HOMEBREW Digest #5298 Fri 22 February 2008

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  Judge points for delinquent competition organizer reports ("David Houseman")
  oxygen and fatty acids and sterols for dummies ("Matt Wallace")

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---------------------------------------------------------------------- Date: Fri, 22 Feb 2008 12:46:56 -0500 From: "David Houseman" <david.houseman at verizon.net> Subject: Judge points for delinquent competition organizer reports Will the judges and stewards who participated in the following competitions, and who expect to earn any credit for doing so, please contact the organizers and encourage them to file the delinquent organizer reports. No credit will be awarded and these competitions will not be sanctioned again until these are filled. 12/08/2007 200489 93.7 BOB FM's Colonial Home Brewing contest Norfolk, VA Donna Agresto Seavey (757) 222-2908 eventproducers at hotmail.com 09/22/2007 200458 Michigan Renaissance Festival Homebrew Competition Holly, MI richard hopman (248) 674-4677 hopmans at sbcglobal.net 07/28/2007 200434 NYS Craft Brewers Competition Syracuse, NY Tim Butler (315) 475-2337 tim at empirebrew.com 10/21/2006 200199 Devil's Thumb Home Brew Festival Petersburg, AK Petersburg Chamber of Commerce (907) 772-3646 nancy at vikingtrvl.net David Houseman BJCP Competition Director Return to table of contents
Date: Fri, 22 Feb 2008 13:18:32 -0800 From: "Matt Wallace" <dubious.chewy at gmail.com> Subject: oxygen and fatty acids and sterols for dummies I'm interested in ways to give yeast everything they need to brew very high gravity beers. I recently read on another forum about the possibility of adding small amounts of olive oil to the wort in place of aeration/oxygenation. I went ahead and tried it this past weekend by adding about half a drop to the yeast slurry before pitching in an OG 1.112 brew. Needless to say, I hadn't checked the HBD archive on the subject, and I've just now finished up reading the very detailed discussion from last summer. Now, I ain't no biochemist...in fact, homebrewing is arguably the most technical subject I study. That said, my non-technical takeaway from the discussion is the following: -Sterols are generally the major limiting factor in yeast growth, and oil doesn't provide them in any significant amount. -There is evidence to suggest that providing yeast with "free fatty acids" can result in enhanced yeast growth and attenuation. -a good way to give those free fatty acids to your yeast is to add a small amount of saponified flax or olive oil, i.e. soap. Now, my current batch is chugging along just fine, and doesn't seem to be headed for a stuck fermentation (I used my regular aeration technique of pouring from the kettle into the fermenter and shaking, plus I had a healthy starter). But I am still curious if there are practical ways for the homebrewer to cheat the substantial oxygen requirements of very high gravity beers- I don't have an oxygenation system, and I've heard it said that aeration just doesn't cut it once you get above 1.080. So, one option seems to be to add a tiny amount of pure oil soap to provide the yeast with some fatty acids they normally need oxygen to produce. But what about sterols? Is there a common household source for them? Again, this is a liberal-arts guy speaking, but I wonder if yeast's high sterol-FA ratio goes for other fungi as well...could adding a pinch of dried mushroom do the trick? -Matt in Portland Return to table of contents
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