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Re: [new_distillers] Aeration

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  • RLB
    Most people don t raise their own yeast, so they don t worry about aeration.  At $0.99 per a 5g pack of yeast almost makes it not worth the effort of raising
    Message 1 of 30 , Jan 20, 2013
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      Most people don't raise their own yeast, so they don't worry about aeration.  At $0.99 per a 5g pack of yeast almost makes it not worth the effort of raising your own yeast.

      Robert



      From: Fredrick Lee <fredrick@...>
      To: "new_distillers@yahoogroups.com" <new_distillers@yahoogroups.com>
      Sent: Sunday, January 20, 2013 8:14 AM
      Subject: Re: [new_distillers] Aeration

       
      No after 16 it's changed so much that the strains are completely different you can barely even tell they were related without mitochondrial DNA testing. 




      On Jan 20, 2013, at 8:12 AM, o1bigtenor <o1bigtenor@...> wrote:

       


      On Sun, Jan 20, 2013 at 7:06 AM, Fredrick Lee <fredrick@...> wrote:


      Even 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.

      Sorry - - I asked why 11 generations and you responded its because after 11 things have changed too much. Then you say that after 16 generations there is no change. Sorry only one of the foregoing can be true.                  D



    • ballard_bootlegger
      In short: No. :-)
      Message 2 of 30 , Jan 23, 2013
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        In short: No. :-)

        --- In new_distillers@yahoogroups.com, "gavinflett" wrote:
        >
        > Does anyone think it's possible to aerate the wash too much to the point where it kills the ferment?
        >
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