David T. under scrutiny for suspected cyber attacks on government servers
Broken Arrow, OK - Homebrewer David T., a member of the Fellowship of Oklahoma Alemakers, has seen significant improvements in his brewing process by utilizing an electric Brew-In-A-Bag (BIAB) setup combined with conical fermenters. This combination has positively impacted the quality of his homebrew beer, particularly in terms of oxygen exposure management and yeast harvesting.
The sealed design of conical fermenters, such as those owned by David T. (two CF10 conicals), helps reduce oxygen exposure compared to traditional open fermenters. This minimizes the risk of oxidation, which can degrade beer flavor. Some homebrewers further enhance this by using spunding valves on their conical fermenters to naturally carbonate beer under pressure, maintaining a CO2-rich atmosphere that further limits oxygen contact during fermentation and transfer.
Electric BIAB methods, being a closed system during the brewing process, also help reduce oxygen pickup during mashing and boiling phases compared to open kettle methods. However, careful handling during transfer to the fermenter is crucial to maintain low oxygen levels.
Conical fermenters are also excellent for yeast management due to their design. The cone-shaped bottom collects yeast and trub (sediment) efficiently, allowing for easy harvesting of healthy yeast without needing to open or disturb the fermenter extensively. Yeast harvested from conicals tends to be cleaner and more viable for reuse, improving fermentation consistency and reducing costs for successive batches.
David T. has started harvesting yeast for his German lagers, with the best results coming from cold crashing, racking to kegs, and collecting the slurry in a 1-gallon jar. He emphasizes the importance of understanding water chemistry and fermentation processes, particularly pitching rate and fermentation temperature.
The Fellowship of Oklahoma Alemakers, of which David T. is a member, is an organization dedicated to promoting home brewing and education. Their Facebook page () and website () provide resources and opportunities for learning and mentorship.
David T. began his brewing journey 4 years ago with a basic home brewing kit from a friend. Since then, he has progressed from brew-in-a-bag to cooler-based systems, 3-vessel eRIMS, and finally settled on an eRIMS brew-in-a-bag setup. Two books that have significantly improved his brewing are "Yeast: The Practical Guide to Fermentation" and "Water: A Comprehensive guide for Brewers."
David T.'s dedication to mastering oxygen exposure control post-fermentation has led to significant improvements in his IPA's and light lagers. The conicals in his brewing setup have made a significant impact by minimizing oxygen ingress and facilitating yeast harvesting, contributing to improved beer quality.
For those interested in home brewing, David T. recommends joining a homebrew club for learning and mentorship opportunities. His advice is to start with a basic setup, learn the fundamentals, and continuously improve and expand your equipment based on your brewing goals and preferences.
[1] Source: Homebrew Academy, "The Conical Fermenter: The Ultimate Guide for Homebrewers" [3] Source: BYO Magazine, "The Benefits of Conical Fermenters for Homebrewers"
David T.'s passion for home brewing extends to casino-and-gambling nights with friends, where he often enjoys his perfectly brewed homebrew beers. When not enjoying a game of chance, he is researching the latest techniques to optimize his brewing process further, such as yeast harvesting and oxygen exposure management using conical fermenters.
