Has anyone ever tried this or done much reading on it. I’ve read some of the paperwork on it and it seems interesting although most of the info I’ve read focuses on wine and sake where Glycerol in a bigger factor.
It’s been a little while since I read much on it but I believe the best results were achieved somewhere with temps in the 100-117 range for 10 minutes. One paper I read had some lab results that showed with a Sacch C strain a 33% increase in glycerol production with a loss in ethanol production of only 5.7% with a 10 minute exposure of yeast at 45c. The strain wasn’t listed but I believe it was a wine strain.
I’ve recently started doing little split batches in 3 gallon Carboys and was thinking about trying it out. Was just going to use S-04 rehydrated in one and then make a starter for the other and heat shock it for 10 minutes. Sounds like heat shock can reduce the cell count by close to 30% so i’m thinking if I make the correct size starter I can still end up with the correct amount of yeast. I don’t have a microscope so it’ll be a best guess…
3711 produces a lot of glycerol for a brewing yeast. Beers made with it definitely have more body than similar beers brewed with other saison yeast. They aren’t thick by any means but the difference is noticeable in a dry beer. Unless you’re making saison or another dry style I’d think other options to build body would be easier and preferable. Mash temperature, grain bill, water profile, yeast choice. All ways to affect body.
It is an interesting experiment. If you’re doing it for experimentation’s sake then good luck and please update with the results.