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Old 01-31-2009, 02:45 PM   #41
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How does degassing a beer aid in flocculation and how would you go about doing it?
I use a degassing wand and a drill.
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Old 01-31-2009, 02:48 PM   #42
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I suppose there is risk of infection without boiling... there's gonna be like 9-10% alcohol in there when I start adding the dextrose, not to mention a ridiculous amount of yeast. I've added dextrose dry to stuff before and it was fine, although that's not really saying it wont happen.
I don't think this is very likely, I would just add it dry like you are doing, and make sure everything that touches the sugar is sanitized. Sugar is hygroscopic so any baddies should have dried out and died. Same principle as pouring salt on a slug...

The nucleation problem seems it could be solved by degassing a bit by stirring before adding the sugar?
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Old 01-31-2009, 02:51 PM   #43
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I don't think this is very likely, I would just add it dry like you are doing, and make sure everything that touches the sugar is sanitized. Sugar is hygroscopic so any baddies should have dried out and died. Same principle as pouring salt on a slug...
Don't add it dry, see my previous post in this thread and/or talk to Evan!
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Old 01-31-2009, 03:13 PM   #44
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As far as adding it wet, you can easily just make a simple syrup and add that. You can go as thick as two parts sugar to one part boiling water to start, and then boil however long you want to concentrate it even more.

I also wouldn't worry about infection (look at how many gallons of Apfelwein have been made with no boiling or anything), but the gas might be an issue. If you degass first and then add that might solve it, but I don't know.

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Old 01-31-2009, 03:58 PM   #45
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ok, so I guess I should just try to make up like a gallon of sugar water and add in a cup morning and night. I guess im just worried about it being too thick to pour and work with. Either that or I can start adding oxygen with my racking cane/stone setup... and stir the crap outta that. Then add the sugar dry The stirring should break up the loose CO2 in there...

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Old 01-31-2009, 05:56 PM   #46
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This is a great thread, I have been wanting to brew a monster like this but I wasn't sure about fermentation. You have a lot of valuable info on the steps required. I am interested in the degassing, I have never heard of this technique, is it simply shaking the fermenter or is there a gadget to purchase?

Please keep us posted on the progress.

Eastside

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Old 01-31-2009, 08:17 PM   #47
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well a wine degasser is this wand jobbie with little arms that pivot out when its spun. You simply hook it to a drill and spin away. Its also a handy way to keep the wort spinning while using your immersion chiller!!! I think I'll try stirring with my O2 wand, then sprinkling a little dextrose on there. I realize the risk... i'll do a little bit and see what happens. If it turns out to be a major problem, I'll have to suck it up and make sugar water.

My 1.040 starter brew was mashed earlier.. hit 153F for an hour, sparged, and it turned out to be a tad over. I'll probably end up at around a 1.045. I guess the barley crusher kicks arse when you have room to do a 1.5qt/lbs mash. I'm 45minutes into the boil, about to add whirlfloc and servomyces in. The servomyces it supposed to help with yeast health and increase yeast numbers. I dont see any reason to not use them here... they are like a buck a pill. Pics in a little while once I get through the busy part here at the end (and cleanup).

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Old 01-31-2009, 09:42 PM   #48
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Ended up at 1.042 on my starter bitter... I boiled it short a little and ended up putting about 1/3 gallon back in to get it over the 5 gallon line.

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Old 01-31-2009, 10:55 PM   #49
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Ehh, not really much to see here. Its a standard all grain batch of beer. I threw in a half pound of rice hulls which REALLY made a difference with sparging. IDk, I may end up making a new 10 gallon cooler. I think it was a real benefit to have the additional headroom to have 1.5qt/lbs, plus extra room on top of that for mash out water. I nailed 80% efficiency, which I think is the highest I've gotten to. Its obvious the thinner mash, and mash out helped my efficiency.



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Old 02-06-2009, 08:16 PM   #50
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Excited to see progress on this one!

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