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Messages - ynotbrusum

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226
Ingredients / Re: Franco belges Pils
« on: October 31, 2016, 07:21:37 PM »
Dungeman's perhaps?

227
Yeast and Fermentation / Re: Pitching sloppy vs Clean slurry calculations
« on: October 28, 2016, 06:15:02 PM »
Wow, high 50's on the repitching - that's twice my highest ever (a clean lager strain that I just changed up on to make a change - no mutations).  That is impressive that you routinely run them for so long.

228
Yeast and Fermentation / Re: Omega Yeast - Pro Strains
« on: October 28, 2016, 06:05:49 PM »
No it's not from the acquisition. It had been in the works before. 

I am willing to bet that the negotiations for the acquisition of NB by AB predates the start of discussions with NB and OYL...just sayin'.

229
Yeast and Fermentation / Re: Omega Yeast - Pro Strains
« on: October 28, 2016, 02:35:15 PM »
It seems that Northern Brewer has an exclusive on the homebrewer size of Omega's pro line.

Coincidence that Anheuser just bought Northern Brewer? I dunno.

Yes, that is the case on the exclusivity according to my LHBS.  No coincidence, but again...

230
Ingredients / Re: The Beerery's Sauegut Reactor
« on: October 28, 2016, 11:13:19 AM »
Actually, the treatise claims other benefits that are not present from acid additions alone, including better digestibility, if I am reading that correctly.

231
Ingredients / Re: The Beerery's Sauegut Reactor
« on: October 28, 2016, 10:53:06 AM »
How do you add back the new wort to the reactor keg?  I am thinking about O2 ingress on that process and how best to limit that.

232
Ingredients / Re: Polyclar Brewbrite
« on: October 26, 2016, 03:33:38 PM »
Definitely good stuff.  Any thoughts as a preference between potassium metabisulfite and sodium metabisulfite in terms of effectiveness or side effects/aroma/flavor issues?

233
Yeast and Fermentation / Re: Wy1318 and us-05
« on: October 26, 2016, 03:19:04 PM »
If the Christmas holidays are the time frame, you could try inverting the bottles to move any sediment back into solution (tip upside down kind of gently and then back upright); if the yeast is roused, it may go back to work on any residual simple sugars.  I have had this work with strong beers, rather than pouring into another bottle to force carb with a carb cap, especially if the intent is to age some of it for a really long time.  That avoids an oxidation exposure from a further transfer....

234
Yeast and Fermentation / Re: White Labs yeast
« on: October 26, 2016, 11:10:32 AM »
Pitch the honey at high krausen.  There are some studies showing that simple sugars should be added then for best results.

While reality differs with that....at least at my house.

I guess it depends on what best results are: 

https://www.researchgate.net/publication/281405909_Carbohydrates_Addition_during_Brewing_-_Effects_on_Oxidative_Processes_and_Formation_of_Specific_Ageing_Compounds

That study focused on stability, so perhaps a flavor difference is occurring in your experience?  I could be persuaded on that - in the short term, at least.  In the long term, the science makes sense. 

235
The stage where the yeast cells are resting is known as "quiescence."  The stationary phase occurs when the yeast cells have reached maximum cell density or carbon has become limiting (sugar is carbon bound to water; hence, the term carbohydrate).  During the stationary phase, reproduction is for replacement only.

The risk of oxygenation is low until the yeast cells have been filtered from the beer.  Any yeast cells that are still in suspension during transfer will rapidly consume any O2 that is picked up.  The decision to rack should be made on what one wishes to accomplish.  When bottom cropping, the beer should be racked into a maturing vessel shortly after fermentation has subsided.  One does not want the yeast cells that are still in suspension to settle into the crop, as those cells usually have lost their ability to floc (aggregate), which is a common mutation. 

Separating the medium floculating cells from the early floculaters in the crop can be accomplished by swirling, allowing the heaviest fraction to settle, and cropping the topmost 250 to 350 milliliters of the liquid fraction.  Most of the cells in that part of the crop should be medium flocculaters that are still viable.

Great info, as always, Mark.  You indicate that the yeast in suspension will consume the O2 from the racking process.  My concern is whether it is best to rack a point or two Plato above FG to ensure this O2 consumption or to attempt keg priming to assure that yeast scavenge the O2.  Thinking stability of the finished beer here...also whether to use an auto siphon or avoid it for oxidation concerns.

236
Yeast and Fermentation / Re: White Labs yeast
« on: October 25, 2016, 06:48:52 PM »
Pitch the honey at high krausen.  There are some studies showing that simple sugars should be added then for best results.

237
It sounds like size will be the determiner - either stay small and "control" your destiny to some degree by limiting your market and making the best beer you can (or whatever it takes to attract a loyal customer base in that chosen market) or get big enough to become a target for the Big Beers to buy you out.  The mid-sized breweries and their brands will likely have a tough time staying in this game. 

A few years back I read a book about "Beer in Chicago" from a historical perspective and back in the late 1800's to early 1900's the larger companies just kept gobbling up competing breweries until there were just a couple breweries left that were based in Chicago and they weeded out the various purchased brands over time based on formula changes that didn't work out and trying to hit exceedingly tighter margins... and then came the Milwaukee contingent and wiped them all out.

Not saying that the sky is falling, but it could be a case of history repeating itself in a way.  Let's see how long Big Beer allows the purchased craft breweries to remain "autonomous".  Looks like Stone has lost some of its autonomy - when the board room starts to dictate the recipes, it is a slippery slope.

238
Ingredients / Re: Brewtan B
« on: October 19, 2016, 10:47:22 AM »
Brewtan on order and I hope to get a lager done for Christmas using both Brewtan and low oxy (not wholly, but pretty close).  I want to try the pre-yeasting approach.  That seems very do-able on my system....

239
A Cobra visit would be cool....

240
I use Stars an for yeast washing and the yeast works fine afterwards, so clearly it doesn't kill yeast very effectively.
As was pointed out by Mark, a search on the Internet shows that many do this.

My own experience was that a couple kegs would go to Brett flavor and aroma after a while. Using Iodophor rather than SS to sanitize fixed that.

I've gone back to using Iodophor 90% of the time.
Is your post boil equipment that unclean that you're worried about it? I suppose if you have spot that you don't know about in your transfer tubing that could harbor bacteria, the Iodophor would be a better option for that.

Any number of hard to reach places - say a poppet valve on a keg that had Flanders Red in it for a year or the rear seal in a kegerator faucet that dispensed a sour or brett beer.  Before I return those to un-soured use, I want a little better assurance of no lingering microbes.

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