I am happy to announce a new "initiative" here at Sui Generis Brewing, specifically a new video series titled "Beer on the Brain" - short (5 minute) videos on various topics about the science and methodology of brewing.
Here's the series trailer:
And here is the first video in the series, about a myth that Starsan cannot kill yeast:
I hope you enjoy!
Fantastic, I always enjoy content like this. Are taking any requests on videos?
ReplyDeleteThe first thing that came to mind with this was this brew blog, acid washing with star san...
http://www.woodlandbrew.com/2013/03/acid-washing.html
Are you*
DeleteI'm open to requests, but there isn't' any guarantee that I'll have anything intelligent to say about it...
DeleteSweet! I'm not sure about myths but the first thing which comes to mind is autolysis. Although this might not fit into a 5 minute video.
DeleteFor example the current trend after a newbie posts to ask how long to leave the beer for. The meme from seasoned posters on forums is that they've left beer in the primary for months "with no ill effect" without mentioning any aspect of temperature control, ph, strain variation, infection, best practice etc.
Conversely it might be worth a dive into a few positive aspects of it in the wine industry.
Another idea might be about starters and what their purpose is.
Love the site btw!
Given that I broke my "five minutes or less" rule with my first video, I think slightly longer topics are on the menu...
DeleteThought of another one. Hot side aeration. People have gone from one extreme to another, especially with strategies and it seems there is no moderate voice.
DeleteOk, last one. Adding yeast to the end of the boil for nutrients. The danstar website touched on this briefly (cached page) but it doesn't look like it's been picked up on.
Deletehttp://www.danstaryeast.com/articles/boiling-dried-yeast
I usually see the explanation of the ineffectiveness of Starsan as it relates specifically to wild yeast and molds. I wonder how the effectiveness might differ on those versus "domesticated" brewing yeast. My instinct says: "No difference. They'll die the same death." but maybe there's more that I'm not aware of when it comes to mold and wild yeast. Do you have some insight into this?
ReplyDeleteIt would be equally, or perhaps more, effective than with wild yeasts. The chemistry remains the same regardless of whether the yeast have been domesticated...there is the possibility the resistance mechanisms present in wild yeasts may have been lost in brewers yeast, which would increase sensitivity somewhat.
DeleteHi, Bryan!
ReplyDeleteI'm closely following BotB series as well as all your other videos (just started agar plating on the weekend, thanks to your instructions). Your opinion is of great importance for me. Can you please share your thoughts on some StarSan efficiency experimetations presented here http://www.homebrewtalk.com/showthread.php?t=601403 ?