Diamond lager yeast gives you true lager yeast performance...
Diamond lager yeast gives you true lager yeast performance together with the convenience &...
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fermentation
Water Chemistry and Fermentation
I have a situation where I switched from bottled spring water to tap water filtered through the 10" carbon filter, found online, and my beer's attenuation has suffered, seemingly, because of the change. My attenuation levels for identical recipes went from 1.013 - 1.015 to 1.018-1.019.
Mead Fermentation
My questions revolve around mead fermentation. Q's for the panel: What is the ideal timing for nutrient additions for mead fermentations?
- Ken Schramm
RESPONSE:
Crabtree Effect and Overflow Metabolism
Clayton Cone has explained that if have more than 0.2% glucose in our starters that we cannot expect any cell wall improvement even in the presence of oxygen, since the mechanism changes from a Pasteur Effect to a Crabtree effect.. Presumably the addition of oxygen to our wort at the beginning of the fermentation will likewise make no sense.
Conical Fermentation Effect on Yeast
Recently many homebrewers have purchased or fabricated conical fermenters that employ 60 deg sloped sides & a bottom dump port. My questions are as follows:
1) Assuming normal yeast fermentation temperatures are employed - How many days of fermentation should occur before a brewer dumps yeast for reuse ?
Beer Produced with Two Strains
According to beer writer Michael Jackson, the Belgian ale Duvel is fermented with two yeasts, both originally isolated by De Clerck from 10-20 strains in McEwan's Scotch ale between the wars. See http://www.beerhunter.com/documents/19133-000020.html.