Top Cropping References

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Natebriscoe
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Top Cropping References

Postby Natebriscoe » Fri Jan 06, 2017 10:52 pm

Has anyone come across any good reference materials for Top Cropping? It seems most mention it in passing and don't really dig in much. (Even the Yeast book seems to just skim over it)
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lindh
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Re: Top Cropping References

Postby lindh » Sat Jan 07, 2017 1:32 am

If I remember correctly there's a practise mention in the Brewing Classic Styles German Wheat beer book: http://shop.humle.se/litteratur/oltyper ... e-series-7

What I reckon you should discard the top brown layer that's supposed to have a harsh bitterness to it, then gather all the foam during high kräusen. It's the only proper way to reuse weizenyeast like the w68 (Weihenstephan) or 3638 (Schneider).
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Weizenberg
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Re: Top Cropping References

Postby Weizenberg » Sat Jan 07, 2017 4:54 am

The book is OK but not outstanding.

There are some false claims and some vital information is missing.

Here is what's missing from the fermentation bits.

  • eventually the fermentation will produce resins which will make it to the top of the foam
  • the resins have a sharp astringent taste and should be cropped before the yeast is top-cropped (common sense)
  • one can further influence flavours by re-using top or bottom cropped yeasts only
  • top crop: more Isoamyl-acetate (fruity, banana)
  • bottom crop: more 4-vinyl-guajacol (clove)

Hope this helps

Source: Annemüller/Manger, Gärung und Reifung des Bieres

IMG_1249.JPG
Fermentation Profile
IMG_1249.JPG (2.04 MiB) Viewed 823 times


IMG_1248.JPG
Process Diagram
IMG_1248.JPG (2.27 MiB) Viewed 823 times
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Natebriscoe
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Re: RE: Re: Top Cropping References

Postby Natebriscoe » Sat Jan 07, 2017 11:04 am

Weizenberg wrote:The book is OK but not outstanding.

There are some false claims and some vital information is missing.

Here is what's missing from the fermentation bits.

  • eventually the fermentation will produce resins which will make it to the top of the foam
  • the resins have a sharp astringent taste and should be cropped before the yeast is top-cropped (common sense)
  • one can further influence flavours by re-using top or bottom cropped yeasts only
  • top crop: more Isoamyl-acetate (fruity, banana)
  • bottom crop: more 4-vinyl-guajacol (clove)

Hope this helps

Source: Annemüller/Manger, Gärung und Reifung des Bieres

IMG_1249.JPG


IMG_1248.JPG

Those are my normal practices at this time. I don't seem to get much yeast when trying to crop 3068. Recently collected 200 ml of what looked to be clean creamy (a bit powdery when shaken) yeast. But when proofed, little to no activity. Best guess it was mainly proteins from the krausen and little to no yeast.
Natebriscoe
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Re: RE: Re: Top Cropping References

Postby Natebriscoe » Sat Jan 07, 2017 11:05 am

Weizenberg wrote:The book is OK but not outstanding.

There are some false claims and some vital information is missing.

Here is what's missing from the fermentation bits.

  • eventually the fermentation will produce resins which will make it to the top of the foam
  • the resins have a sharp astringent taste and should be cropped before the yeast is top-cropped (common sense)
  • one can further influence flavours by re-using top or bottom cropped yeasts only
  • top crop: more Isoamyl-acetate (fruity, banana)
  • bottom crop: more 4-vinyl-guajacol (clove)

Hope this helps

Source: Annemüller/Manger, Gärung und Reifung des Bieres

IMG_1249.JPG


IMG_1248.JPG

Is this book available in English? I'm not finding it.
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Weizenberg
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Re: RE: Re: Top Cropping References

Postby Weizenberg » Sat Jan 07, 2017 12:53 pm

Natebriscoe wrote:Is this book available in English? I'm not finding it.


Unfortunately not.

It's best to skim regularly with Wheat beers. After the "Hopfentrieb", the resin stuff, you will get the "Hefetrieb" which is the yeast rising. It's really not hard to miss. Any ale brewer should be able to help you there.
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bjanat
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Re: Top Cropping References

Postby bjanat » Wed Jan 11, 2017 10:26 am

In English, Weizenberg linked to it in another thread https://www.vlb-berlin.org/en/publicati ... he-brewery


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Weizenberg
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Re: Top Cropping References

Postby Weizenberg » Wed Jan 11, 2017 11:27 am

bjanat wrote:In English, Weizenberg linked to it in another thread https://www.vlb-berlin.org/en/publicati ... he-brewery


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It's by the same author and a very good book, but not the same title in English. It's an excellent book and I would recommend it.
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Ancient Abbey
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Re: Top Cropping References

Postby Ancient Abbey » Sun Feb 26, 2017 8:27 am

When you order Kunze, they will gladly add Annemüller to your order and not charge you any more for shipping.
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