Bear Gently, So Gently, the Roughly Made Bier

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There are 18, give or take mL in 5 gallons 19 L , which works out to a target pitching rate of The many various byproducts yeast cells create during fermentation, then, include things like esters, aldehydes and phenols; the production or lack thereof of these byproducts, and the level at which they pervade the batch, has a direct impact on the flavor and aroma of our finished beer. Besides ensuring reproducibility and consistency from batch to batch, controlling the pitch rate means we can also fine-tune the sensory profile of our pint. A clean, crisp Pils, where high levels of esters are a stylistic defect, mandates a high pitching rate; likewise a Belgian Tripel, where the combination of high-gravity wort with highly expressive yeast strains could get out of control quickly with fusel alcohols and high concentrations of esters and phenols.

Underpitching a batch of homebrew, even for styles that benefit from some yeast character, can lead to higher-than-desirable levels of esters, fusel alcohols, or sulfur compounds, as well as more serious problems like excessive amounts of diacetyl and higher-than-planned final gravity.

Underpitching is a very common flaw in homebrewed beers. You should see the fermentation take off sooner rather than later. For example, for most ales, you ought to see a very active fermentation in under twelve hours. A beer from a struggling fermentation has a certain flavor.

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Overpitching, which might not seem like such a big deal on paper, can in practice significantly reduce ester production, cause overshooting of target final gravity and speed fermentation up to create its own set of problematic flavors from yeast autolysis, and can throw the beer out of style. So to repeat myself one of my other favorite hobbies, besides homebrewing : a good baseline pitching rate for standard-gravity less than 1. Better bring more yeast cells. In addition to the considerations of flavor and aroma impact, high-gravity brewing creates added environmental stress for the yeast; the greater density of the wort means increased osmotic pressure on the cell walls, and the higher concentrations of alcohol as fermentation progresses becomes increasingly toxic to the yeast.

For this reason, successful fermentation of a strong beer calls for starting out with more yeast than a standard-gravity brew. The cool fermentation temperature of lagers and many hybrid beer styles is another source of environmental stress, slowing cell metabolism to a crawl. For these reasons, cold-fermented beer styles also require a higher pitching rate than beers fermented at warmer temperatures. For those of us brewing the traditional 5-gallon L batches, low- to moderate-gravity ales can also often be pitched directly from the package.

Alternately, we could propagate one pack of yeast in a starter culture prior to brew day to build up our pitch rate see the sidebar at the end of this story on making a yeast starter. Malty pitching rate calculator: www. Pro brewers and lab types use hemacytometers and a microscope to get a more accurate count of their pitching population see the December issue of Brew Your Own for more information , but for our purposes as homebrewers, the horseshoes-and-hand grenades approach to estimated cell counts will still yield great beer.

Using a hemocytometer is not a real head count either, by the way, but it is better than guessing!

One of the most crucial keys to brewing beer at home and commercially is pitching the right amount of yeast cells to run a healthy, robust fermentation. Both underpitching and overpitching can create off flavors or adverse effects in your homebrew. Many brands of yeast for homebrewing are designed to directly inoculate 5 gallons 19 L of standard ale wort OG less than 1. However, high gravity worts OG greater than 1. Making a starter culture prior to brew day is an economical way to increase pitching rate and ensure consistent results in your brewing.

Determining Pitching Rate First, determine the appropriate pitching rate for your beer. Timing a Starter Culture for Brew Day Because starter cultures are inoculated at high cell densities, growth is usually maximized within 24—36 hours. Preparing the starter one to two days prior to brew day is ideal.

Starter cultures should be used immediately, or stored refrigerated for up to one week. Cell viability will decrease rapidly if the starter culture sits unused, especially if left at ambient temperatures for extended time. Preparing a Starter Culture The optimal media for cell growth and health is a malt-based wort of about 1.

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Tip: measuring into a plastc cup makes transfer into the flask easier as you can crease the side of the cup. Basic Procedure 1. Mix DME, nutrient and water. Shake or stir to dissolve.

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Boil starter wort 20 minutes to sterilize. Use a saucepan on a kitchen stove; if using a laboratory-grade glass flask, you may be able to boil directly in the flask — double check with your supplier or the manufacturer first. Most important, understand that success is to a large degree a matter of chance and that you may fail, even after investing a great deal of time and effort into your beer and after following all the procedures meticulously.

You can use traditional mashing techniques, use all the right ingredients, and add all kinds of wild yeast and bacteria, ferment in a cask for years, and still end up with an utterly disappointing product. There is little you can really do to change what ultimately happens in the fermentation vessel. Either the beer will develop the classic Brettanomyces pellicle film , ropy mouthfeel, and character — or it will not. Your beer may end up so acidic you will want to use it for cleaning calcium deposits off of your brew kettle, or it may be so mild that it barely passes as infected beer.

Even after bottling, lambic-style beers can undergo large changes in flavor.

These precautions should not be taken as discouragement from brewing this most challenging beer style. These are merely the facts of lambic life. Belgian brewers manage this level of variability and uncertainty by strict adherence to traditional methods and by what may seem like a bit of a cheat — blending. All lambics are variable, and the art of successful commercial lambic brewing is in blending various batches to create a balanced, complex, and pleasing flavor profile.

My warnings are done. With a bit of effort and patience, anyone can produce a reasonable lambic-style ale in the home setting.

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What follows is a studied and emphatically positive account of lambic-style home brewing. The most traditional method of working with the grain in lambic brewing is called turbid mashing. Turbid mashing is a time-consuming and labor-intensive process that was devised to effectively break down the proteins in ungelatinized raw wheat while leaving a good supply of starches and free amino nitrogen for the yeast and bacteria to feed on during the long fermentation.

Home brewers, however, have various forms of wheat available to them, many of which can simplify the procedure greatly. You can decide for yourself what works best in your brewery. Traditional lambic brewers used raw wheat, which requires a complex mashing method to break down its proteins while leaving a good supply of starches and free amino nitrogen for the yeast and bacteria to feed on during the long fermentation.

Wheat is available to home brewers in various forms, including whole wheat berries hard red or soft white varieties , flaked or rolled wheat, and malted wheat.

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The form you choose will likely be based on the equipment you have and how traditional you want to be in your recipe formulation. Like any adjunct, wheat must be precooked somehow before mashing to gelatinize, or disperse, its tough starches so that the enzymes can work on them.

Turbid mashing is one means of accomplishing this goal.

Crushing raw wheat: If you work with raw wheat, you will have to deal with crushing it. Raw wheat is not friable because it has not yet been malted or kilned; it therefore has a tendency to squish rather than crush, making it difficult to mill, even with a roller mill. Running the wheat through a roller mill several times will help reduce it to fairly small particles. This is one instance in which a Corona-type mill designed for grinding rather than crushing may have an advantage over any of the various roller-type mills available. Because wheat has no husk, grinding it into a fine powder is not a problem.

Wheat flour: A few individuals have replaced the wheat fraction of the grist with whole wheat flour without encountering any problems with stuck mashes or slow runoffs. Of course, as they say, your mileage may vary. Whether or not this will work for you will depend on your mashing and lautering setup and your level of experience.

If you feel adventurous, give it a try. Guinard suggests flaked or rolled wheat or malted wheat as alternatives to raw wheat. Wheat flakes and rolled wheat are pregelatinized, which makes for a less time-consuming mashing procedure.

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These forms of wheat can be found at most homebrew supply stores and often at natural food stores or cooperative markets, along with raw wheat of either the hard or soft varieties. Malted wheat also simplifies the mashing step and is usually readily available through most homebrew stores. The mash: Whatever you choose for the grist, the goal is to produce a wort that is high in amino acids and dextrins and light in color. You can achieve this composition in a few different ways, from simple extract brewing to the complex traditional turbid mash method.