Homebrew Digest Monday, 17 June 1996 Number 2073

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   FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
        Shawn Steele, Digest Janitor
        Thanks to Rob Gardner for making the digest happen!

Contents:
  World Beer Cup! (Rob Moline)
  World Beer Cup! (Rob Moline)
  New Brewing Lager Beer (BOBKATPOND at aol.com)
  Re: Wort Chilling (Woody Weaver)
  Results of Oxynator request ("Robert Marshall")
  "stuck" fermentations ("David R. Burley")
  Re: Alternate Bittering Sources - gauging bitterness (Terry Smith)
  1996 World Beer Cup Trip Report (John Adams)
  Cool Tap Handles Revisited (ritchie at wnstar.com (Clark D. Ritchie))
  Wheat/Rye Beer w/ Oat Hulls (ritchie at wnstar.com (Clark D. Ritchie))
  On-line References (Kerry Drake)
  Beer in Ireland (afmccaul at rs6000.cmp.ilstu.edu (Tony McCauley))
  Hot-Water RIMS (KennyEddy at aol.com)
  blueberry porter ("Susan M. Muzik")
  re:  firkin (Kevin Khayat)
  Red Brick Brewery (CPT Paul Fischer)
  Correspondence Brewing Courses (CPT Paul Fischer)
  IBU's / Partial Mash (h.smith at e-mail.com)
  Re: only anchor ("Dave Higdon")
  Nobel Prizes ("Allan Rubinoff")
  Warm Lager Fermentation (r-brodeur at ds.mc.ti.com (Russ Brodeur))
  Spices (Michael Newman)
  Fuller yeast (Bill Giffin)
  Aeration (Joseph.Fleming at gsa.gov)
  Re: esters ("Tracy Aquilla")
  [none] (bhanson-mtc at rica.net (Ben Hanson))

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---------------------------------------------------------------------- From: Rob Moline <brewer at kansas.net> Date: Sat, 15 Jun 1996 20:19:50 -0500 Subject: World Beer Cup! YAHOO!! Rob (Jethro Gump) Moline Little Apple Brewing Company Manhattan, Kansas "The more I know about beer, the more I realize I need to know more about beer!" Return to table of contents
From: Rob Moline <brewer at kansas.net> Date: Sat, 15 Jun 1996 20:19:50 -0500 Subject: World Beer Cup! YAHOO!! Rob (Jethro Gump) Moline Little Apple Brewing Company Manhattan, Kansas "The more I know about beer, the more I realize I need to know more about beer!" Return to table of contents
From: BOBKATPOND at aol.com Date: Sun, 16 Jun 1996 09:22:13 -0400 Subject: New Brewing Lager Beer Tracy responce to: >even Greg Noonan in New Brewing Lager Beer spouts the conventional wisdom: >lacking oxygen..fusel alcohols... to esters was: >Greg's book was written over 10 years ago; he's probably learned a few new things >since then. I discussed this with him just last month; Since you are such a close friend of Greg's, I am surprised that he hasn't told you about his new book. It is the lastest brewing book out copyright 1996. The above comment is on page 176. However, I think the book is excellent overall. Bob Morris Return to table of contents
From: Woody Weaver <woody at altair.stmarys-ca.edu> Date: Sun, 16 Jun 96 10:42 PDT Subject: Re: Wort Chilling Lou (lheavner at tcmail.frco.com), in response to an article by Aaron Sepanski <sepanska at it.uwp.edu> It takes me about 30 - 45 minutes to cool 3 gal in my kettle to 80F - 90F which I add to 60F tap water (added with the sink sprayer to increase aeration) and pitch. There is a risk here; 60F tap water is unlikely to be sterile. Let me offer an alternative: since you are buying ice anyways, add it to the hot wort instead of to the bath. "Party ice" seems to be sterile: I suspect that liabilities would require it. However, I never remember to get commercial ice. My solution is to cool the hot wort in its boiling pot by partial immersion in a plastic trash can, changing the water twice in that 45 mins. It brings it down to pitching temp without ice. I boil down to about 13 liters of wort, so I typically boil and reserve about eight liters of water into sterilized containers to top off my wort to 20 liters. For aeration, I vigoursly pour the cold wort through a strainer, and then whisk with a sterilized kitchen whisk until I have a nice layer of foam. - --woody Return to table of contents
From: "Robert Marshall" <robertjm at hooked.net> Date: Sat, 15 Jun 1996 10:55:24 +0000 Subject: Results of Oxynator request Just a short note to let you know that I received about 5 responses to my question about the Oxynator, from Liquid Bread. All of them were in favor of its use. I now have one sitting about two feet from this keyboard just waiting for my barlywine recipe to be finished!! Later, Robert Marshall robertjm at hooked.net homepage: http://www.hooked.net/users/robertjm - ---------------------------------------------- "In Belgium, the magistrate has the dignity of a prince, but by Bacchus, it is true that the brewer is king." Emile Verhaeren (1855-1916) Flemish writer - ------------------------------------------------ Return to table of contents
From: "David R. Burley" <103164.3202 at CompuServe.COM> Date: 16 Jun 96 17:30:28 EDT Subject: "stuck" fermentations Brewsters: Reading Domenick Venezia's trials (and tribulations) on using oxidation to try get to lower FG is in line with some other recent comments I have read here from brewers who are unhappy with high FG brews. In some cases it may simply be that they started with a high OG wort and if this were diluted to the 1.05 region, would deliver a "normal" FG in the 1.01 range. However, Domenick and some of the other brewers are probably experiencing either a poorly attentative yeast - a genetic trait, in most cases, and unchangeable OR most likely, in the case of all grain brews, they are holding at a high a temperature ( say 158-160) for too SHORT a time during the saccarification stage. Remember that the higher the temperature, the faster the enzymes degrade. The lower the concentration of enzymes, ergo ,the slower the conversion of starch to sugar. SO, at the high end ( 155-158) of the saccarification region ( 145-160 F), even though the rate of saccrification (at a constant enzyme concentration), is higher, the stability of the enzyme is lower and is disappearing faster. This leads to a lower enzyme concentration, and depending on the ratio of water to grist in the mash, could lead to a high level of unfermentables. The solution? Extend the saccharification time to get complete conversion. This will lower the unfermentables and increase the fermentables. You could also try using a lower ratio of water to grist. This will increase the concentration of the enzymes and speed up the conversion. I am skeptical, in the absence of data, that enzymes are more stable at higher concentrations, as some of the texts and HB books would have us believe. I am open to proof on the subject. When I am worried about fermentable sugar content at the end of a fermentation, I use Clinitest ( available at the drug store in the diabetics section) and run a test for sugar content. For the chemists among us, this a commercial form of Fehling's or Benedict's test and reduces sugars, aldoses and ketoses but not ketones, using an alkaline solution of cupric ion. It comes as little alka-seltzer like pills in a bottle in a plastic box that doubles as a testube holder. The testube, eyedropper and plastic box are supplied with the KIT form ( about $6 for maybe fifty tests). Comparison with the supplied color chart gives you the sugar content instantly. It is quantitative. The test is cheap, simple and foolproof and it removes all the worry that using a hydrometer to detect end of fermentation can cause. The hydrometer is not a reliable tool for this purpose, as you know, since you cannot detect the difference between a stuck fermentation and a high FG. Less that 1/4% sugar is OK to prime and bottle. Personally, I like malty brews with FGs in the upper teens and lower twenties. This allows me to put in plenty of hops to counterbalance - the result- a very flavorful brew. - ---------------------------- HELP! The other night I went to a play and during intermission I temporarily set my beer down on a glass case next to a CD display containing a CD with a plaid cover titled something like "Forever PLAID". Was my beer ruined? Should I have thrown it out? Keep on brewin' Dave Burley Return to table of contents
From: Terry Smith <tsmith at tiac.net> Date: Sun, 16 Jun 1996 17:47:35 -0400 Subject: Re: Alternate Bittering Sources - gauging bitterness It is difficult to say that two dissimilar substances are equally bitter, given other flavor elements. A (possibly) better technique is that used for the standard measure for pepper hotness. Make a measured solution of each substance and dilute until the bitterness is just noticable (compared against a drink of clear water), measuring the dilution. The measurement of relative dilution will probably give you a dependable measure of the relative bitterness. (I recall that this works better because of deep properties of the human perception system that I don't fully recall.) Return to table of contents
From: John Adams <jadams at pipeline.cnd.hp.com> Date: Sun, 16 Jun 1996 20:22:01 -0600 Subject: 1996 World Beer Cup Trip Report 1996 World Beer Cup The first every World Beer Cup was held in Vail Colorado from Wednesday June 12 to Saturday June 15 at Vail's luxurious Sonnenalp Resort. Over 570 beers from 27 countries vied for awards in 61 categories. The World Beer Cup, unlike the GABF, included a beer judging, a private tasting, and an awards ceremony. I was one of six Table Captain's serving 29 judges. The Table Captains and Stewards are in charge of the beers and attending to the judges during the tasting. The perks are many but the bigest thrill is sampling excellent beers and getting to know beers from around the world, many of which are not available or very hard to find in the United States. Wednesday evening kicked-off with a judges orientation followed by a reception. During this time I met some new judges and conversed with some I've had the pleasure to work with in past GABF judging sessions. During Thursday and Friday the judging took place. I captained some excellent categories including: Bohemian Pilseners, Vienna Lagers, Scottish Ales, German Browns/Dusseldorf Altbiers, Belgian Abbeys, German Pilseners, German Weizenbock/Weissbocks, American Wheats, and European Dark Lagers. During the judging I had the honor of working with: Fal Allen, Paul Bayley, Fred Eckhardt, John Harris, Grant Johnson, Finn Knudsen, Gary Luther, David Sipes, and Hugh Smith. It was fantastic observing Hugh Smith and Fred Eckhardt 'combat' over differing opinions. Fal Allen, Gary Luther, and John Harris discussed how evaporation rates effect quality. I also shared lunch with Fred Eckhardt and Paul Bayley and discussed liquor laws, prohibation, mega-swill, and Jim Cooks marketing skills. In the evenings we frequented Vail's Hubcap Brewery, drank Vail Pale Ale, single malt scotch, ate (less-than) Thermonuclear buffalo wings, and taunted our waitress, Nina, mercilessly. Saturday afternoon was the private tasting and awards ceremony. Brewers were on hand to receive their awards, the atmosphere was relaxed, the conversation entertaining, the food was fantastic, and the beer was even better (all 570+ on hand). One of the many perks of being a volunteer was getting the extra beer from the judging sessions. I was very fortunate to get 8 gold, 4 silver, and 5 bronze cup winners in my take home selection. I am very much looking forward to the second World Brewers Cup in 1998 to be held in Barcelona Spain! Return to table of contents
From: ritchie at wnstar.com (Clark D. Ritchie) Date: Sun, 16 Jun 1996 19:26:22 -0700 Subject: Cool Tap Handles Revisited A few months ago I posted a note searching for a supplier of non-standard tap handles. Well, I am proud to announce that my search finally yielded a source that recently provided me with a tap handle of superlative quality. I ended up doing business with William Winter of Wild Willy's Wood Works (contact information below). William made for me a tap handle out of mahogany that is a true piece of art. About 10" in length, the handle has curves, balls and all sorts of beautiful lathe-trickery. The handle also has a wonderful varnish not to mention the correct hardware to attach it to a standard tap faucet. Numerous other woods are also available. I paid $30 for mine. William can be contacted at: Wild Willy=92s Wood Words 1507 Leister Drive Silver Spring, MD 20904 VOICE: (301) 384-0456 FAX: (202) 806-6065 EMAIL: wildwillyp at aol.com I highly recommend his workmanship if anyone else is looking for attractive tap handles to add to their setups... CDR PS - Standard disclaimer applies (I have no affiliation, etc. =96 just a= happy customer). <--><--><--><--><--><--><--><--><--><--><--><--><--><--><--><--><--><--><--> Clark D. Ritchie, ritchie at wnstar.com World Wide Web: http://www.wnstar.com/ritchie/ Return to table of contents
From: ritchie at wnstar.com (Clark D. Ritchie) Date: Sun, 16 Jun 1996 19:32:25 -0700 Subject: Wheat/Rye Beer w/ Oat Hulls Has anyone out there made an all-grain wheat/rye beer using oat hulls (or something else to ward off total gelatinization)? The process intrigues me. However the last stuck mash that I experienced (on a ~30% rye recipe) was enough to send me to the loony bin (which is probably where I belong to begin with). Info on the proper use of oat hulls would be appreciated. TIA... CDR <--><--><--><--><--><--><--><--><--><--><--><--><--><--><--><--><--><--><--> Clark D. Ritchie, ritchie at wnstar.com World Wide Web: http://www.wnstar.com/ritchie/ Return to table of contents
From: Kerry Drake <drakes at oklahoma.net> Date: Sun, 16 Jun 1996 22:05:40 -0500 Subject: On-line References If any one knows of brewing reference material on-line please let me know. I'm not looking for The Brewery or similar sites (I've already found most of them), but some of the more complex texts mentioned here from time to time. E-mail or post is fine. Thanks Kerry Drake Return to table of contents
From: afmccaul at rs6000.cmp.ilstu.edu (Tony McCauley) Date: Sun, 16 Jun 1996 22:09:30 -0500 (CDT) Subject: Beer in Ireland I've got family headed to Ireland next week. The offer has been made, so I want to take advantage of it. I'm looking for bottled or canned beer to ask to be brought home for me. Private responses are great. Thanks for the help. Tony McCauley afmccaul at rs6000.cmp.ilstu.edu .. Return to table of contents
From: KennyEddy at aol.com Date: Mon, 17 Jun 1996 00:17:01 -0400 Subject: Hot-Water RIMS I want to first thank Charlie Scandrett for tossing out his studied analysis of the Hot Water RIMS heater idea that I adapted from Kevin McEnhill's orignal post a couple of HBD's ago. The general thought was that the idea is basiclaly sound and the heat exchanger is adequately efficient. I challenged Charlie on the statement he made about "3 mm " wall thickness; copper tubing wall thickness is more on the order of 1 mm. But as Charlie then pointed out, it's not the thickness so much as what happens at the *surface* that governs heat conduction. Toss in a correction too that the heat exchanger tube is more like 280 mm (11"+) than 350, but this has little real impact on the final verdict. Another point Charlie made which is crucial to working with the "ideal" formulae he presents is that you'll always have about a 4C difference between your bath and the wort outflow, just because heat transfer relies on temperature *difference* and it slows drastically at that low of a dT. But also note that Charlie's figures lead to a ~6C dT; add a simple agitator to bring the heat transfer closer to the ideal and you're pushing the "as good as it gets" (AGAIG) level of performance. Note that the element in an electric bucket puts out a *lot* of heat energy (at least my 4500W unit does!) -- just the convection from such a setup would assist in reducing boundary effects. But a simple stirrer -- a cheap elelctric motor mounted to the bucket lid with a paddle or (better) and auger - -- would make for a practically "perfect" system, which would approach the AGAIG performance. Note that the 1C/min rate is faster than many reported rise rates I've seen quoted for many RIMS systems (0.5C to 0.8C), although these may be more typical for 10-gal systems than 5 as Charlie was working with. I like the idea of adding sight glasses to gauge compaction, which remonded me of something I thought of but have yet to try. I've seen many good designs for homemade sight glasses but they typically involve cutting a "window" in a pipe, and inserting a vinyl tube. Why not use a spring as the support -- easy to see through (compression spring, not extension!) and can be mounted by capturing a coil under a screwhead or washer. Finally, seeing as there is a fair difference between the bath and the wort temperatures, the controller sensor might be better placed in the *wort outflow* (sticking into the tube / pipe at the "out" end). Charlie also suggests a 90-degree elbow just before the inlet to enhance turbulence (and thus efficiency). Ken Schwartz KennyEddy at aol.com http://users.aol.com/kennyeddy Return to table of contents
From: "Susan M. Muzik" <sumuzik at teleport.com> Date: Sun, 16 Jun 1996 21:36:40 -0700 (PDT) Subject: blueberry porter Does anyone have a recipe for a blueberry porter? I'm most interested in using a frozen fruit concentrate. Any clues? Thanks in advance, p-town brew sisters sumuzik at teleport.COM Public Access User -- Not affiliated with Teleport Public Access UNIX and Internet at (503) 220-1016 (2400-28800, N81) Return to table of contents
From: Kevin Khayat <100607.2563 at CompuServe.COM> Date: 17 Jun 96 03:52:59 EDT Subject: re: firkin Clark Ritchie asked what a firkin was. In Imperial measures, a firkin is a quarter barrel or 9 imperial gallons (a barrel not uncoincidentally being 36 imperial gallons). Six firkins is a hogshead (54 imperial gallons). It is because of these differences, and brewers' varying preferences, that the term 'cask-conditioned' is more accurate than 'barrel-conditioned' since a barrel is a specific volume and a cask isn't. Of course, the main thing is that they get empty! Cheers, Kevin Khayat Return to table of contents
From: CPT Paul Fischer <fischerp at emh1.gordon.army.mil> Date: Mon, 17 Jun 1996 07:32:25 -0700 Subject: Red Brick Brewery I may be shooting myself in the foot (or the mouth), but I recently purchased a six pack of Red Brick Ale, from the Red Brick Brewery in Atlanta, GA.. I must say, if you can find this beer, buy it...it is probably the best micro-brewery beer that I have ever tasted in bottle form! Maybe my tastes are skewed, but I loved it....and I would be be greatly appreciative of anyone that knows how to brew a close copy to it. I have been brewing for over a year and have tasted many a great beer..Red Brick ranks right up there. Personal e-mails would be fine. -Paul Return to table of contents
From: CPT Paul Fischer <fischerp at emh1.gordon.army.mil> Date: Mon, 17 Jun 1996 07:52:41 -0700 Subject: Correspondence Brewing Courses Awhile back I had contacted several brewing education "colleges" in search of some correspondence courses that I could take in lieu of going to California, Chicago, etc. (I live in Augusta, Georgia and am in the military). At the time, Feb or March 96, I was told by (I think) the Siebel Insitute of Brewing that they would be offering some correspondence course in pursuit of a brewing degree in the 96-97' school year. Does anyone know of some courses I could take and eventually do a "lab" somewhere for a few days and be awarded a brewing degree??? -Paul Return to table of contents
From: h.smith at e-mail.com Date: Mon, 17 Jun 1996 08:31:42 EDT Subject: IBU's / Partial Mash All, Sent a question out about my first partial mash last week and didn't get any response. I'd like to repeat and add a follow-up...My usual ale (1 can extract, 3# DME, and 1.5-2# honey) gives me gravities of 1.052-1.055 consistently. This time I substituted 3# English Pale Malt for one # of DME and one # of honey. 'Mashed' and 'sparged' using the Dippety Doo method, but did it as efficiently as possible. I ended up at a gravity of 1.062. Does the malt sub explain this difference? I pretty much expected it to be lower than usual due to poor extraction with this method.... And now my ferment is done (pitched with 3/4 litre of starter) and is at a whopping 1.026! Any comments? Second Q: when calculating IBU's, how do you weigh the different alpha acid percentages versus the time in boil and amount added? For example, if I add a 7% hop for 60 min., a 4.5% for 30 min., and a 4% finish, what would my AA % be that I use for the IBU calculation? Do you simply average the 3 percentages if you use 1 oz. of each? Thanks for any help.... Howard Return to table of contents
From: "Dave Higdon" <DAVEH at qesrv1.bwi.wec.com> Date: Mon, 17 Jun 1996 08:54:50 EST Subject: Re: only anchor Not in america because I think anchor has a patent on the yeast since they developed it. Return to table of contents
From: "Allan Rubinoff" <allan_rubinoff at mathworks.com> Date: 17 Jun 1996 09:41:26 -0400 Subject: Nobel Prizes In HBD #2071, TMCASTLE at am.pnu.com writes: > (3) Did you know that one of Einstein's three Nobel Prizes was for > developing the mathematics of Brownian Motion? I don't remmber the > other two (I think one was the photoelectric effect) but NONE of > them were for his theories of special or general relativity (his > calling card). Einstein did not win three Nobel Prizes; he won one, for his work on the photoelectric effect. It is true that he did not win a Nobel Prize for special or general relativity. I realize this isn't exactly beer related, but I really hate seeing misinformation being spread in a public forum. Allan Rubinoff rubinoff at mathworks.com Return to table of contents
From: r-brodeur at ds.mc.ti.com (Russ Brodeur) Date: Mon, 17 Jun 96 09:45:10 -0400 Subject: Warm Lager Fermentation I would like to stimulate some discussion of the May/June Brewing Techniques article regarding "warm" lager fermentation (Sorry, but I don't have the exact title and author's name with me). I found this article quite intriguing. First, let me briefly describe the process: The bitter wort is cooled to ~40 F and racked off the trub. At this point a "large" quantity of lager yeast is pitched from an active starter. (I think the pitching rate is probably key for this technique) The fermentor is allowed to gradually warm to ~ 60 F over several days by insulating and/or relying on the thermal mass of the beer to slow warming. The remaining sequence is pretty much the same as for ale brewing. I feel this technique may indeed have some merit for the HB'er. While I am certainly no expert on yeast metabolism, what I have gained from the collective is that most of the off-flavors attributable to "warm" fermentation arise during the yeast's "growth" phase. In lager fermentation these off flavors (diacetyl, esters etc.) can be minimized by adequate pitching rates, low temperatures (45-50 F) and (no, I won't touch the aeration/ester thread!). Since in this fermentation technique the growth phase is conducted at low temperatures, production of diacetyl and esters should be minimized and fermentation will procede rapidly as the beer warms over the next several days. What do you think?? TTFN --<- at Russ Brodeur (r-brodeur at ds.mc.ti.com) Franklin, MA Return to table of contents
From: Michael Newman <100711.2111 at CompuServe.COM> Date: 17 Jun 96 10:26:03 EDT Subject: Spices Help! I am trying to recreate a late 18th century British recipe for Reading Beer. It is spiced with coriander, Indian bark, and grains of paradise. What are Indian bark (cinnamon/cassia?) and grains of paradise (these come from the West Indies I think). Grains of paradise are used in some London gins. Any and all help accepted! MICHAEL NEWMAN Return to table of contents
From: Bill Giffin <billg at maine.com> Date: Mon, 17 Jun 1996 10:52:58 -0500 Subject: Fuller yeast Good morning, Domenick Venezia in HBD 2072 said: >In my quest for a perfect Fuller's ESB clone I decided to try do >everything I could to get my bootleg yeast to behave properly. If your bootleg yeast was Fuller's which is what Wyeast 1968 is rumored to be, then your problem could be too much Ca in the wort. Wyeast 1968 is supposed to floc out at the drop of a hat. My first batch of beer wouldn't drop bright if I beat it with a club. I dropped the temperature from 68 F to 45 F and it wouldn't drop bright. I finally filtered the beer and it was lovely, some pleasant esters yet basically clean with no apparent defect. I called Dave at Wyeast to see if there had been a problem with that batch of yeast and perhaps the wrong yeast had been packaged. Dave assured me that was not the case. I tried another batch of bitter with a different batch of Wyeast 1968 and had the same result good beer but it wouldn't floc and I filtered that batch of beer. Same results as the first. Why didn't the yeast fall out? The only reason I could come up with is my water is very soft with a very low amount of Ca. When I brewed the above mentioned beers I adjusted the pH with lactic acid and used no gypsum in the beers as I was brewing for Bill and I prefer a softer bitterness then Burtanizing the mash and water will give me. Domenick didn't state what he used for water adjustment but I think that it is possible that his problem is too much Calcium in the wort for this particular yeast which could have caused the yeast to floc prematurely. Perhaps his idea of using the ammonium sulfate to get the sulfate he wanted and forgetting about the calcium chloride would do the trick. Return to table of contents
From: Joseph.Fleming at gsa.gov Date: Mon, 17 Jun 96 11:09:43 EST Subject: Aeration Is it even close to being effective? Can anyone gauge how effective different aeration methods are? Like using the racking tube with holes in it gets you X times as much O2 as carboy shaking and X times worse than an hour with an oxygen stone? What is the ideal aeration amount (ballpark for high and low gravity worts)? Also (asking for the third time!), can anyone say whether FOOP is a myth or not? If it is, can an aeration stone be any better than a whisk or electric breaters? On Gelatin The past couple of batches I've fined with gelatin and bottled have had the tendancy to form yeast chunks in the glass when poured, even when taking care to leave the yeast cake undisturbed and not decanting the last ounce or so (the chunks still escape). Not aethetically pleasing to have chuncks floating around your glass. Anyone else notice this? I've since gone to no fining and no chucks problems. Technique: using various Wyeast strains, add 1/2 packet Knox to 2C cold water, swell, bring to close to a boil (well, some have boiled), chill, add to secondary 3 days before bottling. Oh, the humanity! While recuperating from an ear infection I am cannot consume fermented beverages. Apparently yeast aggravates congestion. How could Man's best friend betray me so?! Joe joseph.fleming at gsa.gov Return to table of contents
From: "Tracy Aquilla" <aquilla at salus.med.uvm.edu> Date: Mon, 17 Jun 96 11:36:39 CDT Subject: Re: esters In Digest # 2070: Bill Giffin <billg at maine.com> wrote: >Esters are formed by the combination of alcohol and acid. I think that >all beer has alcohol and acid. Would I then be correct to state that all >beer has esters? Yes. Ethyl acetate is by far the most abundant ester in beer, but about 100 different others have been identified as well. >If our beers had no esters would we be happy with them? Probably not. The esters are critical to the aroma and flavor of beer. In many beer styles, the esters are important defining characteristics. Without ANY esters it probably wouldn't taste/smell much like beer. >Even though some of the esters are below the taste threshold, would they be >missed if they were not there? Probably. Depends a lot on the particular compound (and what you like!). >When the discussion talked about an increase in the level of esters if the >wort were aerated. By how much? It's impossible to say how much without actually measuring (i.e. by GC, TLC, etc.), but if any particular esters can be detected by sensory evaluation, it's probably safe to assume in most cases that the level is above threshold, and higher than in beers where they are undetectable. >More important then worrying about the production of esters is to use >yeast that is low in ester production if that is what is desired and using >yeast that produce a lot of esters if that is what is sought. True, the yeast strain will definitely have far more impact than worrying! >Another thought, there are a few strains of yeast that produce fewer >esters if they are fermented warm. One is Yeast Labs A-07 another is >Wyeast 1214. Very interesting. Thanks for the info. >Swings in the fermentation temperature also seem to increase the >production of esters. I don't know why and have not found a source >for this but it seems to occur. According to the literature I've been able to dig up so far, it seems that certain specific yeast esterases and ester synthase enzymes are thought to be induced by anaerobic conditions. I suppose other changes in the environment (eg. temp. fluct.) could probably trigger a similar response. Generally, that which causes the yeast to grow very rapidly tends also to increase ester synthesis, such as a high temperature or a high gravity wort. In Digest #2072: Domenick Venezia <venezia at zgi.com> wrote: >In my quest for a perfect Fuller's ESB clone I decided to try do >everything I could to get my bootleg yeast to behave properly. In >batches past (3) this yeast has stalled at 1.025 from an OG of 1.057. In terms of the 'perfect' Fuller's clone, was your intention with this latest batch to increase esters or to increase attenuation (or both, or something else)? 56% apparent attenuation is pretty low, even for a highly flocculant strain, and I think moving up from 56% AA to 65% AA is a significant increase. Considering you've made three different attempts (4 now) with this isolate, your results indicate to me that your yeast (isolated from a bottle?) may be a mutant. Have you tried streaking your culture to see if any petite colonies can be isolated? Even a very low level of petites can ruin beer. Increased flocculation or loss of ability to ferment minor wort sugars can also cause high FGs. Have you noticed any other problems with this isolate? >I assumed that the yeast had a high oxygen requirement as it comes out of >an open fermentation with dropping environment. Is this a valid assumption (perhaps so, based on your results)? I don't know myself (I might have actually made the same assumption), but it might not be. (...since I've never noticed #1968 being fastidious wrt oxygen...) >Aeration was extensive and periodic during the active >primary fermentation at 63-66F. I aerated at 0, 14, 24, and 54 hours. How long was aeration at each time point and was there any shaking? Was the starter aerated/fed just prior to pitching, or did you expect a significant lag? >The fermentation stopped dead at 1.020. Still seems a bit high (i.e. low AA). I presume you made a highly fermentable wort (as opposed to a dextrinous wort). True? What was the malt and mash program used? What final density were you expecting? >The beer tasted good, even Fulleresque, though it was pretty heavy. I detected >no excessive fruitiness or esteriness and it did not differ too much from >previous batches with this yeast that were pitched and aerated normally. I >guess that my single data point is this: in one batch with a massive starter >and extensive aeration (during active fermentation) excessive esters were NOT >formed. Did cell culture density increase significantly during the fermentation (yeast counts before/after fermentation)? Since you apparently overpitched, I wouldn't expect excessive esters because a high pitching rate would likely preclude extensive budding during the fermentation. (If you had underpitched and aerated continuously during the first 12 hours of fermentation, I would expect noticeably more esters.) >So, how did I ruin my beer? Like General Montgomery I went too far. I >decided to put my own speculations to the test and see if aeration would >restart a stuck fermentation. I think this case falls short of a true 'stuck' fermentation. It finished a little on the high side, but I wouldn't really call this stuck, because I think there is a difference between a high FG and a true stuck ferment. >I aerated again at 101 hours when there was >NO airlock activity whatsoever. Oops. Can you say "20 minute >shelf-life"? Can you say "cloying"? Can you say "sherry"? The >fermentation did not restart; the beer began to go off. Well, what did you expect! Of course, aeration THAT late (essentially AFTER the fermentation) will almost always accelerate oxidation reactions to the point where oxidation products would be very obvious. >A number of lessons should be learned from this. Not all "stuck" >fermentations can be cured with aeration. Also note the difference between stuck and a high FG. >Finally, what else could I have tried to unstick the fermentation or >to get it to continue longer? This is speculative, but I think the problem you have here may be with the yeast. You may have isolated a mutant, or perhaps the strain you have is OK but it hasn't yet recovered from the isolation procedure. If the yeast in the bottle is old, it can sometimes take many generations to return to 'normal'. Unless your worts had more unfermentables than you expected, I can think of no other reasonable explanation for your reported high FG observations with this isolate, particularly considering this last experiment you did. >I think that it is safe to assume that the fermentation was NOT oxygen limited. >The accepted dogma is that all-grain worts are oxygen limited and extract worts >are nitrogen (FAN) limited. I speculate that the wort became FAN limited and >that perhaps the addition of yeast fertilizer (ammonium sulfate) would have >restarted the fermentation, or the initial enrichment of the wort with ammonium >sulfate would have allowed the fermentation to continue. While extracts are notorious for having low levels of FAN, it's also possible with all-grain brews, particularly with mutant yeast (eg. at a locus relevant to AA metab.). Considering that you may have overpitched this batch and the OG is only about 'average', it's also possible that yeast growth quickly became FAN-limited, especially if you used much malt extract in the recipe. Tracy Return to table of contents
From: bhanson-mtc at rica.net (Ben Hanson) Date: Mon, 17 Jun 1996 06:47:54 -0500 Subject: [none] Greetings, A friend of mine recently sent me one of the more interesting brewing gadgets I have seen for quite a while. It is a mini-chiller for taking gravity readings of wort at a variety of temps. Instead of my usual process of putting the hydrometer tube in the freezer for 20 minutes to cool boiling wort to 60 degrees, you just run this contraption under tap water for about a minute, and the copper center dissipates heat from the sample inside. It's pretty neat, a time saver, and it also could be used to bring lagering samples back up to 60 degrees. My friend has a web page advertising this gizmo for the masses at: http://ourworld.compuserve.com/homepages/JanetRuhl/chiller.htm enjoy! Ben ************************************************************************ bhanson-mtc at rica.net Massanutten Technical Center 325 Pleasant Valley Road Harrisonburg VA 22801 (540) 434-5961 Providing Vocational, Technical, and Academic Education for life ************************************************************************ Return to table of contents