[nateo]

Interesting article about pitching rates. I thought it was interesting that ester levels were pretty similar, while the underpitched beer had a lot more fusels and solvent character. The lacing and head retention difference was interesting also.

I've heard a lot of people say that underpitching Belgian beers results in more esters, but it would seem from this test that you'd be getting more hot alcohols and impairing fermentation performance, which was always my gut feeling on that.

[gordonstrong]

Unfortunately, a lot of people seem to think excessive fusels and solvents are part of a Belgian character.  It's even worse when these people are entrants to homebrew competitions and you're a judge.  Headache city.

[denny]

The results seem to mirror the conflicting opinions of the "experts"....some say under pitching produces more esters, others say it produces fewer.

[punatic]

Unfortunately, a lot of people seem to think excessive fusels and solvents are part of a Belgian character.  It's even worse when these people are entrants to homebrew competitions and you're a judge.  Headache city.

It's OK to spit.

[Will's Swill]

Nope, bitterness is tasted on the back of the tongue (I think).

[tygo]

Nope, bitterness is tasted on the back of the tongue (I think).

Bitterness, as well as the other flavors, can be tasted on all parts of the tongue.

http://en.wikipedia.org/wiki/Taste_bud#Localization_of_taste_and_the_specious_.22tongue_map.22

[johnf]

Unfortunately, a lot of people seem to think excessive fusels and solvents are part of a Belgian character.  It's even worse when these people are entrants to homebrew competitions and you're a judge.  Headache city.

It's OK to spit.

That changes retronasal perception of aroma, IMO. The wine people don't think so.

[andyi]

"Underpitching" assumes understanding of "optimal" pitch rates - whatever optimal means in terms of yeast growth rates and health.
I find Belgian yeast profiles are affected by many other factors including fermentation temps, aeration, time, etc. - I know, I have experience the ill-effects of all the factors 

I focus on the "optimal" rates and use prayers to the gods, temp control and a lesser extent O2 manipulation to get the ester profile I'm looking for.

-Cheers

[punatic]

Unfortunately, a lot of people seem to think excessive fusels and solvents are part of a Belgian character.  It's even worse when these people are entrants to homebrew competitions and you're a judge.  Headache city.

It's OK to spit.

That changes retronasal perception of aroma, IMO. The wine people don't think so.

I agree.  When I was a judge most of the time I didn't spit for that reason.  But, being a judge means tasting a lot of bad beer too.  Spitting can be a life saver.   

[tumarkin]

Unfortunately, a lot of people seem to think excessive fusels and solvents are part of a Belgian character.  It's even worse when these people are entrants to homebrew competitions and you're a judge.  Headache city.

It's OK to spit.

That changes retronasal perception of aroma, IMO. The wine people don't think so.

I agree.  When I was a judge most of the time I didn't spit for that reason.  But, being a judge means tasting a lot of bad beer too.  Spitting can be a life saver.   

Not really... lets say you judge two large flights in the morning. If you limit yourself to an ounce per beer (adequate for most evals) that's still less than 2 bottles of beer. so even in a full day, you don't have to drink a lot - and it's better for your judging if you don't.

[denny]

Not really... lets say you judge two large flights in the morning. If you limit yourself to an ounce per beer (adequate for most evals) that's still less than 2 bottles of beer. so even in a full day, you don't have to drink a lot - and it's better for your judging if you don't.

I agree, Mark.  I can judge an entire flight and drink less than a bottle of beer doing it.

[a10t2]

The results seem to mirror the conflicting opinions of the "experts"....some say under pitching produces more esters, others say it produces fewer.

To be fair, that could be something that's strain-dependent. Ideally, I would like to have tested a few different ones.

[tumarkin]

Not really... lets say you judge two large flights in the morning. If you limit yourself to an ounce per beer (adequate for most evals) that's still less than 2 bottles of beer. so even in a full day, you don't have to drink a lot - and it's better for your judging if you don't.

I agree, Mark.  I can judge an entire flight and drink less than a bottle of beer doing it.

Actually, in rereading Carl's post, I think he's specifically trying to save us from 'bad beer.' While that's admirable generally, in judging we have to take one for the team, drink the bad beer and try to give pointers to improve it next time. But, people always assume you have to drink a lot as a judge.... just not so.

[blatz]

Not really... lets say you judge two large flights in the morning. If you limit yourself to an ounce per beer (adequate for most evals) that's still less than 2 bottles of beer. so even in a full day, you don't have to drink a lot - and it's better for your judging if you don't.

I agree, Mark.  I can judge an entire flight and drink less than a bottle of beer doing it.

the perverse problem is when you have a really, really awesome flight.  Its a sin to let great (40+) beer hit the dump bucket.

[denny]

The results seem to mirror the conflicting opinions of the "experts"....some say under pitching produces more esters, others say it produces fewer.

To be fair, that could be something that's strain-dependent. Ideally, I would like to have tested a few different ones.

Absolutely.