Purposefully stressing yeast

Funny how cherry picking goes on here while many of the "debunking" quotes here come directly out of Yeast almost word-for-word.

Any trainee needs to evaluate whether their teacher has an ax to grind also.

Trashing an author and in this case authors (Fix and White) seems kind of douchy thing to do especially when you are quoting them unknowingly, imho.

 

Interesting... I think that's the first time I've ever been described as douchy. Regardless, the information that is being spread here as fact comes from one source when there are countless other sources that disagree with the stance. Now with one source handy and brewers that have never performed a yeast count or analyzed their beers and measured the results against this claim site it as a fact. It is a careless stance to take.

On the other hand, I have notes on hundreds of batches, some of which have been measured with a gas chromatograph, some with a tasting panel, and can back up my stance on pitching rates with the data I have collected as well as with information shared in many more books than the one that has been referenced.

Again, I'm not saying that good beer can't be made with these methods that are being described, but to state it as if this is the definite right answer is naive.

 

The actual funny thing about this is that I joined into the conversation to help out the OP. The reason I still post on this forum is because I got my start with brewing on here and I feel a need to give back to the community. This is an area where I have a lot of hands on experience and have done countless experiments. I don't care really if the OP finds my advice unhelpful, but for anyone to stick to their guns on the topic based on the writings in one book when there are so many other sources that disagree is honestly bizarre to me.

 

Way to play the gas chromatograph card in a homebrewing forum