very simple and only takes half an hour. In general, you are not supposed to smell the diacetyl at any point during fermentation or maturation, as warm D-rest is not for the yeast. It's to...

That's a contradictory statement, as usually yeast nutrients contain BCAAs, and valine is one of them. Anyway, here's the paper. Among other things, there are few points worth mentioning: Malt modification impacts valine content (lager malt has the highest) Dry yeast has lower valine uptake...

Not sure if you mentioned it before, but did you cold crash / cold condition the beer before bottling?

Brewing yeast enzymatically reduce DMSO to DMS during fermentation. This process depends on many variables, among them: yeast strain (ale yeast produce more DMS than lager), pH (higher pH favors DMS), temperature, wort gravity. If your brewing is done right (long boil, rapid wort cooling), then...

Yup, not much use in regular brewing. I can see this applied to HG brewing though, like barley wine, where intermittent aeration is recommended.

Some (?) of amino acids come in form of yeast hulls, which most likely will precipitate... Understandable, but please bear in mind that F-K was developed for oenology, where boiling temperatures are never reached. In fact, using it is no different from pitching dry yeast from my point of view...

Yup, all the other breweries mentioned in the book too. Check out this - https://limo.libis.be/primo-explore/fulldisplay?docid=LIRIAS1758869&context=L&vid=Lirias&search_scope=Lirias&tab=default_tab&lang=en_US&fromSitemap=1 The study is performed after maturation for one week at -1C (30F). My...

As you've noticed already, boiling will precipitate much of the nutrients with the trub. For brewing manufacturer recommends the following simple procedure: Fermaid K should be dispersed (stirred) into the wort just prior to pitching the yeast.

Something just crossed my mind while I browsed through my notes. I've experienced similar issue with two last Hefe batches, while ones before that were fine. A notable difference I see is the last batches were not cold crashed immediately (ones before were on 4th-5th day since pitch). I wonder...

Ah, that explains a lot! Drauflassen with non-aerated wort is very powerful ester producer, although it also stimulates yeast growth if I'm not mistaken... That's perfectly acceptable approach. On the other hand, I've seen Lallemand recommends to pitch half of regular rate for their Munich dry...

Look, I don't want to be pushy over this Zinc supplement issue, simply looking for answers just like you. As I understand it, the whole toxicity thing stems from 1977 research, which investigates the effect of demineralised wort on yeast performance. Control untreated wort had 0.14 ppm Mn, which...

+1 on lower aeration, this goes without saying for esters. I noticed that Stan Hieronymus mentions lower pitch rates being used by Belgian breweries in his book and the article, any thoughts?

It looks like there needs to be LOTS of zinc for that. If you take a look at the article linked above, it says the following: "Wort Zn levels are variable but a value of 0.2 ppm Zn results in optimum fermentation time in standard gravity (ca. 12°P) worts. [...] Brewing yeast performance is...