A Wort Study

Neat test. Are you going to try both pellets and leaf.

 

Yeast, in any metabolic state, absorb all available oxygen, instantly. What a silly question. </satire>

<serious> Looking forward to seeing the results.

 

Sweet. What is the plan for the dry hop addition ?

 

I reject your reality and substitute my own.

 

Just being funny. I would like to see how this turns out as I have been playing around with the idea of some kind of real time system, just mine is a little more wishful thinking then actual science.

 

cool just checking thanks

 

Looks fun wish I could join in too lol!!

 

Interesting! Fun! Beer! Science! I like it!

 

Why L17?

Don’t you usually ferment rather cold yet that yeast is generally used by breweries that want to ferment their lagers warmer.

 

Was it 16:20 or 17:20?

Also, what was the DO blip at approximately 18:00? My first thought is that was when you oxygenated, but if so, that would mean the unaerated wort already held about 9.6 ppm.

 

Have you used the Augustiner strain much? Gonna ferment it at 52-54 like most do?

Just wondering cause I’ve always struggled with the sulfur I get from that yeast and never figured out how to use it. Never have sulfur “issues” with really any other lager strain other than Hessian Pils from TYB.

 

Based on 2 packs and a 2L starter you went your typical pitch rate even at a higher temp correct?

Would be interested to see how pitch rate affects timing of O2 pickup. Always assumed that along with such a low pitch and ferment temp was why you pitched lagers so high.

 

Are you counting bubbles?


As funny as I'm trying to be, I recently recalled to a younger co-worker a scenario in which I legit counted bubbles for the sake of science, using a bubble flow-meter on the tail end of a GC system to confirm the flow-rate settings.

 

You, sir, have a serious addiction to discovering the truth at all costs.