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Messages - beersk

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1321
Yeast and Fermentation / Re: Fermenting in kettle
« on: March 18, 2014, 10:31:31 AM »
I still plan to do the 8 gallon split batch experiment, but it seems bunk to me, on a homebrew scale, that 4 gallons in a 5 gallon cornie would negatively affect the finished beer, to be noticeable. But, that's what the experiment will be for. Doing a closed transfer is really awesome and keeps me sane.
I think it may be worth it to semi-open ferment a lager to be brew this week too, to see how it turns out. I may take Thursday and Friday off this week. So maybe Thursday I'll brew a Czech lager, to be fermented, per usual, in a keg. And Friday, I'll brew the Czech dark lager to be semi-open fermented in the kettle. This sound good? Or should I switch them around? Just wondering which would be a better test to see how the semi-open fermentation really affects the flavor profile.

1322
Yeast and Fermentation / Re: Fermenting in kettle
« on: March 18, 2014, 09:05:45 AM »
In a bucket with an airlock there is still some pressure on the yeast as it takes some to push out of the air lock.  In the kettle there is none of that.  I always thought it would make no difference but I do seem to notice more esters when I don't ferment with an airlock.

On the flip side I also do pressurized fermentations at about 15psi when I really want to suppress esters and it does a great job at doing just that.  This difference is much more noticeable to me than the airlock vs 'open' fermentation difference.
Do you run pressurized fermentations in corney kegs? I know a lot of guys do that, but they also use more "geometrically sound" fermenters like half barrel kegs. I wonder if I could ferment a couple degrees cooler for a lager to suppress those esters further with the semi-open fermentation.

1323
Yeast and Fermentation / Re: Fermenting in kettle
« on: March 18, 2014, 08:00:06 AM »
Hot break, some is OK, a lot is bad seems to be the consensus on hot break.

I've never done open fermentation for more than a few days (it sounds like you are doing open fermentation as you don't mention a fermentation lock).  For a lager, open fermentation is inappropriate as it will lead to more esters.
I guess it's not truly open though, not anymore than fermenting in a bucket. Except you're right, no airlock. It'd be just seran draped over the top, maybe bungeed around and the lid sitting on top. That way I'd be able to still peek in without risk.
Why would this create more esters for a lager? In reading about atmospheric pressures with different fermenters, there seems to be some info on buckets not really being much different than open. This case not being truly open either...
So I don't know...it seems worth a shot. It'd sure as hell simplify things. Could let the beer primary for 10 days, then rack to keg and let sit at room temp for another week. Then chill and carbonate.

I may run an experiment where I brew an 8 gallon batch and ferment 4 gallons in a keg and 4 in the kettle or a carboy. This is in light of Denny professing that kegs are not an ideal geometry for yeast and can thus affect the flavor and final beer negatively. I've been fermenting in kegs for a bit now, and it seems fine, but what if it could be better? Seems like a fun experiment either way.

Any other thoughts are appreciated.

1324
Yeast and Fermentation / Fermenting in kettle
« on: March 17, 2014, 08:07:01 PM »
So, I've been thinking about trying fermenting right in my brew kettle. It's a 24qt tall and narrow kettle, just about the same size as a fermenting bucket. I was thinking I could put seran wrap over the top and set the lid on top. My plan would be to boil with the hops in a bag to keep the sludge out and have a cleaner wort.
Any reason why this wouldn't work just fine for lagers and ales for a typical 10-14 day primary fermentation?

1325
General Homebrew Discussion / Re: Pics of recent brews?
« on: March 17, 2014, 06:45:50 AM »
I should post a picture of my vienna lager later this week when it's fully carbonated. These are some nice looking beers, fellas!

1326
Ingredients / Re: Optic Malt ESB
« on: March 15, 2014, 09:54:58 AM »
I've got a sack of Pearl coming through my club group buy. Looking forward to it. I wonder how much difference there really is between all of those malts though. It has to be pretty, miniscule, right?

1327
All Grain Brewing / Re: lactic acid to acidify sparge water
« on: March 12, 2014, 08:15:07 AM »
Martin, what makes the pH so high if the alkalinity is low? For instance, my tap water has a pH of 9.1 but an alkalinity of 34. All the other ions are fairly low as well.

1328
All Grain Brewing / Re: 100% Vienna
« on: March 12, 2014, 08:11:36 AM »
I remember Kai doing a video and documenting the color of the wort throughout the brewing process on a triple decoction and he found that it didn't really darken it (if I'm remembering correctly).

I recall that as well - didn't he estimate it at maybe a half SRM if that?  where is kai anyways?
I haven't seen him post on any of the forums for a while now...it's a shame with his wealth of knowledge.

1329
Equipment and Software / Re: Stainless Steel Hop Flter
« on: March 11, 2014, 01:25:45 PM »
Not a pain to clean, huh? What about putting in your chiller? I use a hop bag here and there and love that it keeps the post boil trub to a minimum, but hate pulling the bag out to put my chiller in.

I just hosed it down with my sink's sprayer attachment, and it cleaned right up.

The filter I bought is only 4 inches in diameter so it fits in the kettle along with my immersion chiller (I could actually fit a second one in there).
Ah, that's cool, My kettle is definitely not big enough to fit both, unfortunately.

1330
Equipment and Software / Re: Stainless Steel Hop Flter
« on: March 11, 2014, 06:29:01 AM »
Not a pain to clean, huh? What about putting in your chiller? I use a hop bag here and there and love that it keeps the post boil trub to a minimum, but hate pulling the bag out to put my chiller in.

1331
All Grain Brewing / Re: 100% Vienna
« on: March 11, 2014, 06:21:20 AM »
Reading the guidelines calls for "light reddish amber to copper color." How does Negra modelo fit this description? I've brewed 100% Vienna Vienna Lagers that hit the light reddish amber (a decoction darkens a bit). For that matter I've brewed a Munich with 100% dark Munich that made an award winner.
You think the decoction really darkens it? I remember Kai doing a video and documenting the color of the wort throughout the brewing process on a triple decoction and he found that it didn't really darken it (if I'm remembering correctly).

1332
General Homebrew Discussion / Re: What in the tun this weekend?
« on: March 07, 2014, 09:43:51 AM »
English Mild tomorrow morning, bright and early.

1333
Ingredients / Re: Growing your own
« on: March 01, 2014, 10:26:57 PM »
Nice. Wish I could try what you make of it.

1334
Ingredients / Re: Growing your own
« on: March 01, 2014, 09:16:11 PM »
How much barley do you expect to get out of that?

1335
Kegging and Bottling / Re: Is my bottling process oxidizing my beer?
« on: March 01, 2014, 09:13:34 PM »
Plus you don't need sugar?

I have had good luck just adding priming sugar to the keg, racking beer on top seal, purge, and here's the cool part, shakeing the living ell out of it to distribute the sugar. Then I push to bottles with co2.

This is what I do when I bottle as well. I don't shake the living hell out of the keg, but I give it a gentle swirl. It's a super cool process for bottling.

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