Re: Phantasm Cs Keygen
Austin Vermont
USAGE RATE:14 - 28 grams per gallon (0.5 - 1 oz per gallon), usually added during active fermentation. Usage rates vary depending on yeast selection, hop selection, and when Phantasm is added. 1-2 pounds per barrel. DESCRIPTION:Phantasm is a powder...
Has anyone brewed with this dried Marlborough Sauvignon Blanc grape skin powder? From what I read it really increases the thiols during fermentation. Need to use biotransformation with yeast like cosmic punch to get the thiols. Some say add early in fermentation others say better results at flame out. Input welcome.
I made 7 gallons of hazy IPA wort. Its my favorite IPA brew. hopped citra and simcoe at 15 min prior to flame out. Split into two fermenters. One got 1oz/gallon of phantasm. Using omega cosmic punch. Wish I had known about helio gazer as it makes 20 times more thiols than cosmic punch! Dry hopping with cryo and regular hops. Currently in primary fermentation.
Yeah Loopie I thought about shifting some of my dry hops to pre fermentation rather than post when using phantasm. But I have some hops going in hot side and did not want to change too many variables at once. Shifting some of the dry hops to during fermentation is the next experiment.
tasting results prior to dry hopping show a huge difference in flavor between phantasm added at beginning of fermentation and no phantasm added. the citrusy flavor is so strong my first thought tasting uncarbonated sample was pepper without the heat. When I carbonated the sample, the bitter flavor was more subdued but still strong but now it tasted more hoppy but did not seem well rounded hop flavor. Its like the beer was supercharged with the one set of flavors. The batch with no phantasm was more pleasant to drink. My thoughts are perhaps next time go with 0.5 ounce phantasm per gallon rather than one.
7gallons made with 50% weyermann vienna, 50% oat malt. mash 153 F OG 1.052 at 67F. used 1 ounce citra and 1 ounce simcoe. at 15 min. 90 minute boil. Cooled then added fermcap s, clarity ferm, and omega cosmic punch. Split into two 3.5 gallon batches then added 3.5 ounces of phantasm to one batch. Fermentation started at 68 F rose to 74F then dropped to 68 F. 20 days in primary. FG 1.008 at 68F.
My tasting results so far with just me tasting is both good IPAs. The phantasm had a more hoppy flavor. If I was doing a tasting of both at a bar I would select the phantasm for my full glass. The first mouthful of phantasm, I could taste the now subdued thiols possibly due to other hops being present. It was a more balanced hop flavor after dry hopping. I do not know whether more balanced due to adsorption of thiols by hops or because had to compete with other hop flavors.
Plan to have both on tap at Halloween will see what other think. Based on these results, going to keep future trials at 1 ounce/gallon. Also, will plan on always dry hopping somewhat. Might cut back on the pellets and add more cryo in dry hop.
For record, here is what I used to dry hop if I had made 6.1 gallons. I made 7 gallons so multiplied by 0.57 because split into 3.5 gallons each.
Amarillo cryo 1.1 oz alpha 14.9
Citra cyro 0.64 oz alpha 23.5
Simcoe cyro 0.59 oz alpha 23.5
Crystal pellet 2.01 oz alpha 6.6
Amarillo pellet 0.69 oz 8.7 alpha
Citra pellet 0.40 oz 14.8 alpha
Simcoe pellet 0.37 oz 12.9 alpha
I cold crashed to 34 F first then dry hopped and purged. 6 Days on hops. I cold crash before dry hop to avoid hop creep. I also use the catalyst prior to fermentation to avoid vdk.
Yeast came in. Brewing Saturday with the phantasm. Utilizing calypso and Citra in the boil/whirlpool and cryo Citra and Simcoe dry hops. Hitting it with the Helio Gazer. Pretty simple grain bill of 2 row, chit malt, and honey malt.
Let us know the results and would be interested in tasting results before and after dry hopping. I am putting together recipe for a mango fruit beer using 50% wind dried malt and 50% premium pilsner. Multi temp mash due to wind dried malt. Hersbrucker in boil. Still trying to get passion fruit and guava at store to sample and see how combination tastes and smells. Will likely use star party yeast thinking it will be cleaner for this style. May split wort half with phantasm and half without in fermentation. Mango puree in secondary. As always suggestions comments welcome.
This cycle of excitement and letdown with my thiol chasing trials is part of the reason I was so interested in the work done by Omega Yeast and Berkeley Yeast this year in engineering yeast strains designed precisely for biotransformation. Using CRISPR technology (at least with Omega), they are now able to create hazy IPA yeast strains that, like many of the wine strains studied prior, have the necessary gene (IRC7) to produce the required enzyme (beta-lyase) during fermentation to unlock thiols.
Rather than getting into a lot of technical text (most of which was covered in a previous post on bioengineered yeast strains), below is a flow chart of sorts that helps explain how and why their power in unlocking bound thiol potential in hops.
Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings.
Because many of the free thiols from the Sauvignon Blanc grapes were released into the wine, the skins are still valuable because of the incredible number of thiol precursors, mainly the cys-3MH thiol precursor. Most bound thiol precursors in hops and wine grapes are glutathione-thiol (glut-thiol) and not cysteine-thiol (cys-thiol) conjugates. Bioegineered yeast strains can liberate bound cys-3MH precursors, which is why most of the research focuses on this class. However, hops and wine contain loads of glut-3MH precursors as well, and this post will get into how the potential of introducing glut-3MH precursors into the mash might help free even more 3MH.
Phantasm is a project that Jos has been working on for over three years. Living in New Zealand, which is known for its ultra tropical passion-fruit-like Sauvignon Blanc wines, Jos thought there might be potential for incorporating these thiol-rich wine grapes into beer. After all, one of the main thiols in these wines (3MH) is also key thiol brewers seek in hops.
This focus on using only high thiol blocks of grapes from winemakers is becoming increasingly crucial to the Phantasm process; the newest crop (2021) will include a known high thiol block, for example. To enhance the thiol potential even beyond terroir, Phantasm is improving its processing methods to concentrate the thiol and thiol precursors even more, potentially making a 3 g/L dose equivalent to an 8 g/L dose.
Along with other reasons, you may want to consider dry-hopping cool. This might help limit metal extraction from hops into your beer and potentially less thiol stripping (again, this theory would need to be tested).
Looking at our Locksmith recipe and going with the theory that hops may be pulling out thiols, we chose to go with a low dry-hop charge in the collaboration of only 22 pounds (in a 10 bbl batch) of Mosaic Cryo Hops (usually we would dry-hop with 2x this amount in a DIPA). The logic is that a smaller charge could help reduce thiol losses, and Cryo, with less vegetal material (and likely fewer metal concentrations), might strip fewer released 3MH thiols. Lastly, choosing to dry-hop post-fermentation might also help prevent a loss of thiols as the Omega test saw much higher concentrations with the day 7 dry-hop vs. the early active fermentation charge.
As mentioned at the start of this post, we wanted to take the collaboration of The Locksmith a step further in terms of analyzing the beer by sending samples to a lab called Nyseos in France to get tested for thiols (3MH, 3S4MP, and 4MMP). We were instructed to dose our sample cups with metabisulfite to help protect the thiols during transit. After adding the metabisulfite, we then froze the samples and shipped them to be analyzed via LC (not GC). Thiols, because of their low concentrations, are hard to test for and only a handful of labs even offer the service. The Nyseos lab uses very robust and controlled processes that allow them to quantify thiols accurately.
Again, leaning on the knowledge and experience of Laura Burns at Omega, it was interesting to hear that in multiple samples they sent to Nyseos to get tested for thiols, those that were not treated with metabisulfite came back with samples all over the place. The frustrating results were likely the result of any oxygen ingress absorbing the thiols.
Although additional research should be done in this area, it seems plausible that because thiols are so susceptible to oxygen, they may also be acting as one of the first waves of defense against oxygen (similar to sulfites). This can potentially mean that when using products like Phantasm and bioengineered yeast strains designed to free thiol precursors, you could be extending the hop-forward shelf-life in your beer. Because the thiol concentrations can be as high as +1,000 ppt (for free 3MH), even with some oxygen ingress and eventual thiol absorption, you could still be above the 3MH threshold and the total thiols taking the oxygen hit, not other important hop-forward compounds like free monoterpene alcohols or the eventual malt staling aldehydes (post-fermentation hop oils might also help reduce staling aldehydes).
Interestingly, you can see from the chart pasted below, when lager beer was spiked with cys-3MH precursors, there was a conversion of the bound 3MH (cys-3MH) to free 3MH with time in the bottle. Although the conversion was relatively small (ranging from 0-19% conversion across the tests), you can see how increasing the thiol precursors in the beer could benefit its flavor longevity, especially when using a yeast strain designed to free those thiols. So, free thiols are likely to oxidize post-packaging (to a lesser extent if using metabisulfites), but thiol precursors can also continue to be released into a free state during aging.
b1e95dc632