Hey everyone
I have been doing some experiments with putting a fairly substantial amount of the dry-hop load in the fermenter when knocking out into the tank. So that the hops are in the wort before fermentation begins.
But interestingly I have noticed a substantial increase in the lag phase, when doing this technique.
Now the yeast ferment within normal parameters, and final gravity is on target, it just seems to increase the lag phase. Pitch rates and yeast are the same as in previous batches, where I didn't perform this.
Normally fermentation is going within 12 hours, but with knocking out on to dry-hops, sometimes the lag phase is as much as 24-30 hours, before I log a drop in gravity.
Does anyone have an idea as to why this might be?
My own idea is a combination of, that the hop oils slightly interfere with the yeasts uptake of oxygen and glucose in the lag phase, and as such the adaptation of the yeast will take longer. Or perhaps the polyphenols in some of the hops absorb some of the oxygen that the yeast needs for sterol synthesis.
It's not really a problem apart from slightly longer tank time, but I find it really interesting.
Any ideas?
I have been doing some experiments with putting a fairly substantial amount of the dry-hop load in the fermenter when knocking out into the tank. So that the hops are in the wort before fermentation begins.
But interestingly I have noticed a substantial increase in the lag phase, when doing this technique.
Now the yeast ferment within normal parameters, and final gravity is on target, it just seems to increase the lag phase. Pitch rates and yeast are the same as in previous batches, where I didn't perform this.
Normally fermentation is going within 12 hours, but with knocking out on to dry-hops, sometimes the lag phase is as much as 24-30 hours, before I log a drop in gravity.
Does anyone have an idea as to why this might be?
My own idea is a combination of, that the hop oils slightly interfere with the yeasts uptake of oxygen and glucose in the lag phase, and as such the adaptation of the yeast will take longer. Or perhaps the polyphenols in some of the hops absorb some of the oxygen that the yeast needs for sterol synthesis.
It's not really a problem apart from slightly longer tank time, but I find it really interesting.
Any ideas?
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