HOMEBREW Digest #5010 Fri 19 May 2006

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  re: Pitching Lager yeast warm...? [Sec: Unclassified] ("steve.alexander")
  Re: Fwd: reusable yeast strains? ("Greg 'groggy' Lehey")
  Pitching Lager Yeasts Warm ("A.J deLange")
  Re: Western Octoberfest celebrations ("Mark Worwetz")
  Oktoberfest - Tulsa, OK ("MeyeAarD @ BeerTech")
  Repitching yeast ("Peed, John")
  re: Pitching Lager yeast warm...? (Leo Vitt)
  Beer gun (Leo Vitt)

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---------------------------------------------------------------------- Date: Fri, 19 May 2006 00:18:42 -0400 From: "steve.alexander" <-s at adelphia.net> Subject: re: Pitching Lager yeast warm...? [Sec: Unclassified] "Rowan W asks about pitching lager yeast warm (24C), then fermenting cool(11C). The big hump in ester production occurs when yeast growth ceases, late fermentation, and should be considerably influences by the temp at that time. Fusels are formed both early and late, but so long as the hi-temp period is short that's probably tolerable. My biggest concern is that the yeast can only form UFA lipids during the early aerobic period and they form less at higher temps. With less UFA the yeast may have stress problems (stuck fermentation, poor hi-grav performance) and will generally produce more fusels late than hi-UFA yeasts. So the actual performance is dependent on the yeast and the wort - if the gravity is modest and the yeast aren't fusel prone you can probably get away with it. I don't see any worthwhile advantage to warm pitching. -S Return to table of contents
Date: Fri, 19 May 2006 13:53:37 +0930 From: "Greg 'groggy' Lehey" <craftbrewer at lemis.com> Subject: Re: Fwd: reusable yeast strains? On Wednesday, 17 May 2006 at 0:11:52 -0400, Ben Dooley wrote: > > I was wondering if anyone can suggest a yeast strain that is > particularly suited to long-term repitching. I've heard that the Chico > (Wyeast 1065?) gets overly attenuative in three generations. I've > heard that Ringwood has excellent longevity, but I don't care for the > diacetyl. Not directly related, but with a diacetyl rest, the Ringwood is fine. Greg - -- Finger craftbrewer at lemis.com for PGP public key. See complete headers for address and phone numbers. Return to table of contents
Date: Fri, 19 May 2006 11:00:12 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Pitching Lager Yeasts Warm The instructions for the White Yeast lager strains suggest doing exactly this stating that keeping the wort warm until things get going is the most important thing in getting a good fermentation. It bothers me too but if I don't do it I have long lag times and poor attenuation. Return to table of contents
Date: Fri, 19 May 2006 09:58:39 -0600 From: "Mark Worwetz" <mworwetz at novell.com> Subject: Re: Western Octoberfest celebrations If anyone is writing about, or is interested in attending, a fun Octoberfest celebration they should definitely consider the one at Snowbird ski resort in Utah's Little Cottonwood Canyon. Fantastic alpine views, cool autumn weather, tram rides, family games, hiking, biking, oompah bands, brats and (of course).. BEER! Utah is a 3.2 state, but the beers are GABF medal-winning quality from local microbreweries. My family and I like to rent an off-season condo in one of the lodges and make a weekend of it. Definitely worth checking out! Cheers, Mark Return to table of contents
Date: Fri, 19 May 2006 12:20:20 -0500 From: "MeyeAarD at BeerTech" <meyeaard@beertech.net> Subject: Oktoberfest - Tulsa, OK You didn't mention Oklahoma, but since you've covered some of our surrounding states I thought I'd chime in. >From what I've heard the Tulsa, OK Oktoberfest is supposed to be the most authentic and largest this side of the Mississippi - While I have no proof of this claim I can say that it is big and from what I know fairly authentic. BTW: Did you know that 'der ententanz', or the Duck Dance was first coined 'Chicken Dance' in 1981 at the Tulsa Oktoberfest because there wasn't a duck costume to be found anywhere in the city? Every year the fest brings in polka bands directly from Germany, Austria, and some from the US to play every day of the festival. As for the beer, last year in addition to the BMC swill (it is a public event after all) there were a variety of German beers including those from the Spaten brewery. The food is amazing as well including booths from traveling vendors as well as booths from the local German ethnic restaurants. Originally the event was started by the local German American Society to promote German culture to the area. After a few years under their leadership the event grew and is now operated as a non profit entity 'Tulsa Oktoberfest.' For information on the history of the Tulsa Oktoberfest you can check out the German-American Society of Tulsa's page: http://www.gastulsa.org and their Oktoberfest history page: http://home.att.net/~gastulsa01/Oktoberfest/index.htm For more information on this and last year's event, you can check out the Tulsa Oktoberfest website at, you guessed it: http://www.tulsaoktoberfest.org/ - ------------------------------ >Date: Wed, 17 May 2006 09:38:47 -0500 >From: "Bev D. Blackwood II" <bdb2 at bdb2.com> >Subject: Request for Oktoberfest information... American Southwest area! > >I am writing a feature on the region's best Oktoberfest celebrations. >I am pretty familiar with Texas' events (although I could use a little >help with North Texas) but wanted to see what is going on out West (So. >California, New Mexico, Arizona, Nevada) of the Lone Star State, in >Louisiana and in Arkansas. Keep in mind that there needs to be a >quality beer angle on this, not just a Bud Light truck, a band and a >banner proclaiming "Rocktoberfest" or some other equally lame wordplay. >Replies offline please and many thanks for the help! Return to table of contents
Date: Fri, 19 May 2006 15:15:34 -0700 From: "Peed, John" <jpeed at elotouch.com> Subject: Repitching yeast Ben asks about repitching yeast. I haven't used 1056 much lately, but I used to repitch on it a lot and I never noticed it getting over-attenuative. It's very robust, takes cold storage well and ferments big beers down to good attenuation. However, London 1028 is my favorite all-around yeast because it produces a nice rich maltiness without being overly fruity. It's nowhere near as robust as 1056, doesn't much like being stored cold and is hit or miss at fermenting big beers to completion, but it does fine for beers in the 1.040 to 1.058 range, generally finishing at 1.008 to 1.013 for those starting gravities. I repitch onto it for up to at least six generations for average beers like British Bitters and American ales, and it does very well. John Peed Oak Ridge, TN Return to table of contents
Date: Fri, 19 May 2006 19:46:12 -0700 (PDT) From: Leo Vitt <leo_vitt at yahoo.com> Subject: re: Pitching Lager yeast warm...? Rowan from down under asked about his friend starting lagers at 70F for the first 24 hours. I have done almost the same thing. I say almost, because my room temp was more like 60F, and over night... 12 hours at most. My idea is to get the yeast started, then cool them to temp. Results: Sometimes I get feedback from comps about fruit beers. Other times I get awards from competitions. I am not sure it is the best idea, but it is much better than the "horror" Rowan suggests. To me it a compromise. There are texts saying step the temp down a few degrees each day. My temp controller is not that accurate and it's hard to put attention into that every day when I have a real job to go to. I think this is one of those cases where we learn other approaches work too. Leo Vitt Sidney, NE Return to table of contents
Date: Fri, 19 May 2006 19:54:48 -0700 (PDT) From: Leo Vitt <leo_vitt at yahoo.com> Subject: Beer gun I would like to hear comments from people using the beer gun. I am considering getting one. I have done well with bottle conditioned beers in competitions, but poorly with keg filled with tubing. I have not use counter pressure fillers because I hear stories about difficulties or those who have little trouble, but use the high end models. Leo Vitt Sidney, NE Return to table of contents
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