Yeast Question

Hi again Roy,

As in each of your responses you seem to latch onto something that I did not say, and then you refute it.

I never said that ascorbic acid is "really needed" to boost yeast growth.

I never mentioned "industrial application."

I never said that ascorbic acid "was needed" in the brewing of beer.

I simply said (three times now, I believe) that ascorbic acid speeds the growth of yeast. I know that to be true from much that I have read, and from my own experience as a brewer as well.

If (as your past responses would seem to indicate is likely) you choose to refute something, you might want to refute what I have said just above rather than distorting my view to make for a better target.

All the best,

Hi Kenneth You insisted that ascorbic acid can speed up yeast growth,(/or whatever form of statement)t sitll means the same thing that its incidentally contrary to my knowledge and referrence( an even lately from an old friend who had worked in the brewing industry ).

But you insisted that its speeds up the yeast performance, and that is still related to yeast growth. Why would a certain nutrient is added ,ti is partly for that reason.They sustain the yeast activity. Who will ferment your wort if the yeast are dead? .During fermentation there is also metabolic process involved and yeast can still grow but at a reduced level as its alraady an anerobic process.in order to favor better alcohol production.

But what is the difference between industrial and home brewing? They use the same material and principle of manufacture.

That is correct as my evidence and analysis points out but you insisted that it improves yeast performance and I asked a second opinion from a seasoned industrial brewer( who replied )to confirm that ascorbic acids is not needed or was ever added for the purpose of improving yeast growth and performance in the brewing process.

So it is just personal experience and from what you read but it was never verified to be true by an industrial brewer or even a brewery scientist.. So does an amateurish (and anecdotal )experience be considered a scientific fact?. Besides what is the difference between industrial and home brewing when the use the same raw materials and follow the same manufacturing method but only differ significantly in the scale of operation,

I did not mean to distort your view, what I mean here is that your so called experience of the improving effect of ascorbic acid has no scientific basis that can be considered as direct evidence that such additive could improve the yeast performance in the brewing practice in whatever scale of operation. Roy

Hi Roy,

I give up.

All the best,