HOMEBREW Digest #5126 Fri 12 January 2007

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  Re: Controlling ferment overflow ("Craig S. Cottingham")
  HBD post: can this beer be saved ("Peter A. Ensminger")
  Re: Controlling ferment overflow (Fred L Johnson)
  RE: Wheat efficiency... clarification (Steven Parfitt)
  re: Controlling ferment overflow (Mark Beck)
  overflow \ Saved (Glyn)

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---------------------------------------------------------------------- Date: Thu, 11 Jan 2007 23:50:09 -0600 From: "Craig S. Cottingham" <craig.cottingham at gmail.com> Subject: Re: Controlling ferment overflow On Jan 11, 2007, at 08:01, Richard Lynch <rlny7575 at yahoo.com> wrote: > With a 3-piece airlock, is fitting a > tube over the air outlet and running that to a jug of > nearby sanitizer or water enough? What about Krauzen > or whatever seeping around the rubber stopper? A good rule of thumb is, as long as stuff is coming *out*, nasties can't get *in*. :-) A long time ago, I realized just after pitching the yeast that when I purchased my second plastic bucket fermenter, I'd forgotten to also purchase a second airlock. I stuck one end of a piece of vinyl tubing into the hole in the bucket lid, and the other into a convenience- store 44-ounce plastic cup half full of sanitizer. Turned out to be one of the better batches of beer I've ever produced. Some months later, on a tour of a local brewpub, I learned that their idea of an "airlock" is a piece of hose, the free end of which was immersed in a five-gallon bucket of sanitizer. - -- Craig S. Cottingham Olathe, KS ([621, 251.1deg] Apparent Rennerian) craig.cottingham at gmail.com Return to table of contents
Date: Fri, 12 Jan 2007 01:34:22 -0500 From: "Peter A. Ensminger" <ensmingr at twcny.rr.com> Subject: HBD post: can this beer be saved Greetings, In http://www.hbd.org/hbd/archive/5125.html#5125-1 , Pete Garafalo (Hi Pete!) asked how to get rid of the diacetyl in his beer. Your solution (add yeast and fermentables) seems very reasonable, although I've never used Munton's yeast. If it was me, I'd use Danstar-Nottingham or Champagne yeast. These are always available in my house, are highly attenuative, and may be better at reduction of diacetyl. If you want to be really beer-geeky, you could try adding diacetyl reductase. Not sure if this is commercially available nor of the tolerance (to temperature, pH, alcohol, etc), need for co-factors, etc. Peter A. Ensminger Syracuse, NY Snow in Syracuse!: http://www.syracuse.com/video/news/player/index.ssf?011007_snow (my wife and dog in the opening scene) P.S. If you can't get rid of the diacetyl, why not put a "Middle Ages" label on it. Nobody will know the difference! Return to table of contents
Date: Fri, 12 Jan 2007 07:06:35 -0500 From: Fred L Johnson <FLJohnson52 at nc.rr.com> Subject: Re: Controlling ferment overflow Rich has an overflow carboy fermentor. Welcome to the HBD, Rich! I hope your experience with the digest is helpful and fun. Sorry to hear your overflow fermenter problems. It has happened to all of us, probably several times. There isn't much one can do. Sticking tubing in the carboy opening requires the very large tubing that one only has if he has planned for this or actually set up the fermentor this way from the beginning. Getting a stopper with some tubing on it and running it to a jar of iodophor will work, but you should use as large a tubing as possible and one rarely has the stuff handy in emergencies like this. The airlock idea might work, but you should be prepared for the airlock to plug and to blow out the stopper. A new brewer friend of mine just had this happen and said it hit the ceiling. If the beer is escaping around the stopper, remove the stopper, wipe away as much as possible being careful to not get anything in the fermentor, flame the inside neck. Even use iodophor on the inside neck if you have to. (I try to rely on the flame, but the CO2 puts it out. Wipe away the overflow with iodophor as often as you can and then wipe down the area with iodophor and flame. The trick is to prevent wort/beer that contacted the outside from getting back inside. Not easy to pull off. Contact of sterile solutions with openings and closure devices is a major source of contamination in all aseptic settings. Overly vigorous fermentations come from: fermenting warm fermenting high gravity worts fermenting with very high amounts of yeast (like repitching directly onto a previous slurry) Of course, if the fermentor is too small, even a normal fermentation will overflow Fred L Johnson Apex, North Carolina, USA Return to table of contents
Date: Fri, 12 Jan 2007 05:56:44 -0800 (PST) From: Steven Parfitt <thegimp98 at yahoo.com> Subject: RE: Wheat efficiency... clarification >From HBD#5125 Michael Eyre queries about efficency with wheat >Hey all... >I didn't mention in my original post, but I batch >sparge, so I don't think channeling is going to be an >issue for me. However, the crush aspect never crossed >my mind. Thinking about it now, the what malts we >have do appear a bit smaller, perhaps than the barley >malts... I'll look into that closer next time and >maybe make an adjustment for the wheat, running it >through separately. I'll report back on whether or >not that cures the problem or not. Thanks to all for >the info! Wheat grains are smaller than barley grains and require either a smaller apperature setting, or running thorugh twice. I run my wheat through the mill twice at the same setting. The first pass is by itself. Then I mix the crushed wheat with the barley and run it through again. I almost always get efficency in the 80-90% range. Sparge methods don't seem to make much difference as long as I hit the mash out temp (168F) correctly. Mike Steven, -75 XLCH- Ironhead Nano-Brewery http://thegimp.8k.com Johnson City, TN [422.7, 169.2] Rennerian "There is no such thing as gravity, the earth sucks." Wings Whiplash - 1968 Return to table of contents
Date: Fri, 12 Jan 2007 11:49:08 -0800 From: Mark Beck <beckmk at whitman.edu> Subject: re: Controlling ferment overflow Best way I know of is to get some large diameter tubing -- so that the outside diameter of the tube snuggly fits inside the carboy opening. Stick the opposite end of the tube in a container of water--a do it yourself airlock that won't clog. Mark Walla Walla, WA Return to table of contents
Date: Fri, 12 Jan 2007 13:05:07 -0800 (PST) From: Glyn <graininfuser at yahoo.com> Subject: overflow \ Saved For fermenting in a carboy I used a big hose stuffed into the neck. The other end of the hose was submerged in a small bucket of bleach water. I have since moved to buckets and don't worry about it as much. If the beer has to much diacetyl I would think this will save it. Report back. Warming up and the yeast should take care of it. Dr. Pivo always said kraeusening was the best for beer. Is Dr. Pivo still around? Glyn in So. Middle TN Return to table of contents
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