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HOMEBREW Digest #5300
HOMEBREW Digest #5300 Mon 25 February 2008
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
was: UFAs and sterols for dummies; now: open fermentation (Raj B Apte)
World Expo of Beer Homebrewers Competition - Frankenmuth, Mi. ("Rogers, Mike")
Re: oxygen and fatty acids and sterols for dummies ("Matt Wallace")
Re: oxygen and fatty acids and sterols for dummies (Bob Hall)
Color Spreadsheet ("A.J deLange")
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Date: Mon, 25 Feb 2008 09:33:56 -0800 (PST)
From: Raj B Apte <raj_apte at yahoo.com>
Subject: was: UFAs and sterols for dummies; now: open fermentation
All,
I've been mostly tuning out the discussions of adding oil
to higher gravity beers to provide UFAs because I thought
that they don't apply to open fermentation. I ferment in my
kettle (a 60L Al pot) until after krausen, only racking to
carboy (with blow-off tube, not lock) after 24-48 hours. I
remove the lid from the pot several times and shake the
pot--to degas and allow oxygen in. I only use a
fermentation lock after 4-5 days, when the foam on the
surface subsides. This is also when I stop de-gassing by
shaking. This method reliably produces well attenuated ales
from 16-18P wort.
So, is it reasonable to assume my yeast can make what they
need from the oxygen available at the surface of the wort?
They certainly seem to congregate there (this is top
fermentation). When I rack from kettle to carboy, I splash
and allow de-gassing. I get a second krausen from that,
with a nice layer of yeast on top, like sunbathers floating
in the swimming pool....
It works, so I guess the yeast are happy enough. I repitch
1/3rd of the cake 5-6 times before starting new yeast. Only
the first batch, coming from dry, ferments 12P wort--after
that its 16-18P.
thanks,
raj
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Date: Mon, 25 Feb 2008 15:14:16 -0500
From: "Rogers, Mike" <mike.rogers at eds.com>
Subject: World Expo of Beer Homebrewers Competition - Frankenmuth, Mi.
Greetings Fellow Homebrewers!
The World Expo of Beer(c) is one of Midwest America's premier commercial
and craft beer events. Held annually since 1995, more than 40
international breweries, importers and distributors enter over 200 of
their premium beers in the competition vying for the prestigious titles
of Best of Show and People's Choice. The competition culminates in a
two-day extravaganza during which the competitors showcase their
products to nearly 10,000 eager participants and the winners take full
advantage of their well-earned bragging rights!
The growing popularity of homebrewing has caught the eye of the
organizers and therefore we are pleased to announce the first ever World
Expo of Beer(c) endorsed Homebrewing Competition. This will be a Beer
Judging Certification Program (BJCP) sanctioned event. The inaugural
competition will be held in April 2008 with the Best of Show announced
at the World Expo of Beer(c) on May 16-17, 2008.
The Cass River Homebrewers Club of Mid-Michigan is proud to have been
chosen
to organize and conduct this landmark affair and we are thrilled to
announce that, amongst the numerous awards to be presented, the beer
selected as Best of Show will be brewed by and served on tap at the
renowned Sullivan's Black Forest Brew Haus
(http://www.blackforestbrewhaus.net/ )
of Frankenmuth, Michigan!
In keeping with the theme of the World Expo of Beer(c), Homebrew at the
W.E.B is open to homebrewers from anywhere within the United States,
Canada or abroad and we are accepting entrees in BJCP categories 1
through 23.
Entry deadline is Friday, April 11, 2008 at 5:00 pm. Entries submitted
by mail will be accepted between April 1, 2008 and April 11, 2008. Mail
entries to: Homebrew at the W.E.B. 4274 State Street, Saginaw, MI 48603.
Drop off locations are currently being planned. Please check our website
for updates.
Additional competition information can be found at:
http://hbd.org/cassriver/index.
Individuals interested in sponsoring our event can review the
sponsorship opportunities ( http://hbd.org/cassriver/sponsorship.html )
page on our website. Any sponsorship inquiries should be directed to
Dave Scholl at: schollda at voiceinc-mi.org.
If you have any additional questions, please let me know.
Cheers!
Lee Cruppenink, Chairman 2008 Homebrew at the W.E.B.
lwcruppe at svsu.edu
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Date: Mon, 25 Feb 2008 13:28:18 -0800
From: "Matt Wallace" <dubious.chewy at gmail.com>
Subject: Re: oxygen and fatty acids and sterols for dummies
A very cursory web search shows a few different sterol tablets for
sale, the only one I saw with a more detailed ingredient list was
pegged as "beta sitosterol with campesterol and stigmasterol"
I have no idea whether these are the same sterols as are present in yeast.
All this does put me in a mind to experiment, though.
Mayhaps I'll set-up a high gravity split batch, siphon quietly from
the kettle into 3 fermenters, and pitch an average ale yeast at a rate
to yield 3-4 generations:
Leave one fermenter as-is, add sterols to one fermenter, and add both
sterols and an oil/lecithin mix to the third, and see where it gets,
apparent attenuation wise...
If there's a practical difference, that'd be great to know!
Another possibility- has anyone used yeast hulls? If they are in fact
dried out yeast husks, might these be a source of sterols for yeast in
the wort?
Matt in Portland
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Date: Mon, 25 Feb 2008 17:09:08 -0500
From: Bob Hall <rallenhall at henry-net.com>
Subject: Re: oxygen and fatty acids and sterols for dummies
I've never been a chemist (or pretended to be one), but this thread
reminded me of an off-hand comment made by Dr. Keith Villa of Coors during
his presentation in Denver last June ... something to the effect of 'if you
want to kick-start your yeast, toss in a dollop of peanut butter." I tried
that this winter with a smack-pack of expired yeast, adding 1/8 tsp. of
creamy peanut butter to a 2000ml starter on a stir plate. The yeast took
off, but since I didn't have a control I couldn't tell if it was the peanut
butter addition or that the yeast was very viable from the start. In any
event, the peanut butter didn't seem to blend into the starter too well
(should have boiled with the wort?), and I can't seem to find the
conversion for a "dollop" anywhere. Is peanut butter a viable source of
fatty acids and sterols for yeast development?
Bob Hall,
Napoleon, OH
------------------------------
Date: Mon, 25 Feb 2008 20:25:53 -0500
From: "A.J deLange" <ajdel at cox.net>
Subject: Color Spreadsheet
In the past I have generated Excel workbooks for beer color
calculations. I've recently redone this and think the current version
represents a considerable improvement over previous ones in both clarity
and capability. With the new spreadsheet one can paste in 81 points of
beer optical spectrum measurements (1cm, either absorption or
transmission format) and the spreadsheet will calculate EBC and SRM
color and coefficients which measure the extent to which the beer's
spectrum deviates from "normal". The SRM and coefficients (usually 2 or
3) represent a full description of the beer's color. The user enters
the optical path and the illumination of interest (standard illuminants
A and C and any D illuminant with a coordinated color temperature of
from 4000 to 25000 K can be specified). Using this information the
spreadsheet calculates L*a*b* colors for 2 and 10 degree observers and
does this both for the input spectrum and its approximation from the SRM
and coefficients. The difference between the colors from the two spectra
is also calculated. 'Recommendation 709' R, G, B colors (these are the
values you send to a computer to get it to display the color on its
screen) are also computed.
Probably of greater interest to homebrewers are the synthesis
capabilities of this spreadsheet. If you specify a SRM value (and
deviation coefficients if you have them) to the spreadsheet it will
calculate the spectrum corresponding to that SRM and coefficient set and
from it the colors (L*a*b* and RGB) for the specified path and
illuminant. If you don't have any coefficient values (set inputs to 0)
the spreadsheet caluclates the spectrum and colors of a "normal"
(average) beer with the given SRM. This is great for answering the
question "What color is SRM 11 beer?" and for convincing yourself that
50 cm of even Bud is a deep, ruby red.
I invite anyone with an interest in such things to drop me a line and a
copy of the spreadsheet will be on its way to you. All the documentation
you should need is included and there are 7 sample spectra for you to
play with but I will certainly answer any questions and would appreciate
any comments or suggestions you may have. Finally, if anyone knows how
to set a patch or group of cells on the spreadsheet to the calculated
R,G,B colors please tell me how.
A.J.
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End of HOMEBREW Digest #5300, 02/25/08
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