Until recently I focussed on distillation and didn't care too much about fermentations (but for keeping a SG under 1.05). The more I focus and read about fermentation the more I think it's even important as distillation to produce great stuff. I truly believe that the two processes are complementary and if you focus on only one out of the two you are missing something.
After reading a lot about yeast, I am sometimes a bit confused. I hope the community can enlighten me.
Reuse vs pitching new?
Take Ujssm for example, where you use the same yeast over and over without pitching new one and create a specific profile by doing multiple generations.
On the other hand, I read about reusing and keeping yeast and I see people keeping the yeast away from the conditions of fermentation (by rinsing their yeast or keep a very low gravity when propagating yeast for example). Because after fermentation the yeast are not that well because of the alcohol and the lack of oxygen.
These "reusing yeast technique" seem a bit contradictory to me.
Quantity of yeast?
I know that questions about quantity are asked many times but I don't find clear answer on why are the pitching rate so different? What makes people claim: "I use 50 g for 20L" or "use 1 g/4L" ? Why is everybody not simply following the pitching rate advised on the package?
I'm not into neutral. So I ask this for pot distillation.
Temperature:
While pitching, everyone advises to avoid a big difference between the temperature of your rehydrated yeast and your wash-mash while pitching to avoid mass murder. (-/+ 7°C)
But it's completely okay if I pour my package kept in the fridge straight into lukewarm water like advised on the package. The same if want to keep a yeast bed/cake and reuse it later. I'm advised to put it in the fridge and take it out when I need it. This in-out fridge is a much bigger delta T than advised for pitching. Why is this difference in temperature sometimes a problem and sometimes not?
Different yeasts and different fermentations:
If I use two different yeast strains in the same fermenter or if I use one strain in one fermenter and the other strain in a second fermenter. What difference will it make in my final product?
This is what keeps me awake at night . I hope that more experienced people can help me peacefully sleep again...
Thanks,
Fred.