it does create a vacuum. the first time i cooled one overnight, i put the airlock on the bucket with starsan in it. the next morning, all of the starsan was gone.As it gradually cooled in one of those, might it create something of a vacuum?
No Chill chilling
Started by
HVB
, May 24 2012 05:11 AM
26 replies to this topic
#21
Mynameisluka
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Posted 24 May 2012 - 08:22 AM
#22
davelew
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Posted 24 May 2012 - 08:36 AM
You can put on an airlock that works in reverse, like those S-shaped airlocks. I do that for lagering all the time, cooling the wort from 48 (fermentation) to 33 (lagering) creates a bit of a vacuum, and it's even worse if you do a diacetyl rest.I would think so .. you bring up a good point. I would think that when you open it you would chance sucking in "stuff." Unless you can puch your yeast into the fermetner with CO2.
#23
positiveContact
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Posted 24 May 2012 - 09:28 AM
you do d-rests colder than your ferm temps? I've always done them a little warmer.You can put on an airlock that works in reverse, like those S-shaped airlocks. I do that for lagering all the time, cooling the wort from 48 (fermentation) to 33 (lagering) creates a bit of a vacuum, and it's even worse if you do a diacetyl rest.
#24
cavman
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Posted 24 May 2012 - 09:29 AM
I took it to mean it was worse as he went from a higher original temp to the lagering temp.you do d-rests colder than your ferm temps? I've always done them a little warmer.
#25
positiveContact
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Posted 24 May 2012 - 09:35 AM
ah - i get itI took it to mean it was worse as he went from a higher original temp to the lagering temp.
#26
davelew
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Posted 24 May 2012 - 01:49 PM
Yes, this.The sucking airlock is a common issue in lager brewing, and I don't see why a slow cool down would be much different.I took it to mean it was worse as he went from a higher original temp to the lagering temp.
#27
BlKtRe
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Posted 24 May 2012 - 02:33 PM
I chill all my wort to the strain I'm using regardless if its a ale or lager. I've seen the sucking airlock in my learning stages of brewing but have changed my techniques to those that I prefer. I don't care for the no chill method myself. There have been times where I should of used my post chiller to reach a desired ferment temp but waiting to pitch in that situation is just a handful of degrees. Nothing like doing the no chill method.
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