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Messages - dimik

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1
Yeast and Fermentation / Re: What's your home yeast lab look like?
« on: April 02, 2013, 07:50:19 PM »
I agree with Tom. Working with yeast doesn't require much fancy equipment.
Mine looks like this
http://bkyeast.wordpress.com/2012/12/17/how-to-build-a-yeast-ranch/
Though I have some "luxury" items.

2
Yeast and Fermentation / Re: Old yeast as yeast nutrient?
« on: March 25, 2013, 08:24:20 PM »
Can go either way. I'm sure it's still good, or you can throw it into a boil.

3
Yeast and Fermentation / Re: pitching on a yeast cake
« on: March 14, 2013, 09:43:28 PM »
Just think of it as a very large starter. Some people scoop out up to 2/3 of the cake so as to not overpitch, but in homebrew settings everpitching is not really an issue. I've poured onto a yeast cake many times before and it works great. Fermentation time frame is the same.

4
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: March 13, 2013, 07:43:10 PM »
Actually I don't think you need oxygen for rehydration for two reasons:
1 - Dry yeast should have whatever they need to get started in the preservative.
2 - Oxygen is actually a very toxic thing. Just because we evolved to use it doesn't mean that it's good for life all the time. So I'd imagine high oxygen concentration in water/wort would result in even more cell death while their membranes are still fragile and not rebuilt. Afterwards, pitching into a well oxygenated wort would be good because it would help in growing and forming stronger membranes, which would prolong and improve their activity and viability.

Here is a little experiment I did to follow up on the original topic
http://bkyeast.wordpress.com/2013/03/13/more-on-yeast-rehydration/

5
Yeast and Fermentation / Re: Hennepin Clone Yeast Question??
« on: January 29, 2013, 07:26:33 AM »
Yes, good point!

6
Yeast and Fermentation / Re: Hennepin Clone Yeast Question??
« on: January 28, 2013, 08:08:50 PM »
Oh, groovy. Maybe I'll reculture some then to have in my collection :)

7
when you sprinkle it into your wort, you really aren't re-hydrating in alcohol though
No, but from what I hear (I haven't asked the yeast personally) is that their cell walls are inactive and some will die from the rush of sugars entering their cells. Once rehydrated in water they can fight the osmotic pressure.

Hehe. You posted this while I was writing the reply above. :)

8
I didn't see anyone bring up the main issue (in my opinion). Which is if you make starter with dry yeast, you'll kill about 50-60% of them right off the bat. It is better to rehydrate dry yeast in warm water (35-40*C - 95-104*F) for 15-20 min and then gradually cool and add to wort or starter. This has to do with the fact that dried cells have damaged membranes and need time to rebuild them, "patch the holes", resume membrane transport control, etc. Otherwise they have no control as to what goes in or out of cells. That happens fairly quickly, but still takes a few minutes. Temperature also plays a role. Rehydrating in cool water ~60*F will usually kill about a half of them. Now if you put dry yeast into a starter, the relatively high sugar concentration (yes, even 1.030 is high relative to dry yeast) and hops (if any) will destroy a lot of cells so essentially you'll be raising the starter to get back up to the number of cells that was there to begin with.
Another thing is that dry yeast packets contain approx 200 billion cells, and if you put directly into wort and kill half of them in doing so, there will still be enough cells left to normally ferment your average beer.

9
Yeast and Fermentation / Re: Hennepin Clone Yeast Question??
« on: January 27, 2013, 09:44:53 AM »
In that case you can easily reculture it from a bottle.

10
Yeast and Fermentation / Re: Hennepin Clone Yeast Question??
« on: January 26, 2013, 05:14:35 PM »
Actually Ommegang is under Duvel, so I'm pretty sure they use their yeast, which would be 1388. Though it is possible that they use some saison strain for that one.

11
Yeast and Fermentation / Determining Yeast Viability
« on: January 26, 2013, 02:09:47 PM »
Hey dudes!
I've been thinking about the traditional vital staining that we all use for Saccharomyces, but with the increasing interest in Brettanomyces it's becoming important to check their viability too. Here I checked if the popular methylene blue is any good for that purpose, and it looks like it isn't. Has anyone done this too? What is your experience?
http://bkyeast.wordpress.com/2013/01/26/dyeing-yeast-cells-life-vs-death/

12
Yeast and Fermentation / Re: Fun fermentions!
« on: January 26, 2013, 02:00:39 PM »
Very cool!

13
Yeast and Fermentation / Re: Berliner Weisse Question
« on: January 02, 2013, 09:34:26 PM »
I did a 15 gal no boil batch and drank the first 5 gal within a month or so and it was OK. The other 5 gal I left plain and bottled something like 8-9 months later, and the other one I aged on raspberries and bottled after almost a year. Both of those are WAY more interesting than the young version.
This was not sour mashed I'd guess?

Mashed, ran off, cooled, pitched.

14
Yeast and Fermentation / Re: Berliner Weisse Question
« on: January 02, 2013, 08:15:20 AM »
6-8 months for a berliner is insane. It might work, but it is a waste of time. You should be drinking this within a month.

I did a 15 gal no boil batch and drank the first 5 gal within a month or so and it was OK. The other 5 gal I left plain and bottled something like 8-9 months later, and the other one I aged on raspberries and bottled after almost a year. Both of those are WAY more interesting than the young version.

15
Yeast and Fermentation / How to build a yeast ranch
« on: December 30, 2012, 03:51:58 PM »
I know I posted this already at NB forum, but I just realized there are some who don't go there. This is how I do it and it may be useful/helpful for those who wish to set up a more serious yeast ranch than the standard jars and flasks type.

http://bkyeast.wordpress.com/2012/12/17/how-to-build-a-yeast-ranch/

Cheers!

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