Author Topic: Who Uses a Blow-Off Tube and When?  (Read 1584 times)

Offline macbrews

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Re: Who Uses a Blow-Off Tube and When?
« Reply #15 on: August 13, 2013, 07:54:35 PM »
I use them on full carboys and predictably strong fermenting beers like hefes.

I have never been sorry that I used a blow-off tube, but........... I can certainly say that I have been sorry that I didn't.

Offline corkybstewart

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Re: Who Uses a Blow-Off Tube and When?
« Reply #16 on: August 13, 2013, 09:27:47 PM »
Unless I'm brewing a lager at 54F which I know won't blow I use a blowoff hose, period, no exceptions.  I brew in a stainless conical locked in a big fermentation chamber that I don't open for 2 weeks so I need to feel comfortable that the blowoff is contained
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline tomsawyer

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Re: Who Uses a Blow-Off Tube and When?
« Reply #17 on: August 14, 2013, 07:56:38 AM »
Weizen yeasts and Belgian yeasts produce copious amounts of krausen.  Plus I think the viscosity of big beers contributes to more krausen formation.

I don't generally use one, instead I manage by providing appropriate head space.

I have a question though, do you think a  blowoff provides any benefits other than preventing messes?  Specifically, does it help you get rid of braunhefe that would otherwise fall back and affect beer taste?

Lennie
Hannibal, MO

Offline morticaixavier

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Re: Who Uses a Blow-Off Tube and When?
« Reply #18 on: August 14, 2013, 08:17:13 AM »
Weizen yeasts and Belgian yeasts produce copious amounts of krausen.  Plus I think the viscosity of big beers contributes to more krausen formation.

I don't generally use one, instead I manage by providing appropriate head space.

I have a question though, do you think a  blowoff provides any benefits other than preventing messes?  Specifically, does it help you get rid of braunhefe that would otherwise fall back and affect beer taste?

only if you intentionally limit headspace. but then you are potentially blowing off a lot of good yeast at the same time.
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Re: Who Uses a Blow-Off Tube and When?
« Reply #19 on: August 14, 2013, 08:28:21 AM »
Specifically, does it help you get rid of braunhefe that would otherwise fall back and affect beer taste?

I believe Kai has cited that as an advantage.
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Offline tomsawyer

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Re: Who Uses a Blow-Off Tube and When?
« Reply #20 on: August 14, 2013, 08:50:29 AM »
I've worried about losing the yeast but I suppose its not doing much when its suspended in the krausen anyway, and by the time it drops the beer is almost done.

Getting rid of braunhefe might be more of an issue in a German pils or Munich helles.

Lennie
Hannibal, MO

Offline bluesman

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Re: Who Uses a Blow-Off Tube and When?
« Reply #21 on: August 14, 2013, 09:44:47 AM »
I find that I'm using a blow off hose more often than I have in the past. It's cheap insurance and easy to setup. My lagers don't require the use of one, but most of my ales do. It primarily depends upon yeast strain, head space and fermentation temperature as to the need for one.
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Offline tomsawyer

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Re: Who Uses a Blow-Off Tube and When?
« Reply #22 on: August 14, 2013, 10:12:59 AM »
I do like the idea of fermenting in a carboy/BB with not a lot of head space, that would minimize oxidation without the need to transfer to secondary.
Lennie
Hannibal, MO

Online Steve in TX

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Re: Who Uses a Blow-Off Tube and When?
« Reply #23 on: August 14, 2013, 10:33:14 AM »
I do like the idea of fermenting in a carboy/BB with not a lot of head space, that would minimize oxidation without the need to transfer to secondary.

You shouldn't need to worry about oxidation as long as you don't open the fermentor frequently. The CO2 will drive off all the air. Secondary is meant to get the beer off of the yeast and actually adds to the chance of oxidation if not done correctly.

Offline tomsawyer

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Re: Who Uses a Blow-Off Tube and When?
« Reply #24 on: August 14, 2013, 10:52:21 AM »
I know theres a protective layer of CO2 when things are actively fermenting, but this dissipates fairly quickly once no new gas is generated if the seal isn't perfect.  I haven't had issues with yeast-derived off flavors, but I transfer to secondary before the fermentation is done to protect against oxidation when I'm brewing a delicate beer style.
Lennie
Hannibal, MO