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Messages - kramerog

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376
Yeast and Fermentation / Re: Shaken not stirred lager starter?
« on: September 28, 2015, 07:57:20 AM »
I am guessing the shaking method you are referring too is the one in which the starter is in a soda bottle and intermittently the bottle is squeezed to push out the "stale" air in the bottle, allowed to suck in fresh air, and then shook to mix the fresh air with the wort.  However, demijohns cannot be squeezed.  From the yeast calculators, shaking is better than a normal fermentation, but not as good as constant stirring. 

If I was to do the shaking method, which I sometimes do, I would make 2-3 L of starter after checking with a yeast calculator and divide the starter between two 2L bottles. 

377
Ingredients / Re: Adding Cherries to Milk Stout
« on: September 25, 2015, 09:54:23 PM »
Thanks kramerog. Small world. I joined BOSS last year. Thinking I'm gonna go 1.5lbs per gallon
Did you go to the picnic

378
Extract/Partial Mash Brewing / Re: Partial mash chilling
« on: September 25, 2015, 02:29:16 PM »
68 F.

379
Yeast and Fermentation / Re: building a large starter
« on: September 23, 2015, 08:48:23 AM »
I vote for "pinching." In the first option, 5 L + 5 L does not equal to 10 L.

380
Ingredients / Re: Adding Cherries to Milk Stout
« on: September 22, 2015, 01:39:48 PM »
I think you could lose some cherry flavor by soaking in whisky particularly because the freezing macerates the cherries and add some whisky flavor to your stout.  I usually do not get too concerned about frozen fruit infecting beer particularly when the alcohol is high; 8.5% is above the tolerance for lacto.  Anyway, I would recommend not attempting to sanitize your frozen cherries before use.

You are probably going to need something like 1 lb of cherries per gallon of beer and perhaps more because this is a stout.

381
All Grain Brewing / Re: thermal mass for Gott 10gallon?
« on: September 21, 2015, 04:35:22 PM »
I think you are best off ignoring the thermal mass except for your manifold and that you can probably ignore too. 

382
Yeast and Fermentation / Re: Stepping up a starter by gravity, vs volume?
« on: September 21, 2015, 11:47:31 AM »
Yeast growth is actually limited by volume, dissolved O2, and the amount of carbon available to the cells (for those who do not known, sugar is carbon bound to water; hence, the name carbohydrate).  Maximum cell density is maximum cell density.   If volume had no bearing on cell count, then a culture would remain in the exponential phase for the length of a fermentation.  Conversely, if a culture runs out of carbon before it reaches maximum cell density, it will never reach maximum cell density.

The interesting thing about dissolved O2 is that the load placed upon the medium is not solely dependent on the health of the cells when they are pitched.  Different strains have different O2 requirements.  A scientist named of Brian H. Kirsop outlined four classes of O2 demands by yeast strains.

http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1974.tb03614.x/pdf

Class O1: Yeasts whose requirement is satisfied if wort is half saturated with air (4ppm dissolved O2)

Class O2: Yeasts whose requirement is satisfied by air-saturated wort (8ppm is the maximum dissolved O2 from air at sea level)

Class O3: Yeasts whose requirement is satisfied by oxygen-saturated wort (40ppm dissolved O2)

Class O4: Yeast whose need is not satisfied by oxygen-saturated wort (> 40ppm dissolved O2)

I am currently working with an O3/04 yeast strain.  I am almost certain that the strain is the John Smith culture, which is related to the Samuel Smith culture.  I am willing to bet that most of the commercial yeast strains sold by Wyeast and White Labs are class O1 and class O2 strains, with easy to use strains such as 1056/WLP001 and 1098/WLP007 being class O1 strains.

Any idea if the Dupont strain is class O3 or O4?

383
General Homebrew Discussion / Re: How to Save a Bad Batch of Beer- Part 2
« on: September 18, 2015, 12:41:32 PM »
Any tips on blending?

There is blending for uniformity and consistency.  We are not talking about that.

First the original beer can't be bad (infected beers probably can't be saved), it has to be good with a flawed characteristic.  Second the beer to be blended with has to have a characteristic opposite to the flawed characteristic.  So an overly sweet Old Ale with great aged character can be saved.

384
General Homebrew Discussion / Re: How to Save a Bad Batch of Beer- Part 2
« on: September 18, 2015, 07:19:42 AM »
I recently put Brett into a saison that didn't finish dry enough, but I wouldn't call the fermentation stuck.  I'm still waiting for the saison to finish.

I've also made an Old Ale that had way too much caramel character.  After a lot of aging, I blended it with a smaller beer and got great Old Ale taste with a relatively light body.  Delicious.

385
General Homebrew Discussion / Re: Winter/Garage Brewing
« on: September 16, 2015, 10:24:30 AM »
If fan doesn't work, Fan + curtain around brewing area and fan should work.  The curtain should be nylon and away from any fire.  Nomex panels can be added to the curtain for insurance.

386
Aren't there laws against monopolization?  For when survival of the fittest one is less desirable than survival of the fittest several?  I know nothing about this but seem to recall such a thing.
In the US, that is called antitrust.  In Europe that is called competition law.  I can't see how this merger would be allowed to happen without divesting some major brands and some breweries in the US.  I'm not sure how dominant the these companies are in other countries, but I believe Heineken is independent of these two, so I'm not sure what would happen in Europe and other parts of the world.

If I was a beer distributor, I'd be freaking out.

387
General Homebrew Discussion / Re: Check my math?
« on: September 16, 2015, 07:21:14 AM »
Looks good

388
Other Fermentables / Re: Pressing apples and pears.
« on: September 15, 2015, 10:33:23 AM »
Apples are allowed to soften before pressing. but IIRC, pears get too mushy for pressing if allowed to soften.

389
Equipment and Software / Re: Best Chiller Option
« on: September 15, 2015, 07:37:17 AM »
Use 4 L of frozen water in soda bottles to drop down the last 20 degrees.  This step will take a few hours.

390
Yeast and Fermentation / Re: Brettanomyces pellicle or infection ?
« on: September 14, 2015, 07:30:39 AM »
I've never had lacto make a pellicle (and I've soured with lacto solo before fermenting many times)

Also, the yeast strain you used is not actually Brettanomyces

I would just have a taste and see how it is...

I have gotten pellicle with lacto which looks the same as Brett pellicle, not that I would be concerned about lacto here.

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