HOMEBREW Digest #5503 Fri 13 February 2009

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  Re: Yeast Performance / Aerobic propagation (bill keiser)
  Re: Yeast Performance / Aerobic propagation (Fred L Johnson)
  Low Alcohol Big Beers (Rick) Theiner" <rickdude@tds.net>
  aerobic growth is not respiration (Matt)
  Professional Brewing Course in Munich, Germany ("Lemcke Keith")

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---------------------------------------------------------------------- Date: Thu, 12 Feb 2009 23:51:46 -0500 From: bill keiser <bk2 at sharpstick.org> Subject: Re: Yeast Performance / Aerobic propagation Do you have any ballpark recommendations on how long it would take to attain 100% saturation using a surplus medical O2 concentrator and an aquarium airstone? (that I just happen to have) bill keiser > As for aeration, I say aerate the wort until it is 100% saturated then pitch > the yeast. No more is needed for both the starter and the production > fermentor. But I do support the use of stir plates for starters mainly to > keep the yeast from settling. > > I tried to keep this basic, but if anyone wants to get into the details > feel free to ask and I can explain from there. > > Josh Wilkins > > Return to table of contents
Date: Fri, 13 Feb 2009 07:29:43 -0500 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Re: Yeast Performance / Aerobic propagation Joshua: I appreciate your interest in the yeast propagation topic. I think we need details to consider the issues you raise. Do you happen to know how Wyeast and White labs propagate the pitchable quantities of yeast they send to breweries intended to be pitched directly into their production batches. I'd venture to say that the propagation is not customized based on the water profile and nutrients in the batch of wort at the brewery. I also question whether the yeast are in their exponential phase of growth during shipment. I would think that that practice would be a potentially explosive situation. Are the yeast not in a more stationary phase when they are shipped? I also doubt that hops are even included in the propagation. To what part(s) of "hops" must the yeast produce "resistance"? And exactly which genes must the yeast activate to "resist" hops that you say is important in the propagation of yeast prior to pitching? Lastly, can you confirm that the method that Wyeast and White Labs uses to propagate the yeast destined for pitching directly into a production batch at a brewery is by stepping up in a standard fashion? Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Fri, 13 Feb 2009 8:32:54 -0600 From: "Eric (Rick) Theiner" <rickdude at tds.net> Subject: Low Alcohol Big Beers Hail Brewmeisters, My preferred brews are big on flavor, body, hops, etc. Thus I often brew IPA's and similar, but I would really rather not have to deal with the typically accompanying high level of ethanol. If I sit down for 3 or 4 over the course of a few hours, I'd rather not be intoxicated at the end of the evening. I have been thinking about playing around with high dextrine malts, but before I started down that road, I thought I'd ask if anyone on this list has done something along those lines... And if not, what are your general thoughts on getting to my goal of a really big, but low alcohol beer? Rick Theiner Return to table of contents
Date: Fri, 13 Feb 2009 07:28:23 -0800 (PST) From: Matt <baumssl27 at yahoo.com> Subject: aerobic growth is not respiration AEROBIC in this discussion means "in the presence of oxygen." FERMENTATION refers to a specific biological pathway by which yeast metabolize wort sugars. This can be done whether oxygen is present ("aerobically") or not ("anaerobically"). RESPIRATION refers to a different biological pathway by which yeast metabolize wort sugars. This can only be done aerobically. (Any exceptions to that statement are probably unrelated to brewing practice). *When oxygen is present, yeast may metabolize sugar by either FERMENTATION or RESPIRATION, depending on the Crabtree effect, etc. But either way the conditions are still AEROBIC.* I think the folks who have posted on yeast propagation would agree with me on these things (am I wrong?). But for whatever reason, some people are occasionally speaking as if respiration and aerobic growth are the same thing, and using the terms interchangably. Perhaps this is just a convenient mental shorthand, but it's frustrating to decipher the intent of what's being said, and no doubt extremely confusing for those who aren't familiar with the topic. Return to table of contents
Date: Fri, 13 Feb 2009 12:43:15 -0500 From: "Lemcke Keith" <klemcke at siebelinstitute.com> Subject: Professional Brewing Course in Munich, Germany Greetings from Chicago! With the economy being what it is, there are a lot of people from homebrew backgrounds that are inquiring about brewing courses towards building a career as a professional brewer. If you are interested in making the jump into professional brewing, you should check out our 2-week World Brewing Academy Concise Course starting May 4th in Munich, Germany. This is an English-language intermediate-level course, and the Concise Course in both the campus & web-based versions have become our most popular offering for homebrewers looking to "go pro". If you want more information on our courses, you can see the full course listing on the web at http://www.siebelinstitute.com/course_desc/ , and if you have any questions about building a career in brewing, please don't hesitate to ask them by e-mail at klemcke at siebelinstitute.com . Keith Lemcke Vice-President Siebel Institute of Technology World Brewing Academy Return to table of contents
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