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Statistics: Posted by mchrispen — Wed Oct 12, 2016 9:43 pm
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However, a rise in pH does potentially signal autolysis. My point is that it's not necessarily the only cause, especially since the typical autolysis off tastes didn't happen.
Phase 2 is indeed a strange animal
Statistics: Posted by Weizenberg — Wed Oct 12, 2016 6:02 pm
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That could be a red herring.
Thus said, keeping beer on the yeast at such high temperatures, will eventually cause autolysis.
I wonder whether there is a simple lab test one can perform to confirm this?
Statistics: Posted by Weizenberg — Wed Oct 12, 2016 3:44 am
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My current process is to pitch at 6c, ferment at 9c until 1% extract remains, drop to 6c over 1-2 days, hold at 6c for 1 more day, then rack. At this point I have about 0.3-0.5% extract left and most of the yeast has gotten knocked to the bottom of the fermenter and can be left behind - the beer is cloudy in the glass but clear enough to read through in the liquid transfer line.
The only way I can get the above to work is by capping the primary when I start the temperature drop. Without a primary fermenter that can handle pressure, I think it may be better to ferment to terminal gravity in the primary, let most of the yeast drop, and then add some fresh wort, sugar, or krausen beer when you rack.
Statistics: Posted by Techbrau — Tue Oct 11, 2016 9:11 pm
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For still fermenting beer, I take a small sample from my zwickle port into a 50 ml beaker - discard, then rinse the beaker in distilled water. Pull a second sample. I will do a quick count to determine if I need to dilute to count (usually do during early active fermentation). If not - then I count using the usual 5 square counting. I tend not to worry about viability at this point, but it would be easy to add in a blue stain step.
Statistics: Posted by mchrispen — Tue Oct 11, 2016 11:40 am
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I have a microscope and hemocytometer. Planning to check cell counts along the way. I ferment in 1/2 barrel conicals, so will pull yeast before I closed transfer... I plan to reuse it immediately anyway.
@Natebrisco >Would you not just use the force carbonation temp/psi chart for spunding?
I tried this in the past. Doesn't work all that well... it is damned hard to calibrate the spund apparatus properly. I would prefer to over carb than under, and I have long lines on my kegerator to deal with the serving side (a habit from my saison addiction).
Statistics: Posted by mchrispen — Mon Oct 10, 2016 4:09 pm
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That's why yeast dumps are often performed in ZKF's before it meets its final resting place.
Lacking the backup of a laboratory, there is a bit of feel one needs to develop with all this. It will take a few gos but the results will be worthwhile
Statistics: Posted by Weizenberg — Mon Oct 10, 2016 2:38 pm
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That was what I was missing. Thanks!
Statistics: Posted by mchrispen — Mon Oct 10, 2016 11:15 am
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The spreadsheet as it stands now is a purpose built tool that isn't available for public consumption any longer.
Statistics: Posted by Big Monk — Mon Oct 10, 2016 9:35 am
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