Subject: Pitch in Brewkettle
Date: 1992-06-22 18:17:41 GMT
In HB 904 Chris Lyons (firstname.lastname@example.org) asks:
>> 1) Does pitching the yeast into the brew pot (@80F) and siphoning
>> 2 hours later disrupt the fermentation process?
>> 2) Is a significant amount of yeast left behind in the brew pot
>> along with the trub?
As noted in HB 907, a couple of months ago Josh Grosse
(email@example.com) summarized the reasoning behind Miller's
recommendation that led me to this procedure:
Leave your wort sitting on top of the hot and cold break
material during the respiration phase (8-12 hours), then
rack off the sediment.
Josh goes on to say that he'd have to go back to the old HBD to look up
the specifics, but the generality is:
During respiration, cell production uses lots of trub components
and your lag time will be reduced. Afterwords, the trub is harmful
by contributing to overproduction of fusel alcohols and esters (which
are combinations of fusel alcohols and fatty acids).
For this reason, I have been pitching my yeast into the brewkettle and then
racking off into the primary. I have been waiting about two hours after
pitching to rack, but perhaps should wait longer. . . . From what I can
tell from the speed that fermentation progresses, there is no interruption
in the fermentation process. I am also under the impression that the active
yeast cells are in suspension (and therefore get moved with the racked wort)
and only the inactive cells drop to the bottom with the trub. Of course I
am only doing ales with top fermenting yeast this summer--bottom working
lager yeast may be a different story.
Chris Karras (RKarras@PennSAS.UPenn.edu)
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