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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Re: Old Wyeast (steve alexander)
  More power, Stencil ! ("steve.alexander")


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Date: Wed, 10 Dec 2008 20:31:28 -0500
From: steve alexander <steve-alexander at roadrunner.com>
Subject: Re: Old Wyeast

Mike Beck successfully resurrected an ancient Wyeast smack-pack.

> Recently, September 2008, I picked up a packet of Wyeast Pilsen 
> Lager from a fellow brewer, dated July 2001.  Knowing the yeast was
> refrigerated the whole time, I gave it a try.  It took about a week
> for the packet to fully inflate.  Then I poured the yeast into a 
> half liter and then two one liter starters to make two pilsners.
Well done Mike.  The problem with old tubes and wy-packs isn't that the
yeast is dead, it's that the cells are no longer healthy and abundant enough
to meet specs.  If it puffs up, even slowly, then all you need to do is 
build
a healthy starter.  I' m personally of the opinion that the standard sized
smack-pack should always go into a starter, but many ppl pitch these 
directly
without problem.

Yes - if I had an  well sealed retail culture I'd just see if I could 
build it
up - (cleanly, carefully) and use it.   The other advantage of the 
starter in
this case is that you can get a good whiff/taste of what you cultured 
and abort
the culture if you get any funky-vibes or if it takes way-too-long.

 -S



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Date: Wed, 10 Dec 2008 20:52:40 -0500
From: "steve.alexander" <-s at roadrunner.com>
Subject: More power, Stencil !

Re ultrasonic start degradation ...

Stencil says,

> Umm.  Sixty hunnert lotta money.  You maybe like senny-fi'
> buck?
> http://www.harborfreight.com/cpi/ctaf/displayitem.taf?Itemnumber=95563
>
> Since I already have a wee one, just big enough for a barrel
> or a cylinder, I was thinking in terms of, say, a pound of
> grain in a fairly stiff mash.

>From what I read you need ~0.33-0.5Watt/cc  at ~70% hydration
(normal mash thickness) ~40khz give or take.

So that's 1200W-2000W of ultrasonic per gallon of mash
Your 160watt unit might handle a cup of mash.  What's unclear
is time .. maybe you could create a flow-thru continuous system
if it's fast enough.   BTW yo ustill need to mash for gelainization
but the extract should improve a little.  Also the gelat-temp
increases which might throw a monkey-wrench in the mash schedule.

 -S




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