Coagulating(?) Beer

[Martinez]

I don't think the fermentation ever rose as much to the point it'd go through my blow-off before. To do that I'd need to have the fermenter full to the brim, right?
I have one of those metallic sounding valves so I don't think it'd work neither.. will have to buy a similar setup to what you have.
When you do it that way, no need to wash the yeast?

 

[duncbrewer]

What I mean is firstly there will be a ring from the krausen which you could scrape off, some yeasts do make more krausen than others. Verdant yeast and wheat beers spring to mind. There might not be much but you can build from a little and no need to wash that really.

Certainly don't fill your fermenter to the brim, most I dared was 30 litres in the 34 litre fermentasaurus and that was an issue, messy with it.



The metallic spunding valve is fine just a little more finicky to tune. I found some PTFE tape on the adjusting bit of the valve helped it to not wobble around.

With the bottle standing up you shouldn't get liquid exiting via the spund valve.
No I don't wash the yeast as it's all in effect top skimmed yeast, but you do need to be sure that your lines, the bottle and the ball lock post are " sterile " before you do this otherwise you'll just be keeping contaminants as well.

 

[Martinez]

Fermentation is still going strong at 11-12C and the beer is as clear as I've ever seen during fermentation!

 

[Eddy Monsoon]

Fermentation is still going strong at 11-12C and the beer is as clear as I've ever seen during fermentation!

Wouldn't mind a picture of the change

 

[Martinez]

Pics don't do justice

 

[Martinez]

I increased temperature from 12 to 18 for nearly a week and finally stopped seeing pressure increasing (fermentation finished). Took a sample and was 1.02 in the refractometer and 1.011 in the floaty thingy.. so definitely done. Cold crashed for 3 days at -1 (beer lowest point was 0.9) and now kegged half of it. Other half will go to another leg, but still need to clean and sanitize it..

Connected to keggerator and took a sample glass and it was already super clear. Think this will be crystal clear in a couple weeks.

I read a brulosophy experiment on fermenting with trub and apparently it clears the beer up incredibly, as it causes more nucleation points or something. They preferred the beer racked without trub but clarity was visibly better on the trub-heavy one. No wonder my beer is super clear as well!