Brewing Activities (2022)

Why 2 bars of pressure when you are already temp controlling? Seems counter intuitive, and just stressing the yeast out at lower temperatures. That would just slow fermentation down further while burning more energy on a glycol chiller to keep it at 48F. What Lager yeast did you use? Most don't recommend anything under 48F. If I recall, several articles on pressure fermenting report that anything past 1.5 bar would cause serious harm to the yeast. Let alone you have what looks to be a BBL system, each inch of height is close to a PSI of pressure at the bottom. With a brew tools fermenter you spent a great deal on fermentation, so wondering what the thought process was and the results. Not trying to talk down just genuinely interested in the results.

 

Nothing counterintuitive about it. Acetyl-CoA is why. https://www.themodernbrewhouse.com/2022-q1-update/

Nope. Why have a chiller if you don't use it?

My own proprietary strain (TMB Asylum). Many German Professional breweries would disagree.

Nope, over 87MPa,thats around 12,500psi.

Nope, unless you make up your own laws.
P = r * g * h
r (rho) is the density of the fluid,
g is the acceleration of gravity
h is the height of the fluid above the object
If a tank liquid fill height is 30 feet 3 inches. Therefore the static head is about 13 psi (p=0.433*h*SG).
so therefore its .433PSI PER FOOT

I didn't spend anything on it. It was given to me.

 

Are you referring to yeast manufacturer recommendations? The best I can say about those temp recommendations is that they are generally safe by default if the brewer doesn't really know what they want to accomplish and/or what the strain is capable of.

For just one (non lager) example, I use WLP001 for pretty much all of my Imperial Stouts. White Labs recommends 68-73F. I ferment them at 60F, and lo and behold, they don't have a hot character that a lot of folks seem to think is just par for the course with big stouts, needing to "age out."

 

Do you worry about any increase in VDK or do you plan on letting it ferment longer for the yeast to clear out the VDK?

Did you let the pressure free rise during fermentation or did you add the pressure at pitching? Or added the pressure 24 hours after pitching?

Does the increase of pH for you matter? How high do you expect the pH to be in the final beer?

this is true was just wondering all the angles of what went into the process.

That is dope, I’ll never propagate my own yeast in this hobby but appreciate anyone putting the time and effort to develop their own.

temperatures are definitely trending down on winning lager recipes so I will need to try this method on the next one. I typically stay right at 50F for majority of my lagers. Only recently with the marzen I have in the fermenter did I go to 49F.

Meant on the reproduction side, general guidelines as far as homebrew scale has been to stay under 1.5 bar to ensure you don’t inhibit reproduction rates. That’s why 2 bar got me real curious since I haven’t heard many go that high intentionally on a beer and seriously piqued my interest.

Thank you for clarification. 100 percent incorrect with the assumption was mainly wanting to work out psi from top to bottom of the fermenter and wondering the impacts if any during the range.

damn brewtools unitank is beyond a dope come up.

How far along on the beer are you? Do you plan on testing for VDK or do you plan to give it enough time to clean up?

hopefully I didn’t come off insulting I am genuinely interested in it, since I have the pressure fermenting capabilities and temperature control. And look at doing a helles next month as well. And if that produces a ridiculously clean beer I will definitely give it a try on my next helles attempt.

 

Yes usually I stay within the guidelines on recommended manufacture temperatures.

 

Now this is great info I’m looking for bro ham! Thank you for sharing.

 

Brewing my annual rye saison today. Backing off the percentage of rye and and SRM this year.
OG 1.056 35IBUs
83.3% GP
8.33% Rye Malt
8.33% Flaked Rye, toasted to ~30L

Loral early, Elixir late and DH, BE-134 and house brett blend

 

Brewed up a Bells Two Hearted Ale clone. Was supposed to end up with a FG 10.067 per the recipe but finished at 10.050 . I think I sparged too much water. Nothing on hand to compensate and no time to boil down. I did whirlpool my home grown Cascade hops. They smelled amazing!! Had my son help me pick them. Gotta teach the next generation how to keep it up. We only picked half of them. The other half was not ready yet. May try to freeze them. The yeast was insane and ripped through the starter in less than 24hrs. I expect it will finish my wort off quick.

 

I haven't brewed a NEIPA in 6 months, so this week I will brew two! I'm excited to continue to refine the GF grist and try out some new hop products as well.

Brew #1
4L Rice
Malted Oats
Ivory Teff
CaraMillet

Idaho 7
Mosaic Incognito
Ekuanot Lupomax
Mosaic T90
Magnum

Verdant

Brew #2
4L Rice
Malted Oats
Ivory Teff
Yellow Corn Malt
CaraMillet

Bru-1
Vic Secret
Sabro Lupomax
Cascade Lupomax
Columbus Lupomax

Verdant

 

I am also brewing up my first NE IPA since 2019 it looks like, according to my records. Been a minute! Currently mid-mash at the moment.

Golden Promise, Malted Oats and White/Red Wheat malt... OG expected of 1.072.

Will be heavily late/whirlpool/dry hopped with Idaho 7, Nelson Sauvin and Citra. London Ale 3 for the yeast.

I will be moving this beer from the fermenter where it will just get it's bio-hop to a spunding/brite tank type deal, where it will get it's proper dry hop under pressure. Once finished, I will transfer over to a serving keg (purged with the CO2 blowoff from the previous keg) to wrap it up.

 

Finishing a quick boil for what will be a raspberry/ lime kettle sour, with lactose. I used the Goodbelly pills instead of the liquid drink, because I can’t find the damn drink anymore. Seems to work the same though, 3.2-3.4ph after 18-20 hours.

 

A few Goodbelly/Lactobacillus notes, for posterity if you already know all this...

If using Goodbelly pills, I'd be sure to get the regular Goodbelly Supplement capsules and not the + Iron version.

Also, if you can't get the Goodbelly drink, but still want a liquid, some grocery stores have the Goodbelly Shots. But they can sometimes be hard to find also. I prefer the shots to the drink because the shots don't dilute the wort as much.

When I can't find Goodbelly shots, I use Swanson Lactobacillus plantarum pills, which contain the same bug as Goodbelly products. 2 Swanson Pills ~= 1 Goodbelly Shot ~= 1/4 Carton Goodbelly JuiceDrink

 

Transferred my DIPA from the spunding/DH keg into my serving keg via closed transfer. FG is 1.012, a bit lower than anticipated but the DH creep set in, I suppose (and/or LA3 over-achieving). Final ABV of 8%.

Will let it sit another few days at ambient temps to make sure diacetyl is taken care of with the heavy dry hopping and then get it crashed and on tap by next weekend.

 

Thanks @VikeMan . Yeah, just regular pills. I almost went the Swanson route, but had good luck with Goodbelly in the past and went with the name. It looks like both pills are the same thing anyway.

 

Today, I'm brewing up a gluten free adaptation of Maine Beer Co's Zoe. I used to love drinking this beer (and Tree House Ma) in the fall. Hoppy Imperial Amber goodness...

4L Rice
Pale Millet
Dutch Roasted Millet
Munich Millet
Griffin Millet
Medium Roasted Vienna Millet
Pitch Black Rice

Columbus, Simcoe & Centennial

US-05

 

Brewed the annual pumpkin beer, but changed up the recipe this year by adding some rye crystal and amber malt and using Columbus hops.

Kept the baked Libby's, molasses, brown sugar and spice blend (stick cinnamon, whole clove, cracked nutmeg and raw ginger @5). I usually add a tincture of homemade vanilla and rum after it has soaked with the above spice blend, but the beer tastes so good right now that I am debating not adding it.

 

Brewing a gluten free Dubbel. It's been a couple of years since I've had one and the only way to drink one is to brew it myself...

4L Rice
Vienna Millet
Caramel 240L Millet
D-90 Candi Syrup

Saaz & Styrian Goldings

Mangrove Jack M31

 

Bottled a Red Velvet plum saison and transferred my first mead onto raspberries, blueberries, and blackberries. Once it finishes fermenting I’m planning on adding vanilla bean and cinnamon. Going for a “Holiday Crumble” vibe.

 

Brewed a 3 gallon batch of dry Irish stout. The plan is for this to be a “starter” for a big pastry stout in a couple weeks. Going to pitch on this yeast cake.

 

Without doing the math, that sounds ballpark about right IMO. I pitch lager-like rates in my big stouts and really like the results.