Can we keep downing on catsup? Down with ketchup too! They're the bastards of the condiment world!
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Allergy Warning: This post was made by a person who may be nuts
From the store: Nothing right now, how sad
Up Next: Thinking about an amber rye
Secondary: "Not as Pale as Death" pale ale (since april, man I hate bottling.)
In bottles: Lager than Life Beer, Rocky Raccoon Honey Lager, A nameless Imperial Stout (my first AG!)
God you bunch of weenies cant even take a facetious comment. Spose youd get your panties in a wad if i said baseball sux, cause thay are all over paid whiners. Its ajoke...haha chuckle chuckle.....not trying to persuade you from the dark side......but i digress, sorry to offend you all.
Generally a facetious comment is accompanied by a little winky thingy...like this: or in your case one of the "I'm drunk" ( ) icons would have helped us determine your intent.
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[/I] Up Next - Hobgoblin After That - Czech Pilsner Primary - Humboldt Hop Rod (4/24) Primary - NOT Wheat AG SNCA (5/5) Secondary - Conditioning - SNCA Clone (3/3),
On taps 1,2&3: Una Mas Cerveza, Ham in a Can, IPA Primary: XINGU Clone, Rye P.A. 2ndary: Low Gluten IPA, Bourbon Oak Aged Vanilla Porter Kegged: Sh*tty Orange Hefe, Una Mas Cerveza, Smokin Hot Blonde, Belgian Dubbel Next up: Una Mas Cerveza, Pecan Pie
That statement is totally uncalled for on this forum...there are plenty of places on the net where political discussions are appropriate, both considered and drunken. Please don't ruin this place for the rest of us.
Too late.
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Scott
Primary: Empty
Secondary #2: Empty
Bottle Conditioning: Oatmeal Stout
Drinking from Keg: Ordinary Bitter, Kolsch
Drinking bottled: Brown Autumn Wee Heavy
Hefe Weizen
Peaches and Cream Weizen
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen
Umm.... so, ice in the yeast? It was on top, where it was all liquid. None of the yeast itself froze.
Or are we stuck on catsup and liberals?
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Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA
Umm.... so, ice in the yeast? It was on top, where it was all liquid. None of the yeast itself froze.
Or are we stuck on catsup and liberals?
ice doesn't kill yeast. I am a chef and at work we cold retard our baked goods in the freezer and bring them up to room tem and then bake them off with no problems. The yeast bounces back right away. If the cold affected the yeast places that dropped below freezing wouldn't have any wild yeast, it would die every winter.
ice doesn't kill yeast. I am a chef and at work we cold retard our baked goods in the freezer and bring them up to room tem and then bake them off with no problems. The yeast bounces back right away. If the cold affected the yeast places that dropped below freezing wouldn't have any wild yeast, it would die every winter.
Hope this helps
John
I'm a scientist and I can tell you that ice DOES kill yeast no if and or butts about it. Its not as effective as an autoclave, boiling, bleach ect but it will kill yeast and bacteria. More specifically the formation of ice crystals around/in the cell membrane is the main culpret for cell death. This is why all if not all of the frozen stocks of yeast in the world are stored in glycerol (or DMSO) to change how the ice crystals form. As for your second comment "freezing" of surface water on a large scale (i.e. outside) is not the same a freezing a cell in a freezer. There is never a complete freezing in nature almost always there is liquid water present, insulated areas, warm pockets ect. Finally in a baking situation there are couple of different reasons one is macromolecular stabilization. The majority of yeast still die but enough remain to proof the item. In pre-formed, pre-proofed uncooked bakery items most of the yeast are dead all you need is the CO2/water to reamin in the breadie item in order for it to work.
As for yeast washing. If you didn't freeze the entire item, your good to go. When you wash make sure it is sterile water. Also as others stated do a smell and taste test during the starter. Washing without differential centrifugation or acid wash will also wash any contimating bacteria. If you use good sanitary/sterile technique you should be fine but its a good thing to double check.
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Up next: Big Brew Off competition between me and Kaptain Karma as one team, and my two roommates as another--We'll be brewing Pale Ales with specifications on malts, hops, and total yeild to see who's version is better (and to end up with ten total gallons of great beer).
Also up soon: Belgian Dubbel
Primary: Grampa's Woodshed Apple Smoked Porter
Secondary: Zombiefoot California Common, Chocolate Strong Porter
Drinking: Seamus O'Drunkagan Irish Red, Humble Pie Imperial Stout, Capricorn IPA
or in your case one of the "I'm drunk" (
) icons would have helped us determine your intent.
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