Please Explain

[_HOME_BREW_WALLACE_]

First of all, no Pauline Hanson jokes!

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]

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]

The slower cooling has further denatures the longer chain proteins?

Additional cane sugar (its cheaper) in FWK?

just suggestions

tnd

 

[marksfish]

do the fwk,s use foam control?

 

[the_new_darren]

Excess "no-rinse" sanitiser?

 

[Rowy]

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.

 

[Nick JD]

Would love to hear an answer.....

Answer: coming to hard and fast conclusions in brewing is a mug's game.

 

[ledgenko]

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

 

[felten]

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

 

[bradsbrew]

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]

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]

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.