Pretty in depth and interesting read for those who may be interested in these things. http://scottjanish.com/esters-and-fusel-alcohols/
A very interesting read. I've been doing a lot of reading about ester production lately in an attempt to clone some of my favorite English beers and its interesting how a lot of the things mentioned in the article pop up in interviews with the brewers who make these great estery beers.
For example the brewer of hobgoblin has admitted to using dextrose in the beer which is mainly glucose.
the brewer from fullers has stated that he pitches at 17C then holds the beer at 20C until it reaches half final gravity and then drops it back down to 17C.
its interesting that more oxygen during fermentation reduces esters and decreasing top pressure increases esters which makes me second guess open fermentation, I know that whychwood use semi open fermentors which would seem to offer the best of both worlds in the fact its off gassing a large amount which is decreasing the majority of pressure while not letting oxygen in.
I'll also be trying some yeast nutrient in future.
Great read and thanks for posting
Quote from: baphomite51 on October 17, 2016, 06:39:40 PM
For example the brewer of hobgoblin has admitted to using dextrose in the beer which is mainly glucose.
It's all about dat sweet sweet invert!