HOMEBREW Digest #5938 Fri 13 April 2012

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  re:bottle conditioning ("oobyjooby")
  Re: Bottle Conditioning (David Huber)
  Perfect Pilsner by Ray Daniels ("Keith Christian")

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---------------------------------------------------------------------- Date: Tue, 10 Apr 2012 23:27:41 -0400 From: "oobyjooby" <oobyjooby at cs.com> Subject: re:bottle conditioning Isn't there a little more to bottle conditioning than just getting fizzy? Return to table of contents
Date: Fri, 13 Apr 2012 09:49:31 -0400 From: David Huber <n3uks.dave at gmail.com> Subject: Re: Bottle Conditioning Nathan Letcher asked a very interesting question regarding carbonation time: is most of the time spent waiting on the yeast to consume the sugar added to the bottling bucket, or waiting for the CO2 to go into solution? There are competing factors here. You'd expect that it shouldn't take the yeast that long to consume the little bit of added sugar, however by bottling time you have a lot less yeast in there. If I had to venture a guess, I would say that the dominant time is waiting on the yeast because it goes through various stages (lag cycle, growth phase) that can have characteristic timescales of days. I couldn't easily find info on the timescales for CO2 to dissolve into solution, but you would expect it to depend upon temperature and headspace pressure. Opening a bottle of beer or soda shows that it can come out of solution very quickly. My guess is that there isn't anything you can do to dramatically shorten the carbonation time other than speeding up the yeast activity with storage temperature. Getting the bottles cold after that will make them seem better carbonated because the beer would hold more CO2 at lower temperatures. If there was an easy way to quantitatively measure the pressure in the bottle, it does seem like there is room for some interesting experimentation here. Return to table of contents
Date: Fri, 13 Apr 2012 13:17:08 -0700 From: "Keith Christian" <keithchristian at roadrunner.com> Subject: Perfect Pilsner by Ray Daniels Hi, Looking through past messages, I saw a reference to Ray Daniels recipe called the Perfect Pilsner. Does anyone have the recipe? If you brewed it, what are your thoughts? Thanks, Keith Return to table of contents
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