I was curious about purposely developing fatty acid esters in a beer. I am looking to get the apple, anise, and floral aromas these esters provide to really come through. I have been doing some research and found the following articles:
and an abstract about yeast heat shocking:
They make several suggestions about these esters. Right now I am thinking about not aerating the wort, aerating towards the end of fermentation to try to develop some more fatty acids, ramp up the temperature for a day or two after aeration, and then crashing it. Also brewing at a higher gravity and dilute later on... Any thoughts on this? I know its strange, but I'm doing a very small test batch so I'm not worried about screwing up.
The main question I have is yeast strain selection. Has anyone had this 'off flavor' develop to make the strong apple flavor? Are ester forming yeast (as a weinstephan) the best way to get these esters also? I would think they would really produce the banana ester but i don't know.
Thanks,
Dave
and an abstract about yeast heat shocking:
They make several suggestions about these esters. Right now I am thinking about not aerating the wort, aerating towards the end of fermentation to try to develop some more fatty acids, ramp up the temperature for a day or two after aeration, and then crashing it. Also brewing at a higher gravity and dilute later on... Any thoughts on this? I know its strange, but I'm doing a very small test batch so I'm not worried about screwing up.
The main question I have is yeast strain selection. Has anyone had this 'off flavor' develop to make the strong apple flavor? Are ester forming yeast (as a weinstephan) the best way to get these esters also? I would think they would really produce the banana ester but i don't know.
Thanks,
Dave
Comment