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Lambic Digest #1090
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Date: Tue, 24 Jun 1997 00:30:05 -0600
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Subject: Lambic Digest #1090 (June 24, 1997)
Lambic Digest #1090 Tue 24 June 1997
Forum on Lambic Beers (and other Belgian beer styles)
Mike Sharp, Digest Coordinator
Contents:
Tripel temps (korz)
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Date: Mon, 23 Jun 1997 11:45:25 -0500 (CDT)
From: korz at xnet.com
Subject: Tripel temps
Bob writes (quoting me):
>> From: korz at xnet.com
>> Subject: Westmalle yeast
>>
>> yeast in the 3000's anyway) is the Westmalle yeast. I used this yeast
>> on a Tripel. Pitched a 2-liter starter into 5 gallons of 1.070 wort and
>> put the 60F wort into a 55F cellar (the starters smelled strongly of
>> bananas so I decided to try to ferment cool... actually, it wasn't
>
>> the yeast took off and fermented quite strongly for several days and
>> then started to slow as expected. After several weeks after the yeast
>
>Your cellar was 55F, but I bet that strong fermentation was CONSIDERABLY
>warmer. Read on.
>
>> had settled and the beer was crystal clear, I checked the SG: 1.030-something
>>
>> Woops! Despite being perfectly happy at 55F for a week, whether for
>> reasons of CO2 toxicity or simply the yeast didn't like the temperature
>> once fermentation slowed, fermentation stalled. I warmed up the
>
>Fermentation slowed, the temperature of the beer cooled down, fermentation
>stopped.
>
>> fermenters to 68F and swirled several days in a row. Fermentation restarted.
>
>You substituted an increase in room temperature for the increased
>temperature no longer being generated by fermentation.
>
>
>Does this reasoning seem valid, or am I missing something?
Yes. It sounds valid, and my statement "...didn't like the temperature
once fermentation slowed..." was addressing this very point. I simply
omitted the fact that fermentation is exothermic and therefore the temp
during the wild fermentation could very well have been well into the mid-
60's F. However, the question remains:
Was the stalled fermentation due to simply the effects of the
cold temperatures on the yeast's metabolism, OR could it have
been due to CO2 toxicity (the level of dissolved CO2 being
inversely related to the temperature of the beer... lower
temperature == higher level of dissolved CO2)?
Despite Occam's Razor, I submit that there is a distinct possibility
that the difference between lager and ale yeasts may simply be susceptibility
to CO2 toxicity. Just a theory, but one with rather important implications.
Recall also that there are many things that would support this kind of
correlation, such as the behavior of stirred fermentations and the effects
of fermenter geometry on *certain* strains of yeast.
Al.
Al Korzonas, Palos Hills, IL
korz at xnet.com
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End of Lambic Digest
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