Hophead & Pellet Rubber
- Jan 4, 2017
- Reaction score
I have heard that from Kimmich as well hence I opened this thread.Errr - where do you get the idea that they're adding so much yeast that it affects the amount of trub they see? I certainly didn't say that - SanPancho was trying to explain their process by claiming that it was driven by reducing trub, I pointed out that they had gone the other way, from no yeast as yeast food to some yeast. Even one yeast cell introduced as yeast food would counter SanPancho's point as it would technically represent an increase in trub - but it certainly wouldn't be visible!
They're not doing it as a flavour thing, it's just a free way to feed the yeast using material that would otherwise go to waste.
See above - they're not doing anything special with the yeast, certainly not loading it with zinc. It's just recycled waste.
Anyway, this is all rather off-topic to beervoid's original point, which was about the effect of yeast generation on its character. It seems to be a recognised thing that Conan take a generation or two to get into its stride - not as much as five though. John Kimmich claims to be able to recognise what generation Heady Topper has been made with when tasting blind, and I get the impression that they blend batches to smooth out the differences. But then once you get past 10-12 generations it gets into a cycle where the desired characters fade in and out. You can imagine genetic mechanisms for how that happens, but I think for now you just accept that it's how it seems to behave.
On another note, I've had the same thing happen to me with a later generation of wy1318 london III.