43016Re: [new_distillers] Aeration
- Jan 20, 2013Even with aeration, the main fermentation phase causes enough mutations that after the 11th generation, flavor traits are significantly altered. After 16 generations, the yeast cells are nearly indistinguishable from the original. That said, there are breweries that have thousands of generations on their strains, the yeast can adapt to a system and become a "house strain." Usually attenuation suffers, or lag time or some trade off occurs from the original strain, but if it works for you, then go for it. Just don't expect consistent results.
On Jan 19, 2013, at 11:21 PM, o1bigtenor <o1bigtenor@...> wrote:On Sat, Jan 19, 2013 at 7:29 PM, Fredrick Lee <fredrick@...> wrote:Aeration is always needed. The yeast cells will consume oxygen and end up cloning themselves. Sometime shortly after the oxygen runs out, they start fuckin, which leads to mutations. The more mutation, the less control you have, the less chance you'll make that one amazing recipe again. I would use oxygenated yeast no more than 11 generations.
Why 11? D
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