What is the recommended practice to prevent fusel alcohol production?

Pitching yeast when the wort is cool is effective in preventing fusel alcohol production because cooler temperatures help control the metabolic activity of yeast during fermentation. Fusel alcohols, which are higher alcohols, are produced primarily during fermentation as yeast metabolizes sugars. When yeast is pitched at elevated temperatures, it can become stressed, leading to an increase in the production of these undesirable compounds.

By pitching yeast into cooler wort, you provide a more stable environment where yeast can acclimate properly and ferment at a more controlled rate. This approach not only helps to minimize fusel alcohols but also ensures that the fermentation process is efficient and leads to a cleaner profile of flavor and aroma in the final beer.

In contrast, practices such as increasing fermentation temperature or adding more sucrose can exacerbate the production of fusel alcohols, as these factors can stress the yeast and lead to overproduction. Fermenting with high pitching rates, while beneficial for some aspects of fermentation, may not specifically target the reduction of fusel alcohols without consideration of temperature management.