Labels:text | black and white | paper | font | document OCR: GREAT FERMENTATIONS of Marin -ЯЗТЯАТА ! AM juods de Jud (enixism 976 QUIKBEER 87 LARKSPUR ST . SAN RAFAEL, CA 94901 - 415/459-2520 sud 18511115 JON These are techniques for speeding up the beermaking process as much as you can, while still making good beer. They assume you have made beer at least once, and understand the basic procedure. There are six basic strategies for speeding up a fermentation. (1) You must da a single-stage fermentation, with (2) a "running start". (3) Yeast selection, (4) perfect nutrition, (5) agitation and (6) warmth are also important. The strategies must take place on a field of extreme cleanliness. This is always important in brewing, but is even more critical as temperatures rise. 1. Selection. You need a fresh, vigorous ALE yeast, not because ale yeasts are necessarily faster to ferment, but because they can be pushed more success fully at higher temperatures without causing unacceptable off -flavors. Good neutral yeasts for this purpose are Wyeast 1056 Chico Ale liquid yeast, or Whitbread Ale dry yeast. Off-flavors are very much a personal taste, and you may have a personal favorite which works better for you. Every speeded up fermentation carrys with it certain unavoidable risks. Bacteria grow faster in warm places, and are often responsible for undesirable tastes. High temperature flavors, however, are more like butterscotch, solvent-like or fruity-estery flavors, while bacterial off-flavors are more associated with Gourness, sour-cream flavors, or acidic flavors, These are not entirely undesirable In certain beers. Many Belgian beers, and some German ones are Intentionally made sour. The same sorts of souring bacteria are responsible for sour cream and sauerkraut, and you need not worry about the fact that they are bacteria. Nothing dangerous can live in beer. 2. Perfect nutrition. Since we are going to ask our yeast to run a marathon. so to speak, it must have good food and plenty of it. If you are making an all-malt beer, there is usually no problem, but if the beer contains any substantial amount of sugars, rice or corn, you should add a complete yeast food, such as Super-Ferment. Two teaspoons per 5 gallons should be enough. Also be sure that your water has normal mineralization, by adding, per 5 gallons, a teaspoon of Gypsum for light beers, or a teaspoon of Calcium Carbonate for dark beers. 3. Single-stage fermentation. Quickbeers must be made single-stage, preserving the integrity of the original yeast colony until the beer is finished. Then rack to a 5 gallon carboy, top up, allow to rest and settle overnight, 100 and bottle with no more than 3/4 cup corn sugar for priming. It is often wise to use even less corn sugar, since quickbeers tend to be bottled early, with some residual sugar remaining. They are usually bottled fairly cloudy, and throw a heavy sediment, but some, particularly the darker ones, fall clear very early. When to bottle is, of course, always a judgment call, and largely a matter of personal impatience. 4. The Running Start, You have to catch the yeast on the rise, early in Its life cycle, be sure it has plenty of oxygen to help it reproduce, and get it eating. Do everything to enhance its growth, and do nothing to Interrupt it. Do not start it and stop it by refrigerating It. Do not feed it and starve it by beginning a Wyeast packet and then neglecting it after it swells up. Make a live starter, and as soon as it shows signs of active fermentation, feed it, get it into your beer, don't give it a chance to slow down. Yeast will not accept any excuses. The beer wort has to be ready when the yeast is ready, and if it is not, things will go more slowly than they should, and sometimes they will not go at all. The pitching rate has to be adequate, that is, you have to have ENOUGH yeast for the size of your batch, not less than 2 grams of live yeast per gallon of wort .. This means a vigorous starter growing in a quart of two of wort, at 65-75 degrees F.pitched Into 5 gallons of wort which is also between 65-75 degrees F.
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