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_HOME_BREW_WALLACE_

Professional Drunken Yahoo!
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First of all, no Pauline Hanson jokes! :p

Although I have been talking about my huge workload and lack of brewing I have been able to do a couple of brews aswell as purchase a couple of Craftbrewers finest FWK's.

I am curious as to why the krausen on the beers I have brewed myself have a violent krausen during frement while the FWK's have seemed to be..... well, controlled.

O.G.'s, F.G.'s and Ferment temps have been to plan.

Yeast is a split pack of WY1056. Split, built up, split in 3 and built up.

Would love to hear an answer..... :)

Cheers,

_wallace_
 

QldKev

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All the normal stuff I guess

Water chemistry, esp calcium
Oxygen levels in the wort
Brewing temp/step mash, generally low temp mean easier to ferment
Different malts

Probably 100 more, but I've got an early start...

QldKev
 

the_new_darren

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The slower cooling has further denatures the longer chain proteins?

Additional cane sugar (its cheaper) in FWK?

just suggestions

tnd
 

Rowy

Drinker of Kegs, Slayer of Fish & Ruiner of Good F
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We are probably on the same water etc. Wallace but I've had exactly the opposite. I use rehydrated dry yeast and I get big krausen on the FWk and more controlled with my own brews.
 

ledgenko

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Ross ... there are questions here as to the additions of sugar to your brews .. is it true ??
 

felten

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Were the questions about whether that would have a serious affect, or was darren just peddling out his personal vendetta again?
 

bradsbrew

Who's up for a pint?
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Ross ... there are questions here as to the additions of sugar to your brews .. is it true ??
I would assume some would have sugar as part of the recipe because it would be required to meet the beer it was related eg; aussie lager type recipes.

Could be heaps of things or a single thing.

Do you no chill your brews and if you do, do you pour from the cube to fermenter as you would from a FWK?

Cheers
 

Ross

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In answer to questions raised.

Sugar, honey, adjuncts etc are used in our fwk's when they are needed to perfect the target beer style. We NEVER use sugar as a malt substitue for cost reasons (though I could name some that do).

We also do not use foam control products in our FWK's.

+++

It seems that some people experience more krausen & some less, so probably more down to individuals brewing process than anything else.


Cheers Ross
 

katzke

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Got to say it will have to do with water and malt bill as well as brewing method.

Brewing is a complex art as well as science. Even some of the science is not fully understood yet.
 

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