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Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

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08/03/07 01:37 PM  
RE: Yeast convo with Baums
For anyone who wants to see the context of this conversation see the thread below "Belgian Imperial Stout...WY3522"...I figured I'd start a new thread because our convo was going a bit off topic...the jist is yeast rates/ pitching yeast right out of the pack compared to making a starter, and adding oxygen to pre-fermented wort.

Baums, to follow up on our convo. a I just thought of another question...If the yeast in those beers may have been "stuck" and no longer had the steam to eat sugars wouldn't the beers have never carbonated? The last couple (Barleywine and IPA) took awhile but ended up well carbonated.. this recent Imp. Stout carbonated quite quickly...I suppose the dextrose is simply easier to consume?....your thoughts?

08/03/07 03:42 PM  
RE: Yeast convo with Baums
Those are good/tough questions (and of course, not having seen them in action I really don't know whether any of your beers actually had slow or even stuck ferments.)

I think it's true that dextrose is easier to consume. I know of a commercial brewery that had an experience showing this is true, but I can't really give all the details. Anyway one example is the incremental feeding of simple sugars at Dogfish, a practice that I think only makes much sense if you've found that late in a high gravity ferment it's easier for yeast to transport/eat dextrose or sucrose than the more complex sugars.

Even if dextrose weren't easier to ferment, it's would still be possible to have a slow ferment that carbonates anyway. First of all, not every cell runs out of sterols/UFAs at exactly the same time, so there can be various shades and degrees of a "stuck ferment." Second of all, even if all the cells run out of these things (which means they can't reproduce, which means they don't need nearly as much energy, which means they don't "eat as fast") they still do need *some* energy just to keep doing the "overhead" work that's needed to stay alive. As long as they are still healthy enough to transport and utilize sugars, they can ferment slowly.

Anyway BPotts, I think you should just let your taste be your guide. De Dolle Stille Nacht used to have unbelievably high finishing gravity, but was still very highly acclaimed. If your beers taste good, why change anything? On the other hand if there are any solventy esters or incomplete fermentation, there are good reasons to believe increased pitch rate and aeration could help.

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