Speise conditioning vs spunding

Lagering methods and times

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Natebriscoe
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Speise conditioning vs spunding

Postby Natebriscoe » Sat Jul 09, 2016 2:42 pm

Has any tested speise conditioning vs spunding for o2 pickup and malt flavor stability?
Bryan R
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Re: Speise conditioning vs spunding

Postby Bryan R » Sat Jul 09, 2016 3:00 pm

If you spund you have no possibility of introducing oxygen that yeast can't consume.
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Ancient Abbey
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Re: Speise conditioning vs spunding

Postby Ancient Abbey » Sat Jul 09, 2016 3:24 pm

Extract is extract. It doesn't matter if its remaining extract or extra added during kegging, the yeast will finish fermenting and consume any oxygen that got picked up during the transfer. Krausen will give you some healthy cells to help finish stronger, but all three will remove oxygen.
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Natebriscoe
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Re: Speise conditioning vs spunding

Postby Natebriscoe » Sat Jul 09, 2016 3:28 pm

I guess I was thinking after fg was hit and yeast were not as active, then prime and carb.

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Natebriscoe
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Re: RE: Re: Speise conditioning vs spunding

Postby Natebriscoe » Sat Jul 09, 2016 3:29 pm

Bryan R wrote:If you spund you have no possibility of introducing oxygen that yeast can't consume.

I understand this, I just have a hard time making myself pull beer off the cake before it's finished.

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Bryan R
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Re: Speise conditioning vs spunding

Postby Bryan R » Sat Jul 09, 2016 3:42 pm

Natebriscoe wrote:I guess I was thinking after fg was hit and yeast were not as active, then prime and carb.

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Thats how I read it...

I am not sure why you would want to do it that way if you have the choice..
Techbrau
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Re: Speise conditioning vs spunding

Postby Techbrau » Sat Jul 09, 2016 5:31 pm

Yeast ferment in suspension. When they're flocculated and and compacted into a cake, they're not doing much.
If you always do what you've always done, then you'll always get what you've always gotten.
Natebriscoe
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Re: Speise conditioning vs spunding

Postby Natebriscoe » Sat Aug 13, 2016 10:48 am

So I transferred to spund last night as per the helles paper for the first time. It seems that most of the yeast was still in suspension, would this effect the cell count for repitch substantially?

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Natebriscoe
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Re: RE: Re: Speise conditioning vs spunding

Postby Natebriscoe » Sat Aug 13, 2016 4:55 pm

Techbrau wrote:Yeast ferment in suspension. When they're flocculated and and compacted into a cake, they're not doing much.

You don't think that they are cleaning up at all after most have flocculated?
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Re: Speise conditioning vs spunding

Postby rcj1972 » Sun Aug 14, 2016 3:20 pm

Hi Nate -

I'm new to LoDo brewing, but share your concerns about removing the beer from the yeast cake too soon. I've got two batches on tap now (helles and pils), and I did what you are proposing. Simply put, I added 5oz corn sugar (dry) to the keg, purged with CO2, and then transferred from primary using CO2 to push. I keg-conditioned the beer at garage temp (~80F) x 1 week and then put on tap. Turned out fantastic - at least for the three weeks its been on tap.

I say go for it.

Bob

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