HOMEBREW Digest #5815 Fri 25 March 2011

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  RE: Reusing yeast (Gabe Toth)
  RE:  RE: Reusing yeast (Stephen Jorgensen)

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * NOTE: With the economy as it is, the HBD is struggling to meet its meager operating expenses of approximately $3500 per year. If less than half of those currently directly subscribed to the HBD sent in a mere $5.00, the HBD would be able to easily meet its annual expenses, with room to spare for next year. Please consider it. Financial Projection As of 10 Mar 2011 *** Condition: Green & Healthy *** Projected 2011 Budget $3271.04 Expended against projection $ 950.64 Projected Excess/(Shortfall) $1870.50 As always, donors and donations are publicly acknowledged and accounted for on the HBD web page. Thank you Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, Spencer Thomas, and Bill Pierce
---------------------------------------------------------------------- Date: Fri, 25 Mar 2011 15:23:40 -0600 From: Gabe Toth <gabetoth at hotmail.com> Subject: RE: Reusing yeast Thanks David (Houseman). Usually what I hear about yeast washing is that it's mostly just another opportunity to introduce contamination, that it generally contributes little to the actual performance of the yeast. With numerous re-uses, though, it makes perfect sense to wash. I'm looking forward to finally picking up Yeast (White & Zainasheff); I'm sure there's some great info there, and it's been sitting at the top of my "to read" pile for some months now. David (Huber): I usually rack one beer off of a yeast cake immediately before running off the new wort onto it, with the yeast left sitting open to the air in the carboy for literally less than a minute. Over many batches, the cake can build up to an inch thick or more, and sometimes I'll dump some off before adding the wort, if it's getting too thick. It certainly doesn't make for a pretty carboy, though; depending on how much krausen develops and how dark your beer is, several batches will leave a great deal of sediment on the upper walls and the shoulders of the carboy. I just pour off some yeast into a flask and clean it up if it gets too bad, but it doesn't affect the flavor as long as you don't pitch a pale ale into a stout-residue-caked fermenter. I've also heard and wondered about the potential dangers of overpitching, but I've never had any issues with the overabundance of yeast, just a much shorter lag time before fermentation takes off. Regarding the HBD and posting difficulties, I agree that the format encourages more thoughtful posts. I was a big fan of TechTalk and moved over to the HBD after the shutdown. I'll use the AHA forum sometimes, as well, but as many users noted during the "death of TT" discussions, the "signal-to-noise" ratio seems much better on the email forums, even if the number of responses is fewer. I just wonder about the antiquity of HBD's software, if it's incompatible with standard email programs and formats. Perhaps it's a financial issue. I don't know. I just know it's frustrating. Gabe Return to table of contents
Date: Fri, 25 Mar 2011 19:56:01 -0500 From: Stephen Jorgensen <stephen at ultraemail.net> Subject: RE: RE: Reusing yeast I have always used a two stage fermentation and regularly reuse my yeast up to 4 times. Nearly all the trub and dead cells fall out by the time I rack to a secondary carboy leaving a clean and healthy sediment in a fermenter free from kraeusen muck up top. It does mean packaging on brew day but I rarely bottle so it's no big deal. Good sanitation procedures should keep infection out, I wet the stopper and neck with alcohol before opening one I intend to reuse. The only other major concern is stress mutation of the strain, keeping it to 4 rebrews max I have never had a problem. Agree with previous posts re: higher grav and more hops in the later generations. I find it's a great way to build up to a really big beer, like making a 5 gallon yeast starter you get to drink instead of pour down the drain. Stephen Jorgensen Chicago, IL Return to table of contents
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