New to the Forum - all grain brewer

[sp0rk]

I need to get back up there for a brew meeting, but with horse breeding season coming on, work will be hectic with no approved leave

 

[Ducatiboy stu]

Yep. Horse season means you have to go and help put the cock in the mare your going to be busy

 

[good4whatAlesU]

Ahem... this group sounds a little different!

Yeah spOrk had it on the trub first couple batches .. but picked up a couple weird flavours so I've gone to secondary - seems to clean it up a bit. Maybe if i had a conical to minimise contact.. but I've got a cheap ass plastic with large floor area - means big contact with the dead yeast.
I'm pretty pedantic about the sanitary so should be okay there fingers crossed.

 

[Ducatiboy stu]

Ahem... this group sounds a little different!

We are all good, we tend to "take the piss" out of each other a lot

 

[manticle]

Where do you put it?

 

[Ducatiboy stu]

Where do you put it?

We sell it to Hipster as Premium Low Carb Beer

 

[sp0rk]

Ahem... this group sounds a little different!

Yeah spOrk had it on the trub first couple batches .. but picked up a couple weird flavours so I've gone to secondary - seems to clean it up a bit. Maybe if i had a conical to minimise contact.. but I've got a cheap ass plastic with large floor area - means big contact with the dead yeast.
I'm pretty pedantic about the sanitary so should be okay there fingers crossed.

If you're fermenting for less than a month, I HIGHLY doubt you've got a discernable amount of yeast autolysis
I'd point the finger more at yeast health, oxygenation, temp swings or infection
I ferment in quite wide fermenters and don't have any problems with the big surface area or with yeast autolysis
But horses for courses, as they say

 

[good4whatAlesU]

Okay thanks, i might revisit the single fermentation and see how it goes. It's hard to go back to it though when things are working well now, but I'm willing to give it a second go.

 

[GalBrew]

Okay thanks, i might revisit the single fermentation and see how it goes. It's hard to go back to it though when things are working well now, but I'm willing to give it a second go.

Don't worry about building a copper chiller (just no chill for now) or anything other than fermentation. Go get a second hand freezer and a temp controller, so you can control your ferments. Then go find a yeast pitching calculator and use that for your next batches. Will make a far bigger impact on your beer.

 

[good4whatAlesU]

Thanks GalBrew - yes sound advice. I've just got to find the space to put it ... I've already got one extra fridge to keep the drinking keg cold.