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Old 04-13-2013, 04:01 PM   #21
cabron99
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Old 04-13-2013, 04:38 PM   #22
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Yet another way in which homebrewing will go boldly where no brew has gone before.



 
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Old 04-13-2013, 04:56 PM   #23
Andrikos
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Quote:
Originally Posted by MalFet View Post
..."molecular gastronomy" (which is what happens when you let nerds cook)..
Quoted for sheer epicness (and truth)
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BIAB in Germany using 2 28 liter Einkochautomat
Bottled: English Barleywine, RIS, Roggenbier, DE IPA
Fermenting: 33l Rodenbach Grand cru clone, 24l Berliner Weiße, 21l Cherry Sour Wheat, 25l Berliner Weiße, 24l Saison
Up Next: BrettIPA

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Old 04-13-2013, 04:59 PM   #24
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Quote:
Originally Posted by Tantalus View Post
Yet another way in which homebrewing will go boldly where no brew has gone before.
Do some searches and you'll find out that this has been done, but not much.
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Old 04-13-2013, 05:08 PM   #25
MalFet
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Thanks for the interest folks! I've updated the second post to describe the side-by-side, and I'll keep things updated as I go.

Quote:
Originally Posted by passedpawn View Post
Woohoo! Looking forward to hearing the results. Perhaps, instead of waiting to the conclusion of your experiment, you can post intermittently and let us know how it's going.

Please do a control fermentation at the same time if you can.
Done and done. You know how much I like control (variables).

Quote:
Originally Posted by Tinga View Post
so if they're not reproducing wouldn't you need more than 100 billion cells to ferment a normal 5 gallon batch?
Definitely. I wrote the recipe for 100B cells because that's an easy number to scale. I really have no idea what a "proper" pitching rate for this kind of thing would be, but this time around I assumed it should be roughly near final cell count in a normal beer fermentation.
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Old 04-13-2013, 05:10 PM   #26
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I am assuming sanitation is still an issue here... It would suck to make a batch that had a lacto infection. But, if you did, would the lactobacillus also not reproduce, the same as the yeast? I wonder if you could mix in a set amount of lacto or brett and end up with just the right amount of sour flavors. Also, Ill bet you could mix up two different yeasts and get consistent results, without one yeast eventually taking over.

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Old 04-13-2013, 05:15 PM   #27
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Where did you get sodium alginate?

 
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Old 04-13-2013, 05:17 PM   #28
Andrikos
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I guess the Mr Malty website would have to add a yeast-ball option:

"For 5 gallons of 1.080 wort pitch 450 WLP001 Yeast-balls"
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BIAB in Germany using 2 28 liter Einkochautomat
Bottled: English Barleywine, RIS, Roggenbier, DE IPA
Fermenting: 33l Rodenbach Grand cru clone, 24l Berliner Weiße, 21l Cherry Sour Wheat, 25l Berliner Weiße, 24l Saison
Up Next: BrettIPA

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Old 04-13-2013, 05:21 PM   #29
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Quote:
Originally Posted by hopdoc View Post
Where did you get sodium alginate?
Amazon: http://www.amazon.com/Grade-Sodium-A...dp/B00BLPNHLW/

Buy the food-grade stuff; there are several different companies selling it. I just picked this one randomly. If anybody gets really into this, a $25 pound should last a long, long time.
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Old 04-13-2013, 05:29 PM   #30
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Is that a mini yeast cake forming in the magic beans mason jar pictured 1 pm April 13?



 
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