HOMEBREW Digest #5200 Fri 29 June 2007

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  many things (stevea)
  Re: olive oil (Fred L Johnson)
  Yeast & bitterness ("Bill & Sara Frazier")

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---------------------------------------------------------------------- Date: Fri, 29 Jun 2007 01:14:51 -0400 From: stevea <steve-alexander at adelphia.net> Subject: many things Raj B Aptewrites ... > 1. shave some home-made, well-aged soap into hot water, > Yes - this is the right idea, but I have concerns about oxidation of "well aged" soap. Oxidized FAs are toxic and flavor active. > 2. saponify a solution by adding olive oil to water in the > blender. titrate lye slowly, while blending, to pH 8-9. > Blend long enough to allow complete saponification, titrate > to pH 7 with lactic acid, and then dump into wort. > > I guess option 2 sounds best. Is this close to the right > idea? > Yes it is. Unfortunately the measures are quite small. For 5 gallon (20liter) of wort you might choose to add about 1 gram of fatty acids, So you'd mix about 0.38 gram of sodium hydroxide in 0.5ml of water and use this on about 1.1 gram (1.2ml) of olive oil. You'd probably want to make sure the saponification was complete so perhaps another 10% of the NaOH+H2O solution would be best. Also consider fresh Flax seed oil as a has far more of the poly-unsaturate FAs. Peter A. Ensminger notes ... > Prices in the country's pubs look set to rise by > 40 per cent this year, because Germany's farmers are growing less barley > for beer production and more crops for biodiesel and bioethanol. > I think there is a little European parochialism involved. Estonia for example produces lots of barley and malt and I believe that Russia is the planets largest producer. For some reason on the continent at least, the idea of buying anything that isn't "local" seems a political sin. The upside is that they and their pets aren't as readily poisoned or killed defective tires by the Chinese. The downside is that they pay more and have less to choose from. Unfortunately the idea of producing fuel ethanol from grain is boneheaded. The net energy gain is marginal, the agriculture is not ultimately sustainable, the impact on food prices not only impacts beer drinkers, but more seriously the poor. The amount of excess nitrogen needed has very bad long term impact to the environment. In any case you can't produce enough excess grain to provide more than a minor fraction of needs. Now if you have 2 million acres of sugar cane waste ... that's a different story. The bio-diesel (particularly algae) make sense and miscanthus and switch grass fuels have much better returns than grains. (I think I'll grow some miscanthus next year just for grins). I wondered for a moment if ADM was busy buying German politicians (I think they own them all in the US), but a web scan reveals that a reason is that German grain farmers have lobbied for higher prices as they've seen grain prices decline as grain from the eastern EU members like Hungary & CzechRep have become more available. The folly of a government promoting non-economic uses of grain to improve the economy is parallel to the classic economist puzzle about the naughty boy improving a local economy by breaking shop windows. It only seems reasonable if you ignore alternative uses. Doug Moyer ... has white floaties. Campden's may help, but too much in a finished beer adds a sulfur taste you won't like. Maybe 1 tab in 5gal of light beer. In wine they regularly use 5 times as much. I don't think it's a good approach. Most likely your white-floaties are oxygen dependent and refermentation in bottle or keg should stop them. Actually the reason they float, or grow at the surface, is that they need O2. They are likely non-Saccaromyces yeasts converting ethanol into CO2 (a guess). -S Return to table of contents
Date: Fri, 29 Jun 2007 07:26:48 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Re: olive oil Raj is apparently considering adding free fatty acids to his wort and asks about using his homemade soap made from a mixture of fats and silk fiber versus saponifying olive oil. I personally would go for the olive oil, and apparently it would not take very much of this to supply the yeast with the polyunsaturated fatty acids they can benefit from. I think it would help considerably to add some heat during the saponification, but Raj actually has more experience making soap than I. I would also consider doing this as a very dilute solution rather than using some recipe for making a bar of soap. I don't think it would be necessary to bring down the pH after the saponification if the amount of soap you are adding is really quite small as has been recommended. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Fri, 29 Jun 2007 10:15:23 -0500 From: "Bill & Sara Frazier" <bsfrazier at att.net> Subject: Yeast & bitterness Pat Casey raises an interesting point about the amount of yeast that's added to wort and the resulting bitterness of the finished beer. Darrel comments "I guess that calculating the amount of hops to add to the second batch would be a challenge..." I've always noticed while fresh wort can be intensely bitter the finished beer may or may not have the bitterness I've hoped for. I've also practiced using the yeast cake (from a batch made with a fresh smack pack) for two additional beers. So there is far more yeast available for the second and third fermentations. Since yeast appears to have a big influence on the final bitterness of a beer it seems like a good approach would be to use a standard volume of yeast (from the yeast cake of a previous batch) for a new batch. I've only been making beer for 20 years...why didn't I think of this before. I remember Jeff Renner suggesting a certain volume of yeast slurry for fresh batches. Jeff, if you read this, am I correct that you use a certain volume of yeast slurry instead of the whole yeast cake for fresh batches of beer? If so what volume do you suggest? And, are you able to achieve the bitterness you desire based on amount of hops added and volume of yeast used? Return to table of contents
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