Confused about lagering times and temperatures

[wobbly]

With all due respect I contend that the WW Process is a "Paradigm Shift" in the Home Brewing situation from plastic fermenters to an all in one stainless steel vessel accommodating every facet of fermentation from wort /yeast pitching to consuming chilled, carbonated crystal clear beer from the same devise all within 7 to 9 days depending on style (Ale or Lager)

I have spent many an hour on Google and there is nothing else either available on the market or DIY that does all of this (albeit at a price) in a single vessel

Guys have been pressure fermenting in cornys for quite a while but they still have to deal with yeast settlement and cold break removal somehow then carbonate and chill it before it is ready to consume.

From what I have read and seen on this site MHB is held in high regard and very knowledgeable and I don't question that and neither is it my intention to trade blows with him on the question of lagering and time required using traditional home brew equipment such as plastic or stainless steel fermenters/conicals.

I mearly entered the discussion to put a view that there is a system/setup on the market (again albeit at a high cost compare to other equipment generally used in the home brew scheme of things) that doesn't require lagers (Pilsners) to have quite long (weeks) of cold lagering before they are drinkable

And with that said I will now move on

Cheers

Wobbly

 

[Yob]

Another infomercial brought to you by....

 

[luggy]

Hardly a paradigm shift when 90% of brewers can't afford it

 

[MastersBrewery]

Hardly a paradigm shift when 90% of brewers can't afford it

98%

 

[DJ_L3ThAL]

99.9%, the extra 1.9% are the super tight ass ones!!! ;-)

 

[Goose]

You don't necessarily need a WW to try fermentation under pressure. Maybe you do need a WW if you want to dispense beer from your fementer once its complete.

The WW is a single vessel fermenter and dispenser all in one. But damn, You can only serve beer after the ferment is complete.

What do you do while your are fementing when you want a cold one ? Drought between batches ?

 

[Yob]

We all know where this is headed... Again

 

[balconybrewer]

This question got lost in the ww debate, can anyone help me out with this?

Anyone else got a calculator, chart or other method of calculating O2 ppm based on flow rate / time and volume?

I.e how long do I oxygenate a 4lts starter for or a 50lt wort at a specific flow rate (2lts / minute)

 

[Yob]

I don't know off the top of my head mate, I know it's been discussed in detail in other threads though.

 

[MastersBrewery]

Comonly espoused 1m/1lpm for 23L for your 12ppm of O2 the advice beyond that, is to double the time for 46L, so in other words it scales. so for your 4L 10-12 second would be in the ball park. Myself as others have said I believe the stir plate does a good enough job of oxygenating the starter I usually have it spinning for 15m before pitch. Up to you, how you proceed but be sure to lets us know what method you went with and results. The wort I'd hit for 2min as per above.
good luck.

 

[DJ_L3ThAL]

The method of injection will affect how the O2 bubbles are dispersed, there is no simple one size fits all answer so I would go with the commonly used parameters MB posted above.

At work we do a few aquaculture O2 injection tanks, I'll ask our market specialist if there is a calculator, but again I think it will hugely depend on your O2 outlet size. We have different systems which are all of different efficiencies based on how the diffuser, be it nozzles or a simple hose with holes along it's length are setup.

 

[Lemon]

Not having read all the way back though this thread, again, I cannot recall accurately if anyone has referenced the definitive lager brewing text by Wolfgang Kunze. In tHis text he details the scientifically derived temperature vs time data and charts for lagering time.
I know that this is the data MHB refers to. His method du jour is to not to argue the point for himself but to open his copy of Kunze and invite you to read the appropriate section, then decide for yourself.

I offer the same opportunity.

Lemon

 

[manticle]

Whose kunze text are you offering the forum to open?

 

[Lemon]

Good point, I haven't the 149 Euro for my own.
I believe that braukiser , reproduces most of this info from Kunze. From my recollection, the lagering temp and time is distilled down to -1C for 4 weeks, for every degree C above that add another week.

Lemon

 

[booargy]

It is well worth the coin

 

[manticle]

Yes it's on my list.