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re: Homebrewing: In-Process Thread
Posted on 4/22/15 at 3:47 pm to BottomlandBrew
Posted on 4/22/15 at 3:47 pm to BottomlandBrew
We have only had 1 pretty minor boil over, and we boil outside.
Is there really an advantage to using them that we aren't aware of or is it just one of those things that doesn't hurt, so why not?
Is there really an advantage to using them that we aren't aware of or is it just one of those things that doesn't hurt, so why not?
1
Posted on 4/22/15 at 4:07 pm to BMoney
quote:
Yep.
yep yep
Posted on 4/22/15 at 6:25 pm to kennypowers816
Used in the boil it can alleviate boil-over headaches. Those fricking things seem to happen when you run to take a piss. Not anymore with Fermcaps.
Used in the fermenter it can alleviate blow-off headaches. I haven't had to mop my ceiling since using Fermcaps.
Used in the fermenter it can alleviate blow-off headaches. I haven't had to mop my ceiling since using Fermcaps.
Posted on 4/22/15 at 7:10 pm to BottomlandBrew
I poured 2 lbs of puréed tart cherries and a tube of Belgian sour blend into my Abbey ale this evening.
Now we wait.
Now we wait.
Posted on 4/23/15 at 8:15 am to LoneStarTiger
secondary fermentation has kicked back up nicely. However, I may have filled the carboy a little too much. Not much headspace left after the cherry puree and new krausen floated back to the top.
I really hope I don't find a huge mess when I get home. I'm gonna be sweating this one out today.
I really hope I don't find a huge mess when I get home. I'm gonna be sweating this one out today.
Posted on 4/23/15 at 8:43 am to LoneStarTiger
Fermcaps are awesome. Highly recommend them to avoid boilovers.
Posted on 4/23/15 at 9:30 am to LoneStarTiger
quote:
Not much headspace left after the cherry puree and new krausen
Low Headspace = Low Oxygen = Low Acetobacter = WIN*
*unless you like your sours to taste like malt vinegar
Posted on 4/23/15 at 10:06 am to LSUGrad00
quote:
Low Headspace = Low Oxygen = Low Acetobacter = WIN*
Was JUST listening to the Chad Yakobson episode of the sour hour and neither him or the host from the rare barrel suggested topping off barrels due to acetobacter concerns.
I think you're right in this case though. Shouldn't be too messy of fermentation and I think your bucket will be fine.
Posted on 4/23/15 at 10:42 am to s14suspense
quote:
acetobacter concerns.
Honestly, it's probably not a concern here either.
With a sanitized carboy/bucket, pasteurized puree, and a culture that doesn't contain aceto its a pretty controlled environment. The brett in the sour blend may produce a little acetic acid, but nothing like acetobacter does.
I just dont find the over the top vinegar sour in some of the flanders style sours appealing at all. I've had one sour go that way and it was a decent flanders brown, but I couldn't drink it and ended up giving the entire batch away.
Posted on 4/23/15 at 11:36 am to LSUGrad00
What is the feeling about Cooper's Drops? Better than going the traditional priming sugar route?
Also, my stupid roommate keeps turning the AC off during the day and I'm dry hopping right now. I walked in the house yesterday and the temp was 77 (although I'm sure the beer was around 73/74. Is this bad?
Also, my stupid roommate keeps turning the AC off during the day and I'm dry hopping right now. I walked in the house yesterday and the temp was 77 (although I'm sure the beer was around 73/74. Is this bad?
This post was edited on 4/23/15 at 11:45 am
Posted on 4/23/15 at 11:47 am to rbWarEagle
I think I've heard more inconsistent results than good results. Never used them myself though.
Posted on 4/23/15 at 12:06 pm to rbWarEagle
quote:
Also, my stupid roommate keeps turning the AC off during the day and I'm dry hopping right now. I walked in the house yesterday and the temp was 77 (although I'm sure the beer was around 73/74. Is this bad?
I don't think so, if your primary fermentation is done.
You might want to get yourself a fermenting fridge if it's getting up there during primary though.
Posted on 4/23/15 at 12:31 pm to rbWarEagle
quote:
What is the feeling about Cooper's Drops? Better than going the traditional priming sugar route?
For the love of God, NOOOO!!!!
A) adding the priming sugar solution is so much easier. You simply add to bottling bucket, then rack on top. So when you bottle, it's already mixed.
B) each style has its own carbonation levels. Cooper's you can't really control it.
C) I used cooper's twice. Brews #2 and #3. I had volcano's in every bottle. It overcarbonated the shite out of the beers and i had to dump both batches. Well, actually, gave it to a buddy and he boiled off the alcohol and made some shine.
quote:
Also, my stupid roommate keeps turning the AC off during the day and I'm dry hopping right now. I walked in the house yesterday and the temp was 77 (although I'm sure the beer was around 73/74. Is this bad?
You may get a little off flavors, but it won't be terrible. Have you looked into a swamp cooler?
Posted on 4/23/15 at 12:59 pm to BugAC
quote:
For the love of God, NOOOO!!!!
A) adding the priming sugar solution is so much easier. You simply add to bottling bucket, then rack on top. So when you bottle, it's already mixed.
B) each style has its own carbonation levels. Cooper's you can't really control it.
C) I used cooper's twice. Brews #2 and #3. I had volcano's in every bottle. It overcarbonated the shite out of the beers and i had to dump both batches. Well, actually, gave it to a buddy and he boiled off the alcohol and made some shine.
Well.... shite.
Posted on 4/23/15 at 1:11 pm to BugAC
quote:
You may get a little off flavors, but it won't be terrible. Have you looked into a swamp cooler?
Nope. Suggestions?
Posted on 4/23/15 at 1:16 pm to rbWarEagle
quote:
Suggestions?
Basically, its a really simple cooling technique. You just need a tub, water, a towel and a fan, and it is good for a few degrees cooler than room temp. Google it.
This post was edited on 4/23/15 at 1:18 pm
Posted on 4/23/15 at 1:17 pm to kennypowers816
Ohhh, got it. Yeah, I'm basically doing that now, sans tub. 
Posted on 4/23/15 at 1:18 pm to rbWarEagle
If you keep the bottom of a towel or tshirt submerged, it will wick water up and eventually evaporate from the fan blowing on it, which in turn, cools the carboy. The tub is helpful.
The one time I've used one, I set it up in the bath tub in my spare bathroom.
The one time I've used one, I set it up in the bath tub in my spare bathroom.
This post was edited on 4/23/15 at 1:20 pm
Posted on 4/23/15 at 1:43 pm to rbWarEagle
quote:
Nope. Suggestions?
I've used the large cube igloo ice chests, filled them partially with water and added the fermenter and alternated frozen water bottles. Worked pretty good for awhile.
Posted on 4/23/15 at 2:03 pm to s14suspense
quote:
Shouldn't be too messy of fermentation and I think your bucket will be fine.
as long as it doesn't blow out of the top of the carboy I am ok with it being very little headspace.
on a side note, I love the Sour Hour podcasts. Except for the part where they make it seem like everything I've done in making my first sour has been wrong
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