Hallo Kai
| Zitat: |
Warum koennen einige
Hefen mehr vergaeren als andere? |
| Zitat: |
Weiss das denn hier
wirklich keiner |
Don't panic have a
homebrew
Hier ist die Antwort
Response from Dr. Clayton Cone:
Attenuation has to do with the specific ability of each strain of beer
yeast to ferment the fermentable sugars present in wort. These sugars
are
monosaccharides- (glucose / fructose), disaccharides - (sucrose /
maltose)
and trisaccharides - (maltotriose). The ability to handle and the rate
that
it handles each of these sugars is built into its genes, the DNA
instruction code. It is a fixed characteristic of each strain of yeast.
With an exact same wort, inoculation level, ppm O2 and fermentation
temperature, the same strain of healthy yeast should ferment at the same
rate and reach the same attenuation limit.
A similar yeast, as you mentioned, will have its own DNA set of
instructions and it will march to its own drummer at its own cadence.
Outside influences can alter this: Change in wort composition,
fermentation
temperature, too many repitchings, acid wash damage, poor nutrition, O2
deficiency for too long, toxic material in wort, mutations and
infection
(both wild yeast and bacteria).
| Zitat: |
Die Untergaerige kann
auch dreifach Zucker verabeiten. |
It is the variation in ability of the different yeast strains to
handle
the tri - saccharide (maltotriose) and variations between batches of
wort.
that usually causes the most variation in the % attenuation. It is
also
not recognized as well as it should that a few degrees in mashing
temperature between mashes can make a noticeable difference in the wort
composition and in turn result in a variation in % attenuation.
Cheers ClaudiusB
El Paso, Texas
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