HOMEBREW Digest #5109 Mon 11 December 2006

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  re: saving yeast ("steve.alexander")
  5%abv that did not carbonate.... (leavitdg)
  pH and temp ("Peed, John")
  What I'd been doing was to burn them to a VideoCD or, more recently, to DVD. ("Camp")
  Test ("Donald Coleman")
  RE: Mash PH at room temp or mash Temp ("Brian Lundeen")

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---------------------------------------------------------------------- Date: Sun, 10 Dec 2006 23:11:53 -0500 From: "steve.alexander" <-s at adelphia.net> Subject: re: saving yeast Paul Waters asks about saving yeast but drops the other shoe late in the post ... << The way I envision the use of the yeast cake is I would take a sanitized spoonful and make a starter culture from that for the next batch. />> No ! Not a good idea at all ! Don't do that. There are two divergent goals here. One is to save a yeast cake so that you can reuse a significant yeast population on the very next brew. The other is to save a culture for longer term storage - months or years. For cake re-use we can can use the methods of pulling the cake, adding a bit of sterile wort and storing, slow fermenting in a fridge to hold for a few weeks to perhaps a couple months. For longer term storage, even 4 months, the scale of infection control measures increases. I would advise strongly against using a yeast cake unless you will plate-out the culture. If you are seeking really long term storage, then there is a nice little pamphlet by ??Leinstad?? which covers plating out and slant creation. Slants should be created from a clean source (a plate or a wyeast pack or a whitelab tube) and never from a used yeast cake. Slants should be recultured at ~6 month intervals, BUT I've brought back slants of lager yeast at 5 years of age with no problem (not always the case). For intermediate term use 6-8 months max , I'd advise a different method. When you make the first starter from a wyeast pack or a Whitelabs tube (you SHOULD make a starter for a lager from a WL tube), then when the starter reaches abt 1L and is rapidly fermenting you can mix & pour some of the starter into small sterile sealable vessel (sterilized WL tubes are great) and place these in a fridge (within a ziplock). As these slowly ferment you will need to relieve CO2 pressure. The WL-type vessels will hold for at least 6 months (I've used several at over 1yr) and seem to provide at least as good a start as a std Wyeast pack, and as much as an XL pack. - -- FWIW, I used to keep ~30 cultures on slants and now I have this down to only 4 impossible to find ones. Keeping slants and reculturing regularly is a fair bit of work and if Wyeast and WhiteLabs with my local HB shop are willing to bear that burden for $5 a pack then I am willing to let them do this hard work. OTOH If I plan to use WY1968 for 3 or 4 ales between Spring & Fall then the WL-tube storage method works very well. - -- A few points on reusing full yeast cakes. Yes you must sanitize the vessels & funnels & such and also the carboy neck & lip. Vodka is probably fine, but so is iodophor based sanitizers at proper concentration. Shake, swirl pour - like a 5gal bottle of hefe'. Don't worry abt dry gunk inside the fermenter. If you want a clean yeast cake your biggest advantage is if you decant/drop the beer between fermenters at 24-72 hrs after pitching - during active fermentation. This removes trub and dead yeast and the resulting cake is remarkably clean. Dormant anaerobic yeast will rapidly use their storage carbs and squalene to make sterol as soon as they are exposed to any air/oxygen. Once this has happened their storage life is compromised. I don't know of any way to transfer a yeast cake w/o introducing air, so expect your saved yeast to have compromised storage life. Once compromised I think 1 week in very cold conditions (fridge to +2C) is pretty safe and 2 weeks is getting dicey. If you want to re-establish better health for your dormant yeast cake after O2 exposure you can add some fermentable carbos, and store this cold, but limit this addition to ~2P, and you MUST relieve any carbonation CO2 pressure. -S Return to table of contents
Date: Mon, 11 Dec 2006 07:17:32 -0500 From: leavitdg at plattsburgh.edu Subject: 5%abv that did not carbonate.... jbryant at wrsystems.com: you say that you were very careful so as to not siphon any of the trub..well, I believe that you may have carbonated your brew had you siponed up just a small bit of it. Jeff Renner, years ago, suggested this on the HbD, and when I transfer, I usually make sure to get just a bit of the bottom of the fermenter, in that it has some yeast as well. I bet if you do this to your next one it will carbonate, and save you the trouble of re-opening and such. Happy Brewing! Darrell Plattsburgh,NY 44 41 58 N Latitude 73 27 12 W Longitude [544.9 miles, 68.9]Apparent Rennerian Return to table of contents
Date: Mon, 11 Dec 2006 14:41:29 -0800 From: "Peed, John" <jpeed at elotouch.com> Subject: pH and temp Re pH, John Palmer flatly states in his book How to Brew that mash pH at room temperature should be between 5.4 and 5.8 John Peed Oak Ridge, TN Return to table of contents
Date: Mon, 11 Dec 2006 20:11:36 -0500 From: "Camp" <pzfxy at northwest-alarm.com> Subject: What I'd been doing was to burn them to a VideoCD or, more recently, to DVD. But the accusation of British perfectionism does bother me. "But there was very thick smoke, and people got poisoned by smoke in their sleep. What are your presidential qualities? RR Trade Date : 12 Dec 2006 Name : Chef Selections Ticker : CFSC.PK Current Price : $0.1 5 Day Target : $1 Expectations : 100-300% RR MoreWeekend Project: Make Podcast: Woodblock Prints, Aluminum Reliefs, and Write with Light The time to send out cards for the holidays is here. Why have Nintendo done this? FeedDemon can usually handle feeds that have errors in them, but in some cases errors in the feed may cause it to be incorrectly displayed by FeedDemon. Yes, it is possible to use Mozilla inside FeedDemon, although this is an unsupported feature. Well what is unique about these grammars is that they are designed from the start to be very robust in terms of dealing with code that is currently under development. Occasionally there are complaints of, "You wouldn't say things like that about your own country," which is odd, as British domestic journalism is pretty ruthless in exposing flaws and faults. If you re-install FeedDemon many times, or install it on several different systems, you may reach your activation limit. clearance to diabetics, people with weakened hearts or kidneys, and those with plaque blockages in three or more coronary arteries who hope the stenting will allow them to avoid bypass surgery. Since Danny is due to be back in the office tomorrow, I'm anxious to hear if he's been able to poke any more holes in the idea. I'm sure you'll be able to read about it from either one or both of us within the next couple of weeks. Why have Nintendo done this? STMs are the nanoscientist's premiere tool for "seeing" individual atoms. A tie-up between Gaz de France and Suez was first proposed at the start of this year. The Oracle at Delphi: One namespace to rule them all. I'd rather not burn a DVD just to be able to watch the show. Doyle, a frequent consultant with the F. Meanwhile, third place went to Brazilian collective Sweet Cherry Fury for their song Cold Blonde Body. Men carrying trays of sticky peanut sweets move lithely among the crowd packing the closed-off Istanbul dual carriageway. All of this is hosted as an Internet Explorer add-on. The feed validator will then report any problems in the RSS feed. The four-day visit was seen as an attempt to repair the damage his comments on Islam in September caused across the Muslim world. Evidently, barometers have been saved from this ruling, as have museum-piece thermometers. Its primary purpose is to allow multiple hosts on the same network segment to share an IP address. And after their identification, they will be dishonourably discharged from the force. clearance to diabetics, people with weakened hearts or kidneys, and those with plaque blockages in three or more coronary arteries who hope the stenting will allow them to avoid bypass surgery. You can do this through FeedDemon by right clicking on the channel and choosing Channel Properties, then switching to the "Advanced" tab and clicking the "Validate newsfeed" button. According to the BBC's Nick Thorpe in Budapest, the Hungarian team Puskas led ignited a global revolution in the way football was played. So I bought this really cool little set-top device called the MediaMVP. To request an email containing your serial number, please stop by our lost serial number page. How do I get it sent to me again? By default, FeedDemon's tabbed browser intercepts new browser windows and displays them in a separate tab. And this is not without its dangers. You know me better than anyone. LED Triklits video -. But the panelists pointed out Friday that no one knows the optimal length of time to take the drugs. - "I've got a new presentation on how scanning tunneling microscopes work. The Oracle at Delphi: Mis-attribution. Turkey has offered to open a major port to traffic from Cyprus. However there were suggestions that staff had been overcome so rapidly by smoke that they had been incapable of taking action. At present, the venture off Russia's Pacific coast is run by Anglo-Dutch Shell and two Japanese oil firms. Its primary purpose is to allow multiple hosts on the same network segment to share an IP address. What if a company were to "commission" groups of individuals to start blogging without the appearance that they are company employees, or they use pseudonyms? A woman in a bright purple headscarf skilfully waves two Turkish flags, one in each hand, while managing to bounce up and down in time to Turkish pop music. Spain had opposed the application that must now be ratified by the Uefa congress in January. Return to table of contents
Date: Mon, 11 Dec 2006 21:06:49 -0600 From: "Donald Coleman" <dcole89 at hotmail.com> Subject: Test testing Return to table of contents
Date: Mon, 11 Dec 2006 21:54:14 -0600 From: "Brian Lundeen" <blundeen at mts.net> Subject: RE: Mash PH at room temp or mash Temp > > Date: Sun, 10 Dec 2006 14:09:52 -0600 > From: "dohmfamily" <dohmfamily at juno.com> > Subject: Mash PH at room temp or mash Temp > > When taking mash PH readings 5.3 to 5.6 is said to be best PH > for mash . But no one seems to say if this reading is at mash > temp of 150 or room temp of 70. There would be .3 difference > in PH from 150 to 70 degrees. I normally cool sample to 70 > degrees and take reading. If between 5.3 and 5.6 I say good > enough. Is this the correct way to take readings or should I > be compensating for temp difference by deducting .3PH from my > room temperature reading. The recognized "ideal" range is for the pH at mash temps and you do have to deduct .35 from a room temp reading to see what the mash temp pH really is. If you are hitting that range with your cooled sample readings, that means you are actually getting a working pH around 5-5.3. The nice thing is, it doesn't really matter. That's why people have been making good beers for a long time from mashes that are below the ideal range. Cheers Brian, in Winnipeg Return to table of contents
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