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Old 04-22-2013, 01:30 PM   #171
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im in thanks for doing the work

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Old 04-23-2013, 01:36 AM   #172
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Great thread! I was excited to see it was 18 pages long and started last week by the time I found it.

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Originally Posted by WortMonger View Post
If this works, I'm going back to my stir plate idea for primary fermentation since I won't have to fight the fallen yeast. Since I'm under positive pressure constantly, I wouldn't have the O2 going into the fermenting beer like in a starter to worry about and it would move the beer around the beads for greater yeast to beer contact. I'm in a Sanke so I plan on side wall stir bar agitation with a more spherical type of stir bar. My thoughts go to containing the beads in larger tea balls so they don't have any possibility of going into my dip tube when transferring to my serving keg.

Man this is a great experiment and I can't wait to see when tasting comes into the equation.
If there is no sediment would you need to transfer to another keg for serving?
Sounds like this method with pressurized fermentation could really shorten the time from grain to glass.
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Old 04-23-2013, 04:03 PM   #173
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What would be cool, even if this doesn't make 'great' beer, would be straining/scooping out the beads before bottling, and then adding a 'bead' to each bottle and bottle carbing and being able to pour the beer quickly without sediment (mostly so I would only have to tell people who do not know how to pour one, to 'just dont drink the bead')

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Old 04-23-2013, 04:43 PM   #174
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'just dont drink the bead')
Its like a worm at the bottom of a bottle of tequila.... I would eat the bead, and the worm.
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Old 04-23-2013, 04:57 PM   #175
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How about making a small addition to the beads?
http://empco.org/edu/index.php/pyroc...formis-11.html

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Old 04-23-2013, 05:19 PM   #176
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How about making a small addition to the beads?
http://empco.org/edu/index.php/pyroc...formis-11.html
Cool!
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Old 04-23-2013, 05:48 PM   #177
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subscribed.....I wonder what else I've been missing out on when I go fishing

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Old 04-24-2013, 04:39 AM   #178
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this is great.

couple of tweaks you might like,

1) foam the gels, with pinch sod bicarb, (increase surf area)
2) to make a skin that don't leak yeast, dip in a weak food grade chitosan solution, (dissolve in citric or lactic acid, pH 4). This will make a complex coz alginate -ve and chitosan is +ve

Amazingly good already though, excellent for controlling bottle carb sediment. When I used to make home brew as a kid they had a yeast in the kits that sedimented as a jelly layer on bottom.Same idea but this beats it hands down.

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Old 04-24-2013, 11:41 AM   #179
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Interesting prospect. I'm not actualy convinced that permeability is the limiting factor so much as plain old stratification. But, I haven't yet figured out an easy way to test this. On my next batch, I've considered using a stirplate throughout.
Stir plate sounds like a fun experiment, but if you are going to add electricity to the mix why not recirculate the wort through a packed column of beads. You could use a whole house water filter with clear housing to hold beads or pack a pipe with beads.
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Old 04-24-2013, 11:53 AM   #180
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Quote:
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Stir plate sounds like a fun experiment, but if you are going to add electricity to the mix why not recirculate the wort through a packed column of beads. You could use a whole house water filter with clear housing to hold beads or pack a pipe with beads.
Hmmm...
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