True, surface area is extremely reduced on a cake. I’ll hope that this yeast stays suspended long enough to get me 70% attenuation. It says 63-70%, for this 1.052 OG that’d put the FG in the range of 1.015 to 1.019.
That being said, remember that there is still quite a bit of yeast in suspension, even though the majority have hooked up. That is why I recommend bumping the temp up after 3 days. Keeps the little buggers up and the higher temps make them work faster before they decide to fall out.
I put the carboy near the heat register before I left this morning. Its a ground source heat pump so its not running much warmer than the house temp of 65F. I did it because when I roused the yeast I didn’t get a whole lot of gas this time. I hope it didn’t drop out, if so I’ll have to pitch some other yeast.
Beech wood aging. Problem solved :
: :
I thought they used plywood…
Arguably my favorite yeast. Certainly the one I use in the most Ales.
Do you know of any data on which sugars regulate gene expression? Is it limited to mono- vs di- vs trisaccharide groupings, or is it a specific sugar? Could it be the increasing relative concentration of maltotriose as fermentables are consumed that triggers expression?
There are a lot of genes that are regulated by the presence of sugars. The FLO genes are one example, but as another, maltase is inhibited in the presence of glucose.
Anyway, as far as I know it isn’t the increase in levels of maltotriose, it is the decrease of maltose that has the biggest affect on flocculation in beer. The FLO genes should be inhibited by glucose, sucrose, and maltose. This is from the FLO9 summary on SGD - mannose is a monosaccharide, and ammonium ions would come from a yeast nutrient like DAP.
[quote]The NewFLO-type, common in brewing strains, is inhibited by the sugars mannose, maltose, glucose, and sucrose, as well as by ammonium ions
[/quote]
Good news on my bitter. I was worried that the yeast might have dropped early because I only got CO2 for maybe 36 hours and its been drafty in the house. I roused for a few days and this morning (day 5) I drew a sample for gravity measurement. The stuff finished at 1.013, 75% attenuation! Very happy with that, I guess I really mashed low. Sample tastes good too.
So the pressurized fermentation was as success and the WLP002 worked like a champ. I’m looking forward to putting it to work this year.
Sounds awesome Lennie, I might have to try that. I have a couple of pin locks with pressure relief gizmos that hook on the gas post. I’ve never used them, but when I bought my system from a guy who was selling all of his stuff they came with it. He used them as fermenters.
Sounds like you’re ready to go. The only aspect of fermenting in these things is having to do less than a full 5gal, or using Fermcap and setting up a blowoff tube early in the ferm.
Good point, I probably would have forgotten! ;D