Hello Meaders,
i've looked around to find a yeasts life is in phases, and nutrients are time and/or sugar break scheduled. yeast phases are the lag, growth(accelerate,decelerate), ferment and stationary. nutrients are 24, 48, 72, and 168 hours or 1/3 sugar break (I'm thinking SP should govern these additions more than time but i'm still a nooby).
I have two 3 gallon "traditional" batches nearing the end of ferementation, one now SP1.002 (OG1.088) and the other SP1.025 (OG1.102)
so ... what happens with the yeast beyond the "fermentation phase" (3-30days?) and even beyond the "stationary phase"?
I guess I want to understand why to rack (or cold crash or add more chemistry) and not just let the batch sit and "age" for a few months?
will the yeast die eventually or continue to ferment in ever decreasing %'s indefinitly (or until I personally filter them)?
and how could that (letting it sit without racking) effect the quality of my product?
i've looked around to find a yeasts life is in phases, and nutrients are time and/or sugar break scheduled. yeast phases are the lag, growth(accelerate,decelerate), ferment and stationary. nutrients are 24, 48, 72, and 168 hours or 1/3 sugar break (I'm thinking SP should govern these additions more than time but i'm still a nooby).
I have two 3 gallon "traditional" batches nearing the end of ferementation, one now SP1.002 (OG1.088) and the other SP1.025 (OG1.102)
so ... what happens with the yeast beyond the "fermentation phase" (3-30days?) and even beyond the "stationary phase"?
I guess I want to understand why to rack (or cold crash or add more chemistry) and not just let the batch sit and "age" for a few months?
will the yeast die eventually or continue to ferment in ever decreasing %'s indefinitly (or until I personally filter them)?
and how could that (letting it sit without racking) effect the quality of my product?