Primary Temperature

Discussion in 'Homebrewing' started by CADETS3, Aug 3, 2015.

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  1. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Clearly not with pure O2 and a 5 micron stone.
     
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    That's what I'm trying to find out. I would not be surprised at all if all or most of the 3724 stalls (true ones) were under-oxygenated, or some combination of under-oxygenated, under-pitched, and inadequate nutrients . The fact that under-oxygenating doesn't always cause a stall doesn't mean it could not have been the cause when a stall did happen. (Sometimes you dodge the bullet.) It's also possible (even probably I'd say) that the amount of O2 needed for reliable non-stalling might be higher than with most strains.
     
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  3. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Or it could be just like Drew Beechum discussed that if you brew with 3724 and conduct an open fermentation you will not experience a stalled fermentation.

    Drew knows what he is talking about when it comes the making Saison beers.

    Cheers!
     
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    And it could also be that an open fermentation isn't necessary for reliable, repeatable, non-stalling, if you otherwise provide the right combination of factors.

    I don't doubt it. Lots of us do. But nobody knows everything. Which is why I'd like to know how you added oxygen to your batches. It seems like a simple question.
     
  5. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    Has anyone experienced the following: since fermentation began Sunday night, if I open the chest freezer and lean over the top of the fermenter, I get a serious force of Co2 that is accompanied by an alcohol smell. Smelling/breathing it in is very hard to as its so powerful. Am I experiencing this for the first time because the smell(s) and gases can't escape throughout the freezer as opposed to it being in a larger room? I am using a blow off tube but even so, leaning over it is really difficult and makes me sort of choke and and tear(y) eyed.
     
  6. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    Protip - avoid breathing CO2. You could pass out and crack your head open on the floor!
     
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  7. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Most do that only once, and learn not to do it again.

    There are reasons that entry to confined spaces in breweries is controlled, one is that it is possible to die of suffocation.
     
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  8. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    lol, (clapping hands)
     
  9. corbmoster

    corbmoster Pundit (848) Dec 15, 2014 Texas
    Trader

    Can I take a look at your stout recipe @CADETS3 ? I've been looking for an extract stout recipe to make and have it age a few months for winter time. I'm not sure what to go with though.
     
    #49 corbmoster, Aug 4, 2015
    Last edited: Aug 4, 2015
  10. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

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  11. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    are you actually checking the sg of the beer? or are you assuming when it's on it's way down?
     
  12. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Depends. If it's a recipe I've done before, or very similar, I just guesstimate. But I'd recommend at least learning how gravity is changing in your system/process the first time(s).
     
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