Hi folks. Quick question. I could easily just wait and find out but curious if anyone has the answer already. If I take a sample after pitching yeast will that sample ferment at the same rate as the rest of the beer? Cheers
Posted May 21, 2023, 9:54 PM UTC
I would think it should as long as you don't expose it to oxygen or bacteria. Then all bets are off.
Sitting in an open vessel in the kitchen so not exactly lab conditions. Thanks
No, I don't think so since the yeast will have different amounts of space to occupy and multiply, and the surface area contact will be different based on the shape of the containers. This is also assuming homogenous distribution when sampled which may be difficult to achieve in practice.
Maybe, but not necessarily, because fermentation depends some on fermentor geometry, volume, and scale, and a lot on the beer temp, which may be affected more by ambient temperature in the small vessel than the larger vessel.
And yeast concentration as well. Depending on how the sample is pulled, it's unlikely they pull an even distribution of the yeast so it will probably ferment slower
Thanks, the sample is probably a good deal warmer alright. It's bubbling like crazy anyway