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Messages - bboy9000

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181
All Grain Brewing / LODO Impact on Roast Flavor
« on: November 29, 2016, 08:54:10 AM »
The IGORs at Experimental Brewing are doing a test with Brewtan.  Not completely LODO but one participant is brewing a CDA.  Maybe he'll be able to provide some insight.

https://www.experimentalbrew.com/experiments/brewtan-or-do-oxygen-scavenging-chemicals-change-beer-character
"Extremely complex methodology"? This hints that they're looking to prove it wrong, but without measuring the dissolved oxygen, it is hardly a valid experiment.


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They're testing to see if it affects the flavor.  Flavor is a subjective thing therefore measuring dissolved oxygen is irrelevant.  Is enough tasters can detect a difference in a blind the test then it would be valid. Granted the title is a little misleading so they might want to change that.  It would also be nice to see them all do the same recipe on the same system but that is a limitation.

182
All Grain Brewing / Re: LODO Impact on Roast Flavor
« on: November 29, 2016, 08:29:34 AM »
The IGORs at Experimental Brewing are doing a test with Brewtan.  Not completely LODO but one participant is brewing a CDA.  Maybe he'll be able to provide some insight.

https://www.experimentalbrew.com/experiments/brewtan-or-do-oxygen-scavenging-chemicals-change-beer-character

183
Equipment and Software / Re: Level Up Time for Fermentation
« on: November 28, 2016, 09:45:56 PM »
I made mine out of a chest freezer, it is fine however I did find if you are using picnic taps and have to keep opening it you will have condensation .
Damp Rid, Arm and Hammer, mini dehumidifier and bar towels.  The worst part about kegging IME is getting picnic  tap wedged between keg and freezer and reconditioned kegs with universal poppet valves.   Both result with 2.5 gallons of beer in the bottom of the deep freezer.   Not good anytime especially 2 days before competition.  Reconditioned kegs were good for two years but I also got them when they were under $50.  Now used corny kegs are so expensive I'd go with the new Italian kegs.  I just got two for our wedding reception and love the quality and function.

Now that I'm out if the apartment I hope my next investment to be a grain mill.  I also want a beer gun but that doesn't seem as important.  A pH meter would be nice too.

Also,  consider a good digital scale as it makes hop measurements easy.  As Jamil said,  "If is good enough for measuring cocaine..."  LOL.   Seriously though, there are some good scales that are cheap and can measure to 0.1 of a gram which is good for measuring mineral additions.

As much as I'd like a conical I'll be purchasing the other items first.

184
General Homebrew Discussion / lagering in keg, carb before or after?
« on: November 28, 2016, 09:28:45 PM »
I carb after.  I always assumed the high CO2 would stress the yeast or make them go dormant too early.  No science here just an assumption that too much of anything in an environment is a bad thing.

185
Equipment and Software / Re: Level Up Time for Fermentation
« on: November 27, 2016, 10:47:40 PM »
^This.  I agree with Pete.  I'd invest in deep freezers or fridges and some temp controllers and some kegs.  Conicals are a luxury not a necessity. Kegs are a luxury too but I believe will have more impact on your brewing experience.  That's assuming you already  have a good burner and mash tun.

186
Yeast and Fermentation / W34/70 vs S-189
« on: November 26, 2016, 01:00:56 PM »
Last month I split 10G of german pilsner wort between 34/70 and S189.  I conducted a total of 7 blind triangle tests, 3 of those correctly identified the odd one out.  The differences I noted were slightly more malt character in the S189 and the aroma of the 34/70 was slightly more 'lagerish' - terrible descriptor, I know...  Other correct tasters also commented on the aroma being different.
I also noted that the 34/70 dropped clear slightly sooner than the S189.
Did you record the qualitative descriptions from the participants too?  I'd like to see what those who didn't know what the experiment was about had to say about flavor and aroma.  Would be interesting for the forum to read.

187
Beer Recipes / Re: English/east coast apa thoughts
« on: November 26, 2016, 09:28:55 AM »
180 would be considered a whirlpool addition.  I do flame out as it takes me a couple minutes to get to 180.  Anything at 180 adds flavor and aroma which adds perceived bitterness.

188
Yeast and Fermentation / Re: Lallemand London ESB Premium Yeast
« on: November 26, 2016, 08:22:04 AM »
What if I used some Amylase Enzyme to get it to attenuate further?
If that's what you want I'd just use a different yeast.  Cheaper than adding Beano and easier than chewing your grain and spitting it into the mash tun or bag.

189
Yeast and Fermentation / Re: Wort Aeration
« on: November 25, 2016, 04:36:44 PM »
I now only have 2 fermenters, but they are drained and filled weekly. Ask anyone who knows me I brew a minimum of once a week, EVERY week.
So jealous.  I wish I could brew that often.

190
Yeast and Fermentation / W34/70 vs S-189
« on: November 25, 2016, 04:35:24 PM »
While the dry do start out life as the liquid strain equivalents, they don't really exhibit the same properties.
Actually the dry yeasts don't start out as the liquid equivalent and neither do the different brands of liquid yeasts.  They are often different isolates of the same strain which explains why they have slightly different characteristics.  Man I miss having Mark on the forum.

So 34/70 isn't based off of 34/70, nor is 830, or 2124?

BSI used to have WL 820 listed as 34/70 and WL 830 as W
206.

Apparently they now have 830 as 34/70:
http://www.brewingscience.com/PDF/prodlist/BSI_Yeast_Descriptions_Guide.pdf


191
Equipment and Software / Re: Brew guru
« on: November 25, 2016, 04:21:22 PM »
Happening to me too.  I've had all sorts of issues trying to renew my membership online.  Every year I end up having to call the AHA to renew it. I've called several times the last few weeks and never get to talk to anyone.  After a dozen or so attempts I finally got the online renewal but the app says I'm a trial member.  Bummer as I've missed out on some member deals. I do realize there's probably only a half dozen people working in the office.  Still frustrating.  Oh well.

192
Yeast and Fermentation / W34/70 vs S-189
« on: November 25, 2016, 01:31:02 PM »
Back on topic-  all of the yeast brands available to us Homebrewers- even if the same isolate- are likely sourced from different places so can have different characteristics.  The dry version from Fermentis is likely from the Siebel Institute yeast bank while Wyeast and White Labs likely sourced theirs from breweries.

EDIT: the "W" is for Weinstephan (duh) but still,  I'd guess the different companies sourced the strain from several different breweries likely accounting for the differences.  I doubt it has anything to do with the quality of dry yeast.

193
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 25, 2016, 11:12:39 AM »
While the dry do start out life as the liquid strain equivalents, they don't really exhibit the same properties.
Actually the dry yeasts don't start out as the liquid equivalent and neither do the different brands of liquid yeasts.  They are often different isolates of the same strain which explains why they have slightly different characteristics.  Man I miss having Mark on the forum.

194
Yeast and Fermentation / Re: W34/70 vs S-189
« on: November 25, 2016, 11:09:08 AM »
In my two lodo attempts so far, I've used dry yeasts in a SNS starter to get the yeast going strong and the cell count up.  Thoughts?
Maybe I misunderstood but you don't need to do a starter with dry yeasts as the the process was done for you in the lab.

195
Yeast and Fermentation / Re: Wort Aeration
« on: November 25, 2016, 10:55:16 AM »
From my experience I am a slurry user almost always.

That was my point when I said what macro breweries do isn't always relevant to homebrewing.  I make a fresh SNS starter every time so the yeast have built healthy membranes and have been well-oxygenated.

Making fresh starters every time is cost prohibitive to pros.  Pro brewers usually repitch slurry so the wort into which the culture is being repitched needs oxygenation to allow the yeast in the slurry to rebuild sterols.  I don't repitch unless I'm going directly from one newly completed fermentation vessel into the next batch of wort in another FV.

If a home-brewer is repitching then an O2 wand and DO meter would be necessary.  If the homebrewer is making a starter or pitching dry yeast then oxygenation isn't critical and can even be detrimental leading to formation of fusel alcohols and other undesired compounds.   



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