raising temp at the end of fermentation

[robsan77]

Just a thought but say if we pitched the yeast at a higher temp than we ferment at and as a result get more diacetyl produced from the first phase of yeast growth, could we then raise the temp again at the end to speed up the mopping up process? Thus avoiding fusel alcohol production and generally speeding up fermentation time??? :hmm:

 

[evanvine]

Wow, Rob, have we got another "Aleman" in the making? :lol:

 

[Alan Robinson]

Just a thought but say if we pitched the yeast at a higher temp than we ferment at and as a result get more diacetyl produced from the first phase of yeast growth, could we then raise the temp again at the end to speed up the mopping up process? Thus avoiding fusel alcohol production and generally speeding up fermentation time??? :hmm:

I am no expert, but isn't fermenting at higher than normal temperatures one of the principle causes of fusel alcohol?

 

[robsan77]

Just a thought but say if we pitched the yeast at a higher temp than we ferment at and as a result get more diacetyl produced from the first phase of yeast growth, could we then raise the temp again at the end to speed up the mopping up process? Thus avoiding fusel alcohol production and generally speeding up fermentation time??? :hmm:

I am no expert, but isn't fermenting at higher than normal temperatures one of the principle causes of fusel alcohol?

yes, but I'm on about raising the temp once all the sugar has been converted, when the yeast are on clean up duties.

 

[Aleman]

Raising the temp at the end of fermentation will mop up some things like Diacetyl, but will leave fusel alcohols untouched.

one trick that has been tried, is taking batch of wort that has fermented warm (with high ester/Fusel Alcohols) and pitching it into a actively fermenting batch of wort at proper temperatures. . . The result was a cleaner wort with quite a reduced level of undesirable compounds . . .noticeable however, although below the taste threshold