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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  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
 



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