General Category > Yeast and Fermentation

"healthy fermentation" defined.....

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lupy:
Is it as simple as good attentuation through ideal temperatures?
Is it particular to the style of beer and yeast?
Is there and ideal pattern that dertemines a healthy fermentation? Maybe a range of ideals?

I searched, but mostly I found statements like "as long as you have a healthy fermentation" but I found no specific comments as to what constitutes a "healthy fermentation".

FTR I am satisfied that my fermentations have been healthy but they all seem to be slightly different; different start times, longer/shorter activity, less/more vigorous, krausen size.
Mostly curious. Thanks for any help.

a10t2:
Calling it "healthy" would seem to imply yeast health, but I would actually argue that as brewers we don't care about yeast health (unless reculturing) so much as the flavor of the beer. So maybe "appropriate fermentation" would be a better term, which I would define as any fermentation that gives you the results you wanted.

lupy:

--- Quote from: a10t2 on January 21, 2010, 09:45:27 PM --- any fermentation that gives you the results you wanted.

--- End quote ---
That was becoming apparant to me as I finished typing my OP.
I guess i was thinking about something like this:
After pitching yeast:
1)  Assuming a properly sealed fermenter; initial signs of activity are desired within 8 - 80hrs. Ideally, signs of activity should occur within 12-24hrs.
2)  Vigorousity(huh?) should produce rapid bubbling (if using an airlock). Ideally, bubbling should occur at a rate of ~1 or more bubbles per second. Fermentation should not be violent or produce excessive blow-off assuming adequate headspace has been included in the fermentation vessel.
3)  .........

OK, sorry. I'm boring myself now. The Mentalist is on and the tricerahops is kickin' in but my quandry remains.
Thanks again.






majorvices:

--- Quote from: a10t2 on January 21, 2010, 09:45:27 PM ---Calling it "healthy" would seem to imply yeast health, but I would actually argue that as brewers we don't care about yeast health (unless reculturing) so much as the flavor of the beer. So maybe "appropriate fermentation" would be a better term, which I would define as any fermentation that gives you the results you wanted.

--- End quote ---

Well said!

bluesman:

--- Quote from: majorvices on January 22, 2010, 06:24:38 AM ---
--- Quote from: a10t2 on January 21, 2010, 09:45:27 PM ---Calling it "healthy" would seem to imply yeast health, but I would actually argue that as brewers we don't care about yeast health (unless reculturing) so much as the flavor of the beer. So maybe "appropriate fermentation" would be a better term, which I would define as any fermentation that gives you the results you wanted.

--- End quote ---

Well said!

--- End quote ---

+1

...or in other words.

Healthy fermentation is acheived only when the quality of the final product is good.

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