Author Topic: Is This A Problem?  (Read 4099 times)

Offline bluesman

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Re: Is This A Problem?
« Reply #30 on: April 11, 2011, 01:22:23 PM »
That's because you haven't asked him about his new mill.

 :D

I'm sure he's passionate about them. I have one that works like a charm.
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Offline oscarvan

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Re: Is This A Problem?
« Reply #31 on: April 11, 2011, 06:01:24 PM »
+1 Love the Schmidmill....OK, love it after I got it set up "proper".....



Wooden Shoe Brew Works (not a commercial operation) Bethlehem, PA
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Re: Is This A Problem?
« Reply #32 on: April 12, 2011, 03:44:34 AM »
Cheese and Crackers.....this is like a Jerry Springer Thread  :o Brings back allot of memories though from the old mill wars of the 90's. Man I'm getting flashbacks! Hey Denny remember Giggles? That was a trip. Anyhoo, to the OP....Pitch the yeast and get on with your life. By the time your illness is over(hopefully) the fermenter will be at high krausen.

ccarlson

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Re: Is This A Problem?
« Reply #33 on: April 12, 2011, 05:29:26 AM »
+1 Love the Schmidmill....OK, love it after I got it set up "proper".....





Must be nice to have a source for Delrin and the cash to pay for it, at least that's what the base and hopper look to be made of. Nice job!

Offline denny

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Re: Is This A Problem?
« Reply #34 on: April 12, 2011, 08:57:08 AM »
Cheese and Crackers.....this is like a Jerry Springer Thread  :o Brings back allot of memories though from the old mill wars of the 90's. Man I'm getting flashbacks! Hey Denny remember Giggles? That was a trip.

I do indeed!  And Zamuel?  "Oxygen emulsifies into wort!  I won 't prove it...go to the library and look it up!".
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Offline oscarvan

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Re: Is This A Problem?
« Reply #35 on: April 12, 2011, 05:32:58 PM »
Must be nice to have a source for Delrin and the cash to pay for it, at least that's what the base and hopper look to be made of. Nice job!

Not sure about Delrin, sounds like a brand name. The hopper was ordered from JSM as you see it.... The base is the last of a 4'x8' sheet of UHMW that I bought 5 years ago for $300+ to do a number of major projects on a rather large sailboat. It was a scrap laying around the parts department upstairs in the barn. OK, the upstairs of my barn has a LOT of good stuff in it...... ;D
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I brew WITH style..... not necessarily TO style.....

Offline johnf

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Re: Is This A Problem?
« Reply #36 on: April 12, 2011, 05:42:24 PM »
"During the respiratory phase of this process, these tiny monocellular organisms convert the available oxygen in the hopped wort to carbon dioxide"

Well, if "monocellular" was a word, that would be true... ::)
It's not true at all.  The CO2 comes from the sugar, not the oxygen.

          C6H12O6 --> 2 CH3CH2OH + 2 CO2

In wort, fermentation generally happens even in the presence of O2, because the oxygen is used to produce sterols and fatty acids.  The sugar level in the wort favors fermentation of the sugars, not respiration.

I'm not the scientist here but since the quote says "oxygen" and not "o2" or "molecular oxygen" I think it may be accidentally true. Those Os in the sugar are oxygen.

I know that what they meant was wrong.

Offline tschmidlin

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Re: Is This A Problem?
« Reply #37 on: April 12, 2011, 06:21:55 PM »
"During the respiratory phase of this process, these tiny monocellular organisms convert the available oxygen in the hopped wort to carbon dioxide"

Well, if "monocellular" was a word, that would be true... ::)
It's not true at all.  The CO2 comes from the sugar, not the oxygen.

          C6H12O6 --> 2 CH3CH2OH + 2 CO2

In wort, fermentation generally happens even in the presence of O2, because the oxygen is used to produce sterols and fatty acids.  The sugar level in the wort favors fermentation of the sugars, not respiration.

I'm not the scientist here but since the quote says "oxygen" and not "o2" or "molecular oxygen" I think it may be accidentally true. Those Os in the sugar are oxygen.

I know that what they meant was wrong.
I see what you mean, but they say "available oxygen" which really can only mean O2.  Even it was available as O- or O2- you wouldn't call it oxygen.  If it's in the sugar, it wouldn't be considered "available" or oxygen by any conventional means.

I know with non-scientists they could say oxygen and mean several different things including what is in the sugar, but you're more generous than I am. :)
Tom Schmidlin

Offline a10t2

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Re: Is This A Problem?
« Reply #38 on: April 14, 2011, 09:56:43 AM »
Yeah, I was giving them the benefit of the doubt and assuming that page was written by a marketroid. In context, it seems like they're trying to differentiate the aerobic and anaerobic phases of beer production, so I was willing to cut them a little slack on the word "convert" (and "respiratory"). Both aerobic and anaerobic respiration will evolve CO2 gas, but only one requires oxygen.
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Offline tschmidlin

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Re: Is This A Problem?
« Reply #39 on: April 14, 2011, 10:01:00 AM »
Yeah, I was giving them the benefit of the doubt and assuming that page was written by a marketroid.
I think you're right :)
Tom Schmidlin

Offline Bad Brewer

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Re: Is This A Problem?
« Reply #40 on: April 14, 2011, 01:59:27 PM »
A question tengential to the OPs question:

After you finish a mash, how long can a wort sit before the boil?

I've let them sit in my boilkettle for a few hours before with no problems, but today I find myself faced with the possibility of having to wait until tomorrow (24-36 hours) before I can boil.  Life sometimes interupts even the best planning!

I'm inclined to think that since it's pre-boil that this isn't going to be any sort of issue, as long as i can keep my cat from taking a swim in it or some equally catastrophic (pun intended) problem occurs.

Thoughts?

Online morticaixavier

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Re: Is This A Problem?
« Reply #41 on: April 14, 2011, 02:03:04 PM »
A question tengential to the OPs question:

After you finish a mash, how long can a wort sit before the boil?

I've let them sit in my boilkettle for a few hours before with no problems, but today I find myself faced with the possibility of having to wait until tomorrow (24-36 hours) before I can boil.  Life sometimes interupts even the best planning!

I'm inclined to think that since it's pre-boil that this isn't going to be any sort of issue, as long as i can keep my cat from taking a swim in it or some equally catastrophic (pun intended) problem occurs.

Thoughts?

It's slightly possible to get a little sourness overnight but not likely. There are alot of lacto critters on malted grain and if they are not killed of they will convert some of the sugars in your wort to lactic acid. Charlie P actually uses that in TCJOH (DOn't remember which one) to make a simple sour beer with tight control over the sourness. SOmeone else may be able to speak to the likelyhood of this happening but I would think that unless you mash out as a high enough temp to pastuerize you are risking this.
"Creativity is the residue of wasted time" - A. Einstein

Jonathan I Fuller

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Re: Is This A Problem?
« Reply #42 on: April 14, 2011, 02:40:14 PM »
I was contemplating heating it up to a boil and then shutting it off, covering it (tinfoil or something to more or less seal it, plus kettle lid), and then getting back to it tomorrow.


Online morticaixavier

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Re: Is This A Problem?
« Reply #43 on: April 14, 2011, 03:06:44 PM »
I was contemplating heating it up to a boil and then shutting it off, covering it (tinfoil or something to more or less seal it, plus kettle lid), and then getting back to it tomorrow.



probably fine. Look at the aussies and the no chill method. course that's seeled up tight and post boil but...
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Re: Is This A Problem?
« Reply #44 on: April 14, 2011, 03:12:34 PM »
I also see clarifying agents in the future of this batch....  rushing my recirc and sparge, not pulling off the grainbed as clear as I'd like....  ah well, I'll pretend like that's what I meant to do :P