Recent content by Bassman2003

I have typed many times that I wish Bobby was my LHBS. I hope everything turns out well over time with the shop. The pullback seems pretty steep.

Yes, the higher pressure is tougher on the yeast but does not kill them. This stress gets them to excrete glycerol (if I remember that correctly) that gives the beer a little thicker mouthfeel. This amount of pressure closer emulates large CCVs that big breweries use that have a lot of...

Pressure fermentation is based upon personal preference and experimentation. I do my WCIPAs at 2 bar as in my experience, the more pressure you have on, the more the hops pop. But this also includes the bittering hops which might not be the best for a NEIPA. You might want to research that...

Gravity is always taking its toll, so all things drop clear unless there is a haze from a process error. How fast is fast? At transfer or after some time after transfer? If one is dealing with truly clear wort throughout the process, there is nothing to drop out with only yeast in the...

It is a complex topic no doubt. I have had very good results with end beer clarity and I am anal about wort clarity. So they are not always connected. A lot of particles will drag more particles downward out of solution. So there is a physical explanation for heavy trub beers dropping a lot...

Just siphon or pour off the new good wort with the live cells into your awaiting starter. Leave the dead cells at the bottom of the container.

Try the Yeast book method of verifying. Pour the old wort off, add some fresh wort on top, shake it, let it settle for 10-20 minutes and see what comes to life. Your viable or alive cells will go up into the wort and start eating. So basically, pour this wort into a new starter as these cells...

I found a nice concise paper about the effects of lauter turbidity. It is kind of an overview of industry research on the topic. I encourage a read-through as I it goes over the positive and negative aspects of really clear lauter wort and turbid lauter wort...

This paper has a nice overview of industry studies on lauter wort clarity and its impacts. https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.2006.tb00716.x Basically, the topic has positive and negatives. The industry has improved equipment these days which leads to clearer wort but...

I meant overall enzyme activity as when you add the decoction back in to the mash. But it still is an interesting situation.

Yes, decoction throws a wrench in some arguments. But the practice is viewed as a device for the mash and I wonder how they view the grain boiling post enzyme activity? Otherwise, why lauter at all? The lauter process is to not have all of the mash "stuff" in your boil kettle to clear way for...

I agree, bias is hard to get beyond. With my 3 vessel system, getting the clear wort is very simple, so I do not see it as a hurdle to overcome. I would need to try to get cloudy wort at this point. But for BIAB, single vessel folks, it is more of a challenge and decision to try and tackle...

I hope you get an answer from your landlord to know your future! I think this thread has demonstrated that electrical is best left to purchasing ready made products or hiring somebody to wire it up. "homebrewing it up" with 240V is nothing to mess around with. Having said that, brewing on a...

Dip tube in the fermenter. Closed transfer to a fermenter purged keg.

That is a good start! I was speaking to the design of the RIMS approach can denature mash enzymes because the heat in the RIMS tube is a lot hotter than the main mash. So they can be counter productive and tricky to know if damage is being done.