31
Yeast and Fermentation / Re: Odd precipitate
« on: November 09, 2010, 08:56:19 AM »
Just remember, if you're not part of the solution, you're part of the precipitate. 
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32
Yeast and Fermentation / Re: Fermentation timeline of BVIP (HPLC data)
« on: October 16, 2010, 10:00:18 AM »
euge, I think you may have been looking at the DP4+ line. The colors of the lines are pretty similar. Glucose was the first sugar start dropping off.
33
Yeast and Fermentation / Re: Fermentation timeline of BVIP (HPLC data)
« on: October 16, 2010, 09:21:57 AM »
Nice, Sean. I don't know why, but I didn't even think to take a brix reading through the fermentation. I know there are a few refractometers at work....D'oh!!!
34
Yeast and Fermentation / Re: Fermentation timeline of BVIP (HPLC data)
« on: October 16, 2010, 06:38:41 AM »
Forgot to answer your question. The OG was 1.088. That's something I would have liked to track with each sample, but I didn't want to waste 4-5 ounces for each gravity measurement because I'm stingy 
As a reference, each 1000 ppm is equivalent to 1g/L, so there was nearly 100 g/L maltose in the wort at the 0 timepoint. You won't be able to figure gravity by the data I have posted--at least I don't know how.
As a reference, each 1000 ppm is equivalent to 1g/L, so there was nearly 100 g/L maltose in the wort at the 0 timepoint. You won't be able to figure gravity by the data I have posted--at least I don't know how.
35
Yeast and Fermentation / Re: Fermentation timeline of BVIP (HPLC data)
« on: October 16, 2010, 06:23:30 AM »
I do have the ability to run organic acids. Some were included in this method, but I didn't post the results because the levels were less than 1 g/L (100ppm) and they wouldn't be seen well on this graph.
I would love to run samples on every brew I do. Its not much effort, but I'm not able to use that many consumables at work.
I would like to do some confirmation work on the viable cells in a starter--aerated, shaken, stirplate, simple, etc. I'd ether confirm by plating serial dilutions or using a FlowCam instrument.
I would love to run samples on every brew I do. Its not much effort, but I'm not able to use that many consumables at work.
I would like to do some confirmation work on the viable cells in a starter--aerated, shaken, stirplate, simple, etc. I'd ether confirm by plating serial dilutions or using a FlowCam instrument.
36
Yeast and Fermentation / Fermentation timeline of BVIP (HPLC data)
« on: October 15, 2010, 05:28:37 PM »
I posted this same topic over at "the other place" 
I decided to follow the progress of a recent batch of BVIP by running samples on HPLC. I’ve been wanting to do this for a while now.
The recipe is listed below. Its Denny’s recipe, but I had to make some modifications due to being low on brown malt, so, I guess its not really Denny’s recipe
13.9# rhar two row
1# crisp brown
3# munich
1.6# chocolate
1.2# C120
0.6# C40
I experienced a long lag time with this one. There was finally activity somewhere between 50 and 63 hours after inoculation. I pitched plenty of yeast (wyeast 1272). The problem, I suspect, was that the yeast was centrifuged after harvesting it from a previous batch. This made the consistency of the yeast almost like peanut butter. My guess is that the large clumps were not dispersed into the wort well at all, leading to the lag. Once it got going it was very active, blowing out of the airlock.
At each sampling point, about 10mL was pulled from the center of the fermentor. A pH measurement was taken with a Fisher Scientific Accumet Excel pH meter, and the sample was filtered for HPLC
On the graphs, there is a "-1" timpoint which is representative of the preboil wort. The "0" timepoint represents the wort postboil, before inoculation. The DP4+ represents a lot of compounds that did not interact with the column. Dextrins and longer chain sugars will be included in this value.
I plan to add to this data as the beer finishes. I'll take more samples when I add vanilla bean in the secondary, bourbon, and again after carbonation. I have values for the following, but have not included all of this on the graph.
DP4+
DP3
Maltose
Phosphoric acid
Glucose
Xylose
Arabinose
Succinic Acid
Lactic Acid
Glycerol
Acetic Acid
Levulinic Acid
Propionic Acid
1_3 Propanediol
meso-2_3 Butanediol
D/L 2_3 Butanediol
Butyric Acid
Acetone
Ethanol
2-propanol
5-(hydroxymethyl) Furfural
2-Furaldehyde
Cheers!
I decided to follow the progress of a recent batch of BVIP by running samples on HPLC. I’ve been wanting to do this for a while now.
The recipe is listed below. Its Denny’s recipe, but I had to make some modifications due to being low on brown malt, so, I guess its not really Denny’s recipe
13.9# rhar two row
1# crisp brown
3# munich
1.6# chocolate
1.2# C120
0.6# C40
I experienced a long lag time with this one. There was finally activity somewhere between 50 and 63 hours after inoculation. I pitched plenty of yeast (wyeast 1272). The problem, I suspect, was that the yeast was centrifuged after harvesting it from a previous batch. This made the consistency of the yeast almost like peanut butter. My guess is that the large clumps were not dispersed into the wort well at all, leading to the lag. Once it got going it was very active, blowing out of the airlock.
At each sampling point, about 10mL was pulled from the center of the fermentor. A pH measurement was taken with a Fisher Scientific Accumet Excel pH meter, and the sample was filtered for HPLC
On the graphs, there is a "-1" timpoint which is representative of the preboil wort. The "0" timepoint represents the wort postboil, before inoculation. The DP4+ represents a lot of compounds that did not interact with the column. Dextrins and longer chain sugars will be included in this value.
I plan to add to this data as the beer finishes. I'll take more samples when I add vanilla bean in the secondary, bourbon, and again after carbonation. I have values for the following, but have not included all of this on the graph.
DP4+
DP3
Maltose
Phosphoric acid
Glucose
Xylose
Arabinose
Succinic Acid
Lactic Acid
Glycerol
Acetic Acid
Levulinic Acid
Propionic Acid
1_3 Propanediol
meso-2_3 Butanediol
D/L 2_3 Butanediol
Butyric Acid
Acetone
Ethanol
2-propanol
5-(hydroxymethyl) Furfural
2-Furaldehyde
Cheers!
37
Yeast and Fermentation / Re: Contaminate Individual Bottles on Purpose??
« on: October 12, 2010, 07:43:33 PM »
Never tried it. This is what homebrewing is all about though. I say go for it. You'll never know until you try. The thing I would worry about is what you mentioned-continued fermentation, bottle bombs, gushers, etc.
Have you thought about adding back some lactic acid or some other acid to bring the tartness?
You could also try dry socking or dry drawering with some of your laundry. That would certainly bring some funk
Have you thought about adding back some lactic acid or some other acid to bring the tartness?
You could also try dry socking or dry drawering with some of your laundry. That would certainly bring some funk
38
Yeast and Fermentation / Re: US-05 Startup Time
« on: August 17, 2010, 09:50:35 AM »
http://www.springerlink.com/content/l7l6576xj313u526/
Here is an interesting read...
Here is an interesting read...
39
General Homebrew Discussion / Re: What's Brewing This Weekend - 8/13 Edition
« on: August 12, 2010, 05:44:36 AM »
I'm getting after it. Brewed a brown last Monday, wheat tomorrow, brown and something else (maybe stout or Porter) on Saturday. Woohoo!
40
Yeast and Fermentation / Re: stir plate vortex
« on: April 28, 2010, 09:02:38 AM »
I was surprised to find neodymium magnets at michaels craft store for only about a dollar each. I bought 2 two-packs and use two (stacked) on each side of the fan.
Edit: I guess it was a 4-pack for a a couple dollars. Here is the link.
http://www.michaels.com/art/online/displayProductPage?productNum=gc0468
Edit: I guess it was a 4-pack for a a couple dollars. Here is the link.
http://www.michaels.com/art/online/displayProductPage?productNum=gc0468
41
All Grain Brewing / Re: brewing with unmilled unmalted wheat
« on: April 14, 2010, 09:51:22 AM »Isn't wheat huskless?I guess there's a terminology thing going on - barley has a husk and wheat has bran: http://wbc.agr.mt.gov/Consumers/diagram_kernel.html
I think the wheat bran is more permeable, but I doubt you'd get substantial extraction through it.
Thanks for the clarification!
42
All Grain Brewing / Re: brewing with unmilled unmalted wheat
« on: April 13, 2010, 09:53:04 AM »
Isn't wheat huskless?
43
Yeast and Fermentation / Re: stuff I'm finding under the microscope
« on: April 10, 2010, 10:15:42 AM »I'll have to try using tape myself. Never thought of it. Did you have to stain the mold?It seems that this discussion has died, but I'll send my thoughts on this object. Not bacteria.
Here is something I'm seeing quite often in my beers:
My first thought was that this is bacteria but it seems a bit long and for that and the beer tastes clean. Maybe crystals of sorts.
Kai
Is it possible that this is something on the coverslip? Its hard to tell what plane you are focused on, but I see out of focus objects in the background, indicating that this is on a different focus plane. I may be way off, but if its something you see consistently i was thinking it was your cover slip, or whatever you're using. Can you move it in the liquid?
44
General Homebrew Discussion / Re: Most difficult / easiest styles to get right?
« on: February 16, 2010, 09:34:31 AM »
I feel that dark beers-porter, stout-tend to mask off flavors, so to me the dark beers are easy. The APA's and IPA aren't bad either.
45
The Pub / Re: BFI Sighting!
« on: February 14, 2010, 08:15:46 AM »Nothing comparesBluesman??!! Is that you?!
NOTHING
