HOMEBREW Digest #4812 Thu 28 July 2005

[Prev HBD] [Index] [Next HBD] [Back]

		Digest Janitor: pbabcock at hbd.org


          Northern  Brewer, Ltd. Home Brew Supplies
Visit http://www.northernbrewer.com  to show your appreciation!
               Or call them at 1-800-681-2739

    Support those who support you! Visit our sponsor's site!
********** Also visit http://hbd.org/hbdsponsors.html *********

  Response: FOY, 05-Dry Yeast Question ("Rob Moline")
  Dave's Coca Cola ("Phil Yates")
  Oops ("A.J deLange")
  Re: Ballantines (Jeff Renner)
  Seeded Hops Question ("Doug Hurst")
  ALASKA NHC 2007 OR BUST! ("aboyce@mn.rr.com")
  Sparkling Ales ("Stephen Johnson")
  Response: FOY, 05-Crabtree effect and Overflow Metabolism ("Rob Moline")

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * The HBD Logo Store is now open! * * http://www.hbd.org/store.html * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Suppport this service: http://hbd.org/donate.shtml * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Beer is our obsession and we're late for therapy! * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Fortnight of Yeast 2005 EXTENDED through 29 July! * * Presented in cooperation with Lallemand * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Send articles for __publication_only__ to post@hbd.org If your e-mail account is being deleted, please unsubscribe first!! To SUBSCRIBE or UNSUBSCRIBE send an e-mail message with the word "subscribe" or "unsubscribe" to request@hbd.org FROM THE E-MAIL ACCOUNT YOU WISH TO HAVE SUBSCRIBED OR UNSUBSCRIBED!!!** IF YOU HAVE SPAM-PROOFED your e-mail address, you cannot subscribe to the digest as we cannot reach you. We will not correct your address for the automation - that's your job. HAVING TROUBLE posting, subscribing or unsusubscribing? See the HBD FAQ at http://hbd.org. LOOKING TO BUY OR SELL USED EQUIPMENT? Please do not post about it here. Go instead to http://homebrewfleamarket.com and post a free ad there. The HBD is a copyrighted document. The compilation is copyright HBD.ORG. Individual postings are copyright by their authors. ASK before reproducing and you'll rarely have trouble. Digest content cannot be reproduced by any means for sale or profit. More information is available by sending the word "info" to req@hbd.org or read the HBD FAQ at http://hbd.org. JANITORs on duty: Pat Babcock (pbabcock at hbd dot org), Jason Henning, and Spencer Thomas
---------------------------------------------------------------------- Date: Wed, 27 Jul 2005 22:17:58 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: Response: FOY, 05-Dry Yeast Question From: Donald Hellen Subject: Dry Yeast Question I would like to know how long dried yeast stored in the refrigerator (under 40 degrees F) can be expected to be useful? I'm sure that studies have been done like those with liquid yeast discussed recently, and my own experience has shown that we can expect at least some dried yeasts to last two years or more. Also, is there a significant difference between different brands of dried yeasts in how long they can be stored and still be usable? - ------------------------------------ Beer--Not just another breakfast drink! Donald, the length of the shelf life is very much strain dependent but there are also slight diffrences within the same strain from production to production; yeast is a living organism after all. In general we give a shelf life of 2 years and that is basically the minimum for which we guarantee that the yeast still performes to specs. We test our yeast every 3 months to control the shelf life and find that the yeast often shows good viability and acitivity even beyond the guaranteed shelf life. We had for instance a Windsor ale yeast that performed still very well after more than 3 years. So you might be ale to use the yeast after the shelf life is expired but we can guarantee you only 2 years shelf life. This of course requires that the yeast is still in its unopened original pack. Once dry yeast gets in contact with oxygen and moisture activity and viablity will drop. Tobias - -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.338 / Virus Database: 267.9.5/58 - Release Date: 7/25/2005 Return to table of contents
Date: Thu, 28 Jul 2005 14:48:31 +1000 From: "Phil Yates" <phil.yates at bigpond.com> Subject: Dave's Coca Cola Dave Burley writes: >Blam! This coke was just like the Coke I remembered from my youth. >That experience came about since all the ingredients which had been >used in >the original Coca Cola were produced locally, not conjured up in a US >factory. Well, being Australian, I have to admit I have never ever heard someone comment about variations in flavour between yesteryear Coca Cola, and the modern product. Not that I'm a Coca Cola fan. My dad referred to it as "lolly water" and refused to let us drink soft drinks of any nature. But I do remember sipping beer at a very very early age, whilst sitting on dad's lap. He didn't think that was a bad thing at all for a toddler. You've got me curious Dave, what are the ingredients of Coca Cola, other than sugar and water and of course CO2? What variations do you perceive between old and new. This is taking taste analysis to new heights (for me at least). Return to table of contents
Date: Thu, 28 Jul 2005 12:16:08 +0000 From: "A.J deLange" <ajdel at cox.net> Subject: Oops I flubbed it on hardness definitions. 1. Total hardness is the sum of all ions which are chelated by EDTA (practically speaking this includes sodium and calcium but will also include strontium if it is present and iron). The hardness is the total equivalence multiplied by 50 and expressed "as calcium carbonate". 2. The bicarbonate hardness (also called "temporary hardness because this is the amount that will precipitate under lime or heat treatment) is the fraction of total hardness equivalent to bicarbonate i.e. the total hardness where the alklainity is greater than or equal to the total hardness. Where the alkalinity is less than the total hardness the temporary hardness is the alkalinity (the amount of hardness that can be precipitated) and the permanent hardness is the difference between the total hardness and the alkalinity as this portion of the hardness cannot be precipitated as carbonate. A.J. Return to table of contents
Date: Thu, 28 Jul 2005 09:51:31 -0400 From: Jeff Renner <jsrenner at umich.edu> Subject: Re: Ballantines Brewers Here is a brief illuminating note I received from a retired master brewer at one of the breweries (not sure which one) that brewed Ballantine XXX: > OG 13.0 > SI 3.0 > On extract basis was 70% malt and 30% corn grits. Hops were > Oregon Bullion. Dry hopped and the big secret was the in-house > distilled hop oil added at final filtration with great care. O2 > raised hell with the utilization. > Bill > Palmdale, CA I'm not certain what "SI" is, but I assume it's final gravity. 13P is ~1.052, 3P is ~1.012, so you can see that it's well attenuated - 77%. I think we all remember (well, we graybeards, anyhow) the hop character as being the most distinctive thing about Ballantine, both XXX and IPA. I don't think later renditions were ever as characterful as the beer from the 60's (and presumably earlier). To reiterate earlier AL's comment, it's well accepted that the Ballantine yeast is the source of the Sierra Nevada/WLP001/W1056 strain, although there have been changes over time and distance. For one thing, the original was a top cropper, as evidenced by the pictures of brewery workers skimming the yeast at the NJ brewery. In my experience, W1056 produces more of a top crop than WLP001, but not as much as the old YCKC/YeastLab Chico strain. I think that one also had a bit more character. Jeff Return to table of contents
Date: Thu, 28 Jul 2005 11:57:15 -0500 From: "Doug Hurst" <dougbeer2000 at hotmail.com> Subject: Seeded Hops Question The discussion of possible hops for use in Ballantine clones has raised a question regarding seeded hops. I have noticed that Fuggles usually contain seeds, but that most other varieties do not. If the hop plant is a dioecious species and male plants are not grown, thus preventing fertilization, then why do Fuggles have seeds in them? Are there any other varieties with seeds? I also wonder whether the seeds contribute anything to beer flavor. Doug Hurst Chicago, IL [197.5, 264.8] Apparent Rennerian Return to table of contents
Date: Thu, 28 Jul 2005 16:19:47 -0400 From: "aboyce at mn.rr.com" <aboyce@mn.rr.com> Subject: ALASKA NHC 2007 OR BUST! Ever wanted to go to ALASKA?!? Sign our petition! www.petitionthem.com/default.asp?sect=detail&pet=1891#sigs There is a grassroots campaign underway to convince the American Homebrewers Association (AHA) board that there is huge interest in a National Homebrewer's Conference in Alaska. When I asked my wife (who is NOT a Beer Geek, like I am) if she would be interested in it, she asked me when she should start packing! We have been looking for an excuse to vacation in Alaska for years, and an NHC conference would be just the excuse to finally see Alaska for a week or two, and then have a great Beer conference to wrap it all up. Steve Schmitt, from the Alaska homebrewing community, is putting together a proposal for 2007 which will go to the AHA next month, in August. They know that people would need more than a year to save and plan for it, that's why they're starting so early. It would be GREAT if he could attach a list of several hundred homebrewers who would attend a conference in Alaska to his proposal. To help the effort, SIGN TODAY! Join your name to the 167 homebrewers who have already committed to the ALASKA NHC 2007! And tell your homebrewing friends to sign too! www.petitionthem.com/default.asp?sect=detail&pet=1891#sigs (The HBD strips out the http header - so you may have to copy and paste this website into your browser. Sorry!) - Al MN Homebrewers Assoc. PS - Minnesota already has over 27 people who have signed... not that I'm issuing a challenge to the other 49 states or anything.... ;-D PPS - Alaskan Salmon, Glaciers, Alaskan King Crab, Denali National Park, Midnight Sun, Aurora Borealis, Gold Panning, Unspoiled Wilderness, and... ALASKAN SMOKED PORTER!!! How many reasons do you NEED?? - -------------------------------------------------------------------- mail2web - Check your email from the web at http://mail2web.com/ . Return to table of contents
Date: Thu, 28 Jul 2005 19:25:03 -0500 From: "Stephen Johnson" <sjohnson3 at comcast.net> Subject: Sparkling Ales In the most recent Homebrew Digest, Paul Thomas comments on the Ballantine thread about how "...on page 86 of Randy Mosher's "Radical Brewing" there is a picture of a "Ballantines Sparkling Ale" label, and on the same page a recipe for "Telltale Ale - American Sparking Ale." Does anyone know how Sparkling Ale fits into the Ballantines equation?"... I recently did some research about American Pale Ales as part of a talk with Fred Scheer of Boscos Brewing in Nashville, TN, for American Beer Month. One of the sources I found is from a past issue of Brew Your Own magazine. This particular article from April, 1997, by Jeff Frane, has a brief section on Ballantine. In particular, be brings up how Ballantine was one of the few brands in America to preserve the British traditions of India Pale Ales. But, over time and with the brand moving away from the Northeast and into the Midwest as a result of buy-outs and mergers, "the beer was toned down to a shadow of its former glory." He continues: "Other ales, of considerably less character, continued to be produced in the Northeast somewhat as novelty items. Many, in fact, were not true ales at all in the sense of being top-fermented. Fred Eckhardt, author of Essentials of Beer Style, refers to them as 'sparkling ales' and notes that they were brewed to compete with the American pale lagers. Like those beers the ales had 'minimal taste profile, minimal hopping, and [were] lacking in hop bouquet." Finally: "In due time many of these beers were labeled 'cream ales,' and whatever special character they possessed diminished further. Most were 'b@$t@rd ales,' formulated as a standard beer (although perhaps brewed to be just a little stronger) and fermented with the brewery's regular lager yeast at a slightly elevated temperature for a slightly harsher, slightly fruitier taste." Definitely interesting stuff about some of those brands that shaped many of our early memories of beer and became icons through connections with major sports sponsorships, magazine advertising (Life, Saturday Evening Post, etc.), and catchy jingles. What I've learned in studying some of this history is that while the label may have been pretty much the same on a brand like Ballantine, there apparently were many changes in the actual products over the years. As a result, one person's recollection of a Ballantine Pale Ale or XXX Ale may be very different from another person's depending on when they had those consumption experiences and what particular version of the beer they were drinking during it's long history of being brewed. Those who remember the piney nature of the aroma may have had a much earlier version than some others who don't recall that aspect of the beers. Steve Johnson Nashville, TN Return to table of contents
Date: Thu, 28 Jul 2005 21:38:19 -0500 From: "Rob Moline" <jethrogump at mchsi.com> Subject: Response: FOY, 05-Crabtree effect and Overflow Metabolism Brewsters: I sent this last week or so, but realized this, like a number of other past submissions of mine were not making it on the HBD and I was not getting a bounce message. So a little out of date, but here is my question and comment for the group and those fine Gentlemen from Lallemand. I have modified my format for message approximately as that fabled Janitor, Pat Babcock, instructs and we will see if this does it. (Editorial note: It failed. I forced this on since his post is coming through as multipart MIME with html attachments. Folks, whenever pasting an URL, ensure your mailer hasn't converted it to an HTML tag - as appears to have been the case here.) Clayton Cone has explained that if have more than 0.2% glucose in our starters that we cannot expect any cell wall improvement even in the presence of oxygen, since the mechanism changes from a Pasteur Efftect to a Crabtree effect.. Presumably the addition of oxygen to our wort at the beginning of the fermentation will likewise make no sense. Does this mean we ned to wait until the end of the fermentation? And why do it at all?. Forbes: Addition of air/oxygen at the start of the fermentation allows the yeast to consume glycogen to produce sterols and Unsat. fatty acids......it is a different situation to respiration. Production of these compounds has an absolute requirement for oxygen. The aeration you do at the start of the fermentation will be consumed very quickly (30 mins) but this is normally enough. In aerobic propagations with high sugar (as you normally would be doing) you will have some effect on the cell membrane but it will not be as good as growing the yeast at low sugar. Under aerobic conditions the yeast has to make sterols and fatty acids as both these can have trouble being transported in the presence of air. However, under anaerobic conditions both these substances are easily transported but not produced by the yeast. So we need to develop method of stirring our starters which will keep the glucose concentration low, but allow yeast to grow more cell wall fatty acid contaiing substances. Since few of us have the metering and measuring equipment to do this in a strarightforward process control way, perhaps there is another way to do it. 1) Clayton: Any idea about how fast sucrose would be inverted e.g. if we started with a 1% sucrose solution with appropriate nutrient levels in a strirred, oxygenated starter , is there any chance that the rate of inversion would be slower than the rate of consumption (I guess this would be yeast concentration dependent) , so we can keep the glucose ( does Crabtree also work for fructose?) concentration down and permit good cellwall development in an oxygenated starter? Forbes: I would doubt that there is any benefit to doing this. Invertase activity will be reduced by the presence of glucose....thus as the invertase cleaves sucrose it is producing glucose which, if the glucose accumulated, would eventually shut down the invertase activity. In general the invertase activity never seems to lead to this situation, so you would have to assume that invertase activity is modulated to prevent glucose accumulation. You are probably better using malt extract/ malt as you normally do. The presence of glucose is very low (about 10% of the sugar) and will be consumed quickly. This then means that maltose become the sugar of choice for the yeast. Maltose does not initiate the Crabtree effect in the same way; in fact it is a very weak activator in yeast. This is probably due to the fact that maltose is actively transported prior to being cleaved into two glucose units and this will bypass the major glucose signalling systems in the cell membrane. 2) How about the Overflow Metabolism effect? * www.biotech.kth.se/courses/3A1308/Downloads/Overflowmetabolism.pdf * * Does this affect your explanation? Forbes: Overflow metabolism or the pyruvate dehydrogenase (PDH) bypass is a reasonably well understood mechanism that is only truly relevant for cultures with controlled growth rates/glucose feeding. There is really no overflow involved in the batch propagation you mentioned. If you were trying to control the propagation then the PDH bypass would only be in play if you were trying to grow the yeast at a growth rate that is very close to the limit of its respiratory capacity. At this point pyruvate metabolism into TCA is saturated and pyruvate starts to spill over towards Ethanol but (and this is perhaps simplistic) the amounts are still insufficient to commit to alcoholic fermentation so you get the acetic acid-acetyl Co-A part of the pathway continuing to supply acetyl Co-A. All of this is well presented in the internet link that you provided...many thanks, much more eloquent in graphic form. - -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.338 / Virus Database: 267.9.7/60 - Release Date: 7/28/2005 Return to table of contents
[Prev HBD] [Index] [Next HBD] [Back]
HTML-ized on 07/28/05, by HBD2HTML v1.2 by KFL
webmaster@hbd.org, KFL, 10/9/96