Investigation of Yeast Selection and Pitching Rate for Fiero Coconut Rum Porter Public
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This MQP worked with Purgatory Beer Co. to study the product quality and flavor inconsistencies in their Fiero Coconut Rum Porter. The project goal was to study how different yeast strains and pitching rates effected the flavor profile of the beer. Three different yeast strains and three different pitching rates were tested on a lab scale using the Fiero Coconut Rum Porter recipe. The alcohol by volume was measured and gas chromatography analysis was used to identify chemical compounds in the beer that contribute to the flavor profile, which was then used to compare the yeast strains and pitching rates. Results showed that inconsistencies in beer flavor are more likely to occur when using low pitching rates and the probability of inconsistency changes depending on the yeast strain used.
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Permanent link to this page: https://digital.wpi.edu/show/bk128d56m