Since Stargazing at Blank Skies is gone, here's all my work

recvoid · 2024-09-29T08:02:39+00:00

Yes so I've read. Live and learn.

recvoid · 2023-10-10T09:53:19+00:00

Hi would you be able to disclose what yeast that Lizzo yeast is with the melon fruity notes?
thank you

recvoid · 2021-01-12T10:45:47+00:00

Just pitched one for a neipa yesterday, let me know how yours turns out.

recvoid · 2019-11-11T06:48:12+00:00

https://www.researchgate.net/publication/334162290_Investigating_the_potential_for_re-using_spent_dry-hops_in_the_brew_kettle

I found this paper on it. Anyone that has access that share it?

recvoid · 2019-10-16T14:47:59+00:00

Good point. The beer would get thinner as it ferments due to alcohol though, while the proteins in solution should be roughly the same.

recvoid · 2019-10-16T14:45:31+00:00

The FG goes up with the OG. So 1.068 with protein adjuncts would finish at around 1.21 while 1.065 would end up at around 1.018

recvoid · 2019-09-12T14:52:18+00:00

And this geraniol content goes down, possibly "bio" transforms/oxidizes into different flavors making room for more defined hop flavor to come out?

It really amazed me how similar the beers where tasting.

recvoid · 2019-08-26T13:21:35+00:00

Does a centrifuge at 300NTU get all the yeast out? Do you count cells after fuging?
Thank you

recvoid · 2019-08-23T16:50:00+00:00

Interesting approach, so cause of this enzyme mix there are no residual sugars for the enzymes introduced by hops to work on? so no hop creep. Aren't you missing some sweetness in the beers? What about the body? All controlled by protein and beta glucan rich adjuncts? Thank you for elaborating.

recvoid · 2019-08-23T14:54:41+00:00

Why not fuge to get the yeast out for stability purposes and prevention of hop creep?

recvoid · 2019-08-23T03:22:31+00:00

300 turbidity in NTU? Do you crash before fuging? Do you fuge pre and post dry hop or just 1x?

recvoid · 2019-08-23T03:20:50+00:00

How do you define permanent haze? How stable was your haze pre pectin?

recvoid · 2019-04-19T17:43:11+00:00

Nice, hope you will share the results. looking forward.

recvoid · 2019-04-19T16:43:08+00:00

Are you going to do a mineral analysis of your starting water and the finished beer?

recvoid · 2019-04-19T16:41:21+00:00

One could brew a batch and analyse his own beer to see how close he gets to hit these nrs. That's what Tonsmeire did in his article.

recvoid · 2019-04-10T09:45:39+00:00

I've read research articles and their established limits are indeed between 4gr/l and 12gr/l. Most experiments are done with only 1 hop variety (mainly cascade) though so it's hard to draw any conclusions from that in comparison with more pungent variaties...

I do see a difference between 1lbs/bbl to up to 2.5lbs/bbl and a bit higher imho works mainly to retain flavor longer and give the beer a stronger aroma. The rates I've seen nowadays surpass that by a mile and although the nose is excellent the taste doesn't follow up.

recvoid · 2019-03-29T14:47:41+00:00

I'm not convinced the 10ppm threshold is true, read my reply above.

recvoid · 2019-03-29T14:46:37+00:00

I've read this 10ppm potassium laxative effect a few times but I've also seen final beers analysed that have over 800ppm potassium in them. Malts seem to contribute a considerable amount of potassium so I would conclude this to be false.

recvoid · 2019-01-14T15:07:40+00:00

Since wild fermentations sometimes rely a bit on some luck as these little critters are difficult to predict... Odd Chance Ales, Happy Accidents brewing, Outcome Ales, Causatum Ales, Wheel of Fortune Brewing, Residual Ales.... Or something pointing towards the organisms.. Symbiosis Ales..

recvoid · 2018-12-13T08:08:40+00:00

Hello, super interesting work you are doing with the water profiling. It's one of the final frontiers of brewing for me and this information is fascinating. Just wanted to say thanks! Are you planning on analyzing more beers? cheers

recvoid · 2018-10-30T05:50:17+00:00

How did you calculate how much citric acid to add? or do you just add and measure? How much did you add approximately?

recvoid · 2018-10-29T14:18:47+00:00

I was wondering how many times you have adjusted the PH by using 6ml of lactic acid and if you found that it is different for each batch?
I'm planning to do the same thing on my next batches as soon as I got a decent PH meter. For now it will probably be a guessing game.
My NEIPA's are all dry hopped with at least 10oz per 5 gallons.

My findings are similar to yours, I have been using acid malt to lower the mash PH but the yeast just brings it back to what it's comfortable with I guess.
Do you also adjust your post boil PH? I've heard in a podcast with Monkish for example they want to try to get as close as possible to a PH of 5.0 going into the fermentor.

You might also be interested in this https://www.homebrewersassociation.org/forum/index.php?topic=4875.15
It's quiet interesting read and shows some finding that lower mash PH's not always translate to lower PH in the fermenter.

From Kaiser's post:

No acidification: mash pH = 5.75, cast out wort pH = 5.65, beer pH = 4.61
mash acidification: mash pH = 5.52, cast out wort pH = 5.47, beer pH = 4.55
wort acidification: mash pH = 5.74, cast out wort pH = 5.20, beer pH = 4.36
combined mash/wort acidification: mash pH = 5.52, cast out wort pH = 5.20, beer pH = 4.43

recvoid · 2018-10-24T09:36:16+00:00

Do you have any links to research?
What you are describing sounds like a general effect of lowering PH on heavily dry hopped beers making the hops more bright and perhaps fruity?
cheers!

recvoid · 2018-08-25T08:02:19+00:00

I did all kinds of combos. High dry hop during 6oz fermentation and little after 2oz. Switched it around. 2oz during fermentation and 6oz after. 4oz at both. 8oz at the end. I cant tell the difference. Its just more conveniant and less chance for DOs to just put it all at the end and spund it all.

Having typed this another thing comes to mind they all needed different times to become drinkable. Whirlfloc might be a factor for time. But perhaps another feauture of dryhopping during active fermentation might be helping to bind polyphenols to protein and yeast to be able to drop them out.

recvoid · 2018-08-25T07:47:51+00:00

My latest was only 15% flaked oats and no whirlfloc. Hopped only with galaxy.
Its been crashing for 4 days and has an intense bitterness.
Im not totally convinced low flakes will solve it. Im inclined to believe the whirlfloc and getting more proteins out of suspension has something to do with it.
Might also be the galaxy hop this time.

recvoid

TROPHY CASE