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Messages - a10t2

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1
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 19, 2018, 02:18:33 AM »
But if you're doing a side-by-side, tracking fermentation and sensory analysis will be interesting.  It's just possible the counts are a red herring.  (I'm thinking of the arguments pertaining to vitality starters.)
EDIT  and full disclosure, I've never tried the vitality method, always been a conventional, pitch-rate obsessed brewer.  But I keep finding myself surprised these days.

I'll try to get a decent sized triangle test together as well; the problem is I'm adjacent to the middle of nowhere and I know my own palate is wrong often enough that I won't trust it for that kind of thing.

And I can definitely relate to rethinking the pitching rate obsession; I massively under pitched a batch recently and while there are definite differences it's far from undrinkable (have a pint in hand now, in fact).

2
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 19, 2018, 01:39:16 AM »
But heck, why not just try a DP yourself and see how it goes?

Fair enough; I'll pick up a couple packs and do some new counts.

3
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 19, 2018, 12:29:55 AM »
Master Brewers podcast #93: Active Dry Yeast (http://masterbrewerspodcast.com/093-active-dry-yeast) may be of interest.

Interesting stuff; for those curious the relevant statement starts at about 19:30 in the podcast.

I'm really interested to hear more about the E2U products. I can't say that I'm on top of the state of the art in dried yeast but this seems to be the first mention of a fundamentally new process.

Edit: OK, maybe I'm going all Costner in JFK here, but I can't find anything online about E2U. Actually, I can't find a single official reference to it as anything other than "the E2U direct pitching procedure". Always the complete phrase. Basically, I don't doubt this is a new procedure, I'm just trying to find some evidence it's a new product.

4
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 17, 2018, 05:08:40 PM »
I think on the periphery of this topic is another question (your assumption?) that has to be answered first: does direct pitching in wort really kill some of the yeast, or is that outdated information?  For that matter, does rehydrating first damage yeast?

Sure, data can always be contradicted or invalidated, but we don't typically used the word "assumption" to refer to the results of repeated hypothesis and controlled experiment. That's a "theory".

The article in the OP's link suggests direct pitching does no damage, we'll have to wait for the full report.

I just re-read it to make sure, and there's no mention of either potential or observed viability effects.

The most interesting thing I noticed was the comparatively enormous error bars for the "W" trials - without any discussion of methods it's hard to infer much from that other than that the results from the rehydrated samples were remarkably inconsistent. A large variation in ethanol content without a corresponding variation in ADF at least suggests contamination to me, and if that trial was also the one exhibiting outlier levels of VDKs and acetaldehyde that's a smoking gun IMHO.

5
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 16, 2018, 09:59:15 PM »
How are you thinking that would differ between liquid and dry versions?

I'm wondering if the reducing pitching rate from rehydrating in wort would be more apparent in something less neutral than US-05, not that it would necessarily be any different from a liquid form of the same strain given the same pitching rate.

6
Yeast and Fermentation / Re: Vindication for us non-rehydrators
« on: June 16, 2018, 09:39:58 PM »
It would be interesting to see the results for strains that are known (or at least believed) to have more flavor variation due to pitching rates.

7
General Homebrew Discussion / Re: Incubator Brewing idea
« on: June 13, 2018, 05:35:50 PM »
I'm not sure I see any upside for the brewery here. At best, they're selling beer that they don't keep the profits from, and at worst they have an outright stinker tying up tap handles and shelf space and diluting their brand.

You're also going to run afoul of at least a few states' laws regarding disbursing profits from alcohol sales, so look into where you can incorporate/operate first.

8
Yeast and Fermentation / Re: What yeast would you recommend?
« on: June 12, 2018, 06:12:04 PM »
Sure, if you want lemon/lime/banana/bubblegum!

Damn it, Denny, quit making my mouth water! ;D

9
Yeast and Fermentation / Re: What yeast would you recommend?
« on: June 12, 2018, 05:50:43 PM »
Yeah, but it's unfortunately too common for any wheat beer to be called a hefe.  Since a hefe yeast will typically produce banana and clove flavors, personally I'd want something cleaner so it didn't stomp on the lemon/lime thing.  I'd recommend a clean American ale yeast.

I thought lemon-lime-banana sounded pretty good. Kind of like a smoothie. 4VG could be a little out of place though. Maybe a Belgian strain that's mostly ester, like 1214?

10
Yeast and Fermentation / Re: What yeast would you recommend?
« on: June 12, 2018, 04:51:07 PM »
A hefeweizen is pretty much defined by using a hefeweizen yeast strain; otherwise it's some other wheat beer.

11
Yeast and Fermentation / Re: Help be interpret this
« on: June 07, 2018, 08:10:50 PM »
Incoming anecdote: I brewed a batch of pale ale a couple weeks ago and managed to fat-finger something (maybe literally by having my finger on the scale) so I had just over half the yeast I needed, and didn't realize it until I had pitched the first fermenter. So the second got pitched at 0.18 M/mL-°P, which has to be the lowest I've ever done.

It took substantially longer to reach FG (day 9 instead of 6), so there's that. I tapped it for a party last night, and it's a little off, but not in the way I'd necessarily expect. It's dry and bitter without much if any yeast character, very West Coast-style. Not even terrible, just not what I wanted, and not nearly as much ester character as the "normal" fermenter (which also got 1272 at 0.77 M/mL-°P).

12
All Grain Brewing / Re: Cold crash before secondary of after?
« on: June 06, 2018, 12:29:20 AM »
So just pour in the cholaca, and the cacao nibs? I need to stir it around and mix it in? Im purchasing a Co2 setup and racking cane, along with a keg for it. So racking from primary into a secondary wouldnt be an issue as i will purge the second carboy, and then rack with co2. I like the idea of reducing any trub and residual yeast etc by using the secondary. I know most people dont, but with that equipment, I dont think I have high chance for oxygenation?

Just gently pour in the liquid and the nibs and seal the fermenter back up. There may be a little extra fermentation kicked off by whatever sugars are being added, but it's definitely not a great idea to let oxygen in.

It may be controversial (or maybe not, as it seems like most homebrewers have come around on post-fermentation transfers) but I don't think you'll see any difference in clarity between a fermenter that was racked twice and one that was racked once, all else being equal. It's just another point in the process where you inevitably introduce oxygen and microbes, however small the amounts.

13
General Homebrew Discussion / Re: What equipment for Co2 Purging
« on: June 05, 2018, 02:11:26 PM »
Roger. Im also confused on what exactly I need to blow the actual CO2. A co2 tank, hose, and what do i use to control the flow etc. Sorry im totally ignorant to CO2.

You also need a regulator that screws onto the high-pressure CO2 tank. https://www.morebeer.com/products/co2-regulator-fermentap-dual-gauge.html for example.

Although if you aren't already kegging (or planning to) this seems like a lot of expense for a marginal benefit.

14
All Grain Brewing / Re: Cold crash before secondary of after?
« on: June 05, 2018, 01:52:35 PM »
I'd suggest cold crashing after your additions in secondary have had time to spread their goodness throughout the carboy.

I agree, just with "primary" replacing "secondary" and the "secondary" being taken out behind the wood shed.

15
Kegging and Bottling / Re: My Kingdom For a Good Bottling Wand!
« on: June 02, 2018, 06:28:13 PM »
I much prefer the gravity-sealed wands to those with a spring. I've had mine for maybe 10 years now. https://www.morebeer.com/products/springless-bottle-filler-38.html

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