2009-07-26 20:30:49
Unveiling our brand: T-Bone Industries.
Second product: Belgian Trippel, batch v2009.2.
Sets
Garden 2009 [53 photos]
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Comments:
We let the primary fermentation go until it's completely done bubbling. So there's only a tiny bit of yeast left to carbonate the beer in secondary fermentation.
i'm making trial & error ginger beer here, all of the recipes i've looked at seem to bottle it the same day its brewed and put it in the fridge to stop the yeast after 24-48 hours (maybe to avoid creating too much alcohol?).
if the yeast is still alive and well when i put it into the fridge, won't it come back to life when the beer is consumed?
i went looking for the pros and cons of ingesting active yeast and all i find is a patent about doing so deliberately to reduce your blood alcohol level when drinking:
www.google.com/patents/about?id=XqsHAAAAEBAJ
We add some priming sugar to the beer at bottling time, but it's a small amount, like a cup of priming sugar to 5 gallons of beer, not enough to explode a glass bottle.
Also, baker's yeast is extremely robust compared to most beer yeast strains. For a less robust yeast that has more interesting flavor profile, you could save the sediment from a Belgian beer and use that for ginger ale.
Here's a link to a beer brewing website, most of the content has been published in the form of a very good book with updated editions, but this site remains very comprehensive:
www.howtobrew.com/intro.html
In the last week or so, I have come across some information about beer's counterindication to gout, something about all the yeast DNA being converted into uric acid which collects in joints.
Our filter is a bit of cheese cloth affixed to a champagne cork basket that gets clamped onto the tubing at the aspirating end, in other words, only meant to filter out hops.
If you use a better mesh, you can add a much smaller amount of yeast when you transfer to bottle = less exploding glass bottles.