From the HBD Archive
From: matth@bedford.progress.COM
Subject: beechwood
Date: 1992-05-21 12:54:52 GMT

In HBD #886 writes:

>Yesterday, we get the message from jay marshall:

>?The A-B Asst. Brewmeister that came to our brewclub meeting told us
>>that the beechwood chips are used to provide more surface area for
>>the yeast. He didn't mention anything about fining. We are going on

>Surface area for the yeast? The yeast are in suspension! And I suppose
>that if you ferment in a closed container with cracked corn you will
>get mice by spontaneous generation!

>Was this guy an assistant brewmeister or an assistant public relations rep?

I almost replied yesterday, but just didn't get time. Now I have time.

Yes, the yeast are in suspension. However, the beechwood aging is done in
the secondary when the intent is to get the yeast *out* of suspension. I
believe (not %100 certain) that the big advantage here is indeed the surface
area of the beechwood that acts as a fining agent. The yeasties collect more
on the beechwood than they would just settling to the bottom of the
fermentation vessel. It's similiar to the way (some) super-saturated solutions
percipitate out if some foregn object is present in the solution. Kinda' acts
like a yeast magnet, if you wish to think of it that way.

by the way, if you ferment in a closed container with cracked corn you won't
get mice, you'll get a thin cheap tasting brew like Budweiser!-)


Matthew J. Harper ! Progress Software Corp. ! {disclaimer.i}
God created heaven and earth to grow barley and hops. Now he homebrews !-)

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.