Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
Disclaimer: As of now this is merely me literally thinking 'out loud' through my fingers as I type, and I'm reaching out to see if my thought has any potential merit. I have no idea if there will be merit.
My thought experiment is one of attempting to reduce oxygen in 'nominally' a typical 12 ounce bottles headspace and carbonate the beer at the same time simply by fermenting initially with a yeast well known to not ferment maltotriose, such as London ESB, or Windsor, or S-33, and then add Nottingham or some other yeast well capable of fermenting maltotriose and taking the gravity down thereby at bottling time, and lastly bottling without any addition of bottling sugar.
Would this simple procedure ...:
1) ... be sufficient to decently carbonate the bottled beer?
2) ... consume sufficient headspace induced oxygen during the process of chewing through the maltotriose to adequately extend the storage life and enhance the flavor profile of the beer?
Additional thought. Might this experimental method be more suitable for 22 ounce bottles, whereby each bottle would still have the same headspace induced oxygen to be removed by the yeast, but with the benefit of quantitatively more maltotriose to be eaten through by the yeast whereby to provide for more adequate carbonation?
My thought experiment is one of attempting to reduce oxygen in 'nominally' a typical 12 ounce bottles headspace and carbonate the beer at the same time simply by fermenting initially with a yeast well known to not ferment maltotriose, such as London ESB, or Windsor, or S-33, and then add Nottingham or some other yeast well capable of fermenting maltotriose and taking the gravity down thereby at bottling time, and lastly bottling without any addition of bottling sugar.
Would this simple procedure ...:
1) ... be sufficient to decently carbonate the bottled beer?
2) ... consume sufficient headspace induced oxygen during the process of chewing through the maltotriose to adequately extend the storage life and enhance the flavor profile of the beer?
Additional thought. Might this experimental method be more suitable for 22 ounce bottles, whereby each bottle would still have the same headspace induced oxygen to be removed by the yeast, but with the benefit of quantitatively more maltotriose to be eaten through by the yeast whereby to provide for more adequate carbonation?