Using Mr Malty

[graysalchemy]

Cell membranes from dead cells are agreat source of amino acids and nitrogen needed for cell growth. Cold break trub is also another great source. Many old homebrewers back in the 70s and 80s would add marmite as a yeast nutrient as it is basically dead yeast cells.

 

[johnnyboy1965]

So why do we bother taking our beer off the cold break trub? Why do we bother with crash chilling?

 

[graysalchemy]

People with plate chillers don't necessarily take it off the trub. And we crash chill to get the beer down to acceptable temp for the yeast as quickly as possible to avoid infection :thumb:

Anymore. :twisted:

 

[johnnyboy1965]

So are you saying that the reason some brewers "crash chill" Is to get the temp down to a temp that is acceptable for the yeast to "go to worK"

 

[johnnyboy1965]

And not a breakdown of the protiens that will cause "haziness" in your finished beer

 

[fermentall]

the primary reason for chilling wort is to get it down to yeast pitching temperature as quick as possible, thus limiting the time the wort is
open to infection.once the yeast head has formed and a layer of co2 is protecting the wort it is a lot less vulnerable to infection imho. : ken.