Found this on esters (probably posted in this thread alreadyFair enough, I'll def be joining. Been experimenting with copitching but havent had any cutting edge results.
I think we also need to focus more on how to retain esters in our worts. They are super volatile. I recently read and article that belgium brewers take the beer off the yeast as soon as possible in order to retain yeast esters as old yeasts absorb them. I wonder how this ties in with conditioning.
Especially considering these beers have tons of hops and enzymes that cause hop creep it seems tricky to get the beer off the yeast early as to prevent diacetyl from forming. Conditioning the beer with another yeast seems to me the answer to take care of the hop creep problem.
Unless they cheat and use ALDC
"One wort order" its a good one, made me laugh.
“Ester levels in the styles that require them can be more easily controlled by increasing the fermentation temperature or by selecting a yeast strain known for higher ester production. One method of increasing ester levels that is not appropriate is depriving yeast of oxygen in the initial aerobic stage of fermentation” also “Late aeration can actually result in lower ester levels in the finished beer”.
Yeast requires oxygen to thrive during fermentation. In order to understand why wort aeration is important, let's look at what happens during the beginning of fermentation.
I recall reading another site earlier (can’t find it now) where they recommended not worrying about trying to retain the esters but instead putting all efforts to ensure they were overproduced so that even with the volatile losses you still had a good amount remaining in suspension. This same place, if I’m not mistaken also mentioned that a higher gravity also helped retain more esters. The higher gravity part seems logical but not sure about the rest since some esters when exceeding their threshold can become a defect (solvent like taste) and this approach of overproducing seems to be difficult to measure if not impossible w/o expensive lab equipment (any mistake could ruin your brew)