dlbarncord
Member
Does the type/kind of yeast you use effect the flavor.
Yeast And Flavoring
- Thread starter dlbarncord
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Yes. But more so than that, the temperatures, or how you manage fermentation, can also have a much greater impact.
Pitch rate (the amount of yeast)
Pitch Temp
ferementation temp
post fermentation rest
ALL impact the flavor of the beer in varying extents. Generally, the more stressed the yeast the more esters and phenols it will throw out. Furthermore, yeast are profiled by these esters and phenols which is why there are beer "specific" yeasts.
Some amazing fungus these things are.
Pitch rate (the amount of yeast)
Pitch Temp
ferementation temp
post fermentation rest
ALL impact the flavor of the beer in varying extents. Generally, the more stressed the yeast the more esters and phenols it will throw out. Furthermore, yeast are profiled by these esters and phenols which is why there are beer "specific" yeasts.
Some amazing fungus these things are.
mkling
Well-Known Member
Absolutely, the type of yeast, the temperature of fermentation, the amount of yeast pitched, and the kinds of sugars being fermented all affect the production of phenols and esters that affect both flavor and aroma. This is what gives beers fermented with Belgian yeast their complex, often spicy character & beers fermented with hefeweizen yeast get their clove & banana flavors. Other yeasts are known for their clean profile, like WLP001, that produce few esters or phenols.
