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HOMEBREW Digest #0265
HOMEBREW Digest #265 Wed 27 September 1989
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Rob Gardner, Digest Coordinator
Contents:
Cold fermentation and funny flavor (Mark Gryska)
Re: Homebrew Digest #263 (September 24, 1989) (Death and Vaxes)
Pitching Yeast (Patrick Stirling [Sun Consulting Services Mtn View])
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Date: Tue, 26 Sep 89 12:20 EST
From: Mark Gryska <GRYSKA@cs.umass.EDU>
Subject: Cold fermentation and funny flavor
Greg Crawford writes:
>Also, could anyone tell me what effect fermenting at too cold a temp.
>would have. The yeast is a liquid german lager and the fermenting
>temp. is 40 degrees. (This was before I bought my hunter energy
>monitor). The beer fermented to completion but there is a strange
>background flavor I can't put my finger on. Infection has crossed my
>mind but I have tried two beers like this with the same results while
>my ales fermented at 70 degrees have had no problem.
Your problem may be a high diacetyl level. There was an article in
one of the volumes of "Best of Beer and Brewing" (Vol 6 ???) about
production schedules for Bavarian beers. This confirmed the advice
given by my beer ingredient pusher regarding yeast strain #308. It
is advisable to raise the temperature of the beer just before it
finishes fermenting to 50-60 degrees for a diacetyl rest. The idea
is to let the yeast correct it's own mistakes, in practice a brewery
will add fresh fermenting beer to the lagered beer (krausening) just
before bottling. This brief fermentation will add CO2 and reduce
remaining diacetyl to acceptable levels. I'm shooting from the hip
here since I don't have my reference material at hand. I can post
specifics if anyone is interested.
- mg
Mark Gryska
gryska@cs.umass.edu
mark@zippy.cs.umass.edu
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Date: Tue, 26 Sep 89 11:51:13 CDT
From: btni!root@uunet.UU.NET (Death and Vaxes)
Subject: Re: Homebrew Digest #263 (September 24, 1989)
Please remove uunet!btni!brian from you digest mailing list. The account is
being removed from our system.
Roger L. Ferrel (402) 498-6618
INTERNET: ferrel%btni.uucp@uunet.uu.net
UUCP: ferrel@btni.uucp
PATH: !uunet!btni!ferrel
------------------------------
Date: Tue, 26 Sep 89 10:26:47 PDT
From: pms@Sun.COM (Patrick Stirling [Sun Consulting Services Mtn View])
Subject: Pitching Yeast
Initially I rehydrated the yeast in a mixture of 1/4 cup of boiling
wort and 3/4 cup of cold water - it would develop a good head in the
hour of boiling and I got a vigorous fermentation. Then I got lazy
and just threw the dried yeast into the cooled (actually not very,
95-100F) wort. That also seemed to work OK. Next time I'll try the
plain water rehydration. The only problem I've run into was that the
fermentation often didn't go as far as I expected. Papazian says it
should go to about 1/4 the OG (eg 1.060 - 1.015); I get about half to
two thirds.
My parents used to live in the Middle East, and my mother brewed from
extract there. Room temperature was around 115F! She said she got a
very fast, vigorous fermentation, but it worked fine.
patrick
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End of HOMEBREW Digest #265, 09/27/89
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