Finlandbrews
Well-Known Member
What is the reason that yeast makes the wort warmer during fermentation and what parameters define the value of increase in heat produced?
Is the increase of temperature from a specific yeast strain always the same? If I pitch at same rate with exact same vitality and viability of let's say safale 05 in identical worts, will the temperature increase in value and in time be the same whether I pitched the yeast at 15 celsius or at 20 celsius?
For example, if the specific yeast produces +2 degrees celsius for 30 hours during the second and third day when I pitched at 20 degrees celsius will the same yeast in same wort results in the same changes If I pitch it at 15 degrees?
I'm just trying to understand how to predict production of heat from fermentation to better control them.
Thanks
Is the increase of temperature from a specific yeast strain always the same? If I pitch at same rate with exact same vitality and viability of let's say safale 05 in identical worts, will the temperature increase in value and in time be the same whether I pitched the yeast at 15 celsius or at 20 celsius?
For example, if the specific yeast produces +2 degrees celsius for 30 hours during the second and third day when I pitched at 20 degrees celsius will the same yeast in same wort results in the same changes If I pitch it at 15 degrees?
I'm just trying to understand how to predict production of heat from fermentation to better control them.
Thanks