tag:blogger.com,1999:blog-8081751738815878503.post7489014064970817969..comments2023-04-14T03:40:29.342-04:00Comments on Sui Generis Brewing: Serial FeedingBryanhttp://www.blogger.com/profile/16672407110077541595noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8081751738815878503.post-6477340925942747032017-05-23T06:57:50.292-04:002017-05-23T06:57:50.292-04:00Keep these coming man, im hanging on every word Lo...Keep these coming man, im hanging on every word Love your blogThe Comman Manhttps://www.blogger.com/profile/08684112807688090318noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-24475072071034707492015-03-30T17:27:45.626-04:002015-03-30T17:27:45.626-04:00Thanks for the reply, I appreciate your time in an...Thanks for the reply, I appreciate your time in answering! I'm slowly working through your posts, I'll have to read that one next, there's so much information :D. I'll have to re-read this post again to get a better understanding. Btw your youtube videos are great.<br /><br />Have a great week!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-62908530104796448032015-03-30T07:56:44.995-04:002015-03-30T07:56:44.995-04:00It shouldn't - additions of yeast nutrient lat...It shouldn't - additions of yeast nutrient late in ferments is commonly used in high gravity brewing (I have a few posts on this; search for "Vintage" to get the list). That said, I would recommend a better nutrient for late additions - i.e. one of the wyeast or white labs nutrients made from hydrolyzed yeast. You get a better mix of nutrients from these, including some of the metal ions (zinc, copper, etc) that yeast need, but you don't get from DAPBryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-11248789148802115682015-03-30T07:54:15.209-04:002015-03-30T07:54:15.209-04:00This comment has been removed by the author.Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-40954822455238814372015-03-30T07:53:48.443-04:002015-03-30T07:53:48.443-04:00It shouldn't. Late-additions of nutrients is p...It shouldn't. Late-additions of nutrients is pretty common when brewing high-gravity beers. I would, however, recommend a better nutrient if this is what you are doing - i.e. the more complete nutrient mixes provided by wyeast or white labsBryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-72452875510943348072015-03-29T12:34:17.958-04:002015-03-29T12:34:17.958-04:00Would adding DAP to a secondary fermenter during t...Would adding DAP to a secondary fermenter during the conditioning period encourage the yeast to produce these off flavours? Cheers. Great Blog.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-48477105316735158422014-11-18T07:25:12.543-05:002014-11-18T07:25:12.543-05:00The difference is in the timing of the pitching of...The difference is in the timing of the pitching of the yeast; in Drauflassen, additional wort is being added during the log-phase of growth, rather than after high krausen has been reached and the yeast have begun entering stationary phase. The key, of course, being that you need to add the beer at the right time. <br /><br />Such multi-filling approaches are common in commercial breweries, as its not uncommon for the mash tun to be smaller than the fermentation vessels. But the filling of the vessel (and hence, the onset from yeast pitching to the addition of the final wort) typically takes place in less than 24 hours. Moreover, that process is associated with poorer beer stability and increased diacetyl, which is why more drawn-out versions remain quite rare:<br /><br />M. Uchida e M. Ono, "Technological approach to improve beer flavor stability: Adjustments of wort aeration in modern fermentation systems using the electron spin resonance method", J AM SOC BR, 58(1), 2000, pp. 30-37<br /><br />http://books.google.ca/books?id=gYVLHMmplRcC&pg=PA296&lpg=PA296&dq=drauflassen+brewing&source=bl&ots=MH8frhVeY7&sig=nz3hyeqXaHPmJ_SmAsc1_MLu9_8&hl=en&sa=X&ei=yTlrVKaWAZKryATVvoHQCw&ved=0CE8Q6AEwBg#v=onepage&q=drauflassen%20brewing&f=false<br /><br /><br /><br />Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-19147166843223736152014-11-17T16:53:01.113-05:002014-11-17T16:53:01.113-05:00Interesting read. Kai Troester describes a proces...Interesting read. Kai Troester describes a process similar to this that he says is quite common in professional breweries; http://braukaiser.com/wiki/index.php?title=Drauflassen. Is the significant difference the fact that the yeast is added at low krausen while the yeast are still in their growth phase?Amoshttps://www.blogger.com/profile/07214141954643062330noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-23491423697160421942014-11-17T09:55:41.129-05:002014-11-17T09:55:41.129-05:00I know of no research relating to that directly, s...I know of no research relating to that directly, so I can only comment from my own experiences. I to have added sugar + nutrient to high gravity beers. While this does seem to be necessary to get upto real high gravities, I've never noticed the signs of mass yeast division after the addition (e.g. a second large kraussen). <br /><br />I would suspect that in this case you are giving the yeast what they need to keep fermenting and to avoid going into dormancy, but the combination of yeast cell numbers of waste products (e.g. ethanol) keep cell division in check.<br /><br />That's just a guess though; without doing cell counts/etc, its hard to say. Likewise, real high gravity beers tend to get a lot of off flavours early on, so maybe we're driving that more than we expect with late nutrient additions - we just "miss it" because that's occurring in the background of a significant amount of the compounds from the initial ferment.Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-50643705552865734362014-11-17T09:42:13.770-05:002014-11-17T09:42:13.770-05:00Awesome post! Thanks for taking the time for su...Awesome post! Thanks for taking the time for such a great answer. It does bring to mind one additional question though (which hopefully won't require a whole post). You mention that the negative side effects when only adding sugar aren't realized, because you don't trigger the yeast fast-growth phase. What about about if sugar and nutrients are added? I ask because I just did this about 6 days ago. It sounds like this might be fine, so long as too much water volume isn't added?<br />- Dennis, <a href="http://lifefermented.wordpress.com" rel="nofollow">Life Fermented Blog</a>Anonymousnoreply@blogger.com