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I've used this yeast a ton, and high temps are unnecessary and probably do more harm than good. For this yeast strain, it needs the presence of oxygen and the absence of simple sugars to create the enzyme necessary for the extraordinary high attenuation we expect with a saison. I pitch a healthy starter into well oxygenated wort at about 66-68 degrees at let free rise to about 1 to 2 degrees a day. you must open ferment when you do a primary fermentation with this yeast, you can use a loose piece of foil over your airlock or just crack the lid of your fermenter. At about day 3-7 close up your fermenter and let finish normally.
Quote from: narcout on May 10, 2021, 03:10:29 pmQuote from: Cliffs on May 10, 2021, 02:51:25 pmI've participated in some of the research re: diastatic yeast and glucoamalyse production. Absence of simple sugars+ oxygen= enzyme production and high attenuation.Are you saying absence of simple sugars and absence of oxygen or absence of simple sugars and presence of oxygen?absence of simple sugars and the presence of oxygen. For 3724 this is what is needed for high attenuation. Some diastatic strains are compulsive enzyme producers and make it as a function of fermentation, 3711 being a good example of this.
Quote from: Cliffs on May 10, 2021, 02:51:25 pmI've participated in some of the research re: diastatic yeast and glucoamalyse production. Absence of simple sugars+ oxygen= enzyme production and high attenuation.Are you saying absence of simple sugars and absence of oxygen or absence of simple sugars and presence of oxygen?
I've participated in some of the research re: diastatic yeast and glucoamalyse production. Absence of simple sugars+ oxygen= enzyme production and high attenuation.