I am looking for experienced brewers, who can tell how they intentionally stressed yeast when going for specific flavours (e.g. for Saisons, Farmhouse ales).
I've read some people here using 20% less yeast and saying it is for stressing the yeast, but pure logic contradicts that 20% can mean much flavourwise. Yeasties reproduce exponentially every 90 minutes or so, 20% seems nothing to me and Brulosophy guy also has some experiments showing that it shouldn't be enough to be perceivable. When you wanted to stress the yeast, what did you do?
I am just getting into saisons, 5th batch tomorrow, 2 different strains (3711, 3726). What would be your 3rd and 4th?
I've read some people here using 20% less yeast and saying it is for stressing the yeast, but pure logic contradicts that 20% can mean much flavourwise. Yeasties reproduce exponentially every 90 minutes or so, 20% seems nothing to me and Brulosophy guy also has some experiments showing that it shouldn't be enough to be perceivable. When you wanted to stress the yeast, what did you do?
I am just getting into saisons, 5th batch tomorrow, 2 different strains (3711, 3726). What would be your 3rd and 4th?
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