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I've really been enjoying the Bru Lab podcast from the Brulosophy guys. One of them has changed his career from law to postgraduate beer study, The Bru Lab podcast is where he walks through various academic beer related research with the researchers.
I'm just about to use one of the episodes on starter preparation. The focus of the paper was on creating conditions to get the yeast to use respiration instead of fermentation. Respiration is much more efficient at generating the ATP that yeast use to store energy for growth and fermentation (I think it was about eight times more efficient). Yeast will prefer to use fermentation if there's enough sugar present, so the starter needs to have a very low level of sugar and a relatively high level of nitrogen to prompt the yeast to start using respiration.
The study with the very sexy name of 'Effect of the respiro-fermentative balance during yeast propagation on fermentation and wort attenuation' saw more cells produced in the starter and a more efficient fermentation in the final beer. The paper is here - https://onlinelibrary.wiley.com/doi/full/10.1002/jib.621 and the podcast is here - http://thebrulab.libsyn.com/episode...en-on-yeast-propagation-w-dr-maria-moutsoglou
For the starter I'm trying it's going to be a starting gravity of 1.008 and 2.5 grams per litre of yeast nutrient to provide the nitrogen. It's going to be a couple of steps before I pitch it into the full strength beer so it will be a little later until I come back with how well it works, or doesn't work.
Anybody else played around with this approach?
I'm just about to use one of the episodes on starter preparation. The focus of the paper was on creating conditions to get the yeast to use respiration instead of fermentation. Respiration is much more efficient at generating the ATP that yeast use to store energy for growth and fermentation (I think it was about eight times more efficient). Yeast will prefer to use fermentation if there's enough sugar present, so the starter needs to have a very low level of sugar and a relatively high level of nitrogen to prompt the yeast to start using respiration.
The study with the very sexy name of 'Effect of the respiro-fermentative balance during yeast propagation on fermentation and wort attenuation' saw more cells produced in the starter and a more efficient fermentation in the final beer. The paper is here - https://onlinelibrary.wiley.com/doi/full/10.1002/jib.621 and the podcast is here - http://thebrulab.libsyn.com/episode...en-on-yeast-propagation-w-dr-maria-moutsoglou
For the starter I'm trying it's going to be a starting gravity of 1.008 and 2.5 grams per litre of yeast nutrient to provide the nitrogen. It's going to be a couple of steps before I pitch it into the full strength beer so it will be a little later until I come back with how well it works, or doesn't work.
Anybody else played around with this approach?