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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  RE:  fast starts ("David Houseman")
  Re: fast starts (Christopher Burian)
  Walk The Line on Barleywine homebrew competition - enter now! (1) ("Nelson at DBG")


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Date: Fri, 16 Nov 2007 07:35:28 -0500
From: "David Houseman" <david.houseman at verizon.net>
Subject: RE:  fast starts

Jason,

I'm not a biologist but as I understand the phases of yeast fermentation you 
are correct since the yeast remain in the growth phase longer when there is 
more oxygen in the wort.    Pitch yeast into wort without much oxygen and 
lipids and you don't get a lot of yeast growth before the yeast enters 
active fermentation.   Pitch yeast into well aerated (oxygenated) wort and 
you get a longer period of growth and then there is a lot more yeast for the 
subsequent production of alcohol.   So you may well see some bubbling 
earlier with less oxygenation but the whole process should finish sooner 
with the greater O2, all other things being equal.

Dave Houseman




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Date: Sat, 17 Nov 2007 12:37:35 -0500
From: Christopher Burian <cburian at burian.net>
Subject: Re: fast starts

"Jason Bryant" <bryantj2 at asme.org> writes:

> I'm going from memory here, but I seem to have gotten faster starts
> before I started aerating with O2.  When I started brewing last year I
> did the old shake method after pitching to aerate the wort.  I'll have
> to check my notes, but I think I started to see bubbling at around 8
> hours.  Since then I've aerated inline with air or used O2 with a
> stone.  When I pitch my yeast I just throw it in the bucket and put
> the lid on.  I don't see bubbling for at least 12-18 hours now.  I've
> always used Whitelabs vials without starters.  Does anyone else think
> that shaking up the yeast and wort speeds up the process?  I'll try
> the shake method the next time I brew and see what happens.

My experience has been the opposite: when I started using an O2
canister, lag time dropped from 24-36 hours down to 7-16 hours.
I also find that using either dry yeast or a 2 quart or bigger
starter really helps flavor compared with just pitching a tube.

Based on personal experience drinking my beers and friends' beers,
beers brewed just pitching a tube are obviously homebrews with
notable flavor defects, while beers brewed with dry yeast or
starters and oxygen are comparable to or better than commercial
beers.  Another way to put it is, why pitch at a lower rate than
the pros pitch?

Chris


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Date: Sun, 18 Nov 2007 09:47:56 -0500
From: "Nelson at DBG" <Nelson at DunedinBrewersGuild.com>
Subject: Walk The Line on Barleywine homebrew competition - enter now! (1)

*****  REGISTER YOUR WALK-THE-LINE-ON-BARLEYWINE HOMEBREW ENTRY NOW!!! 
*****
www.DunedinBrewersGuild.com

PLEASE SEND THIS NOTE TO ANYONE IN YOUR GROUP OR CLUB - THANKS!

ONLY ONE WEEK LEFT TO REGISTER!

Dunedin Brewers Guild of Florida is proud to announce the 6th annual Walk
The Line On Barleywine 2007!

This is a BJCP sanctioned homebrew competition in Dunedin/Palm Harbor,
Florida on December 1-2, 2007.

Judging strong beers and the emerging "Imperial" styles

Medals awarded in five groups, plus Best of Show
* Group 1: Imperial Lager (e.g., Doppelbock, Imperial Pilsner)
* Group 2: Imperial Pale, Brown and IPA
* Group 3: Imperial Porter and Stout
* Group 4: Old Ale and Barleywine
* Group 5: Big Belgians

Registration deadline November 24, 2007
Entry fee is only $5 per entry

Send your entries now!  Register online (and get information updates) at
www.DunedinBrewersGuild.com
Any questions - contact Nelson Crowle 727-534-6944
Nelson at DunedinBrewersGuild.com

Call for Judges - if you want to help judge this competition, please email
Nelson at DunedinBrewersGuild.com and check the web page for schedule and
lodging updates.

Nelson Crowle
Nelson at BuildABeer.org
Nelson at DunedinBrewersGuild.com 



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