HOMEBREW Digest #4770 Tue 03 May 2005

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  Brain Cells ("Pete Calinski")
  Re: White Labs 565 Saison yeast ("Sebastian Padilla")
  RE: Irish Moss ("David Houseman")
  RE:  Last runnings for starter wort? ("David Houseman")
  RE: Last runnings for starter wort? (Steven Parfitt)
  Racking FAQ? (Alexandre Enkerli)
  Re: Saison yeast (Greg Peters)

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---------------------------------------------------------------------- Date: Mon, 2 May 2005 22:16:51 -0400 From: "Pete Calinski" <pjcalinski at adelphia.net> Subject: Brain Cells Anybody think that the body is producing more brain cells because it knows it will be hard to remember the events during the drinking? ;-) Pete Calinski East Amherst NY Near Buffalo NY http://hbd.org/pcalinsk *********************************************************** *My goal: * Go through life and never drink the same beer twice. * (As long as it doesn't mean I have to skip a beer.) *********************************************************** Return to table of contents
Date: Tue, 03 May 2005 06:19:43 +0000 From: "Sebastian Padilla" <sebastianpadilla at hotmail.com> Subject: Re: White Labs 565 Saison yeast First off I highly recommend that you read Phil Markowski's (I hope I spelled that right) book Farmhouse Ales. It goes a bit into using this ideosynchratic yeast that is supposed to be one of the Dupont strains. I love using this yeast, when used correctly (most people don't, or in the case of commercial breweries can't because of economic reasons) this yeast will produce a dry, spicy tasty Saison that despite its super low finishing gravities has a fair amount of body to it. I have been using this yeast for a couple of years, and I have never had this yeast finish above a 1.005, and the only reason that particular beer finished out that high was because it started at 1.096. Typically I get final gravities of between 1.001 and 1.003. Yes this yeast is a voracious eater of all types of sugars, including more complex ones that you would not expect ale yeast to be able to digest. As others have suggested this yeast can be sluggish, especially if fermented below 75*F, but just give this yeast time and you will by duly rewarded with a tasty, traditional Dupont style Saison. I typically try to ferment above 75*F, and have gone as high as 90*F for primary fermentation. Supposedly Dupont ferments well into the 90s during primary fermentation. Also this yeast does require a long primary fermentation, and even at the elevated temperatures I have not had any trouble with the yeast breaking down and contributing off flavors. I usually primary for a minimum of one month with this yeast, and if it does not get into the 80s I typically wait a few more weeks. I should not that I do use a cold conditioning period of about two weeks or more with all of my beers, so this might help smooth out any rough edges, but I have not noticed any particularly noticeable off flavors from this yeast when coming out of the primary. I highly recommend this yeast, it produces wonderfully characterful saison beers. This yeast is quite a bit different than your average yeast, and many people have not used it to its full potential, because of its unique requirements. I should not that I would be wary of bottling a beer that finishes above 1.010 with this yeast if those bottles are going to be stored warm, this yeast is quite voracious and will eventually want to ferment the beer out very dry. Just ask Tomme Arthur at Pizza Port, both the SPF 18 & 45 turned into quite the gushers after a few months in the bottle. Cheers, Sebastian Tucson, AZ Return to table of contents
Date: Tue, 03 May 2005 08:03:20 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: RE: Irish Moss Rowan, Yes, IM will help you when you whirlpool hot wort prior to extracting the wort. The whirlpool will settle particulate matter into a cone in the center of the kettle. IM will aid in causing proteins to be clumped together so that it can participate in this action. I assume (but don't know) that at least some of these proteins and other dissolved matter may eventually settle out with gravity but you don't want to have to wait that long, so IM would I assume speed up the process. Another aspect that I personally find in brewing is developing a "process" for brewing. If you follow a process each time you brew, then you won't forget things and you will develop into a better brewer as you improve your processes. So I always add IM...as well as many other things that I do as part of a brewing routine. Dave Return to table of contents
Date: Tue, 03 May 2005 08:10:28 -0400 From: "David Houseman" <david.houseman at verizon.net> Subject: RE: Last runnings for starter wort? Brian, I save the last runnings almost all the time. Depending on the gravity (I stop between 1.012 and 1.015) I'll boil this down to achieve about 1.040. This I put in Mason jars and boil in a hot water bath. Canning the wort allows me to have wort for starters at a moments notice. I've never had a problem with this wort, either starting or with flavors. A quick and cheap starter. Dave Houseman Return to table of contents
Date: Tue, 3 May 2005 05:57:00 -0700 (PDT) From: Steven Parfitt <thegimp98 at yahoo.com> Subject: RE: Last runnings for starter wort? From: Brian Miller Ponders: > I'm a fly sparger and am wondering if there's any > reason not to use the last runnings (perhaps boiled > down) for starter wort? ....SNIP.... > Will there be anything lacking in this wort that > can't be corrected by a bit of yeast nutrient? > Regards, > Brian Miller > Tracy, CA I regularly save the last runnings and boil down to 1.030 and then pressure can it. It shows good break and trub, so I don't worry about adding any nutrients. I've been doing this for years, and the canned starter is really handy. Just spray sanitixer around the lid before you open it as a precaution. I've had good luck with the starter feeding my yeast on a stir plate. I usually decant off the trub, although some always comes over into the starter flask. Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "There is no such thing as gravity, the earth sucks." Wings Whiplash - 1968 Return to table of contents
Date: Tue, 3 May 2005 12:00:38 -0500 From: Alexandre Enkerli <aenkerli at indiana.edu> Subject: Racking FAQ? It's rather weird to ask newbie questions at this point and I guess I usually do it by ear. "You see, I have this friend and he has a question..." When's the best time to rack to secondary? There might be a really good answer in one of the Fortnights of Yeast or in one of the FAQs available on brewing sites. And there's certainly a diversity of opinion. Some forego the secondary altogether. Others may rack earlier or later depending on what they want to achieve. But what do you tell beginning homebrewers about when to go from primary to secondary? What *are* the effects of racking late or early? Stuck fermentation, autolysis, unrefined tastes...? There are several rules of thumb. I guess one that some of us might be using is that the SG should be "relatively close" to expected FG, guestimated by yeast attenuation and mash temp and thickness. Other brewers use bubble count and we know how unreliable that is but it's easy to tell people. Receded kraeusen is another one but some people seem to say that it's better to rack when there's still some kraeusen and it depends on flocculation to a large extent. So, what's the word on the street? Ale-X, going back to Montreal *today*! Relax, Don't Panic, Have a Pan-Galactic Gargleblaster! Return to table of contents
Date: Tue, 3 May 2005 12:14:31 -0700 From: gregbrews at webtv.net (Greg Peters) Subject: Re: Saison yeast I have used the WL565 on about 5 batches of Saisons (my favorite) and they all ended up at 1.014. Living in sourhern Cal. means that I had to settle for higher fermentation temps during the summer. WL565 seem to like it hot. Cheers , Greg in El Cajon, Ca. Return to table of contents
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