From the HBD Archive
From: Darryl Richman <>
Subject: Re: Homebrew Digest #155 (May 20, 1989)
Date: 1989-05-22 18:50:46 GMT

From: prcrs!bstar4!qa@uunet.UU.NET
"We were discussing the single stage vs. two stage fermentation. From
"what I have read, it sounds like the best way to go is two-stage
"fermentation. (I have the equipment; food grade fermentor, glass carboys).
"The idea is to seperate the trub from your beer after the initial foam
"settles down (1-2 days).
"This gentleman stated that he felt that single stage was better and the
"goal was to reduce the amount of trub formed. He stated that if you
"limit your boil to 20 minutes their would not be as much chance for the
"protein to coagulate; thus less trub.

He is probably correct that there will be less trub, although any boil
with hops will tend to precipitate some. On the other hand, you are
asking for a hazy, nay cloudy, beer as a result. This will likely be a
beer with less stability and a greater likelihood of infection and
oxidization as it ages since you are leaving great quantities of
protien in the beer, which make very good food for marauding invaders,
and tend to oxidize readily. You will also need more hops to achieve a
given levelof bitterness since you'll be converting far fewer of the
alpha acids into their soluble iso-alpha form, from which the actual
bitterness in your beer is derived.

"Also, in Miller's book he said to stay away from using aluminum as a
"boiling pot. I have a new 6 gallon aluminum pot and wonder if I should
"heed his advise.

The major reason (that I have heard) that people advise against using
aluminum is that large quantities of it in the brain are linked with
Alzheimer's disease. There is, however, no evidence that this aluminum
concentration has anything to do with dietary intake. Aluminum may
have an advantage if you cool your wort by putting the pot into a
sink--aluminum transfers heat much better than steel, and so cools the
beer quicker. Since this is an area where the information is not
complete, you're on your own. I used an 8 gallon aluminum pot for a
couple years, until I graduated to a 15 gallon brewery last fall.

--Darryl Richman

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