Maximizing Esters While Minimizing Fusel Alcohol

[AT-JeffT]

Hey all,
I'm looking for even more esters from my English yeasts. I am already fermenting at 73-73 and don't want to push the fermentation temp any higher. Everything that increases esters seems to also increase fusel alcohol. Is there a way to maximize ester production while minimizing fusel alcohol production? Thanks, Jeff

 

[reed1911]

Someone correct me if I am wrong, but I think the way is to start out low for the bulk of ferm then raise the temp slowly. That is how I do my sasions and it works great, although I cannot tell you if I get fusel production or not.

 

[JLem]

What strains do you use? Not all English yeasts give you the same ester profile - some are quite clean (relatively speaking - like wlp007) and others are quite fruity (like wlp023).

 

[ArcaneXor]

Pitch more yeast and aerate less. Ferment slightly cooler to reduce fusels.

 

[AT-JeffT]

What strains do you use? Not all English yeasts give you the same ester profile - some are quite clean (relatively speaking - like wlp007) and others are quite fruity (like wlp023).

I've been using wlp004 and S-04. I will be checking out wlp023 in that case.

 

[kontrol]

Sorry but if i recall corectly fusel is required for ester production.

 

[AT-JeffT]

Sorry but if i recall corectly fusel is required for ester production.

According to Yeast, decreasing lipids will increase esters and decrease fusel alcohols

 

[kontrol]

According to Yeast, decreasing lipids will increase esters and decrease fusel alcohols

Yes. Ethanol is required for esters production, not fusel My bad!

 

[Qhrumphf]

I also thought (without consulting the copy of "Yeast" that's on the bookshelf next to me) that decreasing pitching rate would increase esters, but not fusels. Increasing pitching rate would dramatically suppress esters. I might be recalling incorrectly.