Chinmay Nayak
Brewman
Hey guys,
I was googling around about random stuff when I stumbled upon a mind blowing research article by MIT students. The paper is not very new(2014) but I haven’t seen anyone discussing this in the homebrewing world.
To the research paper
According to the research, a careful addition of Potassium Chloride(KCL) and Potassium Hydroxide(KOH) during fermentation boosts yeast’s alcohol tolerance and alcohol production upto 80%!
I’m not a very scientific guy but to me it means I can make Barley Wine using some of the strains I love but have low tolerance to alcohol. And can also extract much healthier yeast after a yeast wash.
Can someone with better science background kindly shed some light on what to make of it and how to practically use this in homebrewing set up?
I was googling around about random stuff when I stumbled upon a mind blowing research article by MIT students. The paper is not very new(2014) but I haven’t seen anyone discussing this in the homebrewing world.
To the research paper
According to the research, a careful addition of Potassium Chloride(KCL) and Potassium Hydroxide(KOH) during fermentation boosts yeast’s alcohol tolerance and alcohol production upto 80%!
I’m not a very scientific guy but to me it means I can make Barley Wine using some of the strains I love but have low tolerance to alcohol. And can also extract much healthier yeast after a yeast wash.
Can someone with better science background kindly shed some light on what to make of it and how to practically use this in homebrewing set up?