Brewing Milestone
#1
Posted 12 July 2010 - 06:54 AM
#2
Posted 12 July 2010 - 08:09 AM
#3
Posted 12 July 2010 - 08:31 AM
Edited by denny, 12 July 2010 - 08:31 AM.
#4
Posted 12 July 2010 - 09:08 AM
#5
Posted 12 July 2010 - 10:29 AM
2.6 batches per month - impressive. you've been busy!Another congrats! I started in March 1998, and last week brewed batch #377! Keep at it!
#6
Posted 12 July 2010 - 10:33 AM
Nice! Time to start planning # 11I brewed my 10th batch of beer ever this past weekend.
#7
Posted 12 July 2010 - 11:14 AM
I can't decide.I really want to brew a hefeweizen or something like that, maybe open ferment like the brewing TV guys did, but I also want to try my own recipe and see how it goes. It basically starts as MLPA and has a little more hops, and a little less caramel.8# Pale Ale0.75# Wheat1# Crystal 4020-21 IBU Williamette Pellets 60 min (I dont recall the correct weight)1 oz Cascade 15 minWYeast 1056 (so far my go to yeast)It will be a pale ale. I have a name for it if it turns out any good.Cheers,RichNice! Time to start planning # 11
#8
Posted 12 July 2010 - 11:20 AM
I've heard for most homebrewers open fermentation doesn't mean much. We already have such low pressure in the fermenter that opening it up doesn't really change anything.I can't decide.I really want to brew a hefeweizen or something like that, maybe open ferment like the brewing TV guys did, but I also want to try my own recipe and see how it goes.
#9
Posted 12 July 2010 - 11:25 AM
These guys tried it and got some interesting results.That episode is what made me want to try it. If I could use a basin or tub that made for a shallower fermentation it might help.Cheers,RichI've heard for most homebrewers open fermentation doesn't mean much. We already have such low pressure in the fermenter that opening it up doesn't really change anything.
#10
Posted 12 July 2010 - 11:34 AM
I can't watch the video - did they do a side by side comparison?These guys tried it and got some interesting results.That episode is what made me want to try it. If I could use a basin or tub that made for a shallower fermentation it might help.Cheers,Rich
#11
Posted 12 July 2010 - 11:49 AM
Yeah, geez Denny, that's a serious pace right there. You've probably dumped more beer than a lot of us have brewed (not saying you make a lot of bad beer, we all have to dump one once in a while).Another congrats! I started in March 1998, and last week brewed batch #377! Keep at it!
#12
Posted 12 July 2010 - 11:50 AM
Airlock = open fermentation.I've heard for most homebrewers open fermentation doesn't mean much. We already have such low pressure in the fermenter that opening it up doesn't really change anything.
#13
Posted 12 July 2010 - 11:53 AM
That's what I thought - can you back it up though?Airlock = open fermentation.
#14
Posted 12 July 2010 - 11:53 AM
I think they mean open to the air, no cover, no airlock...Airlock = open fermentation.
#15
Posted 12 July 2010 - 11:56 AM
What's to back up? It's an open system, closed would mean the pressure is building continuously in the bucket with no escape. You could think of your keg as a closed system. But the video seems to show an open bucket, nothin else...That's what I thought - can you back it up though?
#16
Posted 12 July 2010 - 12:01 PM
#17
Posted 12 July 2010 - 12:05 PM
yeup.I think they mean open to the air, no cover, no airlock...
I can't see how there would be any difference other than at some point the headspace on the bucket with the airlock would be mostly CO2 b/c of the airlock. on the completely open bucket I would think there would be a constant mix of air right on the beer.What's to back up? It's an open system, closed would mean the pressure is building continuously in the bucket with no escape. You could think of your keg as a closed system. But the video seems to show an open bucket, nothin else...
#18
Posted 12 July 2010 - 12:14 PM
Yeah I'm not sure either about the why. I'm about 13 mins into the 16 min video. He says the basement smells like a banana cream pie with lots of clove, more than he's experienced in the past. Looks interesting.And lest I forget, congrats Rich!Now time to start heating sparge water for my brown ale.I can't see how there would be any difference other than at some point the headspace on the bucket with the airlock would be mostly CO2 b/c of the airlock. on the completely open bucket I would think there would be a constant mix of air right on the beer.
#19
Posted 12 July 2010 - 12:22 PM
There is a layer of CO2 over the beer that protects it. From what I gather an open fermentation usually involves a shallower, higher surface area fermentation vessel, and very top oriented yeast strain. My guess is that the depth of the fermentor is more important in how the yeast ferments the wort than whether it is truly open or closed. Probably has something to do with what flavors they produce at certain rates of fermentation and availability of sugars due to the surface area and depth.I know Sierra Nevada does some open fermentation, Basser posted a video, and he might shed a little light on the subject.It is something I really want to try. I would do one open in a shallow tub, and another closed in a one of my carboys.Cheers,Richyeup.I can't see how there would be any difference other than at some point the headspace on the bucket with the airlock would be mostly CO2 b/c of the airlock. on the completely open bucket I would think there would be a constant mix of air right on the beer.
#20
Posted 12 July 2010 - 12:25 PM
that seems like it might make a difference under homebrew conditions but I'm still slightly skeptical.There is a layer of CO2 over the beer that protects it. From what I gather an open fermentation usually involves a shallower, higher surface area fermentation vessel, and very top oriented yeast strain. My guess is that the depth of the fermentor is more important in how the yeast ferments the wort than whether it is truly open or closed. Probably has something to do with what flavors they produce at certain rates of fermentation and availability of sugars due to the surface area and depth.I know Sierra Nevada does some open fermentation, Basser posted a video, and he might shed a little light on the subject.It is something I really want to try. I would do one open in a shallow tub, and another closed in a one of my carboys.Cheers,Rich
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