The Low Carbon-to-Nitrate Ratio Effects of Propagation of Yeast

When yeast were grown in a medium, that breweries typically use, which is standard wort, those fermentations were lagging and under a tent weighted. However, when we propagated yeast in a medium where we dropped the quantity of fermentable sugars and increased the availability of nitrogen, that lagging and stuck fermentation situation went away. Even though we were dropping sugar, we were actually increasing the efficiency of the production process.