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Old 06-04-2010, 09:25 PM   #11
mojotele's Avatar
Jan 2010
Baltimore, MD
Posts: 833
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If this works it would be the advent of a new era in home brewing. Fermentation to serving all in one vessel with little to no intervention by the brewer? Amazing.

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Old 06-04-2010, 10:35 PM   #12
Reno_eNVy's Avatar
Oct 2008
Reno, Nevada
Posts: 6,277
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Originally Posted by mojotele View Post
If this works it would be the advent of a new era in home brewing. Fermentation to serving all in one vessel with little to no intervention by the brewer? Amazing.
Agreed, I'm down.

pjj, I'm a "biologist" too (the quotes are because I graduate in December) and I have friends in several labs. What kind of labs or research departments would be using this stuff? Why pay for it when I can get it for free?

This is an incredible process! I would like very much to try this out as well. Maybe even experiment and try it with something semi-heavy.

Can't wait for the final results. Please be sure to let us know how much yeast is left at the bottom of the keg. Also a comparison taste test between your carboy and your keg batches would be awesome. Bring in homebrewing friend(s) for a blind taste test. That would probably allow you to most accurately determine if the process is beneficial (or even worth it.)
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


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Old 06-04-2010, 10:36 PM   #13
Sacdan's Avatar
Jul 2009
Sacramento, CA
Posts: 888
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I wonder if this would work? I was thinking the 14 V 4519

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Old 06-05-2010, 01:56 AM   #14
Jan 2010
Minneapolis, Minnesota
Posts: 555
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I can hardly believe this..

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Old 06-05-2010, 02:58 PM   #15
SpanishCastleAle's Avatar
Jan 2009
Central Florida
Posts: 4,345
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Very cool. Yeast condom?
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

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Old 06-05-2010, 05:15 PM   #16
Apr 2008
New Jersey
Posts: 1,097
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Old 06-05-2010, 06:56 PM   #17
Jun 2010
Posts: 15
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So why not compare serial SG's from the carboxyl's and the keg over the course of a few days to see if there is a difference? I think that would be a very interesting study..

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Old 06-05-2010, 10:55 PM   #18
Mar 2007
Posts: 674
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Do a web search for "immobilized yeast". The yeast cells are basically cast into a gel-like substrate (calcium alginate) that allows the yeast access to sugar, but keeps them pinned inside. Many of the distilleries trying to ferment a high gravity wort will use this technique, as it doesn't expose the yeast to the osmotic strain that would otherwise exist if the yeast were free in solution. You can purchase the alginate quite inexpensively.

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Old 06-06-2010, 04:18 AM   #19
Good for what ales you
Jul 2008
, Southwest Iowa
Posts: 648
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What a cool idea! I love it! If you had a corny keg lid with a stainless nipple or two attached, you could hang the dialysis tubing down from those into the keg and have a fermentation lid. Fermentation lock could go into the tops of the nipples if they are open, or better seal them tightly and let your metered pressure relief valve set your carbonation. When time's up, you don't have to think about yeast harvesting!. Simply lift the lid out, pour out yeast until you are down to the correct pitching rate, and the lid with tubing and yeast could go right into the next keg. So much for all that yeast washing stuff. NO carboys to shatter, conicals to clean, etc. Chilled wort goes into the corny, the lids get swapped, and beer comes out. Fantastic!

I hope this sounds as clever in the morning when the IPA has cleared!

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Old 06-07-2010, 02:15 PM   #20
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pjj2ba's Avatar
Jul 2006
State College, Pennsylvania
Posts: 3,379
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Originally Posted by Sacdan View Post
I wonder if this would work? I was thinking the 14 V 4519
Yes, this looks good! 14K pore size will definitely keep the yeast in (and most proteins). I'm curious to see how this affect beer foam. I believe there are proteases produced by yeast, and I think I read somewhere that too much protease activity from the yeast can negatively affect head retention. At 14 K, this would likely keep the prtoeases inside, and also keep the wort proteins out. At 14 K, pretty good sized polysaccharides can still freely move across - that was one concern I had.

One thing I haven't yet checked obviously is the possible reusability of the tubing. I certainly could just transfer it to a new batch of wort, but what if I want to rinse it out and change strains? I'm going to see if it holds up to the autoclave. OK, a quick web search says the stuff can be autoclaved, or BOILED. I did see a warning about not letting it dry out afterwards (it comes dry).

Reno_eNVy_446 - you want to talk to folks doing protein biochemistry - animal, plant or microbial.

I'm thinking about brewing this weekend. I'll do another 7 gal batch, but this time, I will put the extra 2 gal of wort in a 3 gal glass carboy so I can see what is going on. I'm curious to see what level (if any?) of krausen there will be. This might be another really nice advantage for fermenting in kegs so one could fill them more full and not worrry about blow off.

We hit the keg hard on Fri. but I was gone all weekend so there is still a little left. When it is kicked I'll take some pictures of the tubing
On Tap: Doppelbock O'fest, Pale Ale, cider
Kegged and Aging/Lagering: CAP, Ger. Pils, OKZ (std Amer. lager), CZ Pils, Amer. Wheat, Rye IPA, Saison
Primary: Ger Pils, CAP
Brewing soon: Pale lager, Amer. wheat
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Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition

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