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Yeast Growth
First, thank you so much for giving us some of your time. My question concerns yeast growth as it relates to flavors in beer. I have read several articles mentioning that yeast growth is important to flavor production in beer, and that the amount of yeast growth is related to the amount of yeast pitched.
Need For Yeast Growth
When making a Barleywine or Doppelbock or Imperial Stout, is it better to use the entire yeast cake from a previous batch of lower-gravity beer or is it better to use just part of that yeast cake (half? 1/3? 2/3?) so that there is some growth?
Encouraging Yeast Growth
Thank you Dr. Cone for sharing your knowledge.
If I want to "grow" yeast fast what would be your suggestions. I have read if you keep a constant temp, O2, limit glucose to >.4% with stirring, yeast will stay in the respiratory (growth) state and grow rapidly. I have found limited info on the process. What would be the doubling rate if good constants were kept?