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Old 05-12-2014, 02:47 AM   #11
Northbanu
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Cool. Thanks brdb and The Bishop. And thanks Yooper for helping out a "Troll".

Live and learn. Don't panic, and don't forget your towel.

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Old 05-12-2014, 04:05 AM   #12
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As a side note, per http://morebeer.com/articles/how_yeast_use_oxygen the oxygen in the wort is used in the first 30 minutes after the pitch. I don't know at what point oxygen is bad, but I assume it is before the fermentation is complete.

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Old 05-12-2014, 04:16 AM   #13
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I think we need to coin a new phrase... We all know don't fear the foam (starsan). RDWHAHB. I think we need folks to "don't fear the break material." So many people get worried about it but as Yooper points out and we have all seen, it compacts down to nothing and does not affect the beer. Sure if you are washing yeast, then fear it... but not really at any other point. Remembering this can keep you from losing volume, racking during fermentation, straining during transfer and so many other steps which make things more complicated.

So I guess I am saying Don't fear the break!

To the OP, not trying to give you a hard time. It is hard to know when you should worry and when not to when you start out. I think we have all freaked out at one point or another. Just remember... Yeast make beer and have been for thousands of years. Yours will come out fine.

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Old 05-12-2014, 05:17 AM   #14
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Quote:
Originally Posted by gregfreemyer View Post
As a side note, per http://morebeer.com/articles/how_yeast_use_oxygen the oxygen in the wort is used in the first 30 minutes after the pitch. I don't know at what point oxygen is bad, but I assume it is before the fermentation is complete.
If you read the article, it supports my statement. The article states that yeast will use oxygen whenever it is available, and that yeast use up all the available oxygen in wort about 30 minutes after pitching.

Yeast's hunger for oxygen while reproducing is why stir plates are so valuable for creating starters. A stir plate keeps yeast suspended AND aerates the starting medium.

From your referenced article:
Quote:
Originally Posted by Referenced Article
It is well-documented that yeast uses oxygen whenever it is available, even during fermentation, and yeast cells rapidly absorb essentially all of the oxygen made available to them. Yeast, however, will use the overwhelming majority (if not all) of the available oxygen in biosynthetic reactions, not for respiration.*

The dissolved oxygen levels in wort drop from saturation to near zero very quickly after pitching yeast, usually within 30 minutes under ideal conditions, because yeast absorbs the oxygen for eventual membrane biosynthesis. The oxygen enables the cells to grow much faster and to reach a higher cell density. This effect is not the result of respiration but is the result of oxygen providing the means for sterol synthesis. In the absence of sufficient preexisting wort sterols, oxygen is limiting at this point; in other words, without it, the yeast will starve.
And just to reiterate, I'd previously brewed about 17 batches of beer total over the last 2 years. This is however, only my third batch of all grain. I'd never worried about stuff from the boil getting into the fermenter, and I don't use hop bags, or go to convoluted measures to only put clear wort into the fermenter. It's just that this time the cold break was at least 4 times the amount I was used to seeing. I'm realizing now that it wasn't too much, just much more than I'd previously experienced.

I'd decided that racking off certainly wouldn't hurt, especially with an active fermentation happening, and proper sanitation.

I really only posted to find out if my measures were necessary, or to confirm what I already suspected: That the cold break was fine, and racking off wasn't really needed.

Anyway, thanks for confirming what I expected, that I just had a dumb-ass panic moment.

:-)
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Old 05-12-2014, 05:24 AM   #15
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Quote:
Originally Posted by Foosier View Post
To the OP, not trying to give you a hard time. It is hard to know when you should worry and when not to when you start out. I think we have all freaked out at one point or another. Just remember... Yeast make beer and have been for thousands of years. Yours will come out fine.
I know you're not trying to give me a hard time. :-)
And I know that had I left the wort on the cold break I would have made beer. But I'm trying to make the best beer I can make. I didn't care about the lost volume. At all. I was thinking that racking it off might have made a slightly better beer than not racking. And It wouldn't strain the yeast, and was less likely to intoduce infection than dry hopping in secondary, which I've done several times without incident.
Like I said, Live and learn. :-)
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