In a case where yeast is overmatched, what are the potential detrimental effects? The first obvious one being a decrease in ester production where ester production may be desirable. Others?
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One of the biggest concerns with over pitching is a decrease overtime of yeast health and performance. Chances are the batch that is overpitched will be fine, the issue comes with subsequent batches that are pitched from the overpitced batch. Essentially, instead of dividing and increasing glycogen stores leading up to stationary phase, the yeast that are pitched ferment the wort before there has been time for sufficient doublings meaning the next batch is being pitched with tired weeks old yeast as opposed to fresh days old yeast. Hope this make sense and I hope others chime in with their experience. Good luck.
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Originally posted by Randy.Cockerell View PostOne of the biggest concerns with over pitching is a decrease overtime of yeast health and performance. Chances are the batch that is overpitched will be fine, the issue comes with subsequent batches that are pitched from the overpitced batch. Essentially, instead of dividing and increasing glycogen stores leading up to stationary phase, the yeast that are pitched ferment the wort before there has been time for sufficient doublings meaning the next batch is being pitched with tired weeks old yeast as opposed to fresh days old yeast. Hope this make sense and I hope others chime in with their experience. Good luck.
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