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Messages - ynotbrusum

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256
General Homebrew Discussion / Re: Belgian breweries low oxygen?
« on: November 16, 2016, 05:43:26 AM »
Really cool.  Still wondering about what was the deal with the wooden beam-looking pieces suspended above the cool ship in the one brewery?

257
Ingredients / Re: Brewtan B
« on: November 14, 2016, 01:23:03 PM »
Went with a LO Pilsner this past weekend after receiving the Brewtan B.  And the lack of aroma in the mash tun was really remarkable on this batch.  I skimmed the hot break as it formed pre-boil to attempt to reduce some of it. 

The trub/break material left in the bottom of the boil kettle after racking was really heavy and dense - and pinkish!    I also have to adjust for the reduced wort volume post-boil due in part to the thick trub holding back more wort (maybe a pint or so?), but the batch is happily bubbling away in the fermenter at 48F.

258
All Grain Brewing / Re: First Low Oxygen Brew
« on: November 08, 2016, 07:12:04 PM »
The first thing I noticed was the low aroma in the wort with this approach.  I took a sample Vienna Lager and carbed it up at a very "green" stage prior to lagering, but it still tasted very good.  I can't wait to try the finished product.  I have 2 spunding valve sets of parts coming soon, so that is my next step in going LO.  Stainless IC or CFC may be on the horizon but that may have to wait until the time is right for the budget on that one.

259
General Homebrew Discussion / Re: Low oxygen Brewing Now Has a Site
« on: November 04, 2016, 03:03:46 PM »
Very well done.  I hope to pick through it over the next few days.  I have done one low oxygen brew so far and other than a bit of sulfur during fermentation, it seems to be progressing well.  I love the cake pan idea for a mash cap.

My club members think I am a nut for buying into this, but I am hoping to be able to show them the results.

260
Ingredients / Re: Franco belges Pils
« on: October 31, 2016, 07:21:37 PM »
Dungeman's perhaps?

261
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.

262
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'.

263
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...

264
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.

265
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.

266
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?

267
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....

268
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. 

269
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.

270
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.

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