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Post by denny on May 4, 2022 13:13:27 GMT -6
Well, they’re doing something without O2 for a week because the data clearly showed O2 went to zero in ~20 min and stayed there for days afterwards until he finally shut down the test. While I have you on the horn I want to run something by you: I have been playing with rehydrating again this time using Go-Ferm. The routine is to rehydrate, wait 15 min the stir into solution. Instead of stirring this time, I am thinking about shaking the begeezies out of it similar to SnS just before pitching. Have you ever done anything like that? If so, what was the outcome? Nope, haven't done it. Doesn't seem like it could hurt, though.
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Post by zymot on May 9, 2022 5:39:30 GMT -6
Another SNS starter, another reason to not use a stirplare.
Twelve hours after pitching my SNS, the bubbler is bubbling away (I can hear it before I open the fridge) I got a good thick head of krausen , smells like beer.
I sanitize my vessel, use a can proper starter and shake up the wort, open the yeast and I am done in a few minutes. It is too easy and the results are too good.
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Post by gusso on May 11, 2022 17:18:05 GMT -6
Looks like I'll try this again on Saturday. I have 2 liquid yeasts in my garage fridge. Not sure which one to use - either Gulo for a BDG or Bananza for a Big Banana Stout.
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Post by denny on May 12, 2022 13:39:57 GMT -6
Looks like I'll try this again on Saturday. I have 2 liquid yeasts in my garage fridge. Not sure which one to use - either Gulo for a BDG or Bananza for a Big Banana Stout. I always use a relatively clean yeast for BdG
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Post by zymot on May 13, 2022 15:38:49 GMT -6
5:00 pm Sunday pitched SNS starter OG 1.065 6:00 am Monday strong activity in the airlock, 1-2 inches krausen 6:00 pm Wednesday airlock activity not obvious 12:00 pm Thursday Krause dropped 4:00 pm Friday took a sample. FG 1.012 hydrometer sample tastes great.
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Post by zymot on May 26, 2022 20:13:11 GMT -6
This is my take on O2 requirements in brewing. Brian Rabe did a test where he measured the O2 levels in water, added a yeast/sugar solution, and in 20 min the water was at zero ppm O2. It remained at zero for days. I do not believe the test vessel was devoid of air. He did not report on testing for other gases. Wort, whether in an SnS starter or in a fermenter, is basically a yeast/sugar/water solution in the presence of air. In my mind, that means active yeast may very well need the O2 initially for their aerobic phase but consume it relatively quickly. I haven’t studied yeast to the point that I can say they need more O2 than what is naturally provided to them. However, they live in the real world where we are surrounded by air. So, I imagine they are pretty good with getting their O2 requirements from the environment where they live. IOW, I don’t believe they are so delicate that air is insufficient for their needs. After the 20 min O2 consumption, I believe they transition into their anaerobic phase of life. Years ago I bought an O2 tank, sintered stone, stir plate, flasks, etc, etc. I haven’t used them in years. Partly because I use dry yeast but partly because I just don’t believe they’re required. Maybe I’m wrong. I hear everything you're saying and like you I am not a yeast expert by any stretch. I consider yeast to be the "miracle" part of the process and the Brewers don't make beer, yeast make beer part. I have absolutely made batches of beer where something wasn't quite right. The beer wasn't contaminated but it was just slightly off and I always wonder about the yeast's health and general condition. I'm sure you're right that the yeast can get their O2 requirements from the air and I agree that they're living in the real world with sugar, water and air but then their environment is sealed off so that no additional O2 can be supplied. Beer fermented with yeast that is in poor-health (or is tired, depleted, etc) is probably not good beer. As humans, we generally get all of our needs on a daily basis but some days are better than others. I guess that in the absence of any formal yeast training, I want to try to give the yeast everything they could need. Clearly the beer in our glass is the test. If it's good or great, then you're doing it right. OK Ken. At the end of the day. Dud I miss something? What do you think? Yeah or Ney? Are you going to brew with another SNS starter? Go back to flasks, stir plates and stir bars?
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Post by Ken on May 27, 2022 8:17:22 GMT -6
]OK Ken. At the end of the day. Dud I miss something? What do you think? Yeah or Ney? Are you going to brew with another SNS starter? Go back to flasks, stir plates and stir bars? I have made two batches with this 940 which was started with an SNS starter. I am brewing again later this afternoon. I'll have to hold my ruling until I have tastes these beers which won't be for awhile. But I did mention (somewhere) that many times my flask/stirbar/stirplate starters would produce the most sublime FIRST batch of beer. Like batch ONE out of SIX (or whatever) was really, really good and in those cases I dropped the entire starter into that batch. When that batch went into the draft fridge and I grabbed my first glass and thought HOLY SMOKES! and then I went to my notes and saw that it was the first batch, it was something I remembered. So this SNS starter has big shoes to fill. There are two SNS beers in kegs and #3 will be made this afternoon... German Zoiglbier.
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Post by gusso on May 27, 2022 16:52:58 GMT -6
I'll be making another SNS starter tonight with Bananza yeast.
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Post by gusso on May 29, 2022 6:49:05 GMT -6
Woke up to an active fermentation this morning! Down 22 points.
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Post by zymot on May 29, 2022 9:19:00 GMT -6
I have made two batches with this 940 which was started with an SNS starter. I am brewing again later this afternoon. I'll have to hold my ruling until I have tastes these beers which won't be for awhile. But I did mention (somewhere) that many times my flask/stirbar/stirplate starters would produce the most sublime FIRST batch of beer. Like batch ONE out of SIX (or whatever) was really, really good and in those cases I dropped the entire starter into that batch. When that batch went into the draft fridge and I grabbed my first glass and thought HOLY SMOKES! and then I went to my notes and saw that it was the first batch, it was something I remembered. So this SNS starter has big shoes to fill. There are two SNS beers in kegs and #3 will be made this afternoon... German Zoiglbier. You are using a lager yeast and brewing lager beer as your test for the virtue, value, quality and efficacy of a SNS starter. Most consider lager yeast and lager beers more sensitive to pitching rates. So you are testing the SNS process under some of the most difficult conditions. And then you put your head down and rushed towards reusing the SNS yeast for follow up batches. I do not think you are putting ALL your eggs in one basket. But you have trusted a few dozen eggs in one SNS basket. I am anxious to hear your conclusions.
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Post by zymot on May 29, 2022 9:26:54 GMT -6
Woke up to an active fermentation this morning! Down 22 points. When you see results like that, it is hard not to embrace the 007 SNS starter I have yet to hear anybody complain about the finished beer.
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Post by tommymorris on May 31, 2022 15:10:49 GMT -6
I pitched a SNS starter of S-23 Saturday at 5:30. Ten hours later it had its first blip on the Tilt. After just less than 48 hours the beer is down to 1013 SG. It was a small beer (1038 OG). But, still, I am surprised at the speed. The temp is steady at 57F.
I made the starter from 3 tablespoons of slurry. The starter was about 24 hours old when I pitched it. I was hoping for new cell growth (Mark V. says you need that every few repitches). I am not sure if 3 tablespoons was the right amount of slurry to promote new growth or not. Three tablespoons is about 45ml. This White Labs FAQ (https://www.whitelabs.com/faq) says a PurePitch® Homebrew contains 35-50mL of yeast. The starter tasted and smelled great.
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Post by Ken on May 31, 2022 16:27:15 GMT -6
I pitched a SNS starter of S-23 Saturday at 5:30. Ten hours later it had its first blip on the Tilt. After just less than 48 hours the beer is down to 1013 SG. It was a small beer (1038 OG). But, still, I am surprised at the speed. The temp is steady at 57F. I made the starter from 3 tablespoons of slurry. The starter was about 24 hours old when I pitched it. I was hoping for new cell growth (Mark V. says you need that every few repitches). I am not sure if 3 tablespoons was the right amount of slurry to promote new growth or not. Three tablespoons is about 45ml. This White Labs FAQ (https://www.whitelabs.com/faq) says a PurePitch® Homebrew contains 35-50mL of yeast. The starter tasted and smelled great. An SNS starter of S-23? Am I crazy or are you not supposed to make starters for dry yeast?
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Post by gusso on May 31, 2022 16:40:17 GMT -6
Didn't he say he made it from slurry?
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Post by tommymorris on May 31, 2022 16:56:15 GMT -6
I pitched a SNS starter of S-23 Saturday at 5:30. Ten hours later it had its first blip on the Tilt. After just less than 48 hours the beer is down to 1013 SG. It was a small beer (1038 OG). But, still, I am surprised at the speed. The temp is steady at 57F. I made the starter from 3 tablespoons of slurry. The starter was about 24 hours old when I pitched it. I was hoping for new cell growth (Mark V. says you need that every few repitches). I am not sure if 3 tablespoons was the right amount of slurry to promote new growth or not. Three tablespoons is about 45ml. This White Labs FAQ (https://www.whitelabs.com/faq) says a PurePitch® Homebrew contains 35-50mL of yeast. The starter tasted and smelled great. An SNS starter of S-23? Am I crazy or are you not supposed to make starters for dry yeast? Yes. Made from S-23 slurry. Thanks, Gusso.
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