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Messages - kramerog

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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.

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?

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.

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.

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.

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.

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

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.

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.

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.

Sounds like you should put a sleeping bag over the corny and cooler.

General Homebrew Discussion / Re: Berlinner Weiss Help
« on: September 08, 2015, 02:27:12 PM »
Last year I did 3 batches of sour without adjustment to 4.5 post boil. This year I did 4 batches using adjustment to 4.5 post boil. Last year's beers were not gross. This year's aren't done yet obviously but from tasting the hydrometer samples they seem a lot cleaner. So far...

At this early stage of trial I am willing to commit to saying that adjusting to 4.5 is insurance. However, its not a substitute for ridding your process of oxygen. I still purge with CO2 every transfer and every time I open a fermentor to take a sample.

That purge is what's scaring me. If we transfer the wort after mash, short boil, pH adjustment into a carboy (with an auto siphon to avoid splashing) to pitch the lacto there will may be some O2 in the carboy. Maybe we should use a smaller (3gallon) carboy to leave little headspace? Fermenting in a corny sounds ideal but I'm not brewing at home where I'd have access to the keg & C02.

Oxygen exposure during sour worting with lacto is not that harmful if you have another control on harmful bacteria such as  boiling or pH below 4.5.  Oxygen exposure causes the lacto to produce a fruity odor (ethyl acetate?).  I like to do the lacto ferment in a closed bucket to reduce oxygen exposure during fermentation but I am not concerned about oxygen exposure before pitching the lacto.  Some folks say that oxygen exposure inhibits lacto but I believe that to be overblown if you have the control on harmful bacteria.  If you very much dislike fruitiness in your sours then limit your samples as indicated by Klickitat Jim.  I don't find limiting samples to be necessary. In any case, the 2008 BJCP guidelines (have not consulted 2015) for Berliner Weiss allows for some fruitiness.   For the record, I do a starter with pilsener malt which drops the pH to 4.5 upon pitching and don't do a boil.

General Homebrew Discussion / Re: Berlinner Weiss Help
« on: September 08, 2015, 02:03:42 PM »
Calcium levels of at least 50ppm still apply?


It's debatable. The Ca content is largely needed for two functions: precipitating oxalate from the mash and flocculating ale yeast from the finished beer. The first function is always worthwhile, but the second function isn't really needed in a cloudy wheat style such as Berliner Weisse. Calcium is not needed for bacteria or yeast health since the malt provides all the calcium necessary for that purpose.

I stand corrected.

General Homebrew Discussion / Re: Berlinner Weiss Help
« on: September 08, 2015, 11:50:10 AM »

Also is dropping the pH down to 4.5 pre inoculation even a good idea? Read it a couple places but know theres a lot of bad info out there.

Dropping the pH below 4.5 is good if you want to avoid vomit smells due to bacteria in your tun or your grain.  However, if you boil before souring then dropping the pH is probably optional. 

General Homebrew Discussion / Re: Berlinner Weiss Help
« on: September 08, 2015, 11:47:05 AM »
Calcium levels of at least 50ppm still apply?


General Homebrew Discussion / Re: Berlinner Weiss Help
« on: September 08, 2015, 11:25:30 AM »

Hmm, think the fact that it's only 3 gallons of really low gravity will help reduce the need for a starter? Or would jumping in today without one be pointless?

I'm unclear if you are referring to a lacto or yeast starter.  While a lacto starter isn't necessary since you said that you plan to drop the pH below 4.5 before pitching lacto, I like to make a lacto starter so that the starter drops the pH of the wort below 4.5.  Also I do like to make a yeast starter with the pre-soured wort because the ale yeast can use a boost due to the acidity of the beer.

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