Excelerated Fermentation Experiment

[Johnny Max]

I am brewing a Sami Claus Clone this Saturday and the people I got the recipe from said their first batch took 10 weeks and the second time they brewed it, it took an extra 3 months to get it to ferment out. I am hoping to ferment it out is 3 weeks (at least that is what I am hoping for).

Here is what I am going to do:
1) Starter on a stir plate
2) Add olive oil at the beginning of the starter
3) Add olive oil once the starter is finished fermenting also
4) Add yeast nutrients to the brew pot
5) Add Diammonium phosphate to brew pot
6) Add a packet of dried bakers yeast to the brew pot
7) Aerate the wort with pure O2
8) Add Diammonium phosphate & yeast nutrients every 12 hours once fermentation starts for 6 additions.

All of these things we talked about on BrewCrAzY Show 34. Now to put my money where my mouth is! I ordered the Diammonium phosphate and I had to pay express shipping to get it here in time...

Brewin to the MAX!
Johnny Max & Captain Ron
www.BrewCrAzY.com

[Johnny Max]

A few notes on why I am adding olive oil and Diammonium phosphate (DAP).
I have been communicating back and forth with Matty Gilliland Production Process R&D at New Belgium Brewery about the olive oil additions. Here is an excerpt from her email:
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The olive oil makes the yeast act very similarly to how it would with normal aerated wort. The difference is that the yeast cells take up all of the oleic acid inside the cell wall very quickly, and helps the yeast cell maintain its glycogen reserves until after it is pitched and in a nutrient environment. The oleic acid is then completely consumed making more cell walls as the yeast multiplies, before the beginning of active fermentation. If want keep yeasts glycogen reserves high, make sure that there is a total absence of oxygen. Any chance that the yeast will go aerobic will make your yeast use its reserves.
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The reason I am adding Diammonium phosphate (DAP) is based on the process used by many meadaries. Ken Shram of Red Stone Meadary can ferment out a mead that normally takes a year to ferment, in about 21 days. You add Diammonium phosphate and yeast nutrients prior to fermentation, the every 12 hours once fermentation start for 3 to 5 days.

Now I am going to use a blow-off hose and I am going to add 10 drops of Fermcap-S to keep it from foaming over in the carboy. I need to talk to Joe and see if he wants me to add it to his carboy also. I am going to add it to the kettle to keep foaming down during the boil.

I am PUMPED about the Brew-in!

Brewin to the MAX!
Johnny Max

[1 Bad Brewer]

Shut up bitch!

[Johnny Max]

1badbrewer said:

Shut up bitch!

WTF! Your my Bitch.... You STFU!