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Messages - erockrph

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1246
All Grain Brewing / Re: Vorlaufing
« on: December 04, 2015, 10:55:01 AM »
Nope. Technically I could, since I do a pseudo-BIAB in a cooler, but I've never bothered to play around with that variable.

1247
Yeast and Fermentation / Re: Lacto strains
« on: December 04, 2015, 09:41:19 AM »
It doesn't seem likely that you'll find a lacto strain that produces CO2 and lactic acid but not alcohol.  Here's why:

C6H12O6 -> 2 C3H6O3  -> 2C2H6O  + 2 CO2
glucose        lactic acid        ethanol      carbon dioxide

My background is chemical engineering, not microbiology, but production of CO2 from sugar by fermentation requires production of ethanol.  Perhaps there are other pathways to produce CO2.

If you find something, please let us know.

Here's more detail than I ever wish to assimilate on this  ;D :

http://textbookofbacteriology.net/lactics_2.html

1248
Yeast and Fermentation / Re: Lacto strains
« on: December 04, 2015, 04:35:51 AM »
Lactobacillus does not produce alcohol or ferment. If you're seeing fermentation, then some sort of contamination occurred either in the original sample or during the brewing process.

Unfortunately, whitelabs lacto strains have a reputation (especially with milk the funk members) of having sacc contamination and aren't a good reliable way of getting a pure source unless you want to re-plate them.
There are many strains of lactobacillus which absolutely can produce ethanol on their own. They are called heterofermentative strains (as opposed to homofermentative strains, which only produce lactic acid). Production of alcohol and CO2 by a lacto species is not a sign of contamination unless you are 100% sure that it is a homofermentative strain.

1249
Yeast and Fermentation / Re: Lacto strains
« on: December 04, 2015, 04:31:27 AM »
I think you'd want to stay away from the heterofermentative strains listed here:

https://foodsafety.foodscience.cornell.edu/sites/foodsafety.foodscience.cornell.edu/files/shared/documents/CU-DFScience-Notes-Dairy-Cultures-HomoHeteroferm-10-08.pdf

The ones that jump out relative to sour beer brewing are L. brevis and L. plantarium (I'm not sure whether any yeast labs use this one, but it's commonly used in probiotic supplements and can be used to sour wort).

1250
General Homebrew Discussion / Re: The Hop Chronicles | USDA 074
« on: December 04, 2015, 03:39:49 AM »
Interesting sounding hop, and I appreciate that the analysis specifically mentions that not every hop is destined to be a staple in IPA's. With so many new hops being bold and targeted for super hoppy beers, there is definitely room for less intense hop varieties in other styles.

One thing I'd suggest for your Hop Chronicles posts is to alter the formatting of your spider chart a bit. When I look at the chart as posted, I see maxed out citrus with tropical fruit right after. My first thought is that this is something in the Citra/Galaxy/Nelson realm. It is only after reading the article and triple-checking the chart that I figured out that the outside line is only a score of 4 out of 9 on the intensity scale. You should either make the scale much clearer on the graph itself, or (even better) make all your charts max out at 9 in the outer ring. That would make a better apples-to-apples comparison, and would give a better visual representation of the results.

1251
General Homebrew Discussion / Re: calling all winter lager recipes
« on: December 04, 2015, 03:01:25 AM »
It's a bit late for a winter lager for me this year. My preferred way to go is to use the yeast from my Octoberfest brewed in the summer to brew a doppelbock. I follow my normal steps for lagers - D-rest, cold crash, rack to keg. Then I lager it cold for 2-4 weeks, and then age the keg at cellar temps for several months. After 4-6 months at cellar temps, it seems spot-on.

1252
You have never seen a pretzel floating in a toilet? Not sure I have either...
I was told it was a pretzel. It was a lie  :-[

1253
The ones I'm describing have swelled up like a pretzel floating in the toilet (now there's an image for you) and seem sort of dusty/spongy.  I have also seen the longer & thinner pellets compared to the shorter & thicker pellets.

hmm - so 3-5 times the size of a 'normal' pellet?  can't say ive experienced that then.
Neither have I, but it almost sounds like they've been in contact with moisture and started to swell/break apart.

1254
The Pub / Re: New Baby Sun Shower
« on: December 02, 2015, 10:16:55 AM »
It takes the first bout of explosive vomiting and/or diarrhea to make you feel like you're really in the groove of the Dad thing. Congrats, Derek!

1255
The flash point of the hop oils is less than the boiling point for all listed. Myrcene is around 85-90F IIRC. Dry hopping is about the only way to get high amounts into the beer.

I'm not picking on you, Jeff, but I call shenanigans on the use of flash points of hop oils for our purposes in brewing. Flash points are a function of both vapor pressure and flammability, and really only has relevance when attempting to ignite a pure sample of that substance. It is not some magical value that you can apply to empirically to determine evaporation rate in a solution at a specific temperature.

1256
All Grain Brewing / Re: When is thin too thin?
« on: December 01, 2015, 10:34:12 PM »
I was seeing a dropoff in efficiency at about 3.5 qt/lb with a 60 minute mash. I extended my mash up to 75 minutes and now I can go as thin as 4 qt/lb and still be in the same efficiency range as my other brews.

1257
I think the importance of the "big 4" hop oils (Myrcene, Farnesene, Caryophyllene and Humulene) are a bit overstated. Hop character is way more complex, and other hop oils such as linalool, citronellol, alpha- and beta-pinene, geraniol, citral, etc. all play a large role as well.

I think Myrcene probably contributes a lot of the dank, cannabis character in a hop like Columbus. I say this because it is allegedly also present in large amounts in cannabis as well. But there are definitely a lot more hop compounds that are contributing pretty heavily to the citrus and grapefruit character in west coast hops besides just Myrcene.

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1258
General Homebrew Discussion / Re: Pics of recent brews?
« on: November 29, 2015, 05:18:48 PM »
This is my first Belgian Quad. I brewed it 12/30/14. This is the first glass as I finally tapped it this evening! It was well worth the wait!


Nice beer! Nice glass too, La Trappe is one of my favorite Trappist breweries. Their dubbel is incredible.

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1259
General Homebrew Discussion / Re: Hop addiction
« on: November 29, 2015, 04:40:55 PM »
Maybe I got them in a bad year, but the Legacy I tried didn't have much flavor at all. I've heard good reviews from other years' harvests, though.

Mark, if you're ever looking to branch out a bit, Wai-iti from NZ might be of interest. It has a massive blackcurrant character up front, with more typical southern hemisphere notes of passionfruit and lime way in the background. Sort of reminds me of a NZ take on Cluster.

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1260
Ingredients / Re: Cascade paired with EKG
« on: November 29, 2015, 11:11:36 AM »
Cascade works quite well with EKG. Centennial does as well. I made a great ESB last year with Challenger at 60 and 10 minutes and EKG/Centennial in the whirlpool.

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