HOMEBREW Digest #5012 Wed 24 May 2006

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  Starters (Eric Schoville)
  oven priming / bottling equipment / warm lager pitch and dry yeast (Matt)
  RE: Underpitching ("Rick Garvin")
  Re: Beer Gun (Dylan Tack)
  Second Call for Judges and Stewards at the NHC (Don Ferris)

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---------------------------------------------------------------------- Date: Tue, 23 May 2006 09:43:17 -0500 From: Eric Schoville <eric at schoville.com> Subject: Starters This whole conversation about lager pitching has got me thinking about general starter questions. 1) Are there any guidelines as to how far in advance a starter should be made? 2) Should a starter be constantly aerated? 3) What about using a mechanical stir plate? 4) Should you chill the starter, rack off the liquid, and pitch only the yeast solids? 5) If you have a large enough starter, is it really necessary to aerate the wort? 6) For the above questions, does anyone know what professional brewers do? Thanks! Eric Schoville Madison, Wisconsin http://www.schoville.com/brewing.php Return to table of contents
Date: Tue, 23 May 2006 08:32:38 -0700 (PDT) From: Matt <baumssl27 at yahoo.com> Subject: oven priming / bottling equipment / warm lager pitch and dry yeast All, Last week I bottled a batch of beer using the oven-priming technique I posted about earlier (prime bottles with sucrose and bake primed bottles at 300F or lower so as not to melt the sucrose, 2.5 hours for true sterilization at 300F if desired, allowing bottles to cool overnight without opening the oven door). It worked great and really cut bottling time down since I bottled right out of the primary. Also reduced risk of oxidation/infection during the process, I think. Takes no time at all to prime 2 cases of bottles with a paper funnel. There remains the question of what baking temperature/duration would be suitable if priming with anhydrous dextrose. My concern is that the water in the sugar might lead to uneven bottle heating and thermal stress that would eventually weaken bottles. Is this a real concern? - --- If you are oven priming and you use 5/16" ID vinyl hose for bottling, you may as well sterilize a 3/8" homemade copper racking cane and bottling wand in the oven as well. Makes things very easy. You could probably get some tubing that could go in the oven too, and then you'd have no need at all for sanitizing solutions when bottling. - --- I realize people have favorite liquid strains, but if you are forced to pick a new strain based on what is/becomes available (as it sounds like AJ is), why not try a dry lager yeast? (Or possibly even certain "ale" yeasts at lager temps?) A dry yeast would seem to be especially advantageous given the extra concerns with lager starters (size, temp, etc). Have folks found that the Saflager strains are not good enough, at least for certain styles? What about Edme (S-33 I think) at lager temps, as a former HBD contributor used to recommend? Matt Return to table of contents
Date: Tue, 23 May 2006 13:45:38 -0400 From: "Rick Garvin" <rgarvin at garvin.us> Subject: RE: Underpitching This winter we were repitching our WLP #830 lager yeast across a succession of Helles, Hellerbock, Pilsener, Kellerbier and Dunkel. Attenuation seemed to be more a function of cell count. We started the Helles with oxygen at 50F/55F ambient in a chest freezer with a one gallon starter with two vials for 20 gallons for three days, and then gradually reduced the fermentation temperature to 48F ambient. We do not monitor the liquid temperature in the fermenter. Primary fermentation took about 2 1/2 weeks. Subsequent fermentations were done by repitching the thick slurry from the primary fermenters. 8-12 oz of thick yeast slurry per 6 gallons at 45F will certainly take a 1.050 wort to 1.010 in 7 days. The Dunkel was fully fermented in 5 days. I believe the yeast held up quite well. One side effect of the higher pitching rates was that the Dunkel was more attenuated than normal for our system - even with 100% Dark Munich malt, a 20 minute first decoction and a 40 minute second decoction. Still, its drinking well. Cheers, Rick Return to table of contents
Date: Tue, 23 May 2006 14:33:43 -0500 From: Dylan Tack <dylan at io.com> Subject: Re: Beer Gun > Date: Fri, 19 May 2006 19:54:48 -0700 (PDT) > From: Leo Vitt <leo_vitt at yahoo.com> > > 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 I'm assuming by "keg filled" you mean after it's carbonated. I've dealt with this problem by filling bottles from my draft faucet, but doing it prior to carbonating the beer. Then I dose them with a small amount of sugar (primetabs, Cooper's drops, or pipetting sugar solution are all good options). This gives you the best of both worlds - the convenience of draft beer, plus a few bottle conditioned beers for competition. I also like to stash some away, so I can see how the beer ages long after the keg has run dry. I will admit to being tempted by the Beer Gun, though. I own a Therminator (one of Blichmann Engineering's other products), and it's awesome. -Dylan Return to table of contents
Date: Wed, 24 May 2006 18:39:56 -0400 From: Don Ferris <dbueller at bellsouth.net> Subject: Second Call for Judges and Stewards at the NHC Second Call for Judges and Stewards at the 2nd Round of the National Homebrew Competition! Held in conjunction with the AHA National Homebrew Conference in Orlando, FL 22-24 June 2006 (lots of pre-conference events schedule fore 21 June! See www.beertown.org for additional details) Come be part of the largest Homebrew Competition in the World! We still need more Judges and Stewards! The AHA would like to have ~9 judges per category. (Here is the preferred procedure: Split the 24-27 entries in each category into three 8-9 beer flights, with three judge panels per flight. Each panel will push 2-3 beers. Then the senior judge from each initial panel will sit together and determine the top three using a fresh bottle of each beer.) Using simple math, that means there are 243 judging positions and 81 stewarding positions that need to be filled (9 judges (3 stewards) x 27 categories = 243 judging and 81 stewarding spots) just to determine the medal winners! Pre-registration for judging/stewarding is essential as we are trying to pre-assign flights to facilitate the process so do not delay! Sessions will be held Thursday Morning, Thursday Afternoon, and Friday Morning. (Again simple math, if we do 9 categories each session then we need 9 x 9 = 81 judges per session!) Preference to judging positions will be given to people holding a BJCP certification. However, if not enough BJCP judges are available, then individuals with judging experience that do not have BJCP certification may be used. If this occurs, no more than one (1) non-BJCP certified judge will be on any three (3) judge panel, and at least one (1) National or higher ranked BJCP judge will be part of that same three (3) judge panel. If you would like to Judge or Steward please send the following information to Judges at flbrewer.org or stewards@flbrewer.org respectively: Last Name First Name Preferred Name or Nickname BJCP # (if applicable, even if just planning to steward) BJCP Rank (if applicable) Categories eligible to Judge or Steward Categories ineligible to Judge or Steward (i.e., you have an entry in the 2nd rd of the NHC) Categories you would prefer to Judge or Steward Categories you would not prefer to Judge or Steward Time periods you would prefer not to judge (i.e. there is a presentation you would like to attend) State you live in (Will be used to try and ensure each panel has regional diversity) Your homebrew club (if applicable, for statistical purposes to see how many different clubs are represented) email address (or other means of contacting you) Also ensure you have registered for the National Homebrew Conference to participate in other activities going on around and after the judging/stewarding. If you have already contacted us about judging or stewarding, you are on the list! Look forward to seeing you in Orlando! Don Ferris NHC 2nd Round Judge Coordinator Judges at flbrewer.org Dani Parris-Exline NHC 2nd Round Steward Coordinator stewards at flbrewer.org Space Coast Associates for the Advancement of Zymurgy (SAAZ) www.saaz.org Return to table of contents
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