Northern Brewer Blog says you shouldn't Vorlauf. - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Northern Brewer Blog says you shouldn't Vorlauf.

Reply
 
Thread Tools
Old 05-28-2010, 02:11 PM   #1
Ace_Club
HBT_SUPPORTER.png
 
Ace_Club's Avatar
Recipes 
 
Sep 2008
Chicago, IL
Posts: 43,844
Liked 2384 Times on 2186 Posts



http://northernbrewer.blogspot.com/2...should-do.html

Discuss...
__________________
Arguing on the internet is like running in the Special Olympics, even if you win you're still retarded.

Where are guys? - Ginger

Eat a bag of kittens, Ace. - Yooper

 
Reply With Quote
Old 05-28-2010, 02:16 PM   #2
ohiobrewtus
 
ohiobrewtus's Avatar
Recipes 
 
Nov 2006
Ohio
Posts: 7,785
Liked 62 Times on 54 Posts


Everyone does things a little differently when they brew, so articles/blogs like this are pretty common. Using HSA as an argument against a vorlauf seems pretty weak to me though.

I do agree on the author's other point, though. I never rehydrate dry yeast. I've never seen a real benefit in either attenuation, flavor/aroma profile or fermentation, so I deemed it unnecessary for me.
__________________
Quote:
Originally Posted by the_bird
Well, if you *love* it.... again, note that my A.S.S. has five pounds.

 
Reply With Quote
Old 05-28-2010, 03:19 PM   #3
ThreeTaps
Recipes 
 
Aug 2009
Pacific Beach, CA
Posts: 520
Liked 6 Times on 6 Posts


So, with this you would conclude that rehydration of dry yeast is not a step worth taking? It's all I've ever done, but then again I've never -not- rehydrated, so I don't know the difference. I'm doing a Blonde next week (brew, that is...but my wife is blonde hah) so maybe I should try not rehydrating my nottingham. Think that's a wise decision?

Sorry to hijack the thread on vorlauf...which I love doing, so I'll continue.

EDIT:
After reading the article, I'm a little confused. As far as rehydrating yeast, are they recommending that you take some of your cooling wort and rehydrate with that, THEN pitch? Or simply pitch dry yeast on top in the primary without aerating (which I'm pretty certain is a necessary step)? In regards to the vorlauf part, I believe they're focusing on minimizing the fatty acid removal in US grains rather than HSA effects. What do you all think about not vorlaufing, for example, US 2-row? I've brewed with that stuff at least 6 times and every time I vorlaufed, and every batch tasted fantastic and had great yeast activity and everything else.
__________________
Justin H.
Brew Blog: Three Taps Brewing
Primary: Centennial Blonde Ale, Deception Cream Stout Secondary: Empty.
Bottle Conditioning / Drinking: Pumpkin Spice Ale, Cherry Wheat Ale, Bee Cave IPA, EdWort's Apfelwein.
R.I.P.: Bee Cave Haus Pale Ale, Oatmeal Stout, Pecan Scottish Ale, Nut Brown Ale, Blonde Ale.


RDWHAHB
Brewing Since August 17, 2009
Have a BlackBerry? Download the HBT launcher here.
Quote:
Originally Posted by shortyjacobs
You definitely win my award for "Most Enthusiastic New Brewer".


 
Reply With Quote
Old 05-28-2010, 03:23 PM   #4
kryolla
Recipes 
 
Dec 2008
Reading PA
Posts: 437
Liked 2 Times on 2 Posts


Quote:
Originally Posted by ThreeTaps View Post
So, with this you would conclude that rehydration of dry yeast is not a step worth taking? It's all I've ever done, but then again I've never -not- rehydrated, so I don't know the difference. I'm doing a Blonde next week (brew, that is...but my wife is blonde hah) so maybe I should try not rehydrating my nottingham. Think that's a wise decision?

Sorry to hijack the thread on vorlauf...which I love doing, so I'll continue.
lallemand the maker of nottingham recommends rehydrating

 
Reply With Quote
Old 05-28-2010, 03:43 PM   #5
mkorpal
Recipes 
 
Oct 2008
Fort Collins, Colorado (Fort Fun/Foco)
Posts: 139

Quote:
Originally Posted by ThreeTaps View Post
So, with this you would conclude that rehydration of dry yeast is not a step worth taking? It's all I've ever done, but then again I've never -not- rehydrated, so I don't know the difference. I'm doing a Blonde next week (brew, that is...but my wife is blonde hah) so maybe I should try not rehydrating my nottingham. Think that's a wise decision?

Sorry to hijack the thread on vorlauf...which I love doing, so I'll continue.

EDIT:
After reading the article, I'm a little confused. As far as rehydrating yeast, are they recommending that you take some of your cooling wort and rehydrate with that, THEN pitch? Or simply pitch dry yeast on top in the primary without aerating (which I'm pretty certain is a necessary step)? In regards to the vorlauf part, I believe they're focusing on minimizing the fatty acid removal in US grains rather than HSA effects. What do you all think about not vorlaufing, for example, US 2-row? I've brewed with that stuff at least 6 times and every time I vorlaufed, and every batch tasted fantastic and had great yeast activity and everything else.
I believe they are implying that you just sprinkle on top of your wort. However, you should still aerate. They are saying that you simply don't need to stir the yeast in. I actually do it this way and it works just fine. The only times I rehydrate yeast is if I'm making a mead.
__________________
Primary: Exam Brown Ale
Primary: Unknown Mead
Secondary: Matt's Saison
Carbing: Raspberry Apple Cider 333
Enjoying: Lazy Ass Orange Pale Ale, Belgian Grand Cru, Belgian Dubble, Cherry Stout, Demonstration IPA

On Deck: Black IPA

 
Reply With Quote
Old 05-28-2010, 03:58 PM   #6
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
 
Homercidal's Avatar
Recipes 
 
Feb 2008
Reed City, MI
Posts: 30,632
Liked 4764 Times on 3216 Posts


I think the chances of any detectable problems caused by HSA is extremely small, as long as you are careful. I have no knowledge of lipids, and their being affected by vorlaufing.

As far as rehydrating, both Danstar and Fermentiis websites recommend rehydrating. Fermentiis advises rehydrating in either water or wort. Danstar recommends water.
__________________
Day after day, it reappears. Night after night my heartbeat shows the fear. Ghosts appear and fade away. Come back another day.

 
Reply With Quote
Old 05-28-2010, 04:01 PM   #7
Scimmia
Recipes 
 
Oct 2007
QCA, Iowa
Posts: 959
Liked 5 Times on 5 Posts


Almost seems like that blog post is just to stir up some ****. Their reasoning is very, very weak with no regard for the reasons those practices are in place. Let's see, is it better to strip some of the FAN or to kill half your yeast? Is it better to filter out some of the fatty acids or to end up boiling a bunch of husk material? Give me a break

 
Reply With Quote
Old 05-28-2010, 04:26 PM   #8
SpanishCastleAle
Recipes 
 
Jan 2009
Central Florida
Posts: 4,345
Liked 36 Times on 36 Posts


RE: vorlauf
The reason they give is that it strips fatty acids out that the yeast need. I find it hard to believe that vorlaufing a quart or so of a 5 gallon batch strips so much fatty acids that the yeast suffer.

Also, if what they say is true then wouldn't all the RIMS/HERMS brewers be stripping those fatty acids during their entire recirculation?

Quote:
I believe they are implying that you just sprinkle on top of your wort. However, you should still aerate.
When using dry yeast you don't need to aerate.
__________________
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

 
Reply With Quote
Old 05-28-2010, 04:51 PM   #9
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
 
Homercidal's Avatar
Recipes 
 
Feb 2008
Reed City, MI
Posts: 30,632
Liked 4764 Times on 3216 Posts


Quote:
Originally Posted by SpanishCastleAle View Post
RE: vorlauf
The reason they give is that it strips fatty acids out that the yeast need. I find it hard to believe that vorlaufing a quart or so of a 5 gallon batch strips so much fatty acids that the yeast suffer.

Also, if what they say is true then wouldn't all the RIMS/HERMS brewers be stripping those fatty acids during their entire recirculation?


When using dry yeast you don't need to aerate.
Say what??
__________________
Day after day, it reappears. Night after night my heartbeat shows the fear. Ghosts appear and fade away. Come back another day.

 
Reply With Quote
Old 05-28-2010, 04:53 PM   #10
mkorpal
Recipes 
 
Oct 2008
Fort Collins, Colorado (Fort Fun/Foco)
Posts: 139

Quote:
Originally Posted by SpanishCastleAle View Post

When using dry yeast you don't need to aerate.
Why is that. There is no difference between liquid and dry yeast other than cell count. So, why would you not need to aerate a dry yeast when you would with a liquid yeast after making a starter. Maybe there is something I am missing?
__________________
Primary: Exam Brown Ale
Primary: Unknown Mead
Secondary: Matt's Saison
Carbing: Raspberry Apple Cider 333
Enjoying: Lazy Ass Orange Pale Ale, Belgian Grand Cru, Belgian Dubble, Cherry Stout, Demonstration IPA

On Deck: Black IPA

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Northern Brewer for a dry hop? Lodovico Recipes/Ingredients 8 02-07-2013 02:52 AM
New Brewer+Nut Brown Ale Extract Kit+Northern Brewer Brewfyre Beginners Beer Brewing Forum 12 02-24-2010 03:12 PM
Northern Brewer Kass_Brauhaus General Beer Discussion 18 10-02-2009 05:01 PM
Northern Brewer Sub MTbrew Recipes/Ingredients 6 05-23-2008 04:31 PM
First Time Brewer - Request to read blog drbell Beginners Beer Brewing Forum 2 01-16-2008 11:54 AM


Forum Jump