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Fermeniting Smaller Volume

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woodwormm

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I've just made a change to my ferment setup... I'm going to start fermenting in 20 litre cubes so I can fit two ferment vessels in my fridge.

I've measured the volume of the cubes and the moulded line that looks like a good spot to fill them up to measures 20.7 litres.

I do tweaked kit and kilo with boils and steeped grains.

I'll be using blow off tubes as airlocks won't fit.

What can I expect from my beer if I make it up to 21.5 or 22 litres? Will it taste noticably different or stronger?
 

MHB

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One would think; and at the risk of stating the bleeding obvious; something like 23/21.5*100 = 106.97674418604651162790697674419% stronger and more flavoursome, so you 5% beer will become 5.3488372093023255813953488372093% and you will get pissed 1.0697674418604651162790697674419 X faster
M
 

Helles

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The real question is will i need a blow of tube ( my question anyway)
As there will be should no difference to the beer
Unless you lose all your yeast to blow off
As i have just brought two of these too
Is there enough room in a 20 lt cube for Krauesen for 20 lts of wort
 

warra48

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One would think; and at the risk of stating the bleeding obvious; something like 23/21.5*100 = 106.97674418604651162790697674419% stronger and more flavoursome, so you 5% beer will become 5.3488372093023255813953488372093% and you will get pissed 1.0697674418604651162790697674419 X faster
M
Give that man a Gold Medal. He's nailed it first time out!
You never cease to amaze me with your skills, Mark!
 

Plastic Man

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I like that word Fermeniting !! Sort of a cross between Fermenting and Vomiting. Maybe thats what happens when you get an over vigorous ferment. When your wife yells at you, "what the hell is that?" you calmly reply "I'm Fermeniting" as if its a normal part of everyday brewing.. :p
 

Nick JD

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Lots of people ferment in 20L cubes. Lagers are always no problem - where you have an issue is with belgian abbey and german wheat yeasts.

Sometimes a giggety US05 will burst it on a big beer.

I just screw the caps on losely - but if you are going the blow-off route then you'll be fine - although you're correct that a crapload of the good yeasties can leave the beer, especially with belgians that eject their krausen and then stall.

Either way. It's perfectly do able.
 

pcmfisher

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One would think; and at the risk of stating the bleeding obvious; something like 23/21.5*100 = 106.97674418604651162790697674419% stronger and more flavoursome, so you 5% beer will become 5.3488372093023255813953488372093% and you will get pissed 1.0697674418604651162790697674419 X faster
M
Ah, delusions of accuracy. Now where have I seen that before? :ph34r:
 

glenwal

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Ah, delusions of accuracy. Now where have I seen that before? :ph34r:
he said "something like" implying a margin of error, so it is more precise than it is accurate.
 

mfeighan

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106% stronger, wow all that from dropping 2 liters from a kit? your maths confuses me MHB, remind me not to get you to do my books :p
 

MHB

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Well I was taking the piss a bit, if you read how its phrased carefully I have got that 107% right, it is 107% of what it would have been if it wasnt made more concentrated.
Mark
 

yum beer

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assuming you are doing kits then your finished brew will be a little stronger in flavour and alcohol but as Mark has so clearly shown its not a lot.

I usually make lighter beers....cerveza, blonde...up to 19 litres for a bit more robust finish.

Ians spreadsheet will allow you to make adjustments to sugars to keep alc same as full batches.
 

woodwormm

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Thanks yum beer and 'everyone' for their replys :p

i guess it was a bit of a stupid question... but hey gotta ask to learn

I blame the fermeniting on the android tablet... and i'm sticking to that!

so i've gone with a blow off tube on the top cube and the thermowell in the bottom cube...

not sure if my fridge has any sweet or hot/cold spots.. but we'll find out in a few weeks (Galaxy Red IPA)

IMAG0233.jpg
 

kelbygreen

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looks good with the tits :p I would put the prob on the top cube as heat rises so it will be the hottest.
 

woodwormm

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yeah i can't bring myself to part with Miss Nov/Dec 2010...

fair call on the hot air rising.. i might just drop the heat mat down a bit further so it's heating the bottom cube quicker and hopefully reacting to the temps there... and maybe the top cube will only be a degree above... it's all trial and error, to be honest even though this is a minor change to my brewing setup, it's refreshing... i'm now seriously researching BIAB just for fun!
 

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