Damn Airlocks!

Richard · August 20, 2011, 03:00:59 PM

I think I'm done with airlocks... that's the fourth batch in a row (a dual batch - both went) that's just blown out the airlock. Knowing I was brewing for kegs, I even only filled the damn thing to 5.5G - leaving a whole gallon of headspace. Fat lot of good that did...

Time to "upgrade" my airlocks to a bunch of blow-off tubes.

Ian Grant · August 20, 2011, 03:34:19 PM

It's hard to beat the trusty bucket.

Hawoh · August 20, 2011, 09:19:45 PM

Are you calculating your pitching rates? It seems unusual to blow the air lock every time...

Richard · August 21, 2011, 12:25:51 AM

I suspect this was due to over-pitching, but frankly at this point I'd rather have blow-off tubes to prevent the mess.

Hawoh · August 21, 2011, 11:50:15 AM

Quote from: "Richard"I suspect this was due to over-pitching, but frankly at this point I'd rather have blow-off tubes to prevent the mess.

You really should consider calculating your pitching rates as well. Both over/under pitching are going to have an impact on your fermentation and flavour.

Richard · August 21, 2011, 12:29:11 PM

Aye I've read Zainasheff too... pitching rates are on the list of things to pin down, but I've found some over-pitching doesn't hurt the flavour profile of S-05. Activity; yes. Flavour; no. It's already a clean yeast, producing very few esters/phenols, so the added pressure doesn't seem to do jack. Someone with a mass spec could probably demonstrate more accurately, but my perception suggests nothing really changes. A more flavourful yeast would likely be much more sensitive.

Combine that with the fact that I only use the yeast for 1 generation after it's in the packet, and that pretty much blows the whole "yeast will be too tired to re-pitch" thing away too.

I would be interested to figure out how much yeast (in terms of cell count) will be left after brewing say a 1.050 cream ale with a packet of S-05 and washing the trub that remains. I've been meaning to develop a "propagator beer" for growing up yeast whilst also producing a drinkable beer - the cream ale I just did is looking like a good contender.

Dave Savoie · August 21, 2011, 12:57:59 PM

I see your adding Rice to most of your brews now what do you find it adds to your beer ?

Richard · August 21, 2011, 01:15:12 PM

http://nbcba.org/forum/index.php?topic=4723.0

fakr · August 22, 2011, 11:34:03 AM

I've been throwing loose lids on my fermenters for quite some time now and havent had any issues with my beers. I used to airlock my fermenters until I was told that picaroons doesn't even seal their fermenters with lids or covers....they leave their fermenters completely open to the air....just sayin.
Everyone has their methods though.

Richard · August 22, 2011, 11:41:38 AM

I heard that Picaroons does the exact opposite, that they ferment under pressure.

We should talk them into a tour some time to settle that one

Dave Savoie · August 22, 2011, 11:42:27 AM

I did that for awhile also with no Ill effects but richard is as paranoid as they come he basically runs a bath with Starsan gets naked jumps in then in the buff brews like a mad man !!!

Kyle · August 22, 2011, 11:43:15 AM

yeah, thats the problem with rumors, they tend to be BS. I hear Picaroons used open fermentation, which would mean not under pressure.

We should see about arranging a tour.

Dean · August 22, 2011, 12:07:13 PM

oh god dave we can only pray there's no pictures .......

Richard · August 22, 2011, 12:30:46 PM

I'd find this funny if it weren't painfully close to the truth.

My kitchen gets to about 40C when I brew in the summer, so most the time I'm brewing in my undies with a pair of marigolds on

What a picture of domestication.

fakr · August 22, 2011, 01:13:20 PM

lol! bathing in starsan!

I was visiting a brewing friend of mine over the weekend who has a small legit brewery in Dalhousie (shiretown ales). He makes ales for a local pub only at this point. He was the guys who originally told me about picaroons open fermenting. We talked about it again this weekend in fact. I found it a little hard to believe when he originally told me. He mentioned that if the room isn't too drafty, and you have enough headspace in the fermenter then it's no problem....

If we find out that Picaroons actually ferments under pressure, then I guess I'm pretty gullible and owe my buddy a good bottle of spoiled crap beer or a kick in the pants.

I'd definitely be up for a tour sometime. I've been meaning to arrange one for a couple of buddies, but keep procrastinating...