On 6 Jun 2005 12:17:53 -0700, "Roy" >
wrote:

>
>
>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 ).
>
>>As in each of your responses you seem to latch onto
>>something that I did not say, and then you refute it
>> but you mean the same thing whatever is the form of the statement..
>>I never said that ascorbic acid is "really needed" to boost
>>yeast growth
>
>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.
>
>>I never mentioned "industrial application."
>
>But what is the difference between industrial and home brewing? They
>use the same material and principle of manufacture.
>
>>I never said that ascorbic acid "was needed" in the brewing
>>of beer.
>
>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.
>
>>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.
>
>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,
>
>>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.
>
>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,
--
Kenneth

If you email... Please remove the "SPAMLESS."