Mathematical Proof of using a Starter Culture (Heavy Math Stuff)

[pjj2ba]

But even that I’m willing to contest. In case of unlimited resources, the yeast will grow exponentially which means that the amount of time it takes to double the initial population is independent from the initial population size. Basically the idea of exponential growth.

Yes, doubling time is doubling time as long as there are unlimited resources. I don't know for brewing yeast, but for lab yeast, doubling time is ~ 1hr, E.coli is 30 min. I doesn't matter how many cells you start from.

I think one of the keys to good brewing is to have the yeast do less reproducing (aerobic) in your wort, and more fermenting (anaerobic). This is the benefit of a larger starter.

Now this makes my wonder then, if during reproductive growth, do the yeast produce more potential "off-flavors" (assuming optimal temp.). Presumably then these are comsumed to some extent during actual fermentation. Perhaps the longer it takes to begin fermentation, the more of the off flavors are produced and the less able the yeasts are to clean them up

 

[Kaiser]

Now this makes my wonder then, if during reproductive growth, do the yeast produce more potential "off-flavors" (assuming optimal temp)

In case of ester production, this is where home brewers and brewing scientists disagree. The literature reports that lower pitching rates lead to lower esters b/c the yeast will be able to grow for longer which consumes the ester precursor Acyl-CoA. Homebrewers report the opposite.

I wonder if there is another affect at work. Home brewers may not have adequate aeration to sustain a good growth of a smaller pitch but that is compensated when they pitch more yeast.

I still have to make an experiment to see for myself how pitching rate affects esters.

Kai