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Old 06-25-2010, 11:52 PM   #41
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I'm very interested to know if there is a cost effective material that those of us not in the medical field could use.
Why don't you give this a try and let me know.

http://www.homebrewtalk.com/f163/4-d...9/#post2122458

It was dismissed fairly quickly, above, but I still think it has merit.
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Old 06-26-2010, 12:32 AM   #42
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Your link just takes me to page one of the thread for some reason. Are you referring to the sausage casing?

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Old 06-26-2010, 12:35 AM   #43
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What do you think about one of these bags for a filter, say the 5 micron one (I think yeast cells are roughly 5-10 microns).

http://www.filtersfast.com/Bag-Filters-cat.asp
It's a step in a similar direction but the 5 micron filter bag won't cut it. Yeast, in particular Saccharomyces cerevisiae, are 3-5 microns. Here is a sales brochure from Beckman Coulter touting their cell counters.

Enumeration and Size Distribution of Yeast Cells in the Brewing Industry
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Old 06-26-2010, 12:48 AM   #44
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It's a step in a similar direction but the 5 micron filter bag won't cut it. Yeast, in particular Saccharomyces cerevisiae, are 3-5 microns. Here is a sales brochure from Beckman Coulter touting their cell counters.

Enumeration and Size Distribution of Yeast Cells in the Brewing Industry
So there's the 1 micron bag...
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Old 06-26-2010, 01:54 AM   #45
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I just want to make sure that you are rinsing the dialysis tubing extremely thoroughly before you are putting it into your beer. They are typically packed in a sodium azide solution, which is extremely toxic.

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Old 06-28-2010, 02:38 PM   #46
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I just want to make sure that you are rinsing the dialysis tubing extremely thoroughly before you are putting it into your beer. They are typically packed in a sodium azide solution, which is extremely toxic.
The stuff I have is dry and in a roll, like tape. I'd does get a good rinse anyway. Just like sausage casings, it needs a good soak to make working with it easier
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Old 06-28-2010, 02:51 PM   #47
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OK, I served it up at our pig roast. I'd say it is interesting, definitely has potential, but needs more work. It does have a slight metallic taste to it that is annoying. I'm not sure where that came from - yet. All in all, for a 2.5% beer it has a decent amount of flavor. It was maybe just the slightest bit watery tasting. I think it would have been better ice cold (or maybe warmer?)

I ended up letting it ferment until Sat. morning (6 days total), then put it in my beer fridge for a couple hours, then it was taken out, put on ice and force carbed and put on tap.

I think I was a bit lucky with the first batch. You definitely need to have enough liquid in the tubing to help keep it submerged, that and maybe add a weight to keep it submerged. I think this might work best in a keg, as the tall narrow configuration will help keep it submerged more to allow better diffusion. I had problems with the keg I used for this batch as it did not seal well at low pressure, so it ended up hissing and releasing CO2 from around the lid as opposed to out of my 5 psi relief valve.

I'll taste it warm tonight and see how it is, and then I'll put it on tap in my kegerator and well see what happens over the next couple weeks until it is kicked.

I'll definitely be messing around with this some more.

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Old 06-28-2010, 03:26 PM   #48
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Any pics yet?

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Old 06-28-2010, 04:10 PM   #49
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This is very interesting, has anyone tried the fibrous sausage casings yet? I think I have some leftovers that I could try. I'm not sure if tying with hog rings would provide a good enough seal to keep all the yeast from migrating, but maybe if it is folded carefully, then tied, or double hog ringed, etc.

They would have to be very tight for the salt water test to work correctly also.

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Old 06-28-2010, 08:37 PM   #50
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[QUOTE=pjj2ba;2133447It does have a slight metallic taste to it that is annoying. I'm not sure where that came from - yet.[/QUOTE]

Okay, I may be going out on a limb here (more like a cracked, dangling limb swaying in the wind) but are there any macronutrients/macromolecules that the yeast could be cut off from that aren't permeable to the dialysis tubing? Ya know, some trace elements that are important to yeast function that aren't being used thus leaving behind off-flavors you wouldn't normally find in a traditionally fermented beer.

Just a thought... probably a dumb one

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