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It turns out another place has opened, looks to beI appreciate the logo, but I am hesitant to consume anything produced by "Pb" brewery. Paint Chip Porter, anyone?
onesix blocks up the street. Periodic Brewing, the logo is "Pb". I get it! IIRC there was a nano in planning when we visited. Some friends from MI were just at Periodic.
On a side note, when I used to bottle, I would only use the temperature of the beer at bottling time for my number. Got great carbonation to style with this. Granted, I was mostly bottling around 68F which is pretty darn close to most peak fermentation temps so there could be negligible difference.
Because that determines the estimated amount of CO2 remaining after fermentation.To go into a bit more detail, CO2 solubility is based on temperature. Warmer liquid holds less CO2. Once active fermentation is done, there is no more CO2 being produced by the yeast. So at that point any CO2 lost from solution as it warms will not be replaced even if the temperature drops after that point. The warmest temperature reached represents the point where there's the lowest CO2 concentration in the beer and is the best estimate of the amount of CO2 that is actually in the finished beer.
Bubbling CO2 through beer is a well known technique that can scrub aroma and flavors, so why not hops? It may not reduce IBU but I'd bet it can remove some volatile compounds from dry hopping. If your fermentation is almost done, it may not remove much in practice.Good point. The question is how much it would actually remove in practice. I have an old keg of IPA I've been meaning to dump to make room for some new batches. Maybe I'll throw a couple of ounces of hops in the keg for a few days then go through some purge/degas cycles to see what happens. It's probably more extreme than what would happen during fermentation, but it might approximate a "worst case scenario" upper limit.
And it was specifically from CO2, as opposed to some other mechanism like hop oils sticking to yeast in suspension and falling out? I'm not saying that dry-hopping during fermentation might give less hop aroma, I'm just suspicious of the claim that it is because of CO2 blowing it out.I'm not so certain. I think I've had it happen.I always wait until fermentation has completed. That way the CO2 does not carry the hop aroma out of the fermenter as it escapes and instead stays in contact with the beer.I'm going to call BS on this as an old brewer's tale that just makes no sense to me whatsoever. If the hop oils are in solution, then there is little risk of CO2 in gas form removing it from the beer. Hop aroma compounds aren't some magical substance that evaporates rapidly at room temperature (after it is already dissolved in solution, mind you) if you look at it the wrong way.
I love sima! I included a recipe for it in my book so I've made many, many batches and a whole lot of variations. I like to just refer to it as fermented lemonade. I make it with lemons, sugar and champagne yeast. You can also riff by adding other fruits, like strawberries or raspberries or blueberries, or herbs or spices (lemon & lavender are killer together). Or by making it with other citrus fruits - there are a TON of variations. I've served it at many public events and the keg always kicks fast, especially in the summer. It was originally made with honey and bread yeast or other native yeast (meaning not intentionally innoculated) but it's commonly made with sugar and commercial yeast these days (bread or other). Raisins were originally used in this & many other beverages (kvass, off the top of my head) - they would sink initially & float once fermentation/carbonation occurred - kind of a natural indicator of when it was ready (no hydrometers or PET bottles in the old days, right?). I usually keg my sima but use plastic if I'm doing batches less than 1.75 G (the size of my smallest kegs). It's a super easy & darn tasty beverage, especially for warmer months.Thanks for the input, Mary! When you keg, do you force-carbonate? Or is this more along the lines of a homemade ginger beer where the fermentation is intended to create the carbonation?
Same here. I write down all my numbers on the recipe sheet and then key it into the brew log later. I'm too much of a slob to trust myself using electronic devices while brewing.I see. I just use the recipe calculator and print the recipe.I guess I feel the same way in that I haven't tried any others so I don't know what Steve means by the workflow of brewing.I feel that once I click the brew button, I should get s page that has all the data presented. Not a page that tells me to clean my gear and mill my grains followed by a mash only page, etc. if I can enter a beer on one screen, let me brew a beer on one screen.
I always wait until fermentation has completed. That way the CO2 does not carry the hop aroma out of the fermenter as it escapes and instead stays in contact with the beer.I'm going to call BS on this as an old brewer's tale that just makes no sense to me whatsoever. If the hop oils are in solution, then there is little risk of CO2 in gas form removing it from the beer. Hop aroma compounds aren't some magical substance that evaporates rapidly at room temperature (after it is already dissolved in solution, mind you) if you look at it the wrong way.