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Messages - hopfenundmalz

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61
Yeast and Fermentation / Re: Yeast count
« on: December 28, 2017, 01:56:14 PM »
Do a web search on “shaken, not stirred” starters, which are pitched at high Krausen.

62
General Homebrew Discussion / Re: Hitting Cruise Control
« on: December 28, 2017, 01:52:20 PM »
As the wife says if I don’t feel like brewing, “it’s a hobby, not a job”.

Your summation of BJCP is not far from mine. Don’t make it into something it is not.

I have learned new techniques in the last couple years, and use those often. Sometimes i do an old school brew day on a Best Bitter just because it feels right for that style, and I like the results.

63
General Homebrew Discussion / Re: Propagate yeast.
« on: December 27, 2017, 08:05:42 PM »
No malt either.
I have beer in the keg that's getting old.
Can I boil off the alcohol and use that?

Sent from my SM-G930P using Tapatalk

When properly fermented beer in a keg has little to no residual sugar for normal beer yeast to feed off of and grow.  So, no you won't be able to use beer.

But you may be interested in this:

http://brulosophy.com/2015/06/05/real-wort-vs-dextrose-yeast-starter-exbeeriment-results/

The dry yeast manufacturers use raw sugar (or is it molasses?) and yeast nutrients to grow their yeast. Some advertise that the yeast is gluten free, and that means they don’t use barley extract in the process.

What sugar form and how much nutrient in what form?
I believe the dry yeast manufacturers you refer to using molasses are primarily making baker's yeast.  Same species,  but the requirements for life cycle and performance of the yeast are very different.
A local yeast expert that was around here before you said they use molasses. Mark is no longer active here.

How do they make gluten free yeast?
You might have better info than I. I just know that baker's yeast is grown on media like you describe and in that case growth is ALL they care about, really.  If beer yeast is really grown that way it could contribute to the adaptation problem. I use the Weihenstephan lager strain and it generally takes about six generations to come into its own  under actual brewing conditions. But for just that reason, I wouldn't make my initial starter, when I buy a new culture, with a non-malt medium.  Might as well start getting it used to malt right there.  FWIW I generally start from liquid but have tried the dry version.  Only difference I can recall was that it was even slower in the starter and first generation, so I took the opportunity to get a fresh liquid culture at that time.
As to gluten free yeast, well, if it's going into a gluten free wort, it might have an advantage in being pre-adapted!
The yeast are continuously feed sugar and nutrient at 1 P or less, which avoids the adaption problem.

64
Beer Travel / Re: brewery suggestions in Austin, TX?
« on: December 27, 2017, 04:35:58 PM »
It is a big city, lots of options.

Live Oak, ABGB, Pinthouse Pizza, Jester King, and so on.

65
General Homebrew Discussion / Re: So... what "IS" Ale?
« on: December 27, 2017, 01:32:02 PM »
That made my head hurt. Not enough coffee yet.

66
All Grain Brewing / Re: Munich Dunel same ingredients differing bitterness
« on: December 27, 2017, 04:46:10 AM »
Ah, small town Michigan water. It often has seasonal variation. Softened water is usually not recommended for brewing as hardness is not bad, alkalinity is. Softening removes Ca and Mg, but leaves the alkalinity.

Try using RO water from the grocery, add 1 tsp of CaCl2 for 5 gallons. Check pH, you might want some alkalinity for a Dunkel. Estimate that with a spreadsheet, I use Brunwater.

67
The Pub / Re: Old Brewing Photo
« on: December 27, 2017, 02:08:37 AM »
What is he doing with the horse? Broom, dust?

Heck, I remember my grandfather farming with draft horses, and don’t have a clue as to what is going on.

Treating for pests?

68
All Things Food / Re: Beef Wellington
« on: December 26, 2017, 02:58:09 PM »
That makes me hungry.

69
Going Pro / Re: Switching careers to brew?
« on: December 26, 2017, 05:12:37 AM »
I vote No, I'm sure with your credentials you would be wasting your earning potential by doing this. as a side with time constraints might work.
You have two strong no votes from guys running breweries.  :)

70
General Homebrew Discussion / Re: Propagate yeast.
« on: December 26, 2017, 05:10:39 AM »
No malt either.
I have beer in the keg that's getting old.
Can I boil off the alcohol and use that?

Sent from my SM-G930P using Tapatalk

When properly fermented beer in a keg has little to no residual sugar for normal beer yeast to feed off of and grow.  So, no you won't be able to use beer.

But you may be interested in this:

http://brulosophy.com/2015/06/05/real-wort-vs-dextrose-yeast-starter-exbeeriment-results/

The dry yeast manufacturers use raw sugar (or is it molasses?) and yeast nutrients to grow their yeast. Some advertise that the yeast is gluten free, and that means they don’t use barley extract in the process.

What sugar form and how much nutrient in what form?
I believe the dry yeast manufacturers you refer to using molasses are primarily making baker's yeast.  Same species,  but the requirements for life cycle and performance of the yeast are very different.
A local yeast expert that was around here before you said they use molasses. Mark is no longer active here.

How do they make gluten free yeast?

71
General Homebrew Discussion / Re: Propagate yeast.
« on: December 26, 2017, 01:41:21 AM »
No malt either.
I have beer in the keg that's getting old.
Can I boil off the alcohol and use that?

Sent from my SM-G930P using Tapatalk

When properly fermented beer in a keg has little to no residual sugar for normal beer yeast to feed off of and grow.  So, no you won't be able to use beer.

But you may be interested in this:

http://brulosophy.com/2015/06/05/real-wort-vs-dextrose-yeast-starter-exbeeriment-results/

The dry yeast manufacturers use raw sugar (or is it molasses?) and yeast nutrients to grow their yeast. Some advertise that the yeast is gluten free, and that means they don’t use barley extract in the process.

What sugar form and how much nutrient in what form?

72
General Homebrew Discussion / Re: Propagate yeast.
« on: December 26, 2017, 12:08:10 AM »
You can make your own starter by mashing a small amount of malt, running off the wort, then boil as usual.

73
General Homebrew Discussion / Re: Oxidation
« on: December 25, 2017, 02:07:12 PM »
Would sealing the cap with wax be another way to reduce/prevent oxygen ingress into the bottle after capping? (or I suppose sealing the can seam with wax, if you can at home?)
Wax will permit less O2, how much is the question.

74
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 23, 2017, 06:52:32 PM »
Time for a Doppelbock.
Just curious  --  some would say now is the time for DRINKING a Doppelbock; when are you expecting yours?  Or are you even trying to be seasonal?  I have trouble planning ahead ....

I brew my lagers in the winter. The tap water is cold, so chilling goes faster. Towards the end of chilling I switch to a pond pump and recirculate ice water. The snow banks by my driveway are a big supply of ice and snow. Fermentation is in the big refrigerator that doubles as my garage.

I don’t mind some Doppelbock when it is warm out. Mine might last to next winter.


75
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: December 23, 2017, 03:20:08 AM »
Time for a Doppelbock.

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