You can have an amazing new make, by the 1 year mark it's already lost considerable character, by the 2 year mark, it's almost gone. The beautiful fruit and florals of ale yeasts do not stand the test of time. Maturation duration is a killer of unique yeast flavor contribution. Fast ferments are ideal if the end goal is a cleaner spirit with higher yields, but longer ferments really begin to emphasize character - I think this is especially so with the ale yeasts. Really fast ferments (4 days) is not going to yield tremendous yeast flavor contribution, so it may be moot. Might be your thing if you like a "peaty" phenol character. Pitching a sensitive ale yeast, and then a fast fermenting KF+ yeast a few hours later - you might be wasting money.Ĭareful with the high-phenolic POF+ yeasts - those phenols come through loud and clear, screaming all the way through hearts. If Yeast 1 is sensitive, and Yeast 2 produces killer factor - this may be counterproductive. Killer Factor Positive and Killer Factor Sensitive yeasts. Underpitching ale yeasts and fermenting them warmer than recommended temperature is a great way to emphasize ale yeast ester contribution. To emphasize character of Yeast 1 - consider underpitching at 1/2 typical cell counts - this is to emphasize Yeast 1 character and to slow down Yeast 1 somewhat (yes, it's somewhat counterintuitive). Reduce the timeframe, and you don't yield nearly the same character from Yeast 1. By the 24-36h mark, you've already created enough alcohol to create a stressful environment for the new pitch, at that point there may be enough of the Yeast 1 biomass to outcompete Yeast 2. In my experience, high starting gravities are going to make this more challenging, not less, especially if your first pitch yeast is a fast fermenter. Nottingham is hands down, one of my favorite whiskey yeasts. Chalk it up to slightly warmer fermentation temperatures (high 70s), high nutrient (backset), agitation in fermenters to reduce early floc., and mashing with little to no residual dextrins/unfermentables (glucoamylase). I use a number of ale yeasts, none of which have had any issues fermenting down to 1.000sg. Why the desire to co-pitch? Are you assuming attenuation is going to be a problem? At reasonable starting gravities, it's not problematic. And giving it a solid 24-36 hours to build character before pitching the heavy hitter. Generally though, I'm doing it because I'm pitching an esoteric slow fermenting yeast first - Torulaspora, Metschnikowia, - or bacteria, etc.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |