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HOMEBREW Digest #5126
HOMEBREW Digest #5126 Fri 12 January 2007
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
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
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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!
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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
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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
------------------------------
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
------------------------------
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
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End of HOMEBREW Digest #5126, 01/12/07
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