From the HBD Archive
From: David William Bell <bell@convex.csd.uwm.edu>
Subject: CO2 & Yeast Cell Walls
Date: 1992-04-18 02:59:51 GMT

Hi All,

I'm not an experienced enough brewer to do more than
speculate, but:

The idea of having all of the pressure build up in the
fermentor because the CO2 may be a good thing leads me
to ask:

Wouldn't this break the yeast cell walls? I mean the
argument for using a hydration step in water rather
than in wort is because of cell damage. So, wouldn't
the pressure be as bad for the yeasties as tossing
them straight into wort for hydration purposes?

. . . Unless its because once in the wort and reproducing
they grow stronger - being already hydrated an all . . .

Just a thought,

Dave - bell@convex.csd.uwm.edu

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