Three Discoveries From Brewing Science | With The Brü Lab
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- เผยแพร่เมื่อ 31 พ.ค. 2023
- While the act of brewing has gone on for thousands of years, brewing scientists are still making discoveries today about the complex act of making beer. We speak with The Brü Lab host Cade Jobe who himself is studying as a brewing scientist, to share the top three discovery he has learned over the course of 100 episodes of his podcast.
THE BRÜ LAB PODCAST: brulosophy.com/podcasts/the-b...
01:23 - Genetics of hop creep
03:42 - Low gravity yeast starters
08:26 - Hop extracts to reduce bacteria biofouling
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The thing about hop creep from the The Brü Lab that stands out to me was discussions that 100+ years ago English brewers added hops to beer to help drive attenuation. They new that hops would cause extra fermentation. This lowering of gravity (aka drying out the beer) is a very likely source of the term "dry hopping"! I suspect that more modern hop drying and processing methods killed off the enzymes responsible, and that more recent changes to preserve hop characters keeps more of them alive (combined with much higher dry hop loads). Cheers! 🍻
Love this new Brulosophy show and I really love the “Applying the Science” episodes of the Bru Lab. A+!
Love everything about this. Thanks for your passion and commitment to furthering brewing sciences!
This is going to crush the old guard and their arbitrary "because I said so" fantasies. Subbed.
Been listening to Cade for so long, really love his stuff!
Very cool. I have been listening to the Bru Lab and I am looking forward to the updated format.
Interesting stuff, I’m going to check out the bru lab despite his hat choice.
It’s very deep and often over my head (biochem major 20+ yrs ago, current physician & researcher) so I’ve read hundreds of scientific manuscripts but some of this stuff is bit deep, even for me. I really like the “Applying the Science” practical summary episodes that pull it all together. Big Cade fan here.
Probably the best episode till now. Tks guys!!!! ❤ 👏👏👏👏
I'm really liking the new channel. Keep up the good work guys!
About GMO yeasts; Cosmic Punch, Bananza, SunDew and Sourvisiae are all now available in Canada. Also, Anchorage Brewing ships beer that is made with Berkeley GMO yeast (ie. Hazy Chico) to Canada. Canada just doesn't have Helio Gazer, Lunar Crush or Star Party yet. Though as a Canadian homebrewer, we can bring packets across the border without issue.
Great episode and very good information, that was absolutely unbelievable! I guess John Palmer may have to update the yeast starter chapter. Thanks Martin for the science lessons.
Thank you
Very well edited. I like that the results were so insignificant, now I can make dme last longer making starters
Guys I was worried you already begane to slip with the title. But what a wonderful episode. Learned a lot and have a hunger to follow up. Thanks a lot!
Science and beer... the story of my life. good stuff
God damn, I know what I'm listening to for the next couple days. Really really interesting video
The low gravity starter thing hasn't worked at all for the folks in my club, we went back to doing modest gravity (9P) starters.
Despite the fedora stereotype I am definitely going to check this out.
[edit] I tried to get into the podcast but it has more advertising than commercial TV, I just couldn't do more than a couple episodes
Hello! nice interview, very interesting. To sanitize the Drafts, is it not better to use alcohol 70% or peracetic acid? Maybe the hop extract diluted is cheaper and affect less the flavor of the beer that gonna pass thorugh? About the hop creep, I have a question. The enzymes are in the hop, ok, but where the starches comes from? unconverted from the mash? All 3 topics very interesting, as everything I watch on this channel, you rock sir!!
There seems to be a white noise on your microphone, the contrast with Cade's really points it out
When it comes to beer lines, I always draw a small amount in a cup that I discard if I haven't pulled a beer in a while. It's just the beer near the tap that gets bad, pull that out and everything is OK again.
I used to do the same thing until I switched my lines over to EVA Barrier and Duotight ptc fittings.
I wished Martin and Cade went into more detail about dirty lines as not all beer line is equal.
The propagation rate is mainly to do with the presence of oxygen, not the concentration of sugars that are present. Aerobic respiration creates more energy than anaerobic (fermentation) and is more favourable to the cell. So if there is enough oxygen the cell will always choose respiration rather than anaerobic fermentation. If you want to increase the growth rates introduce more oxygen by using baffled erlenmyer flasks or increase agitation. Essentially, do this for a living as a scientist :)
The reason to decrese the sugar concentration is to mitigate the crabtree-effect. In a high sugar wort, the Yeast will still ferment despite the presence of oxygen. That is why in big breweries they use fed-batch methods.
@@mbusche98 ah yeah fair point. Though you would only be reducing the crabtree effect by reducing the total sugar density. Increasing oxygen supply would assist in overcoming the crabtree effect. Point was more just the area of focus: rather than focussing on getting specific gravity readings, looking at introducing more oxygen should get better results if you are looking to increase growth rates. Oxygen supply is usually the growth limiting factor in flasks
But I guess for most people's home setup reducing density would be a simpler approach than perhaps introducing more oxygen
@@cillianpaget I don´t think so. A air pump with a sterile filter costs something like 20 - 30 € ( at least where I am from). If you are not limited by starter size, the reduction of the gravity seems to be suitable to make starters more efficient.
This kinda explains why my saisons never stall. I always make a pretty low starter. All my starter yeasts rip through my warts like no tomorrow.
How about going over the new Cold IPA I keep seeing. Never heard of it before. Supposed to be the opposite of a NEIPA.
In addition to the performance and flavor, of the 2 yeast propagation methods, standard gravity versus very low gravity/respiration, I'd be curious which method produced more yeast overall?
Also, if building up from a smaller sample (i.e. from a yeast bank), would it be beneficial to start with a standard gravity and then on the final step use low gravity?
yeah that's what I wondered also, what steps to do when I take yeast out of freezer, what cell count to expect with low gravity method in general vs standard.
Anyone know what episodes of the podcast are referenced in this video?
How about a link to the Bru Lab?
Find the beer line concept funny. What would be the difference between hop solution and say starsan?
My dude said 2 grams per liter with no context and had me thinking for the starter and not the batch size lol 😂 almost dropped the ball heavy on that one.
Go Beavs
What's the podcast # for the low gravity starter info?
Episode 013 | Expanding Your Yeast Library w/ Dr. Maria Moutsoglou
Thanks!
I was also searching for the podcast episode and found the reply on your question. But "Episode 013 | Expanding Your Yeast Library w/ Dr. Maria Moutsoglou" is a interesting episode as well talking about testing multiple yeasts side by side. The episode I think the low gravity starter info comes from is "Episode 062 | Impact Of Nitrogen On Yeast Propagation w/ Dr. Maria Moutsoglou". Hope this helps you with finding the episode.
@@JosVanTongeren Good catch, thanks!
@@JosVanTongeren That's the right one... Thanks!
If you add such an enormous yeast starter isn't the difference in FG largely due to dilution?
I don't buy this "healthy yeast" argument. Brulosophy has repeatedly tested the yeast calculator myth, i.e. the idea that you have to have a certain amount of yeast for a successful fermentation and every time they have come up with no difference whatsoever between using a lot vs a little yeast. Myself I have also experimented with using a lot vs a little and again there is no difference except that it takes a little bit longer to ferment with less yeast. The yeast will eat whatever sugar it can in your wort and then stop. It doesn't care how many cells you put in.
I agree.
Home brewers tend to overcomplicate things at times.