If the shaker continually aerates the starter, will you still pitch the entire thing rather than chilling and decanting the supernatant?
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A stir plate provides inadequate aeration if operated at a speed low enough to prevent shear stress (perform a Google search using the terms "magnetic stirrer" and "shear stress"), and if operated at a speed high enough to add significant O2 to a culture results in shear stress being placed on the cells, which is why cultures that are stirred fast enough to create a vortex smell foul.
Physics prevents a culture in an Erlenmeyer flask from receiving O2 after it starts outgassing because gas pressure is highest at the mouth of the flask.
Here are my thoughts:
Very cool gadget, if you're able can you take a few seconds of video with a flask? I would love to see it in action!
Does any know of any other ways I could acquire the funds to purchase this business?
My buddy was over tasting my beers the other day and was asking about my lager on tap. He was curious if it was a 'real lager' like stored for weeks at close to freezing temps. I said no, I guess not. I fermented this around 52F and it has been in the fridge at 38F for a few weeks. I don't have the ability to truly lager a beer but I can cold condition after it has been kegged.
I have my saison coming up next week. Ferment it out fully, then add fully ripe Blackberries - like 6 pounds and add Brett to finish.
Did anyone catch the name of that new yeast company? The one that will be selling 200 billion cells per pitch in little metal canisters.Hey dude! I believe they're Imperial Yeast or something like that. I spent some time chatting with them and really appreciated how open they were about their strains. For example, the guy I was talking with told me their Kölsch strain is "sources from the same brewery as WLP029," which is in my top 3 favorite yeasts.
That said, since I harvest 180-200 billion cells from starters, the higher pitch rate isn't all that appealing to me... but I like variety!
I've already burned through Piatz's book and I'm most of the way through Schramm's.