Barley Belly
Head Brewer - Barley Belly Brewery
- Joined
- 25/5/08
- Messages
- 710
- Reaction score
- 4
Brewed and cubed my first Weissbiers (a Hefe and a Dunkleweizen) yesterday and are looking at pitching some freshly smacked 3068 in each, in the next day or so.
I have 21 litres of each wort and they will be going in the old style 30litre Cooper's fermentors and are planning on pitching at 12 deg and letting raise to 17 deg or 18 deg for ferment.
Just wondering if anyone has any tricks on how to minimise the Krausen overflow/mess???
I'm normally a glad wrapper but was thinking of using a lid and oring with a blow off tube. Any ideas???
I have 21 litres of each wort and they will be going in the old style 30litre Cooper's fermentors and are planning on pitching at 12 deg and letting raise to 17 deg or 18 deg for ferment.
Just wondering if anyone has any tricks on how to minimise the Krausen overflow/mess???
I'm normally a glad wrapper but was thinking of using a lid and oring with a blow off tube. Any ideas???