Can you explain how the Sauergut becomes high in zinc? I don't follow as wort I'd deficient in zinc. Where does it come from?
I have always tried to reduce the amount of ANY break going into my fermenters. Mainly for repitching purposes and keeping the wort as clear as possible.
But now after learning of potential issues with residual lipids in trub possibly leading to early oxidation effects I will be more likely than ever to minimize any break getting into the fermenting wort.
Yeah, my experience, too. Gonna minimize it now for even more and better reasons.
Yet several tests show clearer, better tasting beer with it left in.
Some food for thought...
If your beers taste better from leaving trub in, that means you are not getting enough FAN and zinc in your wort. Choosing a different mashing regimen along with using sauermalt or sauergut to acidity your wort will help this as sauergut(what sauermalt is cured with) is very high in zinc. A step mashing regimen will help with FAN and a lower mashing pH.
But you( the proverbial you,us, we) are taking the good with the bad the bad being the known and scientifically proven Fats and lipids, to get the yeast health.
I'm am not telling anyone how to brew here, just telling you the how's and why. It's fascinating really.
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I did look at some pictures recently. A small family brewer in Niederbayern had picked up a big old pitch of yeast slurry from his buddy in the next town that brews more frequently. It dawned on me that it was in a galvanized tub, which would give some zinc to the yeast. Just a side story.
For sure Jeff,
Here is what Kunze has to say...
If you notice the bullet point about spent grains and biological acid. What I do it keep a muslin bag of grains in my SG tank, so they can zincify( is that a word?!?!) the whole SG batch(l learned this trick from a very nice brewmaster over there). When I use 20l of SG I replace the grains. I have kept my SG culture going for about a year now. I only add pale worts to it, but its a lovely orange color.
With the SG and the FAN, I get rocket fermentations(4-6hr lag time) at 45F, 5 days to spund 7 to final gravity.