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Messages - Richard

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Yes, it was a joke.
If you click on the link at the end of the post it takes you to a page that says:

Yeast and Fermentation / Re: Shaken not stirred fail
« on: April 05, 2018, 07:41:42 PM »
I posted the new yeast starter information in another thread last Sunday:

Any chance the next model will have Bluetooth connectivity with the Picobrew Z, so it can bring the yeast to peak vitality just as the brew is ready?

Good suggestion! We are working on that, along with a couple of other connectivity issues:
  • Wrap a FitBit around your Erlenmeyer flask neck and track the fitness of your yeast
  • Upload the data to Strava to compare the health of your starter to that of other starters with the same yeast
We haven't figured out how to get the yeast to sign the privacy agreements yet...

There is a new method of yeast starter growth that produces healthier, more vigorous yeast than you have ever had before. This method is called Sinusoidal Continuous Amplitude Modulation (SCAM). You may have heard of the Shaken Not Stirred (SNS) method that is considered by some to be superior to the use of stir plates. This new method uses a stir plate, but it is not your father's stir plate! The key to this process is the use of a stir plate which has the stirring velocity and frequency continuously changing in a sinusoidal form, hence the name.

All athletes know that the key to building fitness is repeated cycles of stress and recovery. Too much stress and you just break down, too much recovery and you lose ground. The key is the combination, and that is what this method provides for yeast. Ramping up to a high velocity gets the yeast up and moving vigorously and promotes healthy gas exchange at the surface. Too much spinning can be stressful, though, so this method ramps down the speed to allow the yeast to rest and recover a bit, but before they have a chance to get flabby the velocity starts up again at the start of another cycle.

But wait, there's more! The yeast would soon adapt to a basic sinusoidal modulation, which is easily predictable. To make things more interesting the frequency of the modulation is varied in a way that produces Bessel sidebands that are unprecedented in stir plate history. By modulating the ampltude and frequency with incommensurate frequencies the pattern produced is highly variable and nearly chaotic. The one certainty is that this will produce very robust yeast that can adapt to any wort into which you pitch them. These yeast will never get bored! They are in a continuously-changing environment that is stimulating and challenging but also gives plenty of downtime. Even the strongest Russian Imperial Stout wort will be no match for yeast grown with this method. They will laugh at even the strongest wort and ask for more. You will get the most vigorous and thorough fermentation you have ever seen, regardless of the yeast strain.

Due to the high technology involved in the production of this device, it will not be available for purchase but will be leased to qualifying customers on a first-come, first-served basis. Click here to get on the waiting list now:

General Homebrew Discussion / Re: Last Ditch Effort
« on: April 01, 2018, 12:20:07 AM »
 I have had Timothy Taylor's Landlord fresh in Yorkshire and it was so good that I immediately decided to try to reproduce it at home. After a couple of years and several batches I have an "Americanized" version of it that I like a lot. I stuck with the Goldings and Fuggles, but the OG and ABV are more typical of Yanks and less typical of Brits (i.e 5-6%). I also like more foam on top than is typical for British ales.  I have found that Wy1469 is a slow finisher --- it keeps going for days on end, albeit slowly after the first few. Your recipe looks pretty good overall. I have also increased my ferment temp from 65 to 68 to get a bit more stone fruit character to complement the maltiness.

Everything in Landlord is British except the Styrian Goldings. Styria is a region that is now split between Austria and Slovenia. I have been there also, and seen hops being grown commercially on a large scale, which really warmed my heart. I can't claim to be able to taste the difference between East Kent Goldings and Styrian Goldings, but they bring different images into my head when I think about them and drink beer made with them, and that counts for something.

Yeast and Fermentation / Re: Shaken not stirred fail
« on: March 30, 2018, 11:13:37 PM »
There is a new way to make starters that is better than SNS. I'll be posting about it in a couple of days.

General Homebrew Discussion / Re: recirculate mash?
« on: March 22, 2018, 12:18:16 AM »
What about people who Brew in a Bag? There is a mesh bag, perhaps fine or perhaps not, but not really any chance to see whether the wort is running clear or not. Same question applies to automated brewing systems which have metal mesh inserts for the grains.

Equipment and Software / Re: Electric BIAB DIY Questions
« on: March 20, 2018, 09:14:25 PM »
Regarding the second heater, you don't really need it to be connected to your controller. You only need the extra power when heating water to strike temperature or from mash temperature to boiling, and the controller isn't doing any regulating at those times. The controller does the regulation during the mash, and a single element will have plenty of power for that. The second element just reduces the amount of time you spend while heating. I have a single 2000 W element for 5-gallon batches, and it runs at less than 10% power during the mash and less than 75% during the boil. Adding a second element would not be worth it for me.

General Homebrew Discussion / Hoppy beer without hops
« on: March 20, 2018, 04:35:54 PM »
Scientists have engineered brewer's yeast to produce linalool and geraniol, molecules that are key parts of the hop flavor profile. This allowed them to produce beer with hoppy flavor without actually adding hops. I hope the links to the articles below will work for people without subscriptions.

General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 17, 2018, 01:25:05 AM »
Hmmm, what to brew on March 17?? Irish Red Ale, of course, while the corned beef cooks in the slow cooker.

The cold  crash time seems a  bit short to me. It depends on what you are trying to achieve with the cold crash. That will settle out the yeast, but not necessarily the chill haze.

The Pub / Re: Stephen Hawking
« on: March 15, 2018, 02:23:29 AM »
He was an amazing person who was brilliant yet humble. He was fond of making bets, and he lost some big ones and was not too proud to admit it and pay up. Read "The Black Hole War (my battle with Stephen Hawking to make the world safe for quantum mechanics)" by Leonard Susskind for an entertaining story that includes one of them. As a physicist, I name all my brews after famous physicists or physics phenomena, and I will definitely dedicate one to Hawking in the near future. He was English, and his mother was Scottish, so either of those types of beer would be appropriate. Perhaps a high-gravity Singularity Stout that is so dark that nothing can escape except Hawking radiation.

All Grain Brewing / Re: Recipe suggestions for a new all grain brewer?
« on: March 13, 2018, 11:39:48 PM »
This is a good way to scare off a new brewer with 2 batches done so far. For your third brew, I think you should pick a style you like to drink and find a simple recipe. IMHO, at this stage you should be paying attention to hitting your temperatures, gravities and volumes, calibrating your boiloff, and working on basic process control. You will still get good beer. Then, when you have that under control you can start adjusting your water (if  you want) and can maybe get great beer.

All Grain Brewing / Re: Recipe suggestions for a new all grain brewer?
« on: March 13, 2018, 08:14:24 PM »
You could also try an amber ale that would give you more maltiness and less roastiness than a brown ale. You should be able to find lots of good recipes that are simple and straightforward to make. It all depends on what you like.

Water chemistry can also affect perception of hop flavor and bitterness. My IPAs really started to pop once I began raising the sulfate and sulfate-to-chloride ratio in my water. I don't use gelatin but some people say it can take out hop oils along with haze. Cold crashing by itself should be just fine (pun intended).

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