As we still don't have a yeast thread, <_< posting here.
I guess by now a lot of members will have their paws on this excellent book and will have got well into reading it. It's been a big wake up call for me, and has really steered a lot of my ideas back on course - and I can see why some of my previous drinkable but underwhelming brews ran off the rails. For me the three big flashes of insight are, so far:
Stationary Phase (Three to Ten Days)
At this point, yeast growth slows down and the yeast enter into a stationary phase. The yeast have already produced most of the flavor and aroma compounds, which include fusel alcohols, esters, and sulfur compounds..........
Temperature 24 degrees on day 2? Nah never mind I'll just chuck another ice bottle under the doonah with it, she'll sort out over the next 24 hours - plenty of time ......... FAIL ....... from now on I'm a temperature Nazi
One thing many brewers have been led to believe is that higher mash temperatures resut in "maltier" beers, By this they mean that the beer has more malt sweetness ... The long-chain dextrins created at high mash temperatures are at most only very slightly sweet. It is possible to brew two beers........... yet the beer with the higher finishing gravity tastes drier than the second beer... there are many [other] factors.....
Lets whack out this mild at 71 for a rich malty sweetness .... FAIL ...... Sticking to mid range mashes now
Oxygen (too many examples to type here) - in the lag phase the available oxygen is used up normally in first 12 hours, and most home brewers don't oxygenate enough, but extra oxygen can be added at around 12 hours when the cells have been able to divide at least once...
FAIL ... I used to beat my 1469 and Ringwood like a British Nanny as Butters would say, for the first three days, in the mistaken belief that those yeasts require aerating and rousing. Now I'll just beat at 12 hours for a second dose of oxygen and just rely on swirling to keep the 1469 mixed in as it's a flocculating issue, not an oxygenating one.
So what have other members so far taken away from this awesome new source?
I guess by now a lot of members will have their paws on this excellent book and will have got well into reading it. It's been a big wake up call for me, and has really steered a lot of my ideas back on course - and I can see why some of my previous drinkable but underwhelming brews ran off the rails. For me the three big flashes of insight are, so far:
Stationary Phase (Three to Ten Days)
At this point, yeast growth slows down and the yeast enter into a stationary phase. The yeast have already produced most of the flavor and aroma compounds, which include fusel alcohols, esters, and sulfur compounds..........
Temperature 24 degrees on day 2? Nah never mind I'll just chuck another ice bottle under the doonah with it, she'll sort out over the next 24 hours - plenty of time ......... FAIL ....... from now on I'm a temperature Nazi
One thing many brewers have been led to believe is that higher mash temperatures resut in "maltier" beers, By this they mean that the beer has more malt sweetness ... The long-chain dextrins created at high mash temperatures are at most only very slightly sweet. It is possible to brew two beers........... yet the beer with the higher finishing gravity tastes drier than the second beer... there are many [other] factors.....
Lets whack out this mild at 71 for a rich malty sweetness .... FAIL ...... Sticking to mid range mashes now
Oxygen (too many examples to type here) - in the lag phase the available oxygen is used up normally in first 12 hours, and most home brewers don't oxygenate enough, but extra oxygen can be added at around 12 hours when the cells have been able to divide at least once...
FAIL ... I used to beat my 1469 and Ringwood like a British Nanny as Butters would say, for the first three days, in the mistaken belief that those yeasts require aerating and rousing. Now I'll just beat at 12 hours for a second dose of oxygen and just rely on swirling to keep the 1469 mixed in as it's a flocculating issue, not an oxygenating one.
So what have other members so far taken away from this awesome new source?