tag:blogger.com,1999:blog-22615251071499344582024-03-05T10:53:15.975-05:00Woodland Brewing Research...applied science for better beerAnonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-2261525107149934458.post-85784716781235892152016-04-12T08:14:00.000-04:002016-04-12T08:14:17.785-04:0015 Minute Brew Recipe Conversion<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLa3XUOLmHkdJH3FDOm18wdRqh8SVDJCpYjb75EdspcYl2zszMkYyZU76upk1qQ0uMFtgeTiKhQJQg47yTcuCUXQ56-djweTflMrfy63LoYHOkvE6UIyKHoLYPZu-8KDAbEheF7kHmzX51/s1600/Briess+Malt+Table.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="95" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLa3XUOLmHkdJH3FDOm18wdRqh8SVDJCpYjb75EdspcYl2zszMkYyZU76upk1qQ0uMFtgeTiKhQJQg47yTcuCUXQ56-djweTflMrfy63LoYHOkvE6UIyKHoLYPZu-8KDAbEheF7kHmzX51/s400/Briess+Malt+Table.png" width="400" /></a></div>
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The 15 minute brew processes works on three principles:<br />
1.<span class="Apple-tab-span" style="white-space: pre;"> </span>The same bitterness of hops boiled in open air for 60 minutes can be achieved in a pressure cooker in 11 minutes.<br />
2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Use of extract where appropriate<br />
3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Use of a 4 burner stove in place of the traditional 3 tier system.<br />
For more information see the articles I wrote for home brew talk:<br />
<a href="http://www.homebrewtalk.com/four-tips-making-great-beer-15-minutes.html">http://www.homebrewtalk.com/four-tips-making-great-beer-15-minutes.html</a><br />
<a href="http://www.homebrewtalk.com/bittering-hops-in-15-minutes.html">http://www.homebrewtalk.com/bittering-hops-in-15-minutes.html</a><br />
<a href="http://www.homebrewtalk.com/15-minute-brew-process.html">http://www.homebrewtalk.com/15-minute-brew-process.html</a><br />
The Briess website has a nice table of all grain to extract conversions at the bottom of this page:<br />
<a href="http://www.brewingwithbriess.com/Products/Extracts.htm">http://www.brewingwithbriess.com/Products/Extracts.htm</a><br />
To convert a standard 60 minute recipe to a 15 minute brew, first change the 60 minute additions to 11 minute cooking in a pressure cooker. Additions between 15 minutes and 60 minutes can be added per the original recipe, if you don’t mind the additional brew time, or they can be scaled to fit the 15 minute time line. <br />
Scaling the hops can most easily be done with a recipe calculator, such as the one found at Brewers Friend. To accomplish this, start by entering the original recipe, then note the IBU’s from each addition. The additions from 50-70 minute can be added unchanged to the pressure cooker. Hop additions less than 15 minutes can remain unchanged. For the hop additions between 15 and 30 minutes, change the time to 15 minutes and increase the weight to achieve the original IBU contribution. For the hop additions between 30 and 50 minutes, change the time to 60 minutes and reduce the weight to achieve the correct IBU contribution.<br />
Next the grain bill can often be reduced by understanding what malt extract is composed of. The table at the top of this post shows the composition of Briess malts.<br />
<br />
To convert grain to extract, start by entering the original grain bill into a recipe calculator. Note the original gravity (OG) and color (typically measured in SRM). <br />
<br />
As an example, here is a recipe for a Dark and Malty Citra Ale. (Thanks Josh!)<br />
<i>Batch Size: 5g</i><br />
<i>Boil Volume: 3g</i><br />
<i><br /></i>
<i>6.00 lb Extra Light Dry Extract 70.6 %</i><br />
<i>1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.8 %</i><br />
<i>0.50 lb Carafoam (2.0 SRM) Grain 5.9 %</i><br />
<i>0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.9 %</i><br />
<i>0.50 lb Melanoiden Malt (20.0 SRM) Grain 5.9 %</i><br />
<i>1.00 oz Citra [12.40%] (60 min) Hops 25.1 IBU</i><br />
<i>0.75 oz Citra [12.40%] (First Wort Hop) Hops 12.5 IBU</i><br />
<i>1.00 oz Citra [12.40%] (15 min) Hops 12.4 IBU</i><br />
<i>1.00 oz Citra [12.40%] (10 min) Hops 9.1 IBU</i><br />
<i>1.00 oz Citra [12.40%] (5 min) Hops 5.0 IBU</i><br />
<i>1.00 oz Citra [12.40%] (1 min) Hops 1.1 IBU</i><br />
<i>3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -</i><br />
<i>SafAle English Ale (S-04)</i><br />
<i>or</i><br />
<i>Wyeast 1968</i><br />
<br />
<i>Ferment at 65F for 7-10 days</i><br />
<br />
Using Brewer’s Friend Recipe calculator, this beer has an original gravity of 1.056, a bitterness of 84 IBUs and a color of 9 SRM. Amber Malt contains Base Malt, Carapils and Crystal, making it a good substitution for those steeping grains in this recipe. Four pounds of Amber and Two pounds of Extra Light Produces the correct color, indicating that the amount of crystal malt will be correct with this combination of extract. <br />
The resulting converted recipe is as follows:<br />
<br />
<i>4.00 lb Amber Dry Extract 53.3 %</i><br />
<i>2.00 lb Extra Light Dry Extract 26.7 %</i><br />
<i>1.00 lb Munich Malt - 10L (10.0 SRM) Grain 13.3 %</i><br />
<i>0.50 lb Melanoiden Malt (20.0 SRM) Grain 6.7 %</i><br />
<i>1.75 oz Citra [12.40%] (Pressure Cooker, 11 min) Hops 57.6 IBU</i><br />
<i>1.00 oz Citra [12.40%] (15 min) Hops 12.4 IBU</i><br />
<i>1.00 oz Citra [12.40%] (10 min) Hops 9.1 IBU</i><br />
<i>1.00 oz Citra [12.40%] (5 min) Hops 5.0 IBU</i><br />
<i>1.00 oz Citra [12.40%] (1 min) Hops 1.1 IBU</i><br />
<i>3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -</i><br />
<i>SafAle English Ale (S-04)</i><br />
<i>or</i><br />
<i>Wyeast 1968</i><br />
<i><br /></i>
<i>Ferment at 65F for 7-10 days</i><br />
<br />
To make this an all extract recipe, the Munich and Melanoiden can be replaced with Traditional Dark Dry Malt Extract. The grain portion of this all extract conversion would be as follows:<br />
<br />
<i>3.00 lb Amber Dry Extract 42.9 %</i><br />
<i>3.00 lb Extra Light Dry Extract 42.9 %</i><br />
<i>1.00 lb Traditional Dark Dry Extract 14.3 %</i><br />
<br />
The dry malt extract can be added directly to the fermenter. By combining 1 gallon of near boiling water used for the hops and grains with 4 gallons of refrigerated water the fermentation temperature of 65°F can be achieved without chilling. 2 package of S-04 sprinkled directly on top of the wort will provide approximately 200 billion cells which would be adequate for fermentation. 1 packet could be considered “under pitching” but should still make a fine beer. <br />
<br />Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com1tag:blogger.com,1999:blog-2261525107149934458.post-77108249672176545962015-05-11T13:04:00.000-04:002015-05-12T14:39:38.947-04:00WYeast 1764 Pacman<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: inherit;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sLcJ1nHWLrgagwEgOTB868Wm-G1mIln1kRlFema-m9Ma6zXQYQj6xZVyXJ_o6jJQ7wnJf0y5cT7rCEVAZ7dnpiLOjWjEPJ2cD0gpxn9jO6Ls3WKEqQk4xUC2Bd3IWsJJc9jK__RSrwwC/s1600/summary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sLcJ1nHWLrgagwEgOTB868Wm-G1mIln1kRlFema-m9Ma6zXQYQj6xZVyXJ_o6jJQ7wnJf0y5cT7rCEVAZ7dnpiLOjWjEPJ2cD0gpxn9jO6Ls3WKEqQk4xUC2Bd3IWsJJc9jK__RSrwwC/s400/summary.jpg" width="400" /></a></span></span></div>
<br />
<h3 style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Summary:</span></span></h3>
<br /><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;">The <span style="font-family: inherit;">y</span>east analyzed <span style="font-family: inherit;">here </span>has been "harvested</span>" several times and was shipped during hot weather.</span></span><br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Average <b>Viability</b>:
(49.02+55.74)/2=<b>52.38%</b></span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Deviation in
viability = 55.74-49.02=6.72% </span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Average Settled
Slurry <b>Cell Density: 575 million cells per ml</b></span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Deviation in Cell
Density: 156 million cells per ml</span></span></div>
<div style="margin: 0in;">
<br /></div>
<div style="margin: 0in;">
</div>
<h3 style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Comments:</span></span></h3>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Viability is very
low (This may have been due to heat exposure during shipping.)</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Cell Density is
low. This is usual considering that
there is very little non-yeast content.
The light packing may be characteristic of the strain or may be caused
by the harvesting method. </span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">No visible motile
bacteria.</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">No
pseudohyphae. (Lack of pseudohyphae, as
is the case here, indicates that the yeast was not grown in a stressful
environment.)</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Very little
non-yeast material.</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">No noticeable
flocculation. (This is very
unusual. It could be a characteristic of
this strain or it may have something to do with harvesting methods used for the
slurry. It also may explain the low cell
density.)</span></span></div>
<br />
<h3>
<span style="font-size: small;"><span style="font-family: inherit;">Calculations:</span></span></h3>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Image 38_41</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">50 live</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">52 dead</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Viability =
50/(50+52)= 49.02% </span></span></div>
<br />
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Image 38_26</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">34 live</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">27 dead</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">Viability =
34/(27+34)= 55.74%</span></span></div>
<div style="margin: 0in;">
<br /></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">dilution factor is
42ml/0.8ml=52.5</span></span></div>
<div style="margin: 0in;">
</div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">slide 1 </span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">816 cells.</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">1650x2088 pixels,
400px is one side of a 4nl box.</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">4.125x5.2x4=86.13 nl</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">816/86.13=9.47 cells
per nl</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">9.47*52.5=497
million cells per ml</span></span></div>
<br />
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">slide 2 </span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">1149 cells</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">1744x2120 pixels.</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">4.36*5.3*4=92.432nl</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">1149/92.432=12.43
cells per nl</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">653 million cells
per ml</span></span></div>
<br />
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">(497+653)/2=575
average cell density</span></span></div>
<br />
<div style="margin: 0in;">
<span style="font-size: small;"><span style="font-family: inherit;">653-497=156
deviation in cell density</span></span></div>
<br />
<br />
<div style="margin: 0in;">
<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com0tag:blogger.com,1999:blog-2261525107149934458.post-51803943619402924332015-02-23T06:28:00.002-05:002015-02-24T11:51:51.516-05:00Yeast Starters: Stirred vs Not<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQAXg-1FLkVgJFXLKyGgumX8QYu7QaAxMijW4EDOoMQZg36x9ARi2Xde4vrn0zf62hNvKP6XNM3wQxGtOGaAniIebvvrwSJB8JOPbsvXPW6uNQzHwL5XnQg7e1odY7DzhrkWvYt4rTWCX/s1600/Chris+White+Yeast+Propagation+Experiments.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsQAXg-1FLkVgJFXLKyGgumX8QYu7QaAxMijW4EDOoMQZg36x9ARi2Xde4vrn0zf62hNvKP6XNM3wQxGtOGaAniIebvvrwSJB8JOPbsvXPW6uNQzHwL5XnQg7e1odY7DzhrkWvYt4rTWCX/s1600/Chris+White+Yeast+Propagation+Experiments.png" height="208" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
If you have heard
anything about stirred yeast starters you've probably heard that stir plates produce
more yeast than starters that are not agitated.<span style="mso-spacerun: yes;">
</span>This seems to be a misconception that has been unfortunately widely propagated.<span style="mso-spacerun: yes;"> </span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
I'm sure Jamil
Zainasheff<span style="mso-spacerun: yes;"> </span>had the best intentions when
creating his Mr. Malty Starter Calculator, however it seems that brewers have
taken the results out of context and drawn conclusions from the calculator that
I doubt Jamil intend.<span style="mso-spacerun: yes;"> </span>The data behind
the vastly popular Mr. Malty equation are from growth that had no aeration and
no agitation.<span style="mso-spacerun: yes;"> </span>(Details of this
experiment can be found in the widely acclaimed book: Yeast by Dr. Chris White
and Jamil Zainasheff.<span style="mso-spacerun: yes;"> </span><a href="https://www.amazon.com/Yeast-Practical-Fermentation-Brewing-Elements/dp/0937381969/ref=as_sl_pc_ss_til?tag=woodbrewcomp-20&linkCode=w01&linkId=772C7IBRBCLB5J75&creativeASIN=0937381969" target="_blank">[1]</a> If you haven't
read this book I highly recommend you get a copy.)<span style="mso-spacerun: yes;"> </span>There is an anecdotal reference to increased
yield from agitation in the book Yeast, however without more detail on how the yield was
compared we can only guess as to what the author observed.<span style="mso-spacerun: yes;"> </span>It is also common in scientific papers to use
"specific growth rate" (a measure of the speed of propagation)
interchangeable with yield.<span style="mso-spacerun: yes;"> </span>[2]<span style="mso-spacerun: yes;"> </span>Without further explanation I can only assume
this is what Dr. Chris White may be refereeing to.</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
The lack of aeration make Chris White's experiments questionable when used to predict growth on a
stir plate.<span style="mso-spacerun: yes;"> </span>Oxygen is critical for
sterol production in yeast.<span style="mso-spacerun: yes;"> </span>Without
aeration an the onset of fermentation the yeast membranes will lack the
pliability they need to bud new cells.<span style="mso-spacerun: yes;">
</span>Given proper aeration at inoculation yeast can double four times,
growing to sixteen times the initial population. [3]<span style="mso-spacerun: yes;"> </span>Without aeration, as was done by Chris White
for the experiments that Jamil used for his calculator, the data show that cell
budding was extremely limited.<span style="mso-spacerun: yes;"> This limitation follows what may be expected given the volume of dissolved oxygen.</span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Stir plates produce
yeast faster, but do not produce more yeast.<span style="mso-spacerun: yes;">
</span></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
In scientific papers
on yeast propagation you will generally see that the time frame used is 48
hours.<span style="mso-spacerun: yes;"> </span>[4][5]<span style="mso-spacerun: yes;"> </span>Propagation occurs much more rapidly with a
stir plate so at the 48 hour mark there is often substantially more yeast
produced with some form of agitation.<span style="mso-spacerun: yes;">
</span>However, given enough time, without agitation a similar amount of yeast
is produced. [6]</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Yeast can metabolize
sugar much more efficiently in the presence of oxygen aerobically than without
anaerobically.<span style="mso-spacerun: yes;"> </span>[7]<span style="mso-spacerun: yes;"> </span>Using a stir plate oxygen is constantly
introduced.<span style="mso-spacerun: yes;"> </span>The common conclusion from
these two facts is that with a stir plate considerably more sugar will be
metabolized aerobically than without.<span style="mso-spacerun: yes;">
</span>This is, however, not the case due to the Crab Tree Effect.[8]<span style="mso-spacerun: yes;"> </span>When the sugar concentration is typically
above 0.5% w/w (0.5°P or 1.002 SG)[9] yeast will metabolize sugar using
anaerobic fermentation.<span style="mso-spacerun: yes;"> </span>The balance
between aerobic respiration and anaerobic fermentation is similar independent
of agitation.</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<br /></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<a href="https://www.amazon.com/Yeast-Practical-Fermentation-Brewing-Elements/dp/0937381969/ref=as_sl_pc_ss_til?tag=woodbrewcomp-20&linkCode=w01&linkId=772C7IBRBCLB5J75&creativeASIN=0937381969" target="_blank">[1] Yeast</a></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
[2] J. Novak, G.
Basarova, J. A. Teixeira and A. A. Vicente, </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
Monitoring of
Brewing Yeast Propagation Under Aerobic and Anaerobic Conditions Employing Flow
Cytometry. J. Inst. Brew. 113(3), 249–255, 2007</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
[3] Greg Doss, Yeast Propagation A Practical Approach</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
[4] L. Camacho-Ruiz, N. Pérez-Guerra, R. Pérez Roses, FACTORS AFFECTING THE GROWTH OF SACCHAROMYCES CEREVISIAE IN BATCH CULTURE AND IN SOLID SATE FERMENTATION</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
[5] C. R. Murray, T. Barich and D. Taylor, The Effect of Yeast Storage Conditions on Subsequent Fermentations, </div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
[6] <a href="http://www.woodlandbrew.com/2015/01/cell-density-meter-update.html" target="_blank">Woodland Brew, Yeast Growth</a></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<div class="post-title entry-title" itemprop="name">
[7] <a href="http://www.woodlandbrew.com/2013/03/yeast-propogation-with-aerobic.html" target="_blank"><span style="font-weight: normal;">Yeast Propagation with Aerobic Respiration</span></a></div>
</div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
[8] <a href="http://en.wikipedia.org/wiki/Crabtree_effect" target="_blank">Crab Tree Effect</a></div>
<div style="font-family: Calibri; font-size: 11.0pt; margin: 0in;">
<div id="article-title-1" itemprop="headline">
[9] <span class="name">R. H. DE DEKEN, </span>The Crabtree Effect: A Regulatory System in Yeast</div>
</div>
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Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com12tag:blogger.com,1999:blog-2261525107149934458.post-79733563851705499462015-02-18T05:32:00.002-05:002015-02-18T05:32:26.441-05:00The 15 Minute Brew Process<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYczUzNfJaWpdqviiHSLbSkTP4ixDeHFmLsABmM2KmFTmH6Sqglpj-aETGqM_I550gw16DjOZUEbrqyJV7tqSbu8zShGEgYXnMfjEAhul3YgjvWDF0KHB0_gzxZIcpBL_AWlAs-vxNAfR/s1600/15+Minute+Brew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYczUzNfJaWpdqviiHSLbSkTP4ixDeHFmLsABmM2KmFTmH6Sqglpj-aETGqM_I550gw16DjOZUEbrqyJV7tqSbu8zShGEgYXnMfjEAhul3YgjvWDF0KHB0_gzxZIcpBL_AWlAs-vxNAfR/s1600/15+Minute+Brew.jpg" height="171" width="400" /></a></div>
The final article in the series is up on the Homebrew Talk main page. Check it out here:<br />
<a href="http://www.homebrewtalk.com/15-minute-brew-process.html">http://www.homebrewtalk.com/15-minute-brew-process.html</a><br />
<br />
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</iframe>Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com0tag:blogger.com,1999:blog-2261525107149934458.post-17492725893122962742015-02-10T19:31:00.001-05:002015-02-11T03:57:56.838-05:00Automated cell counting of yeast using ImageJ<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Z83ANDhyphenhyphentLxv7XpNK4wKdaVJKntw2s_ECz70HFvSqDds8odOgFQPxLsZO4F6SN971ZWgALePKU2ehIv6wZG54JdmmzD7bZ0W5cKB8OCXc8zBeOziYHEuuFxVXYHxVVjdeJZpzqtqXClz/s1600/Microscope+Adjustment.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Z83ANDhyphenhyphentLxv7XpNK4wKdaVJKntw2s_ECz70HFvSqDds8odOgFQPxLsZO4F6SN971ZWgALePKU2ehIv6wZG54JdmmzD7bZ0W5cKB8OCXc8zBeOziYHEuuFxVXYHxVVjdeJZpzqtqXClz/s1600/Microscope+Adjustment.png" height="266" width="400" /></a></div>
<br />
Cell count automation isn’t as easy as I expected, and I’ve
learned quite a bit in the processes getting it to work well.<span style="mso-spacerun: yes;"> </span>Hopefully what I’ve figured out will help you
to be automatically counting yeast cells and viability in less time than it
took me!</div>
<h3 class="MsoNormal">
Sample Preparation</h3>
<div class="MsoNormal">
It takes more than fiddling with the algorithm settings in
ImageJ to get good results. It all starts with sample preparation.<span style="mso-spacerun: yes;"> </span>The cells should not be clumped up and should
be sparse across the field of view.<span style="mso-spacerun: yes;"> </span>If
you aren’t staining for viability 5% acetic acid (white vinegar) can be used to
unclump the cells.<span style="mso-spacerun: yes;"> </span>Unfortunately most
viability stains, such as Methylene Blue and Trypan Blue are very sensitive to
pH and will not be absorbed by the cells at a low pH.<span style="mso-spacerun: yes;"> </span>Alternatively malt extract can be used.<span style="mso-spacerun: yes;"> </span>In the presence of fermentable sugars yeast
will naturally separate in order to create more surface area to metabolize the
sugar.<span style="mso-spacerun: yes;"> </span>For a good image of the yeast the
cells should also be sparse enough to make counting easy.<span style="mso-spacerun: yes;"> </span>50-200 cells in the field of view is a good
target.<span style="mso-spacerun: yes;"> </span>This corresponds to a cell
density of about 10 to 50 Billion cells per liter which will appear slightly
turbid in a test tube.</div>
<div class="MsoNormal">
If the foreground stands out well from the background ImageJ
can better differentiate the cells.<span style="mso-spacerun: yes;">
</span>Contrast can be enhanced by staining.<span style="mso-spacerun: yes;">
</span>Some common stains are as follows:</div>
<br />
<ul>
<li>Methylene Blue – Stains dead cells blue.<span style="mso-spacerun: yes;"> </span>A one to one ratio of cell suspension and a
0.1% solution is commonly used.</li>
<li>Iodine – Stains cellular glycogen brown.<span style="mso-spacerun: yes;"> </span>The intensity of the color is proportional to
the glycogen content.<span style="mso-spacerun: yes;"> </span>0.2% solution is
commonly used. [1]<span style="mso-spacerun: yes;"> </span></li>
</ul>
<br />
<h3 class="MsoNormal">
Imaging</h3>
<div class="MsoNormal">
It’s possible to take a picture through a microscope by
holding a camera at just the right spot over the eyepiece, but it’s very hard
to take a good image this way.<span style="mso-spacerun: yes;"> </span>The
simplest way to get a good picture is by purchasing a USB microscope
camera.<span style="mso-spacerun: yes;"> </span>An alternative is to use a
camera adapter for your cell phone.<span style="mso-spacerun: yes;"> </span>Most
cell phones have pretty nice cameras.<span style="mso-spacerun: yes;">
</span>The iPhone camera is certainly better than most web cameras, and even
better than most USB microscope cameras.<span style="mso-spacerun: yes;">
</span>If you have it, why not use it?<span style="mso-spacerun: yes;">
</span>To solve this problem I used a 3D printer to make one.<span style="mso-spacerun: yes;"> </span>It attaches to the eyepiece and uses rubber
bands to attach to the phone.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Brightfield imaging works well if the microscope is setup
well.<span style="mso-spacerun: yes;"> </span>Darkfield provides a more crisp
image, but color is difficult to distinguish.<span style="mso-spacerun: yes;">
</span>A dark field accessory is available for many microscopes.<span style="mso-spacerun: yes;"> </span>For mine I printed a disk that can be placed
in the light path normally used for color filters.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
Some tips for getting a good image:</div>
<br />
<ol>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Use a fixed focal length on your camera of about
10”</li>
<li>Zoom in on the camera as far as possible then
adjust focus on the microscope</li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"></span></span></span>Adjust focus on the camera if needed.</li>
<li>Zoom out on the camera so that most of the field
is in view.</li>
<li>Turn the brightness setting on the camera down
(I use -1) to compensate for the black corners of the image.</li>
<li>Use a low iso and long exposure time for the
best image quality.</li>
<li>Adjust the iris aperture to accentuate the cell
membrane, but not so much as to entirely loose the cell color.<span style="mso-spacerun: yes;"> </span>(Mine is normally almost closed)</li>
<li>Adjust the focus so that the centers of the
cells are bright, but not so bright that the color is washed out.</li>
<li>Take a picture of an empty field to be used for
the background removal.</li>
</ol>
<br />
<h3 class="MsoNormal">
Algorithm</h3>
<div class="MsoNormal">
It can take hours and hours to really hone a process, and
can be quite frustrating if you are working with poor images.<span style="mso-spacerun: yes;"> </span>I’ve played with this for way more hours that
I should have, and come up with the following procedure:</div>
<br />
<ol>
<li>Make a background image by blurring a copy of
the specimen image.</li>
<li>Subtract the background with the image </li>
<li>Connect the shapes with maximum, minimum and
blur functions.</li>
<li>Make a mask by using the Auto Threshold
function.</li>
<li>Find the particles and add them to the ROI
manager</li>
<li>Make the measurements.</li>
</ol>
<br />
<div class="MsoNormal">
Place these files in your ImageJ macro directory to use them. The "Batch Yeast" macro processes all of the images in a folder with the "One Yeast" Macro. The results are saved in a coma separated log file as well as annotated images. Cells detected as being alive are circled in white, dead cells are circled in blue, and trub is boxed in red.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivg93S0jl0OxvjgoIbJJeVzP64u7kKu598vGSH0UBnY-ppuNUlqDzhP9LM2Vo_inqZPkreGUmpG1w-q-pSXwetjRLY-pp2ooje-yhQZXYCCb960CacKBsCWm70UOCxl7ImEPNlWoATPZLq/s1600/ImageJ+icon.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivg93S0jl0OxvjgoIbJJeVzP64u7kKu598vGSH0UBnY-ppuNUlqDzhP9LM2Vo_inqZPkreGUmpG1w-q-pSXwetjRLY-pp2ooje-yhQZXYCCb960CacKBsCWm70UOCxl7ImEPNlWoATPZLq/s1600/ImageJ+icon.png" /></a> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://dl.dropboxusercontent.com/u/17759267/ImageJ/One_Yeast.ijm" target="_blank">One Yeast</a> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://dl.dropboxusercontent.com/u/17759267/ImageJ/Batch_Yeast.ijm" target="_blank">Batch Yeast</a></div>
<br />
The FIJI build of ImageJ can be downloaded here:<br />
<a href="http://fiji.sc/Downloads">http://fiji.sc/Downloads</a><br />
<br />
<div class="MsoNormal">
[1] V.E. Chester, Heritable Glycogen-storage Deficiency in
Yeast and its Induction by Ultra-violet Light. 1967 J. gen Microbiol (1968),
51, 49-56 </div>
</div>
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Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com0tag:blogger.com,1999:blog-2261525107149934458.post-30604388931999557982015-02-03T19:25:00.002-05:002015-02-16T06:21:19.467-05:00Starter Calculator<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1r5e7xaoQCtOsPERA4Lb_JQohEcKw_esPA6NZXOoWnXxgi4pe6c_ckov6GLMNgyow-S-KKvyF-ouAsJw_Ts6vGkBrjnq7VJHu4UcgwWMhF9hvxNhEbEWa2MM8Z4P__7tRwMKTzP7UM5c/s1600/Starter+Calculator.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1r5e7xaoQCtOsPERA4Lb_JQohEcKw_esPA6NZXOoWnXxgi4pe6c_ckov6GLMNgyow-S-KKvyF-ouAsJw_Ts6vGkBrjnq7VJHu4UcgwWMhF9hvxNhEbEWa2MM8Z4P__7tRwMKTzP7UM5c/s1600/Starter+Calculator.png" height="197" width="400" /></a></div>
<br />
How time effects cell growth is a factor that I have felt is missing in the existing calculators, which led me to create this starer calculator. Another personal gripe I have with the commonly used calculators is their unrealistic implied accuracy. For honesty I have included one sigma error bars on the cell calculations. I've collected data from dozens of experiments and factored it all down into this Excel calculator.<br />
<br />
This calculator also lets you select which strain of yeast you are using. Right now it is limited to US-05 and S-04, but I plan to expand this as resources allow.<br />
<br />
You will need to enable macros to use this calculator.<br />
<br />
This is the Beta Release, so give it a try and let me know what you think!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://dl.dropboxusercontent.com/u/17759267/Starter%20Calculator.xlsm" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSNPvehZWg1im4MAJ8TOH02yRB36enqb-drpDABxAgON-EViFtRZPJavGEtuXqDEXqpDc1_l4viX-LBTdwpgEdnpwplEf1ZsWXOYW0afSU8stmZ3y2IRU6nSQe27j8eV49zuVbH-R3sjHM/s1600/Excel+File.png" />Download the Starter Calculator</a></div>
<br />
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=woodbrewcomp-20&marketplace=amazon&region=US&placement=B007O2PEIK&asins=B007O2PEIK&linkId=SKQHGIJ74RWDZPNS&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
</iframe>
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=woodbrewcomp-20&marketplace=amazon&region=US&placement=B0064O7QWQ&asins=B0064O7QWQ&linkId=53ZZL5JQGRT4I4QG&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
</iframe>
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=woodbrewcomp-20&marketplace=amazon&region=US&placement=B00GL4JGOA&asins=B00GL4JGOA&linkId=GYRCUFGGS2HPRQZS&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
</iframe>
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=woodbrewcomp-20&marketplace=amazon&region=US&placement=1482540509&asins=1482540509&linkId=2PXU5RWILGTOAC5F&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
</iframe>Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com21tag:blogger.com,1999:blog-2261525107149934458.post-67317264913790691302015-01-20T05:42:00.001-05:002015-01-20T05:42:40.539-05:00Cell Density Meter Update<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BD29J2bgQoWPwzO69fdBRIHFy2pDKHBNZJEj-ENKVLTgqtVfGLDBaAhMUQzAapzO6uX43PGDGcMpoV6B-lbS_7QOBi-mdGDoBzeUmY3yYMn3Stg_s5wTL8zZ5kxI1SGPnCrwLr-8pSVg/s1600/Cell+Density+Meter+Prototype.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BD29J2bgQoWPwzO69fdBRIHFy2pDKHBNZJEj-ENKVLTgqtVfGLDBaAhMUQzAapzO6uX43PGDGcMpoV6B-lbS_7QOBi-mdGDoBzeUmY3yYMn3Stg_s5wTL8zZ5kxI1SGPnCrwLr-8pSVg/s1600/Cell+Density+Meter+Prototype.jpg" height="225" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
When the Cell Density Meter is released we want to make sure we have worked out all the bugs, smoothed all the wrinkles, and that it works seamlessly. Our goal is straight forward operation with complex algorithms underneath to provide accurate measurements in the strenuous brewing environment.<br />
<br />
At this point we have several working algorithms and are evaluating how they can best be implemented. The enclosure is in its final stages of fit checks and adjustments. <br />
<br />
To put the Cell Density Meter though it's paces I conducted a comparative study of starter growth with and without a stir plate. In summary the yield is about the same, but the cell growth is much faster with a stir plate. Download the full report below.<br />
<a href="https://dl.dropboxusercontent.com/u/17759267/Agitation%20Effects%20on%20Growth%20Rate%20and%20Yield%20of%20Brewer%E2%80%99s%20Yeast.pdf"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1BKbCACvboF8-ffWJEXLOvz2XFTzOyQR6vsb4XXZhPSbLpmPqXiwv29GF1snT4tn-CZnHtJ3CEAO5p4FcNyiQsEayCrX9lMxuISN3YUzFk35hs5IoSQJPZL8BriSHtbhoWAgj5kawaddh/s1600/pdf.png" />Agitation Effects on Growth Rate and Yield of Brewer’s Yeast</a> Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com14tag:blogger.com,1999:blog-2261525107149934458.post-41589778839945412092015-01-03T18:48:00.000-05:002015-01-03T18:48:01.348-05:00 Bittering Hops in 15 Minutes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWheiOTJEEdOquG9vd7ODQn2l3DeIzuWUtFgUtSuFwHqYZV-yPf2tjcNvISVB0Yxc4hmd5AzNUYySqkVYg_s8wUSWSDYptrw3TDkSEdcudyyCFJAtHk1j9nVHFbiFPyNG4vY_E1lzsW3wE/s1600/Preasure+Cooker+for+Hop+Bittering+Tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWheiOTJEEdOquG9vd7ODQn2l3DeIzuWUtFgUtSuFwHqYZV-yPf2tjcNvISVB0Yxc4hmd5AzNUYySqkVYg_s8wUSWSDYptrw3TDkSEdcudyyCFJAtHk1j9nVHFbiFPyNG4vY_E1lzsW3wE/s1600/Preasure+Cooker+for+Hop+Bittering+Tea.jpg" height="246" width="400" /></a></div>
In case you wanted to isomerize alpha acids six times faster here is how to do it. The full article is on Home Brew Talk here:<br />
http://www.homebrewtalk.com/bittering-hops-in-15-minutes.htmlAnonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com18tag:blogger.com,1999:blog-2261525107149934458.post-81983518398424072202014-11-12T05:31:00.003-05:002014-11-12T07:06:32.263-05:00Extract vs All Grain<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8Rd1NLvuQj3us3Sy2qee0Yvpcjknvc7QLqbSmSq0A7_gSYPaXhNDusBMDPFemR9H0i_Ix2QvSrPuWinsdPpCx0nS26QySop6yhOI0A290zCqgH2mdxSJAYJXQcwnuhrezVU6jfWSRz4q/s1600/Extract+vs+All+Grain.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8Rd1NLvuQj3us3Sy2qee0Yvpcjknvc7QLqbSmSq0A7_gSYPaXhNDusBMDPFemR9H0i_Ix2QvSrPuWinsdPpCx0nS26QySop6yhOI0A290zCqgH2mdxSJAYJXQcwnuhrezVU6jfWSRz4q/s400/Extract+vs+All+Grain.JPG" height="225" width="400" /></a></div>
<div style="text-align: center;">
<i> All Grain (left) and Extract (right)</i></div>
<b>A side by side comparison of two American Pilsners.</b><br />
<br />
The cost of making beer with extract compared to making it with all-grain is occasionally debated, but when it is, it's always fierce. The goal of this comparison was to see what makes sense for me. The results here are not to say that any one is better than the other. It's really just me sharing my personal decision. If you are curious if all-grain or extract costs more for you I encourage you to perform the evaluation using your own economic factors. <br />
<br />
These two beers were brewed as close to each other as possible with the exception that one is all grain, and the other is extract based. Hop tea was made ahead of time to use for several batches of beer with high alpha hops and a two hour boil time. See <a href="https://www.amazon.com/Brewing-Engineering-Steven-Deeds/dp/1482540509/ref=as_sl_pc_ss_til?tag=woodbrewcomp-20&linkCode=w01&linkId=2BFLRT7AEQ6E6FE3&creativeASIN=1482540509" target="_blank">my book</a> for more details.<br />
<br />
1.5 gallon batch size<br />
OG: 1.069<br />
FG: 1.017<br />
IBU: 32<br />
SRM: 4<br />
Fermented at 56°F <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcy4tIj2PjbQsvpRlwtJpya446WkKq5Lhp79pn3Q5OyZuB_P0_6lCsbr5zov5IfyWGcVIPtvWJhTMh_axqhw8PO6oJuHL-QvRNCHsQ3lonLqvufr-sPvsFtjHqxgRfHHzpbZgc7dniF6s/s1600/All+Grain+vs+Extract+Cost+Comparison.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYcy4tIj2PjbQsvpRlwtJpya446WkKq5Lhp79pn3Q5OyZuB_P0_6lCsbr5zov5IfyWGcVIPtvWJhTMh_axqhw8PO6oJuHL-QvRNCHsQ3lonLqvufr-sPvsFtjHqxgRfHHzpbZgc7dniF6s/s400/All+Grain+vs+Extract+Cost+Comparison.png" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
The cost of heating the water for the all grain batch was appreciable. Between the mash, sparge, and boil my burner was on full tilt for 2 hours. My last gas bill indicates that natural gas costs me $0.0139 per cubic foot. At that rate my stove costs $1.67 per hour to run one burner at full heat. That's $3.34 in fuel costs. The amount of heat use to make the hop tea was trivial by comparison.<br />
<br />
For extract brewing I use distilled water because the minerals are already in the extract. This costs $0.75 per gallon at my local grocery store which added $1.13 to the extract beer. When brewing all-grain I use tap water because the mineral content is needed for acidification of the mash, among other things. By comparison, the tap water is virtually free.<br />
<br />
Making the extract took 12 minutes from weighing the first ingredient to pitching the yeast. The all grain batch took 5 hours.<br />
<br />
All grain methods typically loss 20% of the beer to trub, although with this batch it was 29%. It is common to start with 6 gallons at the end of the boil, transfer 5.5 to the fermentor and have 5 gallons for bottling. When brewing with extract the trub losses are lower because extract as already been boiled once. This means that the extract has already gone through one hot break. This batch was fairly typical at 10% trub loss. <br />
<br />
But how do they taste? that's the real question. To judge the verdict of taste, I selected half a dozen of my friends be the lucky ones. (Well... Really I begged and pleaded to persuaded them to compare the two beers. Same thing right?) In a
blind tasting of these beers none of them preferred the all grain beer,
and some of them preferred the extract beer! I was shocked. So I made a
second beer. This time it was an IPA instead of a Pilsner, and the
response was the same. <br />
<br />
The difference in cell density was interesting. After bottling the beer the remaining slurry was weighted. Because the two had the same starting gravity, yeast strain and fermentation conditions the total number of yeast cells produced should be nearly identical. The all grain batch had 1,124g of slurry remaining while the extract batch measured it at only 326g. This means that the cell density of the extract batch was about 3 times higher than that of the all grain. This means when storing yeast, the same number of cells taken from extract beers take up about one third of the space in your fridge compared to all grain.<br />
<br />
A recipe that used more specialty malts would have allowed the all-grain batch to shine, but with a steep or partial mash the same flavors could be imparted on the extract batch.<br />
<br />
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=woodbrewcomp-20&marketplace=amazon&region=US&placement=1482540509&asins=1482540509&linkId=2BFLRT7AEQ6E6FE3&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe>
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Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com7tag:blogger.com,1999:blog-2261525107149934458.post-39066249168570742132014-11-10T10:32:00.001-05:002014-11-10T10:32:05.829-05:00Another Article on Home Brew TalkI've been busy working on another article for Home Brew Talk, "4 Tips for Making Great Beer in 15 Minutes." It's the first in a series of 15 minute beer articles that I'm working on. Check it out here, <a href="http://www.homebrewtalk.com/four-tips-making-great-beer-15-minutes.html" target="_blank">http://www.homebrewtalk.com/four-tips-making-great-beer-15-minutes.html</a> Thanks!Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com1tag:blogger.com,1999:blog-2261525107149934458.post-50845230894837065562014-10-25T11:38:00.000-04:002014-10-25T11:38:04.864-04:00 3 Common Yeast MisconceptionsHome Brew Talk asked me to write a post for them, so I wrote on what I know best: yeast.<br />
<br />
The full article can be found here: <a href="http://www.homebrewtalk.com/3-common-yeast-misconceptions.html">3 Common Yeast Misconceptions</a><br />
<br />
Misconception: Yeast growth and cell division only occur at the beginning of fermentation.<br />Misconception: Yeast activity slows at the end of fermentation because the yeast is exhausted.<br />Misconception: Water washing yeast removes contamination and dead yeast.Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com0tag:blogger.com,1999:blog-2261525107149934458.post-32603331560684197972014-07-10T17:54:00.000-04:002014-07-10T17:54:06.866-04:00Cell Density Meter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ze3uKxBAjTEooaQ-s7b2DXIphK7Xz1Y60Kex_wD_GslFehyphenhyphenJ28KslPS4qkeFylHWse3bfhKiSBrASC7Rvm30K-f8vS8pjWf706dHEIaI1iZzl_clDmahqIMNeAw0fzKPpbxtXnf8wn_H/s1600/Cell+Density+Meter+Bench+Tests.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ze3uKxBAjTEooaQ-s7b2DXIphK7Xz1Y60Kex_wD_GslFehyphenhyphenJ28KslPS4qkeFylHWse3bfhKiSBrASC7Rvm30K-f8vS8pjWf706dHEIaI1iZzl_clDmahqIMNeAw0fzKPpbxtXnf8wn_H/s1600/Cell+Density+Meter+Bench+Tests.jpg" height="225" width="400" /></a></div>
<br />
<br />
A product development team that I'm excited to be part of has started design of a beer color and cell density meter. Our team is composed of engineers and scientists with over 40 years of
combined in field professional experience. Below is a summary of the feedback we have received, but we still need to hear more about what you might expect. We are looking forward to making accurate cell counts a reality accessible to the home brewer.<br />
<h4>
<b>What is it?</b></h4>
The yet to be named device is a cell density meter that also measures
beer color. It provides an easy and accurate cell count of starters or
yeast slurry.<br />
<h4>
<b>How does it compare to a microscope and hemocytometer?</b></h4>
It’s much easier to use, faster, and considerably less expensive.
Counting cells using a microscope is highly depended on the operator.
If you asked three different lab technicians to count the same sample of
yeast you are likely to get three different answers. Tests I have done
indicate that variation in counting is 10% on average. The accuracy
goal of this device is 5%. One advantage of the microscope is that
viability staining can be performed. Our device may not be able to
measure viability, but we do have some resources that will be listed in
the manual for estimating viability of yeast throughout the brewing
process.<br />
<h4>
<b>How do you know it is accurate?</b></h4>
In addition to rigorous engineering analysis we will be testing the
device with a set of standards. We will be using yeast standards but
will also add a gradient of beer color, creating a two dimensional
matrix of standards. These results will also be compared to counts
using a hemocytometer.<br />
<h4>
<b>Is it accurate in dark beers? How does it work?</b></h4>
Unlike other cell density meters, this device is specifically designed
to compensate for beer color. Cell density meters, commonly used in
laboratories, work by measuring the amount of light transmitted through
the sample and correlating the measurement to cell density. This makes
the device susceptible to error caused by the color of the liquid in
which the cells are suspended. Our device employs additional hardware
and software algorithms to compensate for beer color producing a more
accurate cell count.<br />
<h4>
<b>Can I see it work?</b></h4>
If there is enough interest there will be a demonstration of the device
to Boston area brewers. We will also be producing a video of the
device in action.<br />
<h4>
<b>Will you be doing a Kick Starter?</b></h4>
Yes, without it we wouldn’t get off the ground. Many of the parts will
require custom machining which can be very expensive in low quantities.
Our target is to build at least 100 devices.<br />
<h4>
<b>Can it tell the difference between yeast from trub?</b></h4>
The short answer is that it cannot tell the difference between yeast and
trub. However, trub makes up only a small amount of the mass at the
end of fermentation. The slurry from a five gallon (20 liter) batch of
beer will contain about five trillion yeast cells. <br />
<h4>
<b>Does it measure Viability?</b></h4>
Viability of yeast under various conditions that they may see through
the brewing process is something that I have studied in length. The
results may surprise you. Essentially there is very little drop in
viability with refrigerated yeast even over months of time. The
dominant factors effecting viability of yeast slurry harvested post
fermentation is the amount of alcohol in the beer and how long it has
been at room temperature.<br />
Viability method: <a href="http://www.woodlandbrew.com/2012/11/counting-yeast-cells-to-asses-viability.html" rel="nofollow" target="_blank">http://www.woodlandbrew.com/2012/11/...viability.html</a><br />
Viability of Yeast in the refrigerator: <a href="http://www.woodlandbrew.com/2012/12/refrigeration-effects-on-yeast-viability.html" rel="nofollow" target="_blank">http://www.woodlandbrew.com/2012/12/...viability.html</a><br />
Viability of Yeast at room temperature: <a href="http://www.woodlandbrew.com/2013/01/abv-effects-on-yeast.html" rel="nofollow" target="_blank">http://www.woodlandbrew.com/2013/01/...-on-yeast.html</a><br />
<h4>
<b>How much will it cost?</b></h4>
Our goal is to produce a product that is accessible to the home brewer.
It needs to be straight forward to use and reasonably priced. We are
undertaking this effort because this is what we enjoy doing. We aren’t
looking to make a profit on production, and I’m sure we aren’t going to
be able to afford to “pay ourselves” for the countless hours that we are
pouring into this project. We are doing our best to keep assembly
labor as low as possible so the cost is mostly driven by materials. We
will likely be able to produce this product for about $100 per unit. Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com7tag:blogger.com,1999:blog-2261525107149934458.post-20323109073420192702014-06-13T18:35:00.000-04:002014-06-13T18:35:17.189-04:00Book ReviewI'm really grateful for all of my readers who have bought a copy of the second edition of Brewing Engineering. To date, over 200 copies of the second edition have been sold. If you have read my book, would you mind doing me a favor and leaving a review on Amazon? Not only will it let others who are interested know what to expect from the book, but it will provide me with valuable feedback for future editions.<br />
Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com0tag:blogger.com,1999:blog-2261525107149934458.post-28603294049171778692014-05-23T13:29:00.000-04:002015-01-19T19:20:52.133-05:00Fermentation Model<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Q8-D58wFOho0oA-WEF4sSmPLpJtVfl6aadWavGKfe-pVG3urGavpNk1-6HL6XX4lRz3Lf4hdQnkgVB6YGmGDFqoZ0SagtrCxAIblKOrPioYbhsfisvjt5Brm1o50gwFNcSVQwq-Ud-6F/s1600/Graph+of+Yeast+Growth+Calculator.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Q8-D58wFOho0oA-WEF4sSmPLpJtVfl6aadWavGKfe-pVG3urGavpNk1-6HL6XX4lRz3Lf4hdQnkgVB6YGmGDFqoZ0SagtrCxAIblKOrPioYbhsfisvjt5Brm1o50gwFNcSVQwq-Ud-6F/s1600/Graph+of+Yeast+Growth+Calculator.png" height="238" width="400" /></a></div>
For my book I developed an excel based model for yeast growth. This was based on experimental data, physical and biological properties, and also a few "scale factors" to align the model with measured data. Most of the data is from beers with an OG from 9°P to 16°P (1.036 to 1.064) at temperatures near 70°F (25°C) using standard pitch rates of US-05 yeast and Briess Malt extract. The model should hold up fairly well near those operational points, but I am sure there will be some deviation in nearly every case and significant deviation in a few cases.<br />
<br />
Description of Graph<br />
The lines are generated by the model. The squares and diamonds were measured experimentally. The cells that have an orange background are intended to be changed. <br />
<br />
Total Sugar - Sugar concentration in degrees Plato (multiply by 4 to get brewers points)<br />
Single Chain - Component of Total sugar that is simple sugar<br />
Two Chain - Component of Total sugar that is more difficult to ferment 2 chain sugar.<br />
Sugar - Measured sugar (Refractometer corrected for alcohol)<br />
Yeast Suspended - Billions of cells per liter (as counted on a hemocytometer)<br />
Total Yeast - Calculated total yeast population<br />
Yeast Suspended - Calculated yeast remaining in suspension (note that this is highly strain dependent, but can be adjusted in the model)<br />
Growth - Billions of cells grown per day.<br />
<br />
My book goes into more detail about the application of this model and how this graph can be used to better understand yeast growth.<br />
<br />
<a href="https://dl.dropboxusercontent.com/u/17759267/Fermentation%20Model.xlsx"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-HkrW6DPfS3Ha-AL6Bu1dY-q_TXBog24I7gYvoW7ZG8UFoX3omwBzmLJcVW176UaTuS7y6h4emmA7oj7GMTNnUM_TkjPrnA2JyDS72bruCFKFv10OAmAtzB-tAFJo3WBIQO5yW8phvI5/s1600/Excel+File.png" />Yeast Growth Fermentation Model Download </a><br />
<br />
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=woodbrewcomp-20&marketplace=amazon&region=US&placement=1482540509&asins=1482540509&linkId=BUZQ445TOPHRGDNZ&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=woodbrewcomp-20&marketplace=amazon&region=US&placement=B004JO1YQC&asins=B004JO1YQC&linkId=PMUQ5BAETRIWY3RB&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
</iframe>Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com2tag:blogger.com,1999:blog-2261525107149934458.post-39126800026413113192014-05-17T20:16:00.001-04:002014-05-17T20:16:30.047-04:00Vacation Beer HighlightsThankfully, my wife understands my passion for good beer, so as any beer lover would do we made sure to work some great beers into our vacation. We tried some stellar beers, but not every place was a beer haven.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOmWtb4fIoLxUqKf5JfCSkpFUfAQtu7vF_tcYZdTD8d_5LocRAynAcbqOGscSMwuq1z_gOPEfZQf-oOKn1q2D2HQxUbpUTKerDIOo9_oHmTiY_dG8iF9GYD2uOabzuVI-BZ4uWYbJXJ0f/s1600/Browns+Brewing+Company.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOmWtb4fIoLxUqKf5JfCSkpFUfAQtu7vF_tcYZdTD8d_5LocRAynAcbqOGscSMwuq1z_gOPEfZQf-oOKn1q2D2HQxUbpUTKerDIOo9_oHmTiY_dG8iF9GYD2uOabzuVI-BZ4uWYbJXJ0f/s1600/Browns+Brewing+Company.jpg" height="287" width="320" /></a></div>
<br />
The first beer stop was Brown's Brewing Company, located in Troy, New York. (<a href="http://brownsbrewing.com/">http://brownsbrewing.com</a>) All of the beers here were excellent, as my smile in the photo above may indicate. A flight of 6 beers was roughly the same price as a pint and you get to pick the beers, making this a great option. The beers, along with my comments, from left to right are:<br />
1) Pale Ale - Almost as hoppy as a typical IPA<br />
2) Cream Ale - By far the best cream ale I have ever had<br />
3) Belgium Wit - leaning more toward a fruity American Ale, but one of the best American Belgium style beers I have tried.<br />
4) Brown Ale - Perfectly true to the style. Leans a little more to the northern brown, with a prominent caramel flavor.<br />
5) Black Lager - About as good as I could imagine a black lager could be: A nice lager with black malt for color. In my opinion, this is style is likely to be a passing fad.<br />
6) Oatmeal Stout - An excellent example of the style. This balances the black malt well with all of the other components of a stout.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QSa0jBU5YoCXVv2pGtS4uQeROzTfyvgKgEgSNJGf6x2zna0ht2uftvxgRbCHnt7IFVuMmG26tyHAztT_wljresHAwjMt3Xl6ELzgQh2Bh_Oh-eY8duAtMwaS2pNJcyw_DAG1TuCbxNjn/s1600/WP_20140515_15_25_19_Pro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QSa0jBU5YoCXVv2pGtS4uQeROzTfyvgKgEgSNJGf6x2zna0ht2uftvxgRbCHnt7IFVuMmG26tyHAztT_wljresHAwjMt3Xl6ELzgQh2Bh_Oh-eY8duAtMwaS2pNJcyw_DAG1TuCbxNjn/s1600/WP_20140515_15_25_19_Pro.jpg" height="180" width="320" /></a></div>
<br />
In Buffalo we visited Blue Monk. (<a href="http://bmbflo.com/">http://bmbflo.com</a>) The beer selection here is outstanding with over 30 beers on tap and over 100 in bottles. There are four different flights to choose from: Hop head, America, Belgian, and Dark. We went with the Belgian and the Dark. All of the beers were excellent, and each one flowed nicely to the next.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGc2YeUGapKUmqOHr8lztZWaNSaafqIZPiOoUhAjo2amQnfGIKyX430GG7YhvQpiKcJrf89-qGEtwFE2apawTjK-JDwH9wJReEWsom9LFhGdYlfskb9JRpOvRTzZj7cEqa0ilnLlMmOSY/s1600/What+Brewers+Gold+Hops+look+like.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgGc2YeUGapKUmqOHr8lztZWaNSaafqIZPiOoUhAjo2amQnfGIKyX430GG7YhvQpiKcJrf89-qGEtwFE2apawTjK-JDwH9wJReEWsom9LFhGdYlfskb9JRpOvRTzZj7cEqa0ilnLlMmOSY/s1600/What+Brewers+Gold+Hops+look+like.jpg" height="320" width="206" /></a></div>
<br />
We even found references to beer in some unsuspecting places. The Buffalo Botanical Gardens were growing Brewers Gold Hops!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjORttS-rrZ6zE_IFVrarFwPYEqXNmPRkEvtDQvKNe_dXyki_JkyUNEDsitRWIQ7N4yjAGF42ZntSeDSRK-hvYTwxA-vhPWgskI5fa8QdIOy-wunyw3R0bKSEkaXxdYOrgplAwnVBr6gF/s1600/TGIF+craft+beer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjORttS-rrZ6zE_IFVrarFwPYEqXNmPRkEvtDQvKNe_dXyki_JkyUNEDsitRWIQ7N4yjAGF42ZntSeDSRK-hvYTwxA-vhPWgskI5fa8QdIOy-wunyw3R0bKSEkaXxdYOrgplAwnVBr6gF/s1600/TGIF+craft+beer.JPG" height="230" width="320" /></a></div>
There are some places that you can't expect to find great beer despite what the menu says. When I inquired at the bar, the bartender responded:<br />
<br />
"Local and Craft beer? Lets see we have Bud... wait, craft beer?? umm..."<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com0tag:blogger.com,1999:blog-2261525107149934458.post-85953113214180772622014-03-30T13:24:00.002-04:002014-04-28T13:52:15.443-04:00Extract Recipe Calculator<meta name="keywords" content="keyword1, keyword2,nsw-oqn173ec-a1w8masqr65u7w8qkzx00mkhw7pp6nbtmgcqkpjihpgy6f8rxg-2zehdgrmaun3g-bvdiu8q2vd4tcnblgs-fz1lfl2jks53te2a94h6vo80uj1o7alqne7"/>
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<br />
Why would anyone make yet another recipe calculator? There are two major short comings of existing recipe formulation tools that stand out.<br />
<ol>
<li>Attenuation is normally fixed at 75% and is independent of the ingredients.</li>
<li>Salts are generally not accounted for, especially the salt contribution of the extract.</li>
</ol>
Experiments have shown that the type of sugar in the wort directly effects the attenuation of the beer. Simple sugars, such as corn or cane sugar, are 100% fermentable. Maltodextrin does not ferment, and Briess DME is designed to be 75% fermentable. <br />
<br />
Before Dry Malt Extract is dry it is wort, the same as it would be when making beer. To make wort malted barley and water is mashed and then sparged. The difference is that after the wort is made, instead of being fermented, the water is removed. All of the salt that are present in the water are left behind in the dry malt extract. The folks at Briess were kind enough to tell me exactly what to expect with their products.<br />
<br />
This tool takes these factors into consideration. <br />
<br />
<a href="https://dl.dropboxusercontent.com/u/17759267/Extract%20Recipe%20Calculator.xlsx">Extract Recipe Calculator.xlsx</a><br />
<br />
<h4>
Using the Calculator</h4>
<br />
Orange cells are meant to be changed.<br />
Bold Orange text is calculated.<br />
<br />
Volumes for your recipe are entered in column B. Ingredients can be selected from the drop downs in column D. Feel free to add more ingredients on the "LookUp" tab, but keep in mind that for things too work correctly they must remain in alphabetical order. <br />
<br />
<br />
<br />
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</iframe>Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com0tag:blogger.com,1999:blog-2261525107149934458.post-51869817831841860582014-03-26T19:09:00.003-04:002014-05-02T19:07:42.315-04:00Kindle Edition of Brewing Engineering<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEox7-_M808vr25ns-JXvVQqPZG-T1J6rSq0gRnfdztOC8EMocrYqU3FJb4qI7vfm4d_2zOclloRDlwsrfH-Vm5idg4qUPaSOQBWebn1P4SrBro1AvgJCgT9zZdsIXBfM383D0c_ZaMpxf/s1600/Brewing+Engineering+Cover+secound+edition+splash.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEox7-_M808vr25ns-JXvVQqPZG-T1J6rSq0gRnfdztOC8EMocrYqU3FJb4qI7vfm4d_2zOclloRDlwsrfH-Vm5idg4qUPaSOQBWebn1P4SrBro1AvgJCgT9zZdsIXBfM383D0c_ZaMpxf/s1600/Brewing+Engineering+Cover+secound+edition+splash.png" height="225" width="400" /></a></div>
Coinciding with the release of the 2nd Edition of of Brewing Engineering, I have also released a Kindle Edition of Brewing Engineering. The Kindle Edition will be available for only $3.99 on Amazon.com. Get your copy today!<br />
<br />
<div style="text-align: center;">
<br /></div>
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Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com1tag:blogger.com,1999:blog-2261525107149934458.post-43210062060829109682014-03-23T16:01:00.002-04:002014-03-23T16:01:56.145-04:00Simple LagerThe weather is just right for brewing a lager. The water bath is stable at 49°F, a good temperature for SafLager S-23. The beer should finish with a nice malty flavor. At temperatures above 55°F S-23 can get a little fruity.<br />
Time has been a precious commodity these days so this batch is going to be an extract brew. If you do it right, the quality of beer made with extract is on par with an all-grain beer. The cost is about the same as well. There are a number of hidden costs with all grain brewing such as trub loss and the cost of fuel that are often left out when comparing overall cost. When making a batch of all grain beer it costs me about $5.00 in fuel alone. If there is interest I'll write about that more in another post.<br />
<br />
This beer will be a very simple base beer using my quick brew method. (See my book for details)<br />
<br />
6lbs of Briess Pilsen DME.<br />
1 oz of Challenger hops boiled in a quart of water for an hour.<br />
S-23 SafLager <br />
<br />
Using the simple pitching method outlined in my book I expect the cell count to be about 100 billion cells. This can be verified with my Amscope microscope.<br />
<br />
I expect this to a nice clean drinkable beer at about 5% ABV. To add variety I have been developing "beer boosters" added when the beer is served that push the base beer into different styles. <br />
<br />
<br />
<br />
<br />
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</script>Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com2tag:blogger.com,1999:blog-2261525107149934458.post-53730602042653057872014-03-17T19:45:00.001-04:002014-03-17T19:45:25.137-04:002nd EditionThe second edition of Brewing Engineering is now available! Every page has been professionally edited for 2014. If you missed this book the first time around this is the time to get it.<br />
<br />
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Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com3tag:blogger.com,1999:blog-2261525107149934458.post-42389250776614169512014-01-19T20:14:00.001-05:002014-01-19T20:14:51.920-05:00Mini Kegging Systems<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9g3IPoH9Te99efC9ttsq4OxFZWDhE758NmcdpwJu3okDA5mg8WyEuCdliQPT8gSV1g7vrytj5bh_eMVsPwS4yE-Ixr86PnxW-rfiP41wVajwO9IjxeltPdl9gxqG-06S7LGiqvPiTA5-/s1600/Tap+a+Draft+kegging+system.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9g3IPoH9Te99efC9ttsq4OxFZWDhE758NmcdpwJu3okDA5mg8WyEuCdliQPT8gSV1g7vrytj5bh_eMVsPwS4yE-Ixr86PnxW-rfiP41wVajwO9IjxeltPdl9gxqG-06S7LGiqvPiTA5-/s400/Tap+a+Draft+kegging+system.JPG" height="225" width="400" /></a></div>
<br />
For a home brewer it doesn't take long before dreams of a kegging system start dancing through your head. If you're anything like me that was when you were cleaning four cases of bottles for your first batch of homebrew beer. I've been fortunate enough to try several different systems, and they all have there advantages. If you entertain a large number of guests on a regular occasion then a <a href="https://www.amazon.com/dp/B005K0FAF0?tag=woodbrewcomp-20&camp=0&creative=0&linkCode=as4&creativeASIN=B005K0FAF0&adid=1ZECVR45Y6VESKE1B2WM&">soda keg</a> or even a <a href="https://www.amazon.com/dp/B003PD9Q4A?tag=woodbrewcomp-20&camp=0&creative=0&linkCode=as4&creativeASIN=B003PD9Q4A&adid=0VAAXY35EK8Q4Z4Z1RP9&">sanke keg</a> system with a CO2 tank might be a viable option. At the other extreme, if you enjoy giving away your beer to family and friends then bottling may be the best way to package your brew. <br />
<br />
The system that seems to fit perfectly between these two is the <a href="https://www.amazon.com/dp/B0064ODE36?tag=woodbrewcomp-20&camp=0&creative=0&linkCode=as4&creativeASIN=B0064ODE36&adid=1HXEMB7D5GT040CTMNDY&">Tap a Draft</a>. A similar system is the <a href="https://www.amazon.com/dp/B0064OGCOE?tag=woodbrewcomp-20&camp=0&creative=0&linkCode=as4&creativeASIN=B0064OGCOE&adid=0RV0JRC0NG24VKPM7JDH&">Party Star</a>.<br />
<br />
The <a href="https://www.amazon.com/dp/B0064OIQFW?tag=woodbrewcomp-20&camp=0&creative=0&linkCode=as4&creativeASIN=B0064OIQFW&adid=1P67PCKQEDBQD8775FX6&">PTFE bottles</a> are easy to use. Washing them is simple with soap and warm water. After cleaning the kegs I store mine with a couple of cups of <a href="https://www.amazon.com/dp/B003PD9Q4A?tag=woodbrewcomp-20&camp=0&creative=0&linkCode=as4&creativeASIN=B003PD9Q4A&adid=0VAAXY35EK8Q4Z4Z1RP9&">Star San</a> inside to keep them free from bacteria. Each bottle is 6 liters (1.5 gallons) which fits very nicely in more refrigerators. For storage and filling the kegs fit neatly in the box used for typical 12 packs of bottles. The tap also fits on a 3 liter soda bottle which works great for smaller experimental beers.<br />
<br />
Kegging does cost more than bottling, which is just about free, but not much more. The up front cost of the equipment is about $100. Each keg will take a couple of <a href="https://www.amazon.com/dp/B001N0TVC4?tag=woodbrewcomp-20&camp=0&creative=0&linkCode=as4&creativeASIN=B001N0TVC4&adid=103RC6KMCW6JWGRFKXPZ&">CO2 cartridges</a> to dispense the beer costing about a dollar each. (You may see it advertise that only one cartridge is required if the beer is naturally carbonated, but I've always needed two cartridges regardless) A batch of beer fills 3 bottles which will take about 6 cartridges to dispense. At 50 bottles in a batch that's $0.12 a bottle in CO2 compared to $0.03 per bottle cap. The tap is mostly plastic, but does seem to be built pretty well. If care is taken when using it I could see it lasting for 100 batches of beer. Using this estimate the equipment cost per draft is much less than a penny. (Just taking a wild guess here based of observation of the mechanics. I've only done about half a dozen batches with this system.) <br />
<br />
Packaging time is significantly reduced when kegging beer instead of bottling. The first time using the system took about 45 minutes from cleaning the first keg to mopping the last drop of spilled beer off the floor. Don't worry, it's much easier the second time around. I would be surprised if your second time takes more than half an hour. Compared to bottling, any form of kegging is lightning quick and easy, especially if you consider all the time you would have spent cleaning bottles. <br />
<br />
Overall a kegging system can be a great value. Personally, I can't believe I didn't start using one sooner. Another advantage to a keg is that Serving sizes aren't limited to increments of 12 ounces. You can pour as much, or as little, as you would like.<br />
<br />
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Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com3tag:blogger.com,1999:blog-2261525107149934458.post-19657058232373449252013-10-07T20:14:00.000-04:002013-10-07T20:14:31.530-04:00Brewing Engineering<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.createspace.com/4171815" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGDBo6pGEeUsOm6utajt7f-ErOjA1XYjjuDKAX71AMRxBrjdsntf7eW93L_ObxKE1RjR5NXTUGnSZPyGRlwaXefWBn0A7G-Np4YXpMcy5nXTDfA8bkECGd8THax7IFy9xWu7SqQ-ikk69/s400/Brewing+Engineering+cover.JPG" width="400" /></a></div>
<br />
You might be wondering why there hasn't been a blog post in a while. I've been focusing my efforts of the production of a "Brewing Engineering." A book to capture the last year of research that I have conducted. Over 200 pages and nearly 50 tables designed to simplify the brewing process.<br />
<br />
It's available now!<br />
<br />
Brewing
Engineering is the culmination of extensive work done to understand how
each part of the brewing process works. Understanding is developed into
application and presented in a way that brewers can utilize,
regardless of background. If you are a beer geek like me, I’m sure
you’ll find reading about brewing science quite entertaining. If you are
more of an artist, don’t worry: each exploration wraps up into
practical application of the concept. If you have visited my blog, much
of this information will look familiar. The most valuable posts have
been included in this book. Each one carefully edited, and in some cases
expanded on and even re-written. In addition, some of the information
in this book you will not be able to find on my blog, or anywhere else
for that matter! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com3tag:blogger.com,1999:blog-2261525107149934458.post-41687256764602958682013-04-16T11:49:00.000-04:002013-04-16T11:49:03.591-04:00Easy Priming Sugar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZr4E_yb7L6N4MZc9bFMhhMI3DUSwUtWtMG_2DaimQoa7ug9JCob01DlgiNZicBN4TbyFVpj_0uVxrQXvNEWcEXxbPC9PBEIzctUiLeTgSyjJIyGyyTym94fue5SZSI2pNoQwdFX7OfneI/s1600/Easy+Priming+sugar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZr4E_yb7L6N4MZc9bFMhhMI3DUSwUtWtMG_2DaimQoa7ug9JCob01DlgiNZicBN4TbyFVpj_0uVxrQXvNEWcEXxbPC9PBEIzctUiLeTgSyjJIyGyyTym94fue5SZSI2pNoQwdFX7OfneI/s400/Easy+Priming+sugar.JPG" width="400" /></a></div>
<br />
Boiling and cooling priming sugar can be a pain. There are advantages to this, but how much does it benefit the beer?<br />
<br />
A further analysis of why these steps are preformed might help derive a better processes. I think it is possible to retain all of the benefits of boiling and cooling priming sugar without adding any time to the processes.<br />
<br />
The benefits are two fold. Boiling the water and priming sugar allows the sugar to dissolve more easily and kills any microorganisms that may have been introduced. Cooling it keeps the yeast from being killed by the boiling liquid, and also keeps off flavors from being added into the beer that would leached out by pouring boiling water into the plastic bucket. HDPE used for food grade plastic buckets is rated for temperatures up to 190°F.(1) Exceeding that temperature could leach unwanted flavors out of the plastic and into the beer.<br />
<br />
<h4>
Killing Bacteria</h4>
Most bacteria can be killed by flash pasteurizing. (2)(3) Tap water contains very little bacteria to begin with because there is no nutrients. For bacteria to grow both nutrients and water are required. Dry sugar also contains very little bacteria because there is no water. Therefore the amount of bacteria that may need to be killed is small. Heating to 165°F or above for a minute or longer is sufficient for most brewers. <br />
<br />
<h4>
Not Killing Yeast</h4>
Yeast will be killed nearly instantaneously if shocked with 165°F degree water, so the common thought is that the priming sugar needs to be cooled before adding it to the bottling bucket. While it is true that the yeast will be killed at 165°F, it's also true that the temperature drops very quickly as cold beer is added to the bucket. Yeast, like most bacteria, will thrive at 110°F. (However, It will produce off flavors if fermented for a period of time at that temperature which is why most ales are fermented at 65°F an bellow.) The beer will likely be about 65°F or cooler at the time of bottling. 1 half gallon of beer plus 1 quart of hot sugar water at 165°F will yield a combined temperature of 98°F.<br />
<br />
<h4>
The Processes</h4>
1) Add your priming sugar and water to a microwavable container. I prefer a mason jar.<br />
<div style="text-align: center;">
<i>For the correct amount of water and sugar to use </i></div>
<div style="text-align: center;">
<i>so as not to change the ABV of the beer see this post:</i></div>
<div style="text-align: center;">
<a href="http://woodlandbrew.blogspot.com/2012/12/abv-from-priming-sugar.html"><i>http://woodlandbrew.blogspot.com/2012/12/abv-from-priming-sugar.html</i></a></div>
2) Microwave for one minute with the lid off.<br />
3) Remove from the microwave, secure the lid and swirl to dissolve most of the sugar.<br />
4) Remove the lid and place back in the microwave for another minute.<br />
5) Repeat steps 3 and 4 until the sugar is dissolved, and the temperature is above 165°F<br />
6) Start the siphon of beer into the bottling bucket.<br />
7) Once there is aproximently half a gallon of beer in the bucket add the sugar solution being careful not to splash the liquids.<br />
<br />
(1) <a href="http://www.usplastic.com/catalog/item.aspx?itemid=23220&catid=752">http://www.usplastic.com/catalog/item.aspx?itemid=23220&catid=752</a><br />
(2) <a href="http://en.wikipedia.org/wiki/Flash_pasteurization">http://en.wikipedia.org/wiki/Flash_pasteurization</a><br />
(3) <a href="http://www.fsis.usda.gov/factsheets/Danger_Zone/index.asp">http://www.fsis.usda.gov/factsheets/Danger_Zone/index.asp</a>Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com4tag:blogger.com,1999:blog-2261525107149934458.post-22242352939218245662013-03-25T11:30:00.000-04:002013-03-25T11:30:02.159-04:00Start Brewing for Less Than 100 Bucks.<h2>
The Essentials:</h2>
<ul>
<li>6.5 gallon Fermenttion Bucket</li>
<li>Air Lock </li>
<li>Bottling Bucket</li>
<li>1 Hydrometer </li>
<li>6 feet of 5/16" Vinyl Tubing </li>
<li>Butterfly Capper</li>
</ul>
This kit seems to have it all, and at a great price: <br />
<div>
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=woodbrewcomp-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B000QGI5RS" style="height: 240px; width: 120px;"></iframe> This is the kit I cut my teeth on: <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=woodbrewcomp-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B006QXZZ96" style="height: 240px; width: 120px;"></iframe></div>
<br />
<h3>
What you'll need to round up</h3>
<ul>
<li>Your spaghetti pot. (6 quarts is a reasonable size)</li>
<li>Two cases of pop top brown beer bottles with a long neck and a skirt.</li>
</ul>
You don't need an immersion chiller or a thermometer when doing a partial boil. For a five gallon batch of ale boil 1 gallon of water and combine with 4 gallons of refrigerated water in the fermentor. The resulting temperature will be the correct pitch temperature for most ales.<br />
<br />
The three most common mistakes made by first time home brewers are:<br />
<ol>
<li>Lack of fermentation temperature control.</li>
<li>Insufficient yeast.</li>
<li>Use of tap water with extracts kits.</li>
</ol>
To control the temperature put the fermentor in a plastic bin with about five gallons of water. This will hold the temperature very close to ambient temperature. Choose a kit that ferments well at your ambient temperature. If your basement is near 55 degrees choose a Lager. If it is near 60 degrees choose a hybrid like a Cream ale or Kolsh. 65 is ideal for just about any ale. 70 is best for Saisons and some Belgium beers.<br />
<br />
When choosing a kit look for one that uses dry yeast and has an ABV of 5% or less.<br />
<br />
One packet of dry yeast contains about 150 billion cells. This is sufficient for up to a 1.050 starting gravity which is less than 7 pounds of extract in a five gallon (19 liter) batch. The result will be a beer less than 5% alcohol by volume. <br />
Because extract is made from an all grain mash it has all of the minerals needed for the beer concentrated in it. The major manufactures, Briess and Muntons, both are located in areas that have great brewing water that already have enough minerals. By using tap water, or spring water you are adding extra salts that will end up leaving your beer with a kind of a twang. Use Distilled or Reverse Osmosis water for extract brewing. You should be able to find it for less than a dollar a gallon.<br />
<br />
55°F<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=woodbrewcomp-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B006QX6HAM" style="height: 240px; width: 120px;"></iframe> 60°F <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=woodbrewcomp-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B006QXZX5C" style="height: 240px; width: 120px;"></iframe><br />
65°F <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=woodbrewcomp-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B006QY05JA" style="height: 240px; width: 120px;"></iframe> 70°F <iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=woodbrewcomp-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B006QX4ZOM" style="height: 240px; width: 120px;"></iframe><br />
<h3>
Step up your game</h3>
<ul>
<li>Autosiphons ($10) </li>
<li>Thermometer for measuring pitching temperature ($8) </li>
<li>Kegging setup</li>
</ul>
Kegging take much less time than botteling. Kegging can take as little as 15 minutes where botteling can easiliy take over an hour. When it comes to kegging most people will recomend that you skip the small kegging setup and move right to the soda keg and CO2 tank. For me, I don't have the space (or cash) to sink into a soda keg setup, so what I use is the tap-a-draft system. My brother uses the Party Star system and he loves it. Another advatage of a mini keg system is that they are easier to bring over to a friends house than a soda keg setup.<br />
<br />
These are the ones I have and they work great! <br />
<div>
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=woodbrewcomp-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B00009WE4B" style="height: 240px; width: 120px;"></iframe><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=woodbrewcomp-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B0064ODELI" style="height: 240px; width: 120px;"></iframe><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=woodbrewcomp-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B0007P4HN4" style="height: 240px; width: 120px;"></iframe><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=woodbrewcomp-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B0064OGCOE" style="height: 240px; width: 120px;"></iframe></div>
<br />
<h3>
Making better beer and brewing toys.</h3>
<ul>
<li>bin or cooler to use as a water bath for fermentation temperature control.</li>
<li>Refractometer. Much easier, faster, and smaller sample size required.</li>
<li>aquarium heater to ferment ale's in the winter </li>
<li>scale for grain and extract </li>
<li>scale for salts and hops </li>
</ul>
These are the items that work for me, and what I have my eyes on:<br />
<br />
<div>
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Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com0tag:blogger.com,1999:blog-2261525107149934458.post-20808143991882391272013-03-20T11:30:00.000-04:002013-03-20T11:30:03.008-04:00Oxygenation with Hydrogen Peroxide<div class="separator" style="clear: both; text-align: center;">
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<br />
Yeast require oxygen in order to synthesize compounds during growth. The lack of oxygen will therefore become evident if the yeast are put in conditions that with adequate oxygen would produce large amounts of growth. In order to highlight the use of oxygen in these tests a high gravity wort will be used and drastically under pitched. If the free oxygen in hydrogen peroxide can be utilized by the yeast then this should make it evident.<br />
<h3>
The Test</h3>
The hydrogen peroxide solution at the pharmacy here is 3%. For each molecule of 2(HO) there is one Oxygen molecule that can disassociate. It takes two of them to make oxygen gas. With some molar math this means that the solution available at the drug store is equivalent to a 7000ppm O2 solution.<br />
<br />
For the tests these will be diluted down to more reasonable amounts of oxygen. 350, 175, 88, 44, 22, 11, 5, 3 and zero will be used. Each test will be done in triplicate.<br />
<br />
All tubes will be inoculated with a 21°P wort and 1 million cells per ml. (under pitching by a factor of twenty in a very high gravity wort.) <br />
<br />
All tubes will be done in triplicate.<br />
<br />
All of the tubes initial gravity, final gravity and final cell volume
will be recorded. A cell count will be conducted on three of the tubes
with the lowest volume of cells and three tubes with the highest volume
of cells. From this information final cell counts will be derived for all 27 tubes.<br />
<br />
In addition, daily cell counts will be preformed on two additional tubes. One containing no additional hydrogen peroxide and the other containing the 11ppm oxygen equivalent using hydrogen peroxide. Daily cell count and gravity will be checked.<br />
<h3>
<b>The results</b> </h3>
Hydrogen peroxide was effective at adding oxygen to the wort, but did not improve attenuation. The toxicity of the hydrogen peroxide was detrimental to yeast growth. The optimum level was an equivalent of 50ppm of oxygen although at this level the results were similar to adding no oxygen. The high gravity wort with low pitch rate took 12 days to complete with and without the added oxygen, although fermentation without added oxygen in the form of hydrogen peroxide was significantly faster.<br />
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<br />Anonymoushttp://www.blogger.com/profile/18109943319735098753noreply@blogger.com0tag:blogger.com,1999:blog-2261525107149934458.post-40287450562950472852013-03-18T11:30:00.000-04:002013-03-18T11:30:03.055-04:00The Practical Brewer<div class="separator" style="clear: both; text-align: center;">
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<br />
The Practical Brewer has been an excellent resource for brewing. The chapters are all written by renowned member of the professional brewing community composed of both brewers, instructors and scientists. This is the best text book on brewing that I have read. Everything is covered in detail from wort production to fermentation. <br />
<br />
If you are serious about brewing, whether as a home brewer or professionally, this is a book you'll want to have in your library.<br />
<br />
<div>
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