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Of franconian yeast

Posted by FredW on 2020-06-05 10:41:15

I was going to mention Uerige but decided not to as it wasn't Franconian  Back before the new fermenters came online, fermenting capacity was their bottleneck. They fermented very warm (20ºC) and the three open fermenters were literally next to one another. They would shovel from the active batch to next batch. They said they got new cultures once a year whether they needed to or not -- the yeast was basically continuously active. I haven't asked them about this since they installed the new fermenters but it wouldn't surprise me if things are not quite so extreme these days -- 6 months sounds about right