Author Topic: Aeration and Pitch Rate For Lower Ester Formation (Strong Scotch)  (Read 605 times)

Offline abraxas

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I am going to brew a Strong Scotch ale tonight towards the lighter end (SG:1.070) of the style.  I have more than enough yeast slurry from a 60 shilling I just transferred (250ml thick slurry, Wyeast 1728).  Would this be a good candidate for a high pitch rate, low aeration to minimize yeast growth/ester production?

Jamil's calc tells me I need about 140 ml of slurry.  I am thinking about maybe using about 200 ml and just doing 10 min or so or pumped air through a stone.  I'll be starting fermentation around 50-55F, I had good luck down here with the 60 Shilling.

I am nervous about getting too few esters and getting something that lacks beer qualities.  I had done a series of hefe's and encountered this with a very high pitch rate (with 3068 none the less).

Offline wingnut

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Re: Aeration and Pitch Rate For Lower Ester Formation (Strong Scotch)
« Reply #1 on: August 04, 2010, 05:15:15 AM »
In my experiance, I do not think 200mL is too much, however, you should have no issues pitching the recomended amount.  The key is the fermentation temp.  As long as you can keep the yeast near the low to middle end of their temp range during the first 4 days of fermentation, then you should not have any need to overpitch. 

However, if you are not temp controlled, I would pitch a little high.  200mL should not be to high in this case.

Good luck.
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Offline bonjour

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Re: Aeration and Pitch Rate For Lower Ester Formation (Strong Scotch)
« Reply #2 on: August 04, 2010, 07:32:53 AM »
Fermentation in the low 60's should cover the ester formation in this style.  Keep in mind that Scotland has a cool climate.  Aeration is (IMHO) not a problem.  I like a long boil in this style and ensure that your mash doesn't cause too dry of a finish.

Fred
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Offline a10t2

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Re: Aeration and Pitch Rate For Lower Ester Formation (Strong Scotch)
« Reply #3 on: August 04, 2010, 10:25:18 AM »
Are you using the default settings on Jamil's calculator? IME, 2.4 billion/mL is a pretty thin slurry. After just a couple days at refrigerator temps it's more like 3.5-4 billion/mL. Just something to think about.

I'm with Fred: this strain is pretty restrained in ester production anyway. If you can hold it in the low 60s, even high 50s, you could pitch and aerate normally and not have any problems.
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