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Messages - thcipriani

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Yeast and Fermentation / Re: New Yeast Book
« on: November 28, 2010, 01:19:04 AM »
It's not that there wasn't any interesting information in the book - I feel that the book has two problems that prevent me from being able to recommend it: 1.Audience 2.Structure

I feel as though the authors are trying to appeal to too many readers at the same time. The book's depth of information suffered greatly as a result of writing a book targeted specifically at both homebrewers and commercial brewers. Furthermore, there are many sections of the book that deal with the step-by-step aspects of commercial breweries procedures - which is information that I read the first time through the book but is now a big section that I have to skip through to find that for which I'm searching.

Perhaps a direct result of the two target markets is that the structure of the book doesn't seem well conceived. The book is divided into seven different parts:

1.Importance of Yeast
2. Biology Enzymes and Esters
3. How to choose yeast
4. Fermentation
5. Yeast growth handling and storage
6. Your own yeast lab made easy
7. Troubleshooting

The method of choosing the order or division of these subjects is confusing to me. I feel like section 5 and 6 should have been combined as well as sections 2 and 4. The net result of this "structure" in my experience is that, once you've read the book, it's extremely difficult to go back and find the one piece of information for which you're searching (Also, I feel, the index could use quite a bit of work). If the point of a textbook is to amalgamate information with a meaningful structure then, in that respect, for me at least, this book failed.

On a final aside, the book is only 304 pages including the index, the introduction and the very useful, albeit page consuming,  chunk of sections 6 and 7 that are composed of bullet points and step-by-step instructions (and section 3 which I feel could have been omitted as a section and absorbed into more useful areas in the book). I guess my final sort of point (that I didn't outline in the thesis of this post) is it's a short book for everything you need to know about yeast.

Plus, I didn't like the print quality.

...But don't take my word for it!

Yeast and Fermentation / Re: New Yeast Book
« on: November 26, 2010, 05:10:32 PM »
I pre-ordered the book from the AHA and it certainly is a one-stop reference for all things yeast; HOWEVER, the best information  can be found elsewhere and the book does seem more geared towards small brewpubs than to homebrewers.

I think that the most valuable information for homebrewers is probably making a starter and yeast rinsing - which is up on the Mr.Malty site, yeast cell counts - which is up on the White Labs site, maintaining a yeast library which is available on various other sites notably, and fast-ferment and wort stability tests about which there is much info available in zymurgy and online. Most of these things are actually covered in the brewing science lab procedures pdf:

While there is other information that isn't freely available elsewhere, it isn't information that is going to change my brewing or propagation practice in any significant way. While this book is interesting it's not a purchase I would make again.

All Grain Brewing / Re: IPA bitterness
« on: November 24, 2010, 02:40:22 PM »
+1 to above. As the yeast floc you'll lose yeast byte and some iso-alpha-acid'll drop out too. However, that recipe is pretty ambiguous - did you add the amount specified of each hop listed or did you divide the total addition weight by the number of varieties listed (e.g. For your 60min addition did you use 1.4oz. each centennial/warrior or 0.7oz each totaling a 1.4oz addition)? That would make a huge difference, and it is possible to misinterpret a recipe that strange.

All Things Food / Re: Chili
« on: November 21, 2010, 12:48:25 PM »
I've used a rauchbier a few times with great results.

Yeast and Fermentation / Re: Wyeast Greenbelt
« on: November 15, 2010, 03:24:51 AM »
The only person whom I've been able to find that's ever used this yeast is the AHB rep on the HBT forum. I'm sure anyone remotely interested saw this already:

Yeast and Fermentation / Re: Wyeast Greenbelt
« on: November 12, 2010, 04:24:27 AM »
For what it's worth, I don't feel a "yawn factor" on this subject. I'd be very interested in this yeast. I sincerely doubt that this yeast is Ballintine's but I think that this yeast may be something worth exploring. Please, anyone with experience chime in (this is a bad sentence since it end with a preposition)! I plan on trying a double IPA with this yeast...not that DIPA is actually on my list - I'd just like to try a new yeast.

Equipment and Software / Re: Therminator Pellet Hops
« on: November 12, 2010, 04:10:24 AM »
I'd really like to like the therminator and other plate chillers; however, the idea of having a clogged $200 piece of equipment just worries me too much. I think I'm going with the Heart's Homebrew Super Chiller just because it seems to fit better with the way in which I currently brew. I currently use the "Jamil-o-Chiller" method and it works OK but I'm stuck in an apartment and they shut off the outside water in the winter (sensibly) and I need a method that will use the least amount of water possible since I'm going to have to haul the chill water down 8 flights. Also, before anyone who is a thermodynamics expert chimes in, I realize that the heating of water will absorb the same amount of heat energy no matter what chilling method I use but recirculating luke warm water doesn't seem as adequate a chilling method as CFC the same amount of ice water. Obviously, I have a friend who knows thermodynamics and admonished me for thinking of buying a plate or counterflow chiller.

Equipment and Software / Therminator Pellet Hops
« on: November 11, 2010, 09:58:19 PM »
I'm kind of itching to get a therminator, but before I drop $200 on one I'd like to know if it's going to clog with loose pellet hops - does anyone have experience using the therminator with loose pellet hops?

I use all loose pellet hops in my kettle and if that's going to clog the therminator then I won't get one.

Thanks all!

Shouldn't the trub provide some nice lipids for the yeast?

My understanding is that while lipids are essential for yeast growth an excess of lipids means that the level of Acetyl-CoA will not be reduced by the yeast to form sterols meaning a higher acid content which means that there is more acid available for the production of esters.

This theory was verified by the experiments at New Belgium brewery where they added olive oil instead of oxygen to their yeast - thereby providing lipids to the yeast directly and not relying on the yeast to produce them using O2 and Acetyl-CoA...and other stuff...probably...see text here:

Further, excess lipids (according to Fix - and I don't remember the science on this one and I'm just too lazy to look it up) can lead to premature beer staling.

That being said, I agree with everyone else in this thread - as long as the beer was brewed well the difference between this beer and one where there is no trub will be negligible.

Ingredients / Re: Chloride Sulfate Ratio
« on: November 04, 2010, 04:12:51 AM »
As a random datapoint, the most decorated brewery at the 2010 GABF adjust their water to have 100 ppm each chloride and sulfate. I don't find this company's (Firestone Walker's) beers to be particularly minerally which is not surprising as the absolute levels of sulfate and carbonate are low compared to Dortmund.

I thought that they adjusted to 100ppm hardness as CaCO3 using CaCl2.H20 and CaSO4...or maybe it was 100ppm Ca++...or maybe I have no idea...

Extract/Partial Mash Brewing / Re: Over spiced pumpkin porter
« on: October 27, 2010, 06:52:52 AM »
I'd say that you've learned something and take that for what it's worth - almost nobody hits things exactly right their first time. If I had any advice to offer I'd say make a spice tea and blend back after ferment - you'll have much more control over the outcome of your beer.

Other Fermentables / Re: Mead and Potassium Hydroxide (KOH)
« on: October 27, 2010, 06:48:13 AM »
I have lab-bench experience in the sense that I was the TA who set up experiments in HS and college - so really I don't have any experience outside of a lab. Do you have any sources from pre-made 1Normal Solutions?

The Pub / Re: Best Apps for iPod?
« on: October 27, 2010, 06:45:05 AM »
Well, if you jailbreak, installous is, by far, the best "app" - beeralchemy is way better than Beer Smith or ProMash IMO - I use it when I'm stuck away from a comp and I need some quick beer math.

Beer Recipes / Re: strong belgian christmas ale
« on: October 22, 2010, 02:52:47 AM »
I've been rummaging around for some Christmas ale ideas myself; fortunately, there's a sub-chapter on Christmas beer in Radical Brewing. The only beer I see with Ginger is the "Fruitcake Old Ale" which uses .25tsp nutmeg, allspice; 2.0 tsp Ceylon cinnamon; 1 tsp powdered ginger and vanilla extract. I think the real key there would be finding a good source of ceylon cinnamon - if you've got a Penzey's in your backyard (like I do...) then you're very lucky.

One thing I've learned is that my making a strong spice tea post ferment you give yourself a lot of control and you're much more likely to get an untested recipe right on the first try. Food for thought.

Also, minor aside, one interesting idea from that book is a fortified Christmas ale - using creme de cacao and orange curacao - might be amazing(?).

All Grain Brewing / Re: Green Flash IPA Recipe Wanted
« on: October 22, 2010, 02:39:30 AM »
Here's Saco De Toro's Green Flash Imperial Recipe:

I'd really like to like summit, but right now the only beer that uses it (that I'm aware of) that I really enjoy is the Oskar Blues Gubna. I plan to give it another shot someday...maybe...

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