Cling Wrapped

[mckenry]

The reason why you shouldn't pin prick a hole is because once fermentation subsides, the glad wrap, which has previously warped up like in Nick's picture, will now hang down. If the hole is somewhere near the middle, any condensation which you might possibly have in your fridge, will now run down your glad wrap, taking dust/pollution/bacterias/wild yeasts with it, and run directly towards the hole, then seeping into your precious beer.

EDIT: grammar

:icon_offtopic: Hey Florian. Did you get my pm re the Christmas 2010 lotto? Is there a tasting thread? Cant find anything. Obviously sending this on forum as maybe florian isnt getting his pm's
mckenry

on topic. dont prick the gladwrap, prick.

 

[dkaos]

If that's what you want to do, cool.


Yes, it does. Stop talking ****.

Bum, gtfo! I have had an incredibly bulgy glad wrap "head" before where I needed to prick it to release the gas. No photo evidence, perhaps I will perform an experiment with the next brew I put down.

 

[bum]

I have had an incredibly bulgy glad wrap "head"

You think this proves what, exactly? It would be a very slow fermentation, indeed, that created no bulge at all in the glad wrap. "No bulge" is not what people mean when they say that the gas works its way out.

where I needed to prick it to release the gas.

No, you didn't need to - you panicked and decided you needed to. Big difference.

perhaps I will perform an experiment with the next brew I put down.

Please do - but be aware that unless your fermenter explodes leaving the gladwrap seal perfectly intact I'll continue to say you are completely and utterly wrong and that you should not be spouting stupid, baseless assertions.

[EDIT: grandmmar]

 

[haysie]

Bum, gtfo! I have had an incredibly bulgy glad wrap "head" before where I needed to prick it to release the gas. No photo evidence, perhaps I will perform an experiment with the next brew I put down.

Clint, Bum is a hard ***. Gee I`ve missed his snide superflous posts over the last month not. Great to see him back where he left off. My advice.. ignore him or tell him to go **** himself.
Afterall its just clingwrap on a fermenter and no reason to be told to stop talking ****, I feel for people who dont ask a second question on this forum with ******* responses like that.
I`ve had clingwrap blow off during vigourous ferments but I only use lacka bands, it happens.

 

[michael_aussie]

The reason why you shouldn't pin prick a hole is because once fermentation subsides, the glad wrap, which has previously warped up like in Nick's picture, will now hang down. If the hole is somewhere near the middle, any condensation which you might possibly have in your fridge, will now run down your glad wrap, taking dust/pollution/bacterias/wild yeasts with it, and run directly towards the hole, then seeping into your precious beer.

EDIT: grammar

+1
I often get condensation of the top of my fermenters with lids on.
I use glad wrap on one of my fermentors.
I never prick and have never had a "blow off", even volcanoes squirt under the rubber band (the lid seal).

As pointed out I'd hate to have the water/dust/etc run into my fermenter through a hole I'd pricked in the glad wrap.

 

[bum]

to go **** himself.

He already did that. Didn't seem to bother me too much, strangely.

I feel for people who dont ask a second question on this forum with ******* responses like that.

I feel for people who do ask questions and get told stupid ******** in reply and NO ONE bothers to correct it.

 

[booargy]

I should have pricked it

 

[unrealeous]

I should have pricked itView attachment 43812

Pricking it wouldn't have helped - that's the krausen pushing the glad wrap off - not trapped Co2...

Impressive site though!

 

[bum]

Yep, that tiny hole would have stopped that krausen, fo sho.

 

[argon]

I should have pricked itView attachment 43812

Yeayzuz!!... That must be only about 16L in there! Seems you had enough for those yeasties to munch on! By the colour I'm guessing a dunkel or similar?

 

[Cocko]

I am tipping a English yeast run WAY too hot...

But please tell?







3.87c

 

[booargy]

ginger beer at 18c

found it here somewhere and changed it a bit

20L
1 Coopers kit ginger beer
1kg raw sugar
500g dextrose
300g dark brown sugar
500g fresh ginger
200g powdered ginger
400g yellowbox honey
8 birdseye chili's sliced, seeds and all.
5-6 cloves
1/2tsp nutmeg
1/2tsp cinnamon

 

[bum]

3.87c

Posts are now GST inclusive?! Harsh, dude.

 

[bum]

ginger beer at 18c

Ah...was it those really big bubbles rather than a normal krausen?

 

[Cocko]

ginger beer at 18c

WOW!

Posts are now GST inclusive?! Harsh, dude.

No, all quotes are ex!





4.13c

 

[booargy]

spot on

Ah...was it those really big bubbles rather than a normal krausen

 

[bum]

spot on

Those *******s freak me out. No idea what's going on at all. Don't get them every GB brew and can't taste a difference between the ones that have them and the ones that don't.

Anyone...?

 

[drew9242]

ginger beer at 18c

1 Coopers kit ginger beer

I assume you used the kit yeast for this one?

 

[Hatchy]

I should have pricked itView attachment 43812

A 60L fermenter &/or a blow off tube would be a better bet for that one.

 

[bum]

I assume you used the kit yeast for this one?

He might very well have but I have had it with S04, US05, S23 and wy1056 slurry as well. Whatever the issue is (and since I can't taste the difference I don't want to call it an 'issue' exactly) it most likely isn't yeast related (in my brewery, anyway). I use many of the adjuncts/spices he has used in his recipe so I'd lean towards one of those being the culprit. Only happens to me on GBs so I doubt sanitation/environment would be the cause.

[EDIT: I don't mean to suggest I can't taste the difference between yeasts - just that I can't tell a noticeable difference between similar recipes (yeast included) when these mega-bubbles occur and when they don't.]