ed_brews_now
Well-Known Member
S-04 flocculates like mad and the fermentation clears very quickly. When I bottle condition and then pour the beer when ready it is easy to pour the beer without the yeast going into the glass.
T-58 flocculates much more slowly. I bottle condition with it still cloudy and when I bottle conditioning the beer does clear and the yeast flocculate. But when I pour out the beer it seems that the yeast is lighter and follows the out flowing beer and into the glass much more readily. The beer tastes much cleaner without the yeast -- however if the yeast get into the bottle and they usually do because I don't want to waste beer, you get the Hoegaarten flavours -- which most of my tasters don't like. It seems like this yeast is a candidate for filtration and forced carbonation.
Anyways, on noticing that the yeast floats more readily, I began theorizing that T-58 yeast cells must be less dense. I don't think that the yeast are swimming around. I am guessing that T-58 when it grows it stores more lipids (fat) in its cell making it more bouyant. It seems to attenuate better than S-04 thus converting more of the sugars into stored fat. S-04 is a leaner fitter cousin of T-58
The ideal is to have high flocculation with high attenuation. So I am thinking that maybe to get this ideal you should use S-04 but more of it. Perhaps pitch S-04 in the wort an then make an S-04 starter and pitch it 8-12 hours later as S-04 is peaking in activity and where there is still a lot of nutrients to go around for as second yeast bloom while the yeast that got there first are dropping out.
T-58 flocculates much more slowly. I bottle condition with it still cloudy and when I bottle conditioning the beer does clear and the yeast flocculate. But when I pour out the beer it seems that the yeast is lighter and follows the out flowing beer and into the glass much more readily. The beer tastes much cleaner without the yeast -- however if the yeast get into the bottle and they usually do because I don't want to waste beer, you get the Hoegaarten flavours -- which most of my tasters don't like. It seems like this yeast is a candidate for filtration and forced carbonation.
Anyways, on noticing that the yeast floats more readily, I began theorizing that T-58 yeast cells must be less dense. I don't think that the yeast are swimming around. I am guessing that T-58 when it grows it stores more lipids (fat) in its cell making it more bouyant. It seems to attenuate better than S-04 thus converting more of the sugars into stored fat. S-04 is a leaner fitter cousin of T-58
The ideal is to have high flocculation with high attenuation. So I am thinking that maybe to get this ideal you should use S-04 but more of it. Perhaps pitch S-04 in the wort an then make an S-04 starter and pitch it 8-12 hours later as S-04 is peaking in activity and where there is still a lot of nutrients to go around for as second yeast bloom while the yeast that got there first are dropping out.