Quiz time

[Spud395]

Time to rack your brains, thought this might be a fun game to play.

Why in industrial conical FV's does top cropping ale yeast drop to the bottom instead of the top?

10 points for the 1st right answer

[Eoin]

Some yeast will always drop even in a top cropper, won't it?

[Spud395]

It will indeed but there is a very good reason for all of it to drop in big Conical FV's.

Big breweries also use this fact to allow them ferment at higher temps

[Spud395]

Getting there, in these vessels the yeast doesnt rise and for a yeast head, why?

[DEMPSEY]

Is it because of the pressure of the volume of liquid in a large vessel. :-/

[Spud395]

Both right 

The pressure also suppress the production of fusels and esters which allow them ferment at higher temps, speeding up the process even more.


I thought it was interesting anyway

[DEMPSEY]

Good idea this kind of quiz. Helps to put brewing knowledge out there because it makes you search for a answer either in your head :-? or on google .

[Spud395]

Yeah I just came across this fact this morning and was fascinated.
Now I'm wondering does this have some connection with why mass produced beers give me way more of a hangover than micro or my own?

[Stitch]

Is the hand over not down to the fact that the big brewers remove yeast by filtration. A hang over is a lack of vitamin B which yeast is a natural source of???

BTW very interesting question on the quiz Could this be made a feature of the main page??

[Spud395]

Instict says it's more to do with temperature than yeast strain.

If you were to ferment with lager yeast at ale temps you'd get a yeast head the same as an ale yeast because of the more vigorous co2 production?

[Spud395]

Is the hand over not down to the fact that the big brewers remove yeast by filtration. A hang over is a lack of vitamin B which yeast is a natural source of???

BTW very interesting question on the quiz Could this be made a feature of the main page??

Far as I know no one has pinned down what causes a hangover, vitamins being one theory

[Spud395]

Ok I ay have done a little reading on this 
But from what I can make out ale yeasts become hydrophobic as fermentation draws to an end, am I heading in the right direction?