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12-05-2011, 01:47 AM
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#41
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Senior Member
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 7,611
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Quote:
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Originally Posted by bottlebomber
Don't take this one OT please  |
Hahaha... I opened a whole can of worms on a different one this morning. Although, people were basically just saying what I was originally getting at.
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12-05-2011, 12:56 PM
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#42
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Senior Member
Join Date: Aug 2007
Location: Southern Maine
Posts: 2,079
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Quote:
Originally Posted by Clementine
Words fail me on this but it is sort of if you want to make a beer a certain strength make it that way don't f&*( with it. Why don't home brewers and craft breweries do the same thing. Cause we are here to make great beer, not money.
Clem
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Yeah, but it would theoretically cost just as much to make the high gravity wort and water it down compared to making the same amount of beer at with a lower OG.
Just because a big brewery does it doesn't make it evil. |
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12-05-2011, 01:04 PM
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#43
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Beer Geek.
Join Date: Feb 2010
Location: NJ
Posts: 183
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Fantastic experiment! One question, however - Are you (or did you, I guess) allowing all 3 samples to attain their stable FG prior to bottling? If so, were they different?
__________________
www.devilswaterbrewery.com
On Tap at DWB
#1 - Seamus Stout
#2 - The Darling - Clementine Hefeweizen
Conditioning/Fermenting
#1 - Breakfast of Champions
#2 - Four Horsemen Imperial IPA
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12-05-2011, 01:38 PM
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#44
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Senior Member
Join Date: Oct 2010
Location: Maryland
Posts: 1,008
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Subscribe. Guess I gotta start calcu;lating pitching rates next (sigh)
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12-05-2011, 04:55 PM
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#45
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Member
Join Date: Mar 2011
Location: Lancaster, PA
Posts: 94
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subscribed. Thanks
__________________
I thought raising kids required patience until I started trying to convince yeast to make beer.
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12-05-2011, 10:09 PM
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#46
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Member
Join Date: Jul 2009
Location: New York City
Posts: 51
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Quote:
Originally Posted by sheeshomatic
Fantastic experiment! One question, however - Are you (or did you, I guess) allowing all 3 samples to attain their stable FG prior to bottling? If so, were they different?
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More than just that! 
I took measurements every 8-12 hours with refractometer and will plot gravity as a function of time.
Each sample was very different, and as predicted, the overptich reached terminal gravity faster than the other two. The underpitch was slower.
The interesting thing is - the under and over pitch had a lower gravity than the control. This was after multiple readings on successive days. Not sure what this means |
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12-06-2011, 12:39 AM
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#47
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Member
Join Date: Jul 2009
Location: New York City
Posts: 51
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Quote:
Originally Posted by phattysbox
More than just that!
I took measurements every 8-12 hours with refractometer and will plot gravity as a function of time.
Each sample was very different, and as predicted, the overptich reached terminal gravity faster than the other two. The underpitch was slower.
The interesting thing is - the under and over pitch had a lower gravity than the control. This was after multiple readings on successive days. Not sure what this means |
Let me clarify. The under and over pitch had a lower final gravity. The kinetics of fermentation made sense however. |
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12-06-2011, 04:07 AM
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#48
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Beer Geek.
Join Date: Feb 2010
Location: NJ
Posts: 183
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Quote:
Originally Posted by phattysbox
More than just that!
I took measurements every 8-12 hours with refractometer and will plot gravity as a function of time.
Each sample was very different, and as predicted, the overptich reached terminal gravity faster than the other two. The underpitch was slower.
The interesting thing is - the under and over pitch had a lower gravity than the control. This was after multiple readings on successive days. Not sure what this means |
Now THAT I would not have guessed. I love science.
__________________
www.devilswaterbrewery.com
On Tap at DWB
#1 - Seamus Stout
#2 - The Darling - Clementine Hefeweizen
Conditioning/Fermenting
#1 - Breakfast of Champions
#2 - Four Horsemen Imperial IPA
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12-06-2011, 04:24 AM
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#49
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Senior Member
Join Date: Aug 2011
Location: raleigh, nc
Posts: 254
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Quote:
Originally Posted by phattysbox
We have something similar in the lab but its optimized for mammalian cell culture. However, I feel something like this is unnecessary. Counting in a chamber slide, if done correctly, can be extremely accurate. I have done trypan blue staining, but only for bottle dregs. My yeast that I grow in the lab are foten 95-98% viable since they are continuously stirred and stepped up appropriately.
J
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Since you didn't test with trypan blue after freezing, did you step up the yeast in one batch, measure with the hemocytometer, then dilute to obtain different concentrations for the 3 batches?
Although if the kinetics made sense, then the dilutions were probably good.
__________________
Data is good. Post your data.
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12-06-2011, 04:25 AM
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#50
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Senior Member
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 7,611
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Quote:
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Originally Posted by sheeshomatic
Now THAT I would not have guessed. I love science.
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Then you should know a result like that really needs to be consistently repeated before drawing any conclusions. I have my doubts that it can be, but it'll be really interesting if it is.
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