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Yeast: Difference between revisions
→Nutrition
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Yeast consume at least 100-140ppm FAN in wort. Since proline cannot be utilized, wort has to contain 200-220ppm FAN. Inadequate nutrition can result in reduced yeast propagation and a delay in fermentation and maturation, and ultimately the retention of undesirable "young beer" off-flavors. Higher modified malts produce more FAN.<ref>Kunze, Wolfgang. "3.2 Mashing." ''Technology Brewing & Malting.'' Edited by Olaf Hendel, 6th English Edition ed., VBL Berlin, 2019, p. 230.</ref> If [[adjuncts]] are used, the brewer should consider using a protein rest (45-50°C) (see [[Mashing]]) or adding yeast nutrient. | Yeast consume at least 100-140ppm FAN in wort. Since proline cannot be utilized, wort has to contain 200-220ppm FAN. Inadequate nutrition can result in reduced yeast propagation and a delay in fermentation and maturation, and ultimately the retention of undesirable "young beer" off-flavors. Higher modified malts produce more FAN.<ref>Kunze, Wolfgang. "3.2 Mashing." ''Technology Brewing & Malting.'' Edited by Olaf Hendel, 6th English Edition ed., VBL Berlin, 2019, p. 230.</ref> If [[adjuncts]] are used, the brewer should consider using a protein rest (45-50°C) (see [[Mashing]]) or adding yeast nutrient. | ||
Worts that are prepared with reasonable percentages of malt tend to be rich in amino acids. Low FAN levels are undesirable in wort. The traditional rule is that serious problems (long lags, high diacetyl, etc) can result from FAN below 150-175ppm. A 12°P malt wort will typically have 225-275ppm FAN, which is ideal.<ref name=fix>Fix, George. ''Principles of Brewing Science.'' 2nd ed., Brewers Publications, 1999.</ref> | Worts that are prepared with reasonable percentages of malt tend to be rich in amino acids. Low FAN levels are undesirable in wort. The traditional rule is that serious problems (long lags, high diacetyl, etc) can result from FAN below 150-175ppm. A 12°P malt wort will typically have 225-275ppm FAN, which is ideal.<ref name=fix>Fix, George. ''Principles of Brewing Science.'' 2nd ed., Brewers Publications, 1999.</ref> As a general rule, it is usually desirable to keep FAN levels below 350ppm, something that can be achieved with a suitable [[mashing]] schedule. | ||
Too much or too little FAN can increase diacetyl production during fermentation.<ref name=fix/> | Too much or too little FAN can increase diacetyl production during fermentation.<ref name=fix/> | ||