Rogue Grommet

First post by Hippy, 12 years ago

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Last night while transferring a variation of Dr Smurto's Golden Ale into the fermenter I ran into a bit of strife. Once the transfer was done and my starter was in I screwed the lid of the fermenter on ,wacked in the airlock and as I was inserting my temperature probe into the lid's second hole when the grommet pushed through the hole into the frothy aerated wort. F!!!k . I hastily sterilized my hand and tried to fish it out of the frothy soup but couldn't find it so it's still in there...

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Easily duplicated guys.
From now on I will Aerate the wort with my sanitised forearm. Seems to do the trick

fermentation chamber

First post by jrodie, 12 years ago

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Is it possible to use a chest freezer to ferment ales, or would it get too cold even with a thermostat attached to it?

thanks :drink:

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I use a small chest freezer year round for ales and lagers. Fridgemate temperature controller has setting allowance for both cooling & heating, though not at the same time.

In Canberra's winter I use a ten-litre water tray with an aquarium heater connected to the Fridgemate. Freezer disconnected from mains.

Cheers...

Mixing yeast

First post by lambert, 12 years ago

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Hi all,
Last night I made all the preparations to pitch the yeast to my no-chilled Belgian Ale. The original recipe called for a Belgian yeast and I decided on Wyeast Belgian Strong 1388 (Duffel yeast I believe). The yeast was smacked a good couple of hours ago and it was nicely swollen by the time I was ready to pitch. I guess most of you would have spotted my mistake at this stage - yep, I did not make a starter. I've used White Labs yeast before and on my 10L brew-lengths I've found the...

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Thanks all for the feedback. Stux thanks for the very informative post. You have highlighted my complete and absolute lack of knowledge on the subject. :?: :interesting: :lol:

Fermentation Chamber

First post by DABEER, 12 years ago

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Well, what can I say, it's Christmas in July. I finaly purchased the stuff I needed for a fermentation chamber. My Ranco 2 Stage Pre-wired Temperature Controller has arrived, and I found and purchased the other piece I needed, the Freezer. I was lucky, while hitting all the appliance stores, and ready to head home for the day, I decided to check out Lowes in Burton, MI. USA. As I was heading to the Appliance area, I walked by a Frigedaire 14.8 cuft chest freezer in the center of the aisle. What...

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Hey guy's, thanks for the conversation on the fermentation chamber. To answer BBH's question, yes there was a few factors why I bought new. Believe me, $ wise, I wanted used and researched Craigslist and store sales for a month or longer. I found the Craigslist to be too pricy for a 5 yr old with NO Warranty left on them. The compressors are 95% of the price of the freezer I figure, if they go bad, I get a bill for $400.00 for parts and labor. My luck would be to buy a CraigsList Freezer and it...

Fermentis S04 fast fermentation

First post by jonesy, 13 years ago

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Hi All

My first ever post in this section and more of a feedback question so i hope im in the right spot. :peace:

I brewed an Irish Red Ale on Saturday using the Maxi BIAB guide with the following specs

Thomas Fawcett Maris Otter 3.1Kg
Bairds Dark Crystal 1.3Kg
Weyerman Cara Red 300gms
Weyerman Cara Aroma 250gms

Fuggles 31gm @45 minutes (5.6%)
Goldings East Kent 32gm @15 minutes (5.6%)

And used a fermentis S04 as the yeast. I pitched the yeast at about 4:00pm Saturday and the brew...

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jonesy,

If your beer tastes funny? Look Here This may help out. If your beer is OK to drink than you may have just bottled to early or the amount of (priming sugar / water) ratio could be off. I was famous for gushers at my brew club. I have splashed the ceiling a few times. I thought that I bottled too early but I was wrong. I always measured out 4.2 ounces of priming sugar. I never thought that the amount of beer had to match the sugar? I would have 4.5 gallons or just 4 gallons? I guess I...

Yeast nutrient unnecessary in most all-grain brews it seems.

First post by PistolPatch, 13 years ago

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I ran out of yeast nutrient for 2 brews I unexpectedly did the other day and this led me to looking up a bit of info on it. There are many situations where it seems it should be used...

1. All extract beers (incl. starters made with extract.)
2. High gravity all-grain beers.
3. High adjunct all-grains.
(2 and 3 above come from a retail site.)

John Palmer says here , An all-malt beer has all the nutrition that the yeast will need for a good fermentation, but all-extract beers may not have...

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They actually banned urea in 'turbo yeast' used for making spirit washes in Australia a little while ago, something to do with a reaction between urea and ethanol causing a carcinogen.

Wyeast 1056 and krausen not dropping

First post by Squared, 13 years ago

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Title says it all, I used wyeast 1056 and I got a good fermentation about 10 hours post pitch and fermenting about 15-17 range.

Its now day 8 and there is still a big thick layer of krausen that won't subside. I know that a gravity check will be a definite answer to it's progress and I will leave it another few days. Not gonna panic, just never happened before...

has anyone else had this characteristic? I might add that this is the first time using this strain

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Yeah, I've really grown accustomed to this strain now because I like the clean flavour that comes off it at about 16C. That was the first time I used it cause I seen so many others use it or US-05. Though, it does not always come out bright with its medium/low flocculation, I find that the more specialty grains the better looking it is. I've read that the darker grains help with the clarity.

It's basically my house yeast now, becausee my basement ferments it perfectly!

And yes, I just let...

Pulling hydrometer samples from the fermenter.

First post by 2trout, 13 years ago

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This is something I have always had a few questions about. Lets say that my wort is happily bubbling away, and after a some time, I feel the need to intrude on the little yeasties, and take a hydrometer sample. What is the best way to pull this sample.

I could use the spigot, but then Ill get some trube in the sampling tube (maybe alot), and that may effect my reading.

I could also attempt to practice good sanitation and open the top of my fermenter, and get a clear sample from the top of...

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Great discussion here. I love the 'SVP' idea. I've always admired how the Germans could bottle their beers at that precise point towards the end of fermentation so no priming sugar is needed.

Fermentation Temperature Controllers

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First post by texasranger, 14 years ago

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Hi All,

Just interested to know if anyone is using a Temperature controller with programmable temperature profiles or other unique features that would be of interest to us all?

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re ...Does anyone still use a water bath in the chamber? I'd think that would totally temper any swings. I can't fit two carboys side by side in my freezer anyways but I can fit a water bath in there with a carboy and a blowoff jug... 9/10 by Two If By Sea

A pic of my small 150L chest freezer with 9L of water and aquarium heater. Fridgemate contoller set to Heat function. Freezer is unplugged. Ambient temperature currently 8C and dropping. The two fermenters pictured remain at constant...

uncharacteristic fermentation

First post by Flaming Cheetah, 13 years ago

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Ok, so I brewed a brown ale on Friday (03/18) using the BIAB method for the first time. Aggressive Fermentation was evident about 7 hours after pitching yeast. It appeared fermentation went on for another 24 hours and then nothing. I let it sit on Sunday and then I checked FG on Monday (03/21) and it appeared to be finished (1.014 @65). I used Wyeast 1318 London Ale III (first time). My question is, is it common to have fermentation start so quickly and finish so within 36 to 48 hours? My...

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Just an update.....

I bottled the brown ale on 04/08 and the gravity was the same (1.014) as it was when I checked on 03/21. The beer still tasted good so it went into bottles. The same day I brewed an Irish Red ale and used an Wyeast Irish Ale yeast. This was the first BIAB batch where I had my new pot which allowed me to do a full batch without adding water. I ended up with about two liters more of wort than my fermenter could hold but still overshot my OG (target 1.051 - achieved 1.055)....

Fusel Alcohol

First post by outbreak, 13 years ago

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So I brewed my entry into the Iron Brew comp. The bill asks for some unrefined sugar to be added to the fermentables (almost 2kgs!).

- Sugar toward end of boil
- Pitched at 17 Fermented at 19
- Raised temp by 3 degrees as fermentation slowed down
- Roused yeast daily
- Rested at 23 degrees for a couple of days after fermentation
- Crash chilled at 1 deg fined and kegged.
- Yeast was 1968

I had a taste today as I was kegging it and there was a bit of fusel alcohol when the sample was around...

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It does go away with extended conditioning in a keg fridge... should be good in 4 weeks.

Assuming there is some yeast left, which I'm not sure about if you used finings

Fermentation not Started

First post by redlegger, 13 years ago

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Hey everyone,
I introduced my Boss to BIAB last week, and cooked up this recipe...

FES Stout
9L Batch
Pale Malt - 68%
Flaked Barley - 10%
Amber Malt - 4%
Chocolate Malt - 6%
Roasted Barley - 6%
Carafa 3 - 3%
Black Malt - 3%
60g POR @ 60MINS
Nottingham Ale Yeast
Mash @ 66Deg for 1 hour
OG 1058 (missed estimated OG by about 6-8 points)

So we brewed it on Wednesday night, no chilled in the pot and poured into the fermenter on Thursday night...
Everything went well during the brew, the only...

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Can you do a test for starch with iodine? I have never done this myself but it looks like a simple test where a positive result is shown by the colour. I think this is worth doing because you might have mashed really high and have starch rather than fermentable sugars in your wort (if that is possible).

I find it hard to believe that you haven't got any fermentable sugar in there so you would still expect some fermentation to occur. If you do the test and there is no starch then your problem...

Open Fermentation

First post by iijakii, 13 years ago

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Do any of you practice open fermentation?

I recently made a hefeweizen and had way too much volume, so I just left the bung/airlocks off to allow for overflow (I knew my tiny blowoff wouldn't be adequate).

That batch came out simply divine. I wasn't really worried about infection due to a few reasons
1. airborne contamination is far less likey than a dirty vessel.
2. During ferm you're producing bucketloads of C02, so I wasn't worried about oxidation.
3. I ferment in a chest freezer, so the...

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My buddy did an open ferment. He modeled it after Samuel Smith's Yorkshire squares, except in mini. He dug up some slate tiles from his back yard (buried there by previous owners), made a wood frame, cleaned and sanitized the slates, and used food safe caulking to make the square. He then pitched his yeast and left it uncovered. It made a big, puffy krausen that protected the beer during active fermentation. I think he covered it loosely when the krausen fell. It was very good beer.

Anyone use the thermowell for accurate temp readings?

First post by bing09, 13 years ago

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I have always used a temp controller (I think mine is made by Johnson controllers). Anyway I have always just taped my sensor to the side of the carboy and it seems to read pretty accurate to the fermentation temps as long as I wrap it with a blanket to prevent it from readin the ambien air. I can't decide if I want to invest the money in a thermowell. I know people have made them for cheap but I don't have the tools or skill to do the soldering. What I just thought of last night was to cut a...

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That sounds like a great setup! I wish my sensor was waterproof now. Ha. I will have to stick with what I have for now. Thanks forthe input!

Easy uh-oh stopper in the carboy fix

First post by Two If By Sea, 13 years ago

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Ever get a stopper stuck in a carboy?
I did.
Don't panic, super easy fix.
1. Get a plastic shopping bag.
2. Shove it handles up into the carboy top, leaving enough to grab.
3. Tip carboy upside down and shake to get the stopper to lie in the opening against the bag.
4. Gently pull the bag out, the stopper will get caught in it and pop right out easy peasy.

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Ha ha, I had that happen to me once, can't remember how I got it out, but I know there was a lot of swearing.

adding sugar during fermentation

First post by shibolet, 13 years ago

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i have read/heard that when brewing a beer that has white sugar as part of the fermentables, it is better to add the sugar during primary fermentation so that the yeast don't slack of and eat the simple sugars before finishing the maltose.
my question is: when should i add the sugar to the fermenter?

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update:
i bottled the side-by-side batches:
Wyeast 1214 - Belgian Abbey = FG:1025, ABV 5.3
Wyeast 3522 - Belgian Ardennes = FG:1009, ABV 7.2
(assuming an OG of 1.065)

the Abbey ale yeast was grown up from the dregs of a very old bottle of homebrew (and they were apparently tired) , the ARDENNES are a second generation of an fairly new bag.

tasting notes to follow.

anti-foam agent do you use one?

First post by BobBrews, 13 years ago

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I use a anti-foaming agent Fermcap I love the stuff. I was wondering if anyone else uses it or anything like it. I put it in the boil to stop boil overs and I also put it in the fermenter to stop excessive foaming. I have had enough exploding buckets for a lifetime thank you very much! If you squeeze a few drops into a foaming pot it dissipates immediately. The reason I started using it (Besides exploding buckets) is that a professional brewer who in in my brew club had a boil over with a 40...

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Wow, I got some for my RIS that I will be brewing soon, but it just happened to be on hand when i did my Strong Oatmeal Stout the other night. That boil began to really foam up, no danger of overtopping in my big kettle but I figured I'd give the Fermcap a shot and put the suggested 10 drops in....WOW, foam disappeared before my eyes :sneak:

Plastic or Glass?

First post by jmbingham, 13 years ago

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Hey fellas, just curious are ya using glass,plastic or old soda kegs to ferment in.if you are using plastic how many batches are you getting out of a bucket? I think eventually I would like to use a keg and be able to transfer under pressure,but for know I use plastic buckets.

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Thanks for the link Bob.

Beachbum, after reading Bob's link, I know that MHB in Newcastle stocks it or something similiar. It works in both the boil and the ferment. I remember he said it is brilliant in the boil too. His number is 02 49696696.

Cheers!

Fermentor Volume and Headspace.

First post by Timos, 14 years ago

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Hello everyone, and thanks for any answers (Hopfully that's the correct place to publish the question).

Is there any significance to the fermentor volume concerning the amount of wort in it?
For example, if I have 20lt of wort in a 50lt fermentor, would I have better\worser results of fermentation due to the space left in the fermentor?

Thanks in advance.

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I'm using a 34L carboy and a 25L plastic foodgrade fermentors for 20L wort.
I do like the carboy more, as it's scratch free and no oxygen diffusion, altough the carboy's harder to sanitize and handle.
Both do the job well, but I was wondering whether or not the head space is crucial.

Fermenting too high?

First post by jmbingham, 14 years ago

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hey fellas
I am now up to brew #4 1 extract 3 BIABs all four tasted great :D but, had a sour-sweet fruity hint to the nose. :cry: I am contributing this slight odor to fermenting in the 75 F to 79 F range. I now have a donated small freezer that will be my fermenting chamber.I had to bend the shelves (which are the coils) out-of-the-way,amazed at how far you can bend those things don't even resemble shelves anymore :D Will be brewing my first IPA tomorrow so it will be ready to keg when I get...

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Sounds like an ideal way to enjoy your beers Jim, top stuff :)

Fermenting at too low a temp?

First post by redlegger, 14 years ago

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Its getting cold now, overnight will reguarly below 0 degrees soon

If im not mitaken US-05 should ferment around 18 degrees for ales

1. What effect will the temp have on my ales if the temp of the wort drops to about 14-15 degrees?
2. Should i be considering heating options? (will leave the debate about heating options for another thread ;) )

Cheers!
RL

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15-24C is the advertised temps range. I haven't used US-05 much, but of the 6 times I have 3 of them were fermented at 15C.

The other 3 times I pitched at 20C and it got as high as 23C. The lower temps are cleaner, but I have to say the hotter temps do pretty good also.