Random small questions

[CraftyZA Senior Member Find all posts View Profile Close CraftyZA]

Ok, so with the 60gr caustic on 4.5L water, the red algae sticks.
Caustic is not the big guns yet...
I've read here and there about folks adding h2o2 (peroxide) to the caustic. if gives off a rather aggressive reaction then cleans like crazy.
All the sites I go to are spread between avoid, and try it, and very little info on the ratios and cleaning action itself.
Do we have any chem gurus/phd's in our mids? I have both chemicals here. I just want to make sure I do it safe, and that it will work.

[kingcur Senior Member Find all posts View Profile Close kingcur]

Maybe this is what they were talking about. https://youtu.be/9NPG5dVW5hc

That is adding the chemicals directly to each other. Your solution is about 1.3%, so I reckon it should be safe to added the peroxide to the solution. Just add it together in a well ventilated area to be on the cautious side.

Sent from my E2303 using Tapatalk

[CraftyZA Senior Member Find all posts View Profile Close CraftyZA]

Random small questions

Anyone on this forum that uses a white coat and very thick glasses during the day?

How would i go about isolating Hansenula yeast from a wild coctail!

[NickR Member Find all posts View Profile Close NickR]

Anyone on this forum that uses a white coat and very thick glasses during the day?

How would i go about isolating Hansenula yeast from a wild coctail!

Try getting in touch with Megan Gemmell from East Coast Brewers. She's super knowledgeable on all things yeast, and I'm sure she could point you in the right direction.
https://www.facebook.com/groups/eastcoastbrewers/

[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

Ok, so with the 60gr caustic on 4.5L water, the red algae sticks.
Caustic is not the big guns yet...
I've read here and there about folks adding h2o2 (peroxide) to the caustic. if gives off a rather aggressive reaction then cleans like crazy.
All the sites I go to are spread between avoid, and try it, and very little info on the ratios and cleaning action itself.
Do we have any chem gurus/phd's in our mids? I have both chemicals here. I just want to make sure I do it safe, and that it will work.

I had algae in my two fermenters. Bleach for a day and then brush it off. Then caustic then rinse then no-rinse acid cleanser

[DR_Beer Senior Member Find all posts View Profile Close DR_Beer]

Question on Urns

I bought a 30 liter urn to do BIAB in and while the mashing process goes well I ran into a problem during the boil. The urn has a has a thermometer dial where you can set the temperature and it goes up to 110 degrees and I thought putting it on its highest setting would keep it at a rolling boil, but it doesn't. It brings the wort up to a rolling boil for a few minutes and then the element switches off for about 2-3 minutes and then it kicks in and boils again for a few minutes. While the element is off the rolling boil stops, the surface is slightly bubbling but not enough to break the surface.

My question is if this is a problem, can I brew like this or should I rather bypass the thermometer to keep my wort at a rolling boil for the next brew day?

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

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My question is if this is a problem, can I brew like this or should I rather bypass the thermometer to keep my wort at a rolling boil for the next brew day?

http://www.wortsandall.co.za/showthr...ull=1#post8823

[Guest Close AtronSeige]

Anyone on this forum that uses a white coat and very thick glasses during the day?

How would i go about isolating Hansenula yeast from a wild coctail!

Contact Megan from Clockwork Brewery. She works with those things.
So does Grant Richardson. Find him on Worthogs FB group.

[DR_Beer Senior Member Find all posts View Profile Close DR_Beer]

Thank you jigsaw, that was helpful and I checked my urn and turns out it has a boil dry sensor, but it is not connected by wires, it is just held in place by a metal clip (can upload a picture when I am home) could that metal clip be the connection? If removing the sensor doesn't work then should I bypass the thermometer? I don't want to ruin my beer by having a sporadic boil! Thanxs

[DR_Beer Senior Member Find all posts View Profile Close DR_Beer]

Anyone on this forum that uses a white coat and very thick glasses during the day?

How would i go about isolating Hansenula yeast from a wild coctail!

I am a person in white coat and glasses!

To isolate yeast you would have to streak your cocktail out (diluted) onto a sterile growth medium and give some time for all the critters to grow. Then you need to isolate the exact yeast you want from the plate and further inoculate it into growth medium to multiply, after that it can be used. All of this needs to be done under sterile solutions and your cocktail will need to be diluted and plated out at different concentrations in order to ensure that you space them out and can isolate what you need.

For this you will need to know what the yeast you want to isolate looks like and also hope that htere are no bacteria in your cocktail as these will out compete and contaminate your yeast.

That is my science opinion, but I would still consult a beer yeast specialist.

Good Luck

[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

Thank you jigsaw, that was helpful and I checked my urn and turns out it has a boil dry sensor, but it is not connected by wires, it is just held in place by a metal clip (can upload a picture when I am home) could that metal clip be the connection? If removing the sensor doesn't work then should I bypass the thermometer? I don't want to ruin my beer by having a sporadic boil! Thanxs

You'll have to bypass anything that regulates the power to the element. So power should go from the dial to the element and then to common.

[CraftyZA Senior Member Find all posts View Profile Close CraftyZA]

I am a person in white coat and glasses!

To isolate yeast you would have to streak your cocktail out (diluted) onto a sterile growth medium and give some time for all the critters to grow. Then you need to isolate the exact yeast you want from the plate and further inoculate it into growth medium to multiply, after that it can be used. All of this needs to be done under sterile solutions and your cocktail will need to be diluted and plated out at different concentrations in order to ensure that you space them out and can isolate what you need.

For this you will need to know what the yeast you want to isolate looks like and also hope that htere are no bacteria in your cocktail as these will out compete and contaminate your yeast.

That is my science opinion, but I would still consult a beer yeast specialist.

Good Luck

Thanks. Sounds a bit above my ability. [emoji23]

My idea was to try and get the yeast responsible for the taste of marula beer/wine made with the wild yeast from the skin. If I have that, i can apply it to different beers that will benefit from highly fruity esters created by this yeast strain without the risk of adding other things that can ruin a beer.

One idea in particular was to create a south African lambic with a native yeast.

From the research i have done on marula the alcohol creating yeast is hansenula. Very tolerant yeast. I've made a 14% beer with only using marula skin as yeast.
So create a wheat beer, attenuate with this, then add fruit and leave for a while. It is not a fast yeast. To fully attenuate 40L down to 1.008 took 3 months.

[Sponsdoring Member Find all posts View Profile Close Sponsdoring]

Does anyone know where I can get briess special roast malt?

Seems like closest alternative would be brown malt, although I read nothing is quite the same?

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

Yep, Thomas Fawcett Brown Malt is your best bet, although I'm not a fan of that specific malt.

[Harhm Senior Member Find all posts View Profile Close Harhm]

Anybody brewed with Kellogs corn flakes in the place of flaked maize/corn ? Or would you rather use Iwiza maize meal if you dont have flaked maize?

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