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Messages - erockrph

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991
The Pub / Re: Whiskey
« on: December 05, 2015, 08:46:07 AM »
Finally having the John E Fitzgerald 20 year. $300 retail for a 375 ml. At the bar it is $100 per ounce.  It is stellar by the way, but I'm too cheap to have it on my own nickel.
At those prices, I would be too.

I paid $35 for a pour of Laphroig 30-year once, but that's about my upper limit. Worth every penny and then some, by the way.

992
General Homebrew Discussion / Re: No head retention in lagers
« on: December 05, 2015, 07:26:37 AM »
Just to complicate things further, yeast strain makes a difference to head retention and you can see the effect in the krausen. If the krausen refuses to drop (WLP800 pilsner and Wyeast3711 saison spring to mind), the beer will have good head retention. I get poor retention from W34/70 but great persistent heads from WLP800. Danstar Nottingham worse than Chico/US05. I'd say Nottingham gives the worst head retention of all the yeasts I've used.

A bit more info here but shows a limited range of yeasts:

https://www.google.co.uk/url?sa=t&source=web&rct=j&url=http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2005.02755.x/pdf&ved=0ahUKEwjm7amOssTJAhXBtBQKHd2kBTYQFgghMAE&usg=AFQjCNGIdEQEvDsFnnV3frkQUOz9GqwV_Q&sig2=mdxtIhSFGQbELF26RHAD3g

Is it the 34/70? How many of us are using it in our lagers?
I've gotten it from 2278 and 2633 (a blend - who knows what's in there) for sure. I don't recall whether I've gotten it from 34/70, WY2000 or WY2007 or not.

993
Happy Birthday Amanda! Don't let the lager-Nazi's get you down!

994
General Homebrew Discussion / Re: No head retention in lagers
« on: December 05, 2015, 06:44:00 AM »
Hmmm. I've been getting something similar on my lagers. The head drops quick and I'm left with a few lingering "rafts" of foam floating on top. The thing is, it's only on my lagers. Something like a saison with a similar grain/hop bill to my lagers gets a huge head for days.

I have thought it might be diacetyl, but I always do a long d-rest and taste for diacetyl before starting the lagering process. I also consider myself rather sensitive to it, but maybe I'm not and I just dislike it at high levels. I'm interested to see where this conversation goes.

995
Thanks, I've no plans to stop anytime soon!

I only work 4 days a week, the extra day off is more than worth the extra 2 hours.
4 10s here, love it!
I used to do 3-4 13's on a rotating schedule, but I was on my feet the whole time with no breaks. As much as I miss the extra weekdays off, I'm perfectly happy with the 7-3:30 gig I have now.

996
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.

997
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

998
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.

999
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).

1000
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.

1001
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.

1002
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  :-[

1003
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.

1004
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!

1005
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.

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