Like the best things in life, a little waiting is good. When - TopicsExpress



          

Like the best things in life, a little waiting is good. When sweet wort is pitched with yeast, there is a characteristic lag phase before signs of fermentation are evident. This lag phase is an important part of the fermentation process. It can last anywhere from 1-to-24 hours, depending on the quantity of yeast pitched, fermentation temperature, and oxygen content of wort. After yeast is pitched into wort, it begins to assimilate into its new environment. The focus on this phase (some split this phase in two parts) is uptake of oxygen and reproduction of new yeast cells. To make new yeast cells, lipids are required. Lipids make up the cell membrane, and a necessary component of these membranes is sterols. To make sterols, oxygen is required. Different yeast strains require different levels of oxygen to produce membrane sterols. Generally, the more flocculent strains require higher levels of dissolved oxygen. If a wort is pitched with too much yeast, the yeast begin to ferment without multiplying to the appropriate level. This leaves the pitching (needs to be just right - good balance!) yeast as the main fermentative agent instead of new, healthy cells. Empire Hops Festival this Saturday!! Get READY!!
Posted on: Wed, 01 Oct 2014 03:10:36 +0000

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