MadLuplin (November 2, 2007 at 9:18 pm)

I have been watching some homebrew videos here today and you are the first one who I have watched brew that I would actually drink your beer! I was wondering why you don't cover the kettle while shilling or the fermenter while areating? You need a kettle with a spigot and a carboy to primary man!Great video series! Brew Strong!

chrisknight000 (October 25, 2007 at 12:52 am)

The "smack packs" have a small packet of wort inside with the liquid yeast. To proof the yeast you lay it flat on the table and "smack" the "pack" to break the inner pouch. The outer bag then swells to prove that the yeast are viable. Most people think these packs are 'starters', they are not. The yeast packs went into a starsan solution(not just water), so it will sanitize the outer pack.

wildnerdman (October 24, 2007 at 1:17 pm)

why did you put those yeast packs in the water. From what I could tell based on the package, don't you press a seal to activate the yeast and then pour it into the batch?

chrisknight000 (October 23, 2007 at 10:43 pm)

Yeah, tannin extraction would be my only concern. However, its an interesting idea... I know fly spargers mash out high to kill off the enzymes, us batch spargers don't really have to worry about it. I'll try one of my known recipes & mash out extremely high & see what happens... I'll whip out the large mash paddle to even it out faster... I'll let ya know if I see a change... Thanks...

BobbyFromNJ (October 23, 2007 at 1:30 pm)

I agree the mash out isn't necessary from an enzyme perspective but I have noticed and then verified that a "mash out like" infusion of extremely hot water increases efficiency by a few points. I'm sure it has to do with sugar becoming a bit more soluable at higher temps. I suppose the tradeoff is a potential to pull tannins if you don't equalize the temp to under 170F quickly.

chrisknight000 (October 23, 2007 at 1:38 am)

I never really do a "mash out" as the general brewing culture does... I try to get it hot enough to at least slow down the conversion, I batch sparge (duh :) ) so the heat is on (killing the enzymes) rather quickly. My main reason in adding water before the 1st run off is to make up for water lost due to grain absorption & try to get each of the 2 runnings to be "close" to equal by volume...

chrisknight000 (October 23, 2007 at 1:36 am)

Thanks! It was fun making them...

chrisknight000 (October 23, 2007 at 1:18 am)

Actually, the activator packs are about 100 billion cells. An ale with a O.G. of 1.049 at 5.25 gallons (with 96% viability) requires 180 billion cells, REGARDLESS of the sales pitch wyeast gives about their "smack packs"...

BobbyFromNJ (October 22, 2007 at 5:39 pm)

Those big activator packs are fine for direct pitching, especially into a well oxygenated 5 gallon batch at that low a gravity. I guess if money is no object, you don't mind the $12 worth of yeast but one pack would have worked. Just IMHO. Great videos by the way.