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Date: 23 Aug 2006 09:12:27
From: The Artist Formerly Known as Kap'n Salty
Subject: My beano experiment
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So I recently brewed a big scotch ale -- sg 1.115. High mash temp, full
camelization of the first wort. I was shooting for a relatively low
attenuation in the 60-65% range which I got.
Just for fun, though, I decided to pull a cup or so after the main
ferment was complete and add a tablet of beano (obviously a lot of beano
for a cup of beer) just to see how low it would actually go.
Interestingly, it dropped around 20 points or so in the first day -- but
has since continued dropping slowly but surely. After a week or so the
FG is around 1.010 giving me nearly 14% ABV in the sample. It appears to
be still falling slowly.
Tastes kind of like Nyquil, but I can't help but think that with a year
or so of aging.....
I don't know what this proves, but there you have it.
Next up: I attempt to revive a year old tube of WL Zurich lager.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 23 Aug 2006 10:05:06
From: Denny Conn
Subject: Re: My beano experiment
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The Artist Formerly Known as Kap'n Salty wrote:
> Tastes kind of like Nyquil, but I can't help but think that with a year
> or so of aging.....
>
> I don't know what this proves, but there you have it.
I've found that with Beano, too, unless I specifically design a recipe
for it.
> Next up: I attempt to revive a year old tube of WL Zurich lager.
COOL! I'm gonna try a 2 1/2 year old tube of WY1388. Let's comapre
notes in a couple weeks.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 23 Aug 2006 20:06:06
From:
Subject: Re: My beano experiment
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: The Artist Formerly Known as Kap'n Salty wrote:
: > Tastes kind of like Nyquil, but I can't help but think that with a year
: > or so of aging.....
: >
: > I don't know what this proves, but there you have it.
: I've found that with Beano, too, unless I specifically design a recipe
: for it.
:
: > Next up: I attempt to revive a year old tube of WL Zurich lager.
: COOL! I'm gonna try a 2 1/2 year old tube of WY1388. Let's comapre
: notes in a couple weeks.
A perfect candidate to use with Brewster's Yeast Nutristart starter:
http://brewstersyeast.com/Products.asp?id=1
I've used this stuff before to salvage an otherwise no-good Wyeast packet.
Good stuff!
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Date: 23 Aug 2006 12:55:00
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: My beano experiment
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Denny Conn wrote:
> The Artist Formerly Known as Kap'n Salty wrote:
>
>
>>Tastes kind of like Nyquil, but I can't help but think that with a year
>>or so of aging.....
>>
>>I don't know what this proves, but there you have it.
>
>
> I've found that with Beano, too, unless I specifically design a recipe
> for it.
>
>
>>Next up: I attempt to revive a year old tube of WL Zurich lager.
>
>
> COOL! I'm gonna try a 2 1/2 year old tube of WY1388. Let's comapre
> notes in a couple weeks.
You can have my notes now: looks like a no-go. I'll know for sure in a
couple of days, though...
Since my Zurich lager prolly won't be revivied have you had mych
experience doing very big (around 1.100) lagers with other lager yeast?
I'd like to do a really big once fairly soon, but for lagers have never
really gone higher than the low 90s.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 23 Aug 2006 19:12:21
From: John 'Shaggy' Kolesar
Subject: Re: My beano experiment
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On Wed, 23 Aug 2006 12:55:00 -0500, <mikey666@666swampgas.666com > wrote:
> Denny Conn wrote:
>> The Artist Formerly Known as Kap'n Salty wrote:
>>
>>>Next up: I attempt to revive a year old tube of WL Zurich lager.
>>
>>
>> COOL! I'm gonna try a 2 1/2 year old tube of WY1388. Let's comapre
>> notes in a couple weeks.
>
> You can have my notes now: looks like a no-go. I'll know for sure in a
> couple of days, though...
I've got a couple vials of WL yeast that are probably a couple years old
in the fridge. I wasn't planning on bothering with them, but it might
be fun just to see if they're alive.
FWIW, I've heard before that WL vials tend to be more susceptible to age
than WY packs.
John.
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Date: 23 Aug 2006 12:14:42
From: Denny Conn
Subject: Re: My beano experiment
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John 'Shaggy' Kolesar wrote:
> FWIW, I've heard before that WL vials tend to be more susceptible to age
> than WY packs.
Also FWIW, my WY1388 is in a tube....
----------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 23 Aug 2006 14:45:03
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: My beano experiment
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Denny Conn wrote:
> John 'Shaggy' Kolesar wrote:
>
>
>>FWIW, I've heard before that WL vials tend to be more susceptible to age
>>than WY packs.
>
>
> Also FWIW, my WY1388 is in a tube....
Well, geez -- no sooner do I pronounce it "probably dead" than it starts
coming to life. I guess we'll see by tomorrow or so.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
|
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Date: 23 Aug 2006 13:18:54
From: Denny Conn
Subject: Re: My beano experiment
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The Artist Formerly Known as Kap'n Salty wrote:
> Well, geez -- no sooner do I pronounce it "probably dead" than it starts
> coming to life. I guess we'll see by tomorrow or so.
O, ye of little faith....;)
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 23 Aug 2006 18:24:58
From: John Bleichert
Subject: Re: My beano experiment
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The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com > wrote:
> Denny Conn wrote:
>> The Artist Formerly Known as Kap'n Salty wrote:
>>
>>
>>>Tastes kind of like Nyquil, but I can't help but think that with a year
>>>or so of aging.....
>>>
>>>I don't know what this proves, but there you have it.
>>
>>
>> I've found that with Beano, too, unless I specifically design a recipe
>> for it.
>>
>>
>>>Next up: I attempt to revive a year old tube of WL Zurich lager.
>>
>>
>> COOL! I'm gonna try a 2 1/2 year old tube of WY1388. Let's comapre
>> notes in a couple weeks.
>
> You can have my notes now: looks like a no-go. I'll know for sure in a
> couple of days, though...
>
> Since my Zurich lager prolly won't be revivied have you had mych
> experience doing very big (around 1.100) lagers with other lager yeast?
> I'd like to do a really big once fairly soon, but for lagers have never
> really gone higher than the low 90s.
>
What the devil kind of lager style rings in at 1.100 original gravity?
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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Date: 23 Aug 2006 13:30:09
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: My beano experiment
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John Bleichert wrote:
> The Artist Formerly Known as Kap'n Salty <mikey666@666swampgas.666com> wrote:
>
>>Denny Conn wrote:
>>
>>>The Artist Formerly Known as Kap'n Salty wrote:
>>>
>>>
>>>
>>>>Tastes kind of like Nyquil, but I can't help but think that with a year
>>>>or so of aging.....
>>>>
>>>>I don't know what this proves, but there you have it.
>>>
>>>
>>>I've found that with Beano, too, unless I specifically design a recipe
>>>for it.
>>>
>>>
>>>
>>>>Next up: I attempt to revive a year old tube of WL Zurich lager.
>>>
>>>
>>>COOL! I'm gonna try a 2 1/2 year old tube of WY1388. Let's comapre
>>>notes in a couple weeks.
>>
>>You can have my notes now: looks like a no-go. I'll know for sure in a
>>couple of days, though...
>>
>>Since my Zurich lager prolly won't be revivied have you had mych
>>experience doing very big (around 1.100) lagers with other lager yeast?
>>I'd like to do a really big once fairly soon, but for lagers have never
>>really gone higher than the low 90s.
>>
>
>
> What the devil kind of lager style rings in at 1.100 original gravity?
EKU 28, Samichlaus..., probably others. The two I mentioned actually
start at 1.120 or so.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
|
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Date: 23 Aug 2006 11:15:14
From: Denny Conn
Subject: Re: My beano experiment
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The Artist Formerly Known as Kap'n Salty wrote:
> Since my Zurich lager prolly won't be revivied have you had mych
> experience doing very big (around 1.100) lagers with other lager yeast?
> I'd like to do a really big once fairly soon, but for lagers have never
> really gone higher than the low 90s.
Nope, sorry, no experience there. Maybe Joel?
--------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 23 Aug 2006 09:22:11
From: Phil
Subject: Re: My beano experiment
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I tried an experiment like this not too long ago myself. When I was
transferring my ESB from primary to secondary, I racked some into a 2
liter soda bottle and added 1/2 tablet of Beano. Capped it and
cellared it. Went from 1.028 to 1.011 in 19 days, while the rest of
the beer in secondary finished at 1.020 and never dropped past that
point. I carbed up the sample and drank it before it dropped any
further, but I suspect had I let it go, it would have turned into Extra
Special Water. No way would I use it in an entire batch.
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Date: 24 Aug 2006 00:01:16
From: David M. Taylor
Subject: Re: My beano experiment
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"Phil" <clarkeheadbrew@yahoo.com > wrote in message
news:1156350131.315565.69730@b28g2000cwb.googlegroups.com...
>I tried an experiment like this not too long ago myself. When I was
> transferring my ESB from primary to secondary, I racked some into a 2
> liter soda bottle and added 1/2 tablet of Beano. Capped it and
> cellared it. Went from 1.028 to 1.011 in 19 days, while the rest of
> the beer in secondary finished at 1.020 and never dropped past that
> point. I carbed up the sample and drank it before it dropped any
> further, but I suspect had I let it go, it would have turned into Extra
> Special Water. No way would I use it in an entire batch.
I've made the mistake more than once now of Beano-ing more than just a
couple quarts of my batch. The fact of the matter is, Beano ruins perfectly
good beer. I don't think I'll be using it anymore. I'd have to get pretty
desperate to consider its use again in the future. The beer ends up dry dry
dry, there's just no end to the fermentation, it keeps on going till there's
no sugar left. And it makes for bottle bombs as well if you keep any
bottles on hand for longer than a couple of weeks. No thanks.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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Date: 24 Aug 2006 09:19:47
From: Dan Listermann
Subject: Re: My beano experiment
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While I think Beano does have its uses in desperate situations, it should be
noted that very little goes a long way and it is very slow to act. I have
seen it take months to stop fermenting. I doubt that I would want to bottle
anything that was made with Beano.
Dan
"David M. Taylor" <dmtaylor@SPAM.geocities.SUCKS.com > wrote in message
news:yoaHg.421$wo2.70@newsfe05.lga...
> "Phil" <clarkeheadbrew@yahoo.com> wrote in message
> news:1156350131.315565.69730@b28g2000cwb.googlegroups.com...
>>I tried an experiment like this not too long ago myself. When I was
>> transferring my ESB from primary to secondary, I racked some into a 2
>> liter soda bottle and added 1/2 tablet of Beano. Capped it and
>> cellared it. Went from 1.028 to 1.011 in 19 days, while the rest of
>> the beer in secondary finished at 1.020 and never dropped past that
>> point. I carbed up the sample and drank it before it dropped any
>> further, but I suspect had I let it go, it would have turned into Extra
>> Special Water. No way would I use it in an entire batch.
>
> I've made the mistake more than once now of Beano-ing more than just a
> couple quarts of my batch. The fact of the matter is, Beano ruins
> perfectly good beer. I don't think I'll be using it anymore. I'd have to
> get pretty desperate to consider its use again in the future. The beer
> ends up dry dry dry, there's just no end to the fermentation, it keeps on
> going till there's no sugar left. And it makes for bottle bombs as well
> if you keep any bottles on hand for longer than a couple of weeks. No
> thanks.
>
> --
> Dave
> "Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
> Genesis, 1973-ish
>
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Date: 23 Aug 2006 11:18:16
From: cyberzl1@yahoo.com
Subject: Re: My beano experiment
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> >
> > COOL! I'm gonna try a 2 1/2 year old tube of WY1388. Let's comapre
> > notes in a couple weeks.
>
> You can have my notes now: looks like a no-go. I'll know for sure in a
> couple of days, though...
Don't count it out yet. I had a smack pack of Wyeast 1056 that was
well over 18 months past expiration. I smacked it anyways. After 24
hours I had given up and bought a replacement pack. I left the smack
pack laying around, and about 3-4 days after initial smack it had
swollen up to full size.
I don't doubt if I had used that yeast, the viability would have been
low. I had planned on a starter anyways, so figured I would get the
good "new" yeast.
Be patient, the yeast are probably just extra sleepy. It's been awhile
since they have had to do anything. :)
JW
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