HOMEBREW Digest #5329 Tue 06 May 2008

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  Braggots (rdadams)
  Aeration Methods Errata (Fred L Johnson)
  Doh! Probing like a proctologist... ("Pat Babcock")
  Re: Peer review of Aeration Methods ("Chan Lay")

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---------------------------------------------------------------------- Date: Mon, 5 May 2008 02:05:26 -0400 (EDT) From: <rdadams at panix.com> Subject: Braggots I make mostly Meads and want to make a first-class Scotch Ale Braggot. I have a mash tun, but since there will be not hops (Scots do not like buying from the English and hops are now at a premium anyway), there is not reason to boil the wort for more than 30 minutes. I am in need of a clone for a classic Scotch Ale and will extend it to add as much Orange Blossom honey as is needed to make it a Braggot, Dick - Da Mead Guy Return to table of contents
Date: Mon, 5 May 2008 07:13:04 -0400 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Aeration Methods Errata I discovered a substantial error in the Aeration Methods paper. The pore size of the aeration stone used in these studies was 2 microns, not 1 micron as incorrectly reported in the paper. Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Mon, 5 May 2008 12:29:53 -0400 (EDT) From: "Pat Babcock" <pbabcock at hbd.org> Subject: Doh! Probing like a proctologist... Greetings, Beerlings! Take me to your lager... In a case of "The simpler you try to make it, the more complicatier it gets", a utility I tried out that is supposed to create crontab entries for me is incompatible with the cron configuration of the HBD server. (If that makes no sense to you - take heart! You are not in the field of computer science!) In any case, an entry that should have been "0 0 1 * *" went into the table as "monthly", which, for some reason, my crontab configuration took to mean as "0 0 * * *", which is pretty much daily. (Again, if this makes no sense: you have a life!) This is, of course, much better than than when I screwed up and caused the server to spew a probe-a-minute on the first day of the month (gol-durned fat fingers!), but still not what was desired; not what you, faithful readers, would expect from your humble janitorial staff. Or maybe it is. In any case, this 'un is fixed. -p Return to table of contents
Date: Tue, 6 May 2008 13:04:50 +1000 From: "Chan Lay" <etbandit at gmail.com> Subject: Re: Peer review of Aeration Methods G'day Fred, A nice experiment on aeration methods on a homebrew level you've conducted! Most of the published stuff is usually done on a commerical level and not directly applicable/transferrable to homebrewers. I was very surprised and glad to see that merely shaking the fermenter/carboy exhibited the greatest levels of O2 saturation (close to 100% in 15 min). I'd be interested to know what your O2 level was (in ppm) for the rocking shaking method after 15min, as the general concensus is that 8ppm of dissolved oxygen is usually all one can expect to acheive from either shaking/rocking or from using an aquarium pump with an air stone. Just some critical review that may/may not help with future studies when expenses allow: 1. You've highlighted water was used instead of wort due to expense. Using wort instead of water would be the first thing i'd change. (As you already know, there are different O2 saturation levels between wort and water) 2. Repeat the experiment at least 3 times (incorporate error bars to fig1) 3. Continue measuring the dissolved O2 level once you've ceased aeration to monitor if O2 levels continue to increase/decrease. 4. As a -Ve control, measure the dissolved O2 level of a carboy fermenter filled with water/wort (filled from the bottom with out splashing). This can be your baseline. Be interesting to see if there is a increase in O2 level from just the surface contact with air. 5. As a +Ve control, measure the dissolved O2 level of a full carboy that has been excessively oxygenated with pure O2 via airstone. This can be your saturation point. 6. Do a yeast count and pitch homebrew levels of yeast (eg 1 mil cells/ML/plato) and then measure the opitcal density (600nm), to determine the affect each aeration method has on yeast division. Cheers. Chan Lay Melbourne, Australia. Return to table of contents
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