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Messages - denny

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16
General Homebrew Discussion / Got Questions?
« on: August 22, 2016, 12:11:07 PM »
We're gearing up to do another all Q&A episode of Experimental Brewing and we need your questions!  Ask us about anything...beer, brewing, Drew's weight loss plan, why Denny won't stop playing that damn ukulele...ANYTHING!  Send your questions to questions@experimentalbrew.com.  We'll pick what we think are the 3 best questions and call you so you can talk to us on the show!  Wow, wotta treat!  Well, send 'em in anyway!  :)

17
After listening to the first half of the podcast, I read the DMS article on the Scott Janish site and then the article cited under the Yeast Storage/Health section: Yeast Handling Studies. I. Agitation of Stored Pitching Yeast.

The study involved yeast which was collected from a production fermenter and then stored (for 5 days at 1 degree Celsius) under beer with no agitation, under water with 2 hours of agitation per day, or under water with constant stirring via a Corning magnetic stirrer.  It did not involve making starters.

The yeast stored under water with constant agitation decreased in viability by 25% and in glycogen by 85%.  The yeast stored still under beer or under water with 2 hours of agitation per day decreased in viability by 8% and in glycogen content by 12%.

The authors suggested that the oxygen provided to the yeast by stirring accelerated the metabolic processes of the cells which required expenditure of stored cellular glycogen.  They then noted that had this occurred in wort the glycogen could have been used by the cells to form sterols, possibly in “a concentration sufficient to negate the need for wort oxygenation and to shorten the initial lag phase after pitching” (assuming all the glycogen dissimilated during storage was so used).  However, since the yeast was stored in water under nutrient-deficient conditions, this did not occur.  Once the stored glycogen was depleted, the cells died.

Further, they stated that additional cell losses may have been caused by oxygen toxicity. 

Interestingly, they also estimated that 15% of the of the original cells were lost through mechanical breakage caused by stirring, and this may have resulted in an increase of respiratory deficient mutants (from 1% to 15% of the population) which are believed to be better protected from mechanical breakage due to their smaller size.

Interesting, huh?  Kinda explains why I seem to be getting better performance from a SNS starter than a stirplate starter.

18
All Grain Brewing / Re: First all-grain, water concern
« on: August 22, 2016, 08:04:57 AM »
I'm no expert but make it easer on yourself and just use spring water.   It's your first AG batch, brew it and have fun


Sent from my iPhone using Tapatalk

Again, THIS^^^^^.  Too many advanced brewers tend to forget that it's supposed to be a fun hobby.  Just go get some spring or RO water and enjoy yourself.  There are lots of other things to deal with before you tackle water treatment.  I realize that may be heresy to some people, but I'm into heresy!  ;)  And really, that's how I approached it and it worked great for me.

19
All Grain Brewing / Re: First all-grain, water concern
« on: August 21, 2016, 02:07:38 PM »
I would just get the cheapest "spring" water you can find, and not worry about it to much. I know water chem. is important but for your first all grain I wouldn't sweat it. I still just used carbon filtered tap water. Maybe a teaspoon of gypsum for hoppy beers.

THIS^^^^^^

20
All Grain Brewing / Re: First all-grain, water concern
« on: August 21, 2016, 08:53:38 AM »
I'd suggest using spring water rather than RO or distilled.  It at least has a few minerals that could help you out.  Add a tsp. of gypsum to the kettle for hoppy beers.  That should hold you til you have time to get into it more deeply.  Although water is important to brewing, I brewed for 10+ years and won a lot of awards before I started worrying about it.  Bottom line is that you can make really good beer without worrying to much about water and once you start getting into water they'll only get better.

21
I'd say that this lends some credence to the notion that we should try and eliminate or reduce these various oxidizing impacts.

Martin, I'm not sure anyone disputes that.  For me at least, the question is how far do I want to go to eliminate it?  What's a reasonable process for me as a homebrewer?

22
All Grain Brewing / Re: Supposed to be a Saison became a Belgian
« on: August 20, 2016, 08:34:26 AM »
Saison is a Belgian beer but I understand by "Belgian" you mean the Trappist/abbey styles.

The yeast isolated from Dupont Saison Vieille (3724/565) is notoriously finicky and likes to stall--as you've experienced. Basically any other saison yeast on the market will give you an easier fermentation. Not necessarily better flavor than 3724/565 but none stall like it. 3711 is ubiquitous among American saisons because it's virtually foolproof.

Personally I would treat the stall by changing fermentation conditions rather than add more yeast but that's not as easily done after the fact. You could have added a different saison yeast at those temperatures or added a clean ale strain after bringing the temperature down into the appropriate range for that yeast.

Pretty sure saison is French.

23
The Pub / Re: note to self
« on: August 20, 2016, 08:32:26 AM »
And while hops may be a cousin to something else, if you try smoking hops you'll regret it!

24
All Grain Brewing / Re: Supposed to be a Saison became a Belgian
« on: August 19, 2016, 01:41:14 PM »
The saison stall you experienced is because of CO2 present.  Either the pressure or the toxicity if the CO2 itself stalls fermentation.  The easy answer it to ferment without an airlock to relieve the presser and release the CO2. 

https://www.experimentalbrew.com/podcast/episode-18-saison-under-pressure

https://www.maltosefalcons.com/tech/guide-saisons-and-saison-yeasts

25
All Grain Brewing / Re: Bru'nWater Pale Ale Profile?
« on: August 19, 2016, 09:11:43 AM »

Is that for flavor or health or?

Based on what I understand of what Martin has written, it's plenty of Ca.  And too much can be a factor in early flocculation...again, if I understood him correctly.

26
All Grain Brewing / Re: Bru'nWater Pale Ale Profile?
« on: August 19, 2016, 08:54:50 AM »
Tasty's profile is pretty similar to Martin's pale ale profile. I doubt you'd taste a difference.

Personally, I don't get especially worried about high Ca levels in most ales. But a good reason to use some epsom (MgSO4) in hoppy beers is that Mg is said to enhance bitterness. Regardless, I never go above the Brunwater Mg level of ~ 17ppm . On lagers though, I do use epsom to get Mg up to ~ 17ppm so that I can keep Ca content from exceeding 50ppm, as Martin has said that high Ca in lagers can be detrimental, even to yeast performance.  $0.02  .

For ales, I try to keep the Ca level under 100.

27
Beer Recipes / Re: Thoughts on this IPA Recipe
« on: August 18, 2016, 02:07:51 PM »
My  question is 16oz of hops (pellets) and should there be more 2row? The most hop I  ever use with 6 ounces in a 5gal batch

Yeah, 2 oz. of Magnum with that little grain will make a very bitter beer.

28
General Homebrew Discussion / Re: Dedicated home-brew supply store?
« on: August 18, 2016, 01:55:35 PM »
Population base of 500K seems ridiculous.  We have an urban area of about 200K total and have 2 stores doing really well.

29
Beer Recipes / Re: Thoughts on this IPA Recipe
« on: August 18, 2016, 12:41:38 PM »
Are you sure you want to use 6 row?

I am not set on 6 row, why wouldn't it be a good option?

6 row has a harsher, grainier flavor than 2 row.  It is generally only used in high adjunct mashes and seldom even then.

30
Beer Recipes / Re: Thoughts on this IPA Recipe
« on: August 18, 2016, 12:12:26 PM »
Are you sure you want to use 6 row?

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