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HOMEBREW Digest #5329
HOMEBREW Digest #5329 Tue 06 May 2008
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Braggots (rdadams)
Aeration Methods Errata (Fred L Johnson)
Doh! Probing like a proctologist... ("Pat Babcock")
Re: Peer review of Aeration Methods ("Chan Lay")
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Date: Mon, 5 May 2008 02:05:26 -0400 (EDT)
From: <rdadams at panix.com>
Subject: Braggots
I make mostly Meads and want to make a first-class
Scotch Ale Braggot. I have a mash tun, but since
there will be not hops (Scots do not like buying
from the English and hops are now at a premium
anyway), there is not reason to boil the wort for
more than 30 minutes.
I am in need of a clone for a classic Scotch Ale
and will extend it to add as much Orange Blossom
honey as is needed to make it a Braggot,
Dick - Da Mead Guy
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Date: Mon, 5 May 2008 07:13:04 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Aeration Methods Errata
I discovered a substantial error in the Aeration Methods paper. The
pore size of the aeration stone used in these studies was 2 microns,
not 1 micron as incorrectly reported in the paper.
Fred L Johnson
Apex, North Carolina, USA
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Date: Mon, 5 May 2008 12:29:53 -0400 (EDT)
From: "Pat Babcock" <pbabcock at hbd.org>
Subject: Doh! Probing like a proctologist...
Greetings, Beerlings! Take me to your lager...
In a case of "The simpler you try to make it, the more complicatier it
gets", a utility I tried out that is supposed to create crontab entries
for me is incompatible with the cron configuration of the HBD server. (If
that makes no sense to you - take heart! You are not in the field of
computer science!) In any case, an entry that should have been "0 0 1 * *"
went into the table as "monthly", which, for some reason, my crontab
configuration took to mean as "0 0 * * *", which is pretty much daily.
(Again, if this makes no sense: you have a life!) This is, of course, much
better than than when I screwed up and caused the server to spew a
probe-a-minute on the first day of the month (gol-durned fat fingers!),
but still not what was desired; not what you, faithful readers, would
expect from your humble janitorial staff.
Or maybe it is. In any case, this 'un is fixed.
-p
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Date: Tue, 6 May 2008 13:04:50 +1000
From: "Chan Lay" <etbandit at gmail.com>
Subject: Re: Peer review of Aeration Methods
G'day Fred,
A nice experiment on aeration methods on a homebrew level you've
conducted! Most of the published stuff is usually done on a commerical
level and not directly applicable/transferrable to homebrewers. I was
very surprised and glad to see that merely shaking the
fermenter/carboy exhibited the greatest levels of O2 saturation (close
to 100% in 15 min).
I'd be interested to know what your O2 level was (in ppm) for the
rocking shaking method after 15min, as the general concensus is that
8ppm of dissolved oxygen is usually all one can expect to acheive from
either shaking/rocking or from using an aquarium pump with an air
stone.
Just some critical review that may/may not help with future studies
when expenses allow:
1. You've highlighted water was used instead of wort due to expense.
Using wort instead of water would be the first thing i'd change. (As
you already know, there are different O2 saturation levels between
wort and water)
2. Repeat the experiment at least 3 times (incorporate error bars to fig1)
3. Continue measuring the dissolved O2 level once you've ceased
aeration to monitor if O2 levels continue to increase/decrease.
4. As a -Ve control, measure the dissolved O2 level of a carboy
fermenter filled with water/wort (filled from the bottom with out
splashing). This can be your baseline. Be interesting to see if there
is a increase in O2 level from just the surface contact with air.
5. As a +Ve control, measure the dissolved O2 level of a full carboy
that has been excessively oxygenated with pure O2 via airstone. This
can be your saturation point.
6. Do a yeast count and pitch homebrew levels of yeast (eg 1 mil
cells/ML/plato) and then measure the opitcal density (600nm), to
determine the affect each aeration method has on yeast division.
Cheers.
Chan Lay
Melbourne, Australia.
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End of HOMEBREW Digest #5329, 05/06/08
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