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Old 05-08-2013, 04:37 AM   #291
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Forcecarbing by definition means carbon dioxide, which forms carboxyllic acid, at STP N2 shouldn't affect the process. Question is: how much gas, at what cost, and at whatntemp?
I should have worded that better. If one were to use CO2 to push it around wouldn't there be a risk of overcarbing?
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Old 05-08-2013, 06:08 AM   #292
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Forcecarbing by definition means carbon dioxide, which forms carboxyllic acid, at STP N2 shouldn't affect the process. Question is: how much gas, at what cost, and at whatntemp?
Dissolved carbon dioxide creates carbonic acid, not carboxylic.

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I should have worded that better. If one were to use CO2 to push it around wouldn't there be a risk of overcarbing?
It depends entirely on what the overall system pressure is. Something like a spunding valve will bleed any excess pressure (and thus CO2) out into the room.
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Old 05-08-2013, 01:18 PM   #293
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Dissolved carbon dioxide creates carbonic acid, not carboxylic.


It depends entirely on what the overall system pressure is. Something like a spunding valve will bleed any excess pressure (and thus CO2) out into the room.
I stand corrected -- the way to get carboxyic acid into your beer is to let it oxidize.
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Old 05-09-2013, 07:43 PM   #294
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Old 05-10-2013, 12:27 AM   #295
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Hey MalFet, any tasting notes yet?
Proud of your work! Looking forward to finished product evaluations...

Definately the most interesting thread I've read on HBT for a while. I can see this becoming a new branch on the home brewer's
MacGuyver Tree of Brilliance & (not so brilliant).

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Old 05-10-2013, 03:13 AM   #296
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Hey MalFet, any tasting notes yet?
Proud of your work! Looking forward to finished product evaluations...
Yep! Check out post #199.
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Old 05-11-2013, 04:51 PM   #297
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Since the yeast beads will not add much flavor I was thinking about making beads of turbo yeast to add after the initial growth period of the primary bead-less yeast. Would this allow the flavors we want from the yeast plus rapid cleanup an maturation of the beer?

Edit: Just remembered turbo yeast wouldnt stop at the same point as the other yeast so it would probably end up dryer than desired.

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Old 05-11-2013, 06:44 PM   #298
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Since the yeast beads will not add much flavor I was thinking about making beads of turbo yeast to add after the initial growth period of the primary bead-less yeast. Would this allow the flavors we want from the yeast plus rapid cleanup an maturation of the beer?
For what it's worth, I don't actually agree with the idea that the use of beads removes all yeast character from the equation, and I think my experimental results demonstrate that. Certainly it's different than a baseline ferment, but it's not non-existent.
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Old 05-12-2013, 02:50 AM   #299
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For what it's worth, I don't actually agree with the idea that the use of beads removes all yeast character from the equation, and I think my experimental results demonstrate that. Certainly it's different than a baseline ferment, but it's not non-existent.
Didn't you have some hitch hikers in that batch? Have you reused the beads yet?
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Old 05-12-2013, 04:15 AM   #300
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Didn't you have some hitch hikers in that batch? Have you reused the beads yet?
I've done a few parallel batches in different arrangements now, though nothing comprehensive yet. In my opinion, it's much too early to be making many conclusions.
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