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Messages - narcout

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31
Equipment and Software / Re: Orbital Shaker
« on: June 29, 2015, 09:30:25 AM »
If the shaker continually aerates the starter, will you still pitch the entire thing rather than chilling and decanting the supernatant?

32
Equipment and Software / Re: Stir Plates
« on: June 29, 2015, 09:27:23 AM »
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.

Is there any evidence that whatever shear stress might be placed on the yeast has detrimental effects on fermentation performance or the flavor of the resultant beer?

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.

Whether or not stir plates provide any appreciable level of aeration (either before or during active fermentation in the starter) is a topic I have seen debated almost endlessly.  Are you aware of any studies on this issue?  I'd love to get a definitive answer; all I've ever seen is conjecture.

It doesn't seem like it would be a difficult experiment for someone with the proper equipment.

33
The Pub / Re: Homebrewing and Children
« on: June 28, 2015, 11:54:55 AM »
Congratulations, man.

Here are my thoughts:

http://brulosophy.com/2014/07/17/on-brewing-with-a-family-or-where-do-you-find-the-time/

I pretty much do the opposite, in that I brew in the evenings after the baby has gone to bed.  It does make for some late nights though.


34
Equipment and Software / Re: Orbital Shaker
« on: June 27, 2015, 03:26:35 PM »
Do you need a baffled flask to get the full effect?

I'd love to see a comparison (both cell counts and actual fermentation performance) among starters made on a stir plate, an orbital shaker, and shaken by hand across a variety of yeast strains, but I guess that would be a serious labor of love for the experimenter.

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!

Here is a really awesome YouTube video: https://www.youtube.com/watch?v=oMWYV49ME3o

35
Equipment and Software / Re: Stir Plates
« on: June 27, 2015, 10:22:37 AM »
I think you will find better options than the ones you have linked to if you shop around.

36
Going Pro / Re: Start up funds?
« on: June 26, 2015, 05:02:11 PM »
Does any know of any other ways I could acquire the funds to purchase this business?

Maybe ask the seller if they are willing to take a note for part of the purchase price (fully amortizing or perhaps interest only with a balloon payment)?

37
Yeast and Fermentation / Re: What makes a lager a lager?
« on: June 26, 2015, 01:27:57 PM »
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.

"Been in the fridge at 38F for a few weeks" sounds a lot like "stored for weeks at close to freezing temps" to me.  I'd call that a "real" lager.

38
All Grain Brewing / Re: Saison attempt
« on: June 26, 2015, 09:27:11 AM »
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.

Man, that sounds awesome.  I've added cleaning out my 10 gallon corny fermentors to my to-do list so I have vessels available to try something like this.



39
Yeast and Fermentation / Re: New Yeast Company
« on: June 25, 2015, 04:36:33 PM »
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!

Yeah, those are the guys I was thinking of.  I had a chance to speak to them a bit at the end of pro night, and they were real nice.

I make starters regularly, but an inexpensive, larger pitch would definitely be convenient.

I have never used WLP029; I'll have to give it a try.


40
Other Fermentables / Re: Ey! Where you get your honey at?
« on: June 22, 2015, 05:29:09 PM »
I also am newly interested in mead after the NHC.

I've already burned through Piatz's book and I'm most of the way through Schramm's.

Does one of those books seem noticeably better than the other?  I am trying to decide which one to read first.

41
General Homebrew Discussion / Re: Water Test
« on: June 21, 2015, 03:37:32 PM »
Seasonal variation is why I ditched tap water altogether and started brewing with distilled (with appropriate mineral additions).

42
The Pub / Re: If I could bother my friends here for a little help...
« on: June 21, 2015, 11:56:38 AM »
You're only down 62 votes; you could still pull it off.

43
Equipment and Software / Re: Mill Rollers Issue
« on: June 21, 2015, 10:57:46 AM »
Are you hand cranking or powering it with a drill?

44
Yeast and Fermentation / Re: New Yeast Company
« on: June 20, 2015, 08:55:24 PM »
I'm mostly excited about the 200 billion cells per package.

Edit: Fixed embarrassing typo

45
Yeast and Fermentation / Re: Dry Yeast Starter
« on: June 20, 2015, 06:13:06 PM »
I do not think making starters with dry yeast is very common because (i) the cell count per sachet is quite high, (ii) the cost per sachet is low and (iii) dry yeast is propagated in such a way that for most beers it is not necessary to add additional oxygen to the wort (a property you will lose if you make a starter).

There is some interesting info here: http://www.danstaryeast.com/articles/aeration-and-starter-versus-wort

Also, search "bioreactor" on this forum for some posts by S.C. on the subject.

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