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Messages - narcout

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General Homebrew Discussion / Re: 30m boil help
« on: August 29, 2016, 09:33:04 AM »
Phil, I hear you but according to Wyeast (who only sells it at this time to breweries who buy it in big quantities) Brewtan B is "extracted from renewable plant materials specifically for the brewing industry".

According to the spec sheet, it is extracted from the galls of the Chinese Sumac (Rhus semialata) or the leaves of the Sicilian Sumac (Rhus coriaria). 

I finally had some time to get a few things done in the brewery.  Friday night I made a starter for next weekend's Belgian Strong Golden, yesterday I bottled 3 gallons of brett cider that's been sitting on oak cubes since January, and today I'm chilling down a batch of saison that I plan to keg in a few days.

Commercial Beer Reviews / Re: Sierra Nevada Oktoberfest
« on: August 26, 2016, 09:24:16 AM »
This thread inspired me to pick some up.  It's tasty.

Equipment and Software / Re: Fermenter Recommendations
« on: August 26, 2016, 09:19:28 AM »
But I still think the stainless brew buckets look pretty cool.

They're great.

Equipment and Software / Re: Opinions on SsBrewTech MashTun
« on: August 26, 2016, 09:18:23 AM »
Here is another option:

They are having a huge sale right now too.  I've been waffling all week on a 15 gallon mash tun.

General Homebrew Discussion / Re: Mash Temps
« on: August 25, 2016, 07:13:29 AM »
I may be more anal than most about sampling temps in a number of spots, that could partially explain my different experience.

I can't speak for anyone else, but I take temperature readings in multiple areas of the mash tun.  If the difference in temp is more than 1 degree, I continue gently stirring until it isn't.

General Homebrew Discussion / Re: Mash Temps
« on: August 23, 2016, 09:25:33 AM »
And I'm not talking one or two degrees, even in the cooler tun there can be as much as 10 or 15 degrees difference in areas only a few inches apart, although usually it's closer to 5 or so degrees.

You should be able to get that down to 1 degree or less with enough gentle stirring.

I think it's hard to draw any conclusions from that particular article since it didn't involve making starters, and the yeast being constantly agitated was stored in water not wort.

Assuming any of the same results would be observed in the context of starters, I guess it would be a trade off between mechanical breakage and potentially higher levels of sterols in the viable cells.

Yeah, I did find it interesting though.

After listening to the first half of the podcast, I read the DMS article on the Scott Janish site and then the article cited under the Yeast Storage/Health section: Yeast Handling Studies. I. Agitation of Stored Pitching Yeast.

The study involved yeast which was collected from a production fermenter and then stored (for 5 days at 1 degree Celsius) under beer with no agitation, under water with 2 hours of agitation per day, or under water with constant stirring via a Corning magnetic stirrer.  It did not involve making starters.

The yeast stored under water with constant agitation decreased in viability by 25% and in glycogen by 85%.  The yeast stored still under beer or under water with 2 hours of agitation per day decreased in viability by 8% and in glycogen content by 12%.

The authors suggested that the oxygen provided to the yeast by stirring accelerated the metabolic processes of the cells which required expenditure of stored cellular glycogen.  They then noted that had this occurred in wort the glycogen could have been used by the cells to form sterols, possibly in “a concentration sufficient to negate the need for wort oxygenation and to shorten the initial lag phase after pitching” (assuming all the glycogen dissimilated during storage was so used).  However, since the yeast was stored in water under nutrient-deficient conditions, this did not occur.  Once the stored glycogen was depleted, the cells died.

Further, they stated that additional cell losses may have been caused by oxygen toxicity. 

Interestingly, they also estimated that 15% of the of the original cells were lost through mechanical breakage caused by stirring, and this may have resulted in an increase of respiratory deficient mutants (from 1% to 15% of the population) which are believed to be better protected from mechanical breakage due to their smaller size.

I was able to get my entry brewed last weekend.  I don't think I've ever used crystal malt in a saison before, should be interesting. 

The Pub / Re: Maui - Hawaii Sea Spirits
« on: August 17, 2016, 12:37:26 PM »
Did you come across the Sammy Hagar Red Head Macadamia Nut Rum on Maui?

I didn't, but it sounds interesting. Maybe next time...

Very cool! For the rim, do they ferment the unprocessed cane juice, Cachaça-style?

My understanding was that they ferment the unprocessed juice for both the rum and the vodka.  I think they said the only difference was in the distillation. 

Ingredients / Re: Hop Hash for bittering?
« on: August 16, 2016, 03:35:55 PM »
Has anyone tried vaping it?  It is said it gives you an idea how they will taste in beer.  That is actually pretty cool if it works.

The Lagunitas guys were doing it at their NHC booth.  It smelled amazing and was very relaxing.

The Pub / Re: Maui - Hawaii Sea Spirits
« on: August 12, 2016, 10:04:44 AM »
I assume you got to sample the product?

I did.  The vodka is pretty good, and in my opinion better than the rum (which is strange considering that vodka usually isn't made from sugar cane and rum is).

I definitely didn't see any warnings in my research prior to buying everything.  I am sure my choice of sanitizer contributed, but this seems like something a shop that deals with homebrewers should warn about if it's such a problem.  I don't want to be a jerk though, especially if I'm wrong. Is this my fault?

When I was first putting together my kegerator I read some posts on the NB forum about how beer, with its low pH, would eventually eat through chrome plating, so I bought stainless faucets and elbow shanks from the start. 

I don't recall ever hearing anything about Star San ruining chrome as quickly as you describe though. 

I think it would be reasonable for a shop to warn people (at least about beer degrading chrome plating over time), but none of the major on-line retailers seem to.  Maybe it's an issue that not a lot of people are aware of?  It doesn't seem to be discussed very often.

The Pub / Maui - Hawaii Sea Spirits
« on: August 08, 2016, 03:30:06 PM »
I recently returned from a trip to Maui where I had a chance to visit the Hawaii Sea Spirits distillery.  I thought some of you might be interested in seeing a few pictures.

This is the sugar cane press.  They grow their own organic sugar cane (both the vodka and rum are made from it) and import cane juice from somewhere else (I think South America).

These are the fermentors.  They ferment the cane juice to 10% ABV before distilling.  That's the bottom of the column still poking through the roof.

The pot still is on the left; that's the blending tank on the right where they add water back to the distillate.  All the water they use is desalinized deep ocean water which is pulled up off the coast of the Big Island.  Apparently, this water is marketed in Japan as a health drink and sells for something like $20 a bottle (not by the distillery).

Column still

Sugar cane; they grow a couple of different varieties

Sugar cane field with still in the background; it's a beautiful property

Bottling line

This picture is from somewhere else on the island, but I thought it was worth sharing.  These are old mill rollers from the sugar cane processing plant.  The grooved part of the roller is six or seven feet long.  Apparently, 2016 is the last year of commercial sugar cane production on Maui.


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