I brewed today!

Craigerrr said:
Just a few hours later
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I gather you're using the spunding valve for a vent? Makes sense, because everything's positive pressure with CO2, if only a little bit. I take it you'll crank the pressure up at some stage of the fermentation? What keeps the krausen from climbing up and fouling the regulator? Or is low krausen a trait of Voss? I killed a couple air-locks with krausen (S-bubblers) because there was no way to clean them. I learned about repitch (over pitching) S04 the hard way. S04 gets pretty crazy when it starts out strong. I exclusively use 3-piece floating bell airlocks now. Didja buy the whole spunding assembly, or DIY it from parts?

Not questioning what you do, just examining (and learning from) your methods. I collect as much information as possible before I start making process/hardware changes.
 
RoadRoach said:
I gather you're using the spunding valve for a vent? Makes sense, because everything's positive pressure with CO2, if only a little bit. I take it you'll crank the pressure up at some stage of the fermentation? What keeps the krausen from climbing up and fouling the regulator? Or is low krausen a trait of Voss? I killed a couple air-locks with krausen (S-bubblers) because there was no way to clean them. I learned about repitch (over pitching) S04 the hard way. S04 gets pretty crazy when it starts out strong. I exclusively use 3-piece floating bell airlocks now. Didja buy the whole spunding assembly, or DIY it from parts?

Not questioning what you do, just examining (and learning from) your methods. I collect as much information as possible before I start making process/hardware changes.
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Yes, I open the spunding valve up initially, and begin turning it in a bit at a time when/if appropriate. I am not 100% certain but I think that S-04 doesn't do well under pressure, so I don't start adjusting until near the end of fermentation to "spund". There is a ton of headspace in that fermenter, I have never had krausen get anywhere near the top. Fermenting under pressure does however keep the krausen to a minimum.
 
Craigerrr said:
Yes, I open the spunding valve up initially, and begin turning it in a bit at a time when/if appropriate. I am not 100% certain but I think that S-04 doesn't do well under pressure, so I don't start adjusting until near the end of fermentation to "spund". There is a ton of headspace in that fermenter, I have never had krausen get anywhere near the top. Fermenting under pressure does however keep the krausen to a minimum.
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I've fermented S04 up to 12 PSI during active fermentation. Seems to do alright. I usually ferment ale yeasts to use higher ferm temps, so I'm not sure about decreasing ester production
 
Sunfire96 said:
I've fermented S04 up to 12 PSI during active fermentation. Seems to do alright. I usually ferment ale yeasts to use higher ferm temps, so I'm not sure about decreasing ester production
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Good to know, thanks for sharing!
 
Craigerrr said:
I have never had krausen get anywhere near the top. Fermenting under pressure does however keep the krausen to a minimum.
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Noted. And lucky you. I’ve had S04 climb 8 inches of headspace in my FF7.9. Never on fresh dry pitch, but I can count on at least 4” of krausen if I repitch S04 or S05. Weird, considering I try to slow it down with cooler fermentation temperatures.
 
I didn't think I'd get to brew this weekend, but fate smiled upon me! Pale ale with Talus and Motueka
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Getting ready to mash in on this year’s Barleywine. Long brew day ahead of me today. 90 minute mash and boil. Shooting for at least 1.090-1.095. We shall see.

Base Pale Malt on left, a mix of complimentary grains on the right. I’m not looking forward to yanking these out of the pot later. :oops:

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I brewed Zambi's Belgian yesterday.
This is with just about 5 minutes to go in the boil recirculating through counter flow chiller.
The 5 minute hop addition hanging on the side of the kettle went "over the top" moments later.
My brew days get smoother and smoother as I get use to this new system :)

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Craigerrr said:
I brewed Zambi's Belgian yesterday.
This is with just about 5 minutes to go in the boil recirculating through counter flow chiller.
The 5 minute hop addition hanging on the side of the kettle went "over the top" moments later.
My brew days get smoother and smoother as I get use to this new system :)

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At first I tried to figure out why you’d be circling boiling wort through the CFC while still boiling. Seems rather inefficient. Yep, I was overthinking it again. DUHHHHH. Same reason I put my chiller in the batch at 10 minutes! Probably a pretty smart idea to let the boiling wort sanitize the chiller, eh?
 
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