Chris Plaisier

1,118 reputation

bio	website	hopville.com/brewer/plaisier
	location	Seattle, WA
	age
visits	member for	1 year, 4 months
	seen	yesterday
stats	profile views	5

A human geneticist and biologist that has been brewing for nearly 10 years off and on. Lately moved over to all grain and have been getting more serious about brewing. Currently working out the bugs of brewing 2.5 gallon batches using the BIAB method.

	1,118 reputation	bio	website	hopville.com/brewer/plaisier	visits	member for	1 year, 4 months
17 badges		location	Seattle, WA		seen	yesterday

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May 1	answered	What differentiates the lag phase from fermentation?
May 1	comment	Is oxidation of yeast starters a concern? While I agree with you that dilution will make the oxidization of the starter essentially nil in the whole beer. Your explanation of fermentation and yeast growth is not correct. The Crabtree effect, which states that yeast in high sugar undergo fermentation as opposed to aerobic respiration, doesn't mean the yeast aren't consuming oxygen. Actually it uses all the oxygen it can find to make sterols so that it can make more yeast (think cell membranes). Looked this up a while ago and it went against everything I learned about mammalian cells, but yeast aren't mammalian. ;-)
Apr 13	answered	What is the best way to flavor beer with Oak?
Mar 29	answered	BIAB efficiency
Mar 23	comment	Sanitization practices when dry hopping in a muslin bag Boiling is likely to be a better at killing the bad things that may have grown in the bag than starsan. Heat gets where disinfectants can't get.
Mar 21	comment	Other Causes of Over Carbonation In the Bottle @DorkRawk Can you switch the correct answer over to JoeFish for his astute observation?
Mar 21	comment	Alternatives to Bottling Wands I always transfer from the secondary fermenter onto the bottling sugar and then into bottles. When I dry hopped my last batch that worked nicely. Leaving all the hops in the secondary and making for a very easy bottling.
Mar 21	comment	Sanitization practices when dry hopping in a muslin bag Dry hopping with whole hops works well too. Recently did a batch that way without a bag and it was great. Didn't sterilize anything, just dropped them in secondary. Very easy cleanup as well.
Mar 21	comment	Bottle conditioned brew has condensation Most things that grow in beer won't kill you. But they will taste bad and may give you gastrointestinal discomfort. ;-)
Mar 18	comment	Other Causes of Over Carbonation In the Bottle @DoraRawk What was you final gravity reading? Does it correspond to what you expected?
Mar 18	comment	Other Causes of Over Carbonation In the Bottle I have used cocoa powder in chocolate oatmeal stouts many times and never had that issue. Anything in the cocoa that could be metabolized by the yeast should be by the time you bottle. So most likely not the cocoa. Did you get a gravity reading at the time of bottling? Because excess fermentables should increase your final gravity reading.
Mar 18	comment	Priming calculation after cold crashing for a week I also am a biologist, although I don't hit the bench often enough. :-) I agree with your assertion that the effect size will be small. However, as you surely know reducing all types of variation improves your ability to reproduce results, in this case properly carbonated beer.
Mar 16	comment	Priming calculation after cold crashing for a week :-) en.wikipedia.org/wiki/Carbon_dioxide_in_Earth's_atmosphere
Mar 16	comment	Priming calculation after cold crashing for a week Your analogy is interesting. But I have to say your second statement is slightly flawed. Gases can fairly easily diffuse through an airlock (mocon.com/pdfoptical/…). Even so, the CO2 levels don't need to be elevated in order to increase the residual CO2 in the beer, the temperature just needs to change in normal air and you would get a different residual CO2 level in the beer.
Mar 16	comment	Priming calculation after cold crashing for a week Okay well I think that the BYO article is incorrect about "lowering a beers temperature will not increase the level of CO2". Even in 1 atmosphere of CO2 changing the temperature changes how much CO2 is dissolvd in water. And we are just talking air here, no needed excess CO2 produced by yeast. Take a look at this: docs.engineeringtoolbox.com/documents/1148/…
Mar 15	comment	Priming calculation after cold crashing for a week If you are talking about residual CO2 dissolved in the beer, then that answer is wrong. The residual dissolved CO2 will equilibrate based upon the temperature the beer. So the correct answer is the current temperature of the beer, not the highest it was during your fermentation.
Mar 15	answered	Priming calculation after cold crashing for a week
Mar 14	comment	Does elevation have an effect on the taste of beer? @Graham The literature seems to be conflicted on this issue. Some studies show that lower carbonation increases sweetness perception. Others show little to no effect. Guess that both the reduction of perceived bitterness and lower carbonation increasing perceived sweetness are at play. Which is more important? Dunno.
Mar 14	comment	cleaning vs. sanitizing @brewchez Exactly what I am saying. Screws up a lot of things including taste, head retention, etc.
Mar 13	comment	cleaning vs. sanitizing Just be sure that the new cleaning agents don't become part of you next brew. That is the main potential issue with introducing cleaning into a working brewing process.