maybe not a goer then if your dropping dripping the temps above -10...Mate that never happens in QLD and I'm glad it dont
What are you doing with homebrew today?
- Thread starter BOB357
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maybe not a goer then if your dropping dripping the temps above -10...Mate that never happens in QLD and I'm glad it dont
Gave the yeast a stir this morning, jump started it back. Seems to be cooking pretty good. Nice thick pillow Krausen. Stayed around 68 after tomorrow I’ll let it sit low 70s until i keg.
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Since I had the last pint of ESB I transferred the Dunkel over, after cleaning and sanitizing of course. Sample tasted as I expected, and I expect I’ll enjoy it
I will let it sit at least until I empty the keg of 80 shilling or Porter.
I will let it sit at least until I empty the keg of 80 shilling or Porter.
Thanks for that! I'll have to be careful and not kill off my little yeastie beasties.
I might not be able to get a full 24 hour crash on it, so will it hurt anything if I have to do it in a couple stages because it's too cold outside, or will a short stage make a big difference? If I want to give the yeast a wakeup call just before I bottle, I'm assuming that's done before cold-crash as well.
I had the discussion about a keezer with the missus yesterday. We discussed getting an upright freezer, maybe something a bit smaller than the ginormous chest freezer we have to replace it, then I could take the older chest for a keezer. We're both getting old enough that getting stuff out of the bottom of the chest is not quite as easy as it used to be. Anything newer than about 15 years old around here will be frost free, so it's a no-brainer to start using the 25+ year old chest for my brewing. It will rarely be cold enough to frost up, and even then, it will have extended off cycles to keep it from building up. There's a local place that deals in used appliances, so it'll be a perfect fit to get what I'm wanting.
If anyone's got a quick list of hardware they used for a conversion, that might be handy. Electrical diagrams are always welcome. No sense in re-inventing the wheel making a control system. With my background, I don't think I'll have any issues with a PID for temperature control, but I'm human, lazy, and like making others feel good about their designs.
I'm thinking the chest is at least 17 CUFT, and I'm relatively sure at least 4 corny kegs will stand up in it quite easily. Did I mention it's a BIG freezer? The design I'm considering is still in my head, but I'll get it on paper before I take the drill out of its box. I built swimming pools to put myself through college, so plumbing for the CO2 and hoses won't be much of an issue. I'm an involuntarily retired industrial services engineer with strong skills in power delivery, automation, and control systems, so I figure I can handle most anything this process will require, other than the knowledge of the craft. That's why I'm here. I'd like to do this with some decent automation level for the temperature control so I can set it up to lager as well. Never done a lager, so if I get the equipment that will let me try, might as well, right? I've got a pretty good collection of old hardware for PCs and PLCs to play with, and don't mind programming something to handle the project. It'll keep my head occupied for a while.How well does a Tilt (or any other of the electronic monitors) work inside a freezer? Has anyone tried to use if for a closed loop control? I've got a few old tablets laying around, so figure I can set up the bluetooth interface if the app will run on them. It's supposed to run on Androids, and I've got one of the first generation Kindle Fire HD's that should do wonderfully for that purpose, if the OS isn't too old. Besides that, it has my entire music collection on it so I can rock out while I brew.
Recent brew efforts and results tell me I clearly need to adjustments to quality control for consistency, so I'm eyeballing more gadgetry to help me do that. Spectrometer is on the list as well. I'm assuming everyone that uses a spectrometer keeps their thermometer and hydrometer and color charts handy for back up. Don't want to break the bank on the investment in a hobby, but I'm at the point I need to step up my game a bit if I'm going to keep doing this. When I find something I like, it's a little disappointing when it comes out completely different. That's what I'm trying to get better control of. I know I'm unlikely to get perfection, but I'll get a lot closer than I am now.
Not recommending it but I do this quite regularly more so on a lager keg but sometimes I'll just transfer into a used keg instead of cleaning. shhh don't tell anyone...Since I had the last pint of ESB I transferred the Dunkel over, after cleaning and sanitizing of course. Sample tasted as I expected, and I expect I’ll enjoy it
I will let it sit at least until I empty the keg of 80 shilling or Porter.
It's already purged of o2 twice but I wouldn't do this with a hoppy beer or maybe a lite beer Into a stout keg.
But let's say I've got a hoppy blonde for instance that will deteriorate with o2 and I've got a freshly kicked lager keg well I'll transfer into this keg then clean it after the blondes done.
Risky I know
I've done this a dozen or more times anyhow thought I'd share my lazy ways /time cutting ways.
@RoadRoach Yeast doesn't die when cold, just sleeps. Cold crash as long as you can, but short is ok too (less effective) then bottle as usual. When the bottled beer warms up the yeast will wake up and do their thing for you.
Just remember with the keezer you gotta lift that keg up over the edge as opposed to put it on the fridge shelf.Thanks for that! I'll have to be careful and not kill off my little yeastie beasties.
I might not be able to get a full 24 hour crash on it, so will it hurt anything if I have to do it in a couple stages because it's too cold outside, or will a short stage make a big difference? If I want to give the yeast a wakeup call just before I bottle, I'm assuming that's done before cold-crash as well.
I had the discussion about a keezer with the missus yesterday. We discussed getting an upright freezer, maybe something a bit smaller than the ginormous chest freezer we have to replace it, then I could take the older chest for a keezer. We're both getting old enough that getting stuff out of the bottom of the chest is not quite as easy as it used to be. Anything newer than about 15 years old around here will be frost free, so it's a no-brainer to start using the 25+ year old chest for my brewing. It will rarely be cold enough to frost up, and even then, it will have extended off cycles to keep it from building up. There's a local place that deals in used appliances, so it'll be a perfect fit to get what I'm wanting.
If anyone's got a quick list of hardware they used for a conversion, that might be handy. Electrical diagrams are always welcome. No sense in re-inventing the wheel making a control system. With my background, I don't think I'll have any issues with a PID for temperature control, but I'm human, lazy, and like making others feel good about their designs.
How well does a Tilt (or any other of the electronic monitors) work inside a freezer? Has anyone tried to use if for a closed loop control? I've got a few old tablets laying around, so figure I can set up the bluetooth interface if the app will run on them. It's supposed to run on Androids, and I've got one of the first generation Kindle Fire HD's that should do wonderfully for that purpose, if the OS isn't too old. Besides that, it has my entire music collection on it so I can rock out while I brew.
Recent brew efforts and results tell me I clearly need to adjustments to quality control for consistency, so I'm eyeballing more gadgetry to help me do that. Spectrometer is on the list as well. I'm assuming everyone that uses a spectrometer keeps their thermometer and hydrometer and color charts handy for back up. Don't want to break the bank on the investment in a hobby, but I'm at the point I need to step up my game a bit if I'm going to keep doing this. When I find something I like, it's a little disappointing when it comes out completely different. That's what I'm trying to get better control of. I know I'm unlikely to get perfection, but I'll get a lot closer than I am now.
I get around this by transferring into empty keg placed into keezer therefore saving my poopal valve
.
One word: Inkbird. For about $35 you get a bang-bang controller for cold and heat, perfectly fine for temperature control. In addition to not reinventing that wheel, don't over improve it either.
A tilt would not be a good sensor for temperature control. Too much lag.
I'll say it again: Inkbird. Like an ITC-308.
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wifi inkbird .. I just dropped the temp on my ferm chamber from work.
Temp in house was a few degrees cooler than expected when I got home, outside was 10-12 degrees colder Han predicted. So day 4 and beer sitting at 66 when I’d kept it 68-70 since day 2. Probably stir it up in a bit. Never used the yeast so who knows what’s going on. If it was any other English yeast I’d probably not worry
Pitched yeast in the golden ale from yesterday. And sampled the Shady Angel. It's not nearly as bitter as I was expecting, and it finished a little high at 1.016. Thinking about adding some flavoring to the keg; what's Christmas-ier: toasted coconut, vanilla, or coffee?
Save your pid for your boil kettle roadie an inkbird or similar device will suffice.Thanks for that! I'll have to be careful and not kill off my little yeastie beasties.
I might not be able to get a full 24 hour crash on it, so will it hurt anything if I have to do it in a couple stages because it's too cold outside, or will a short stage make a big difference? If I want to give the yeast a wakeup call just before I bottle, I'm assuming that's done before cold-crash as well.
I had the discussion about a keezer with the missus yesterday. We discussed getting an upright freezer, maybe something a bit smaller than the ginormous chest freezer we have to replace it, then I could take the older chest for a keezer. We're both getting old enough that getting stuff out of the bottom of the chest is not quite as easy as it used to be. Anything newer than about 15 years old around here will be frost free, so it's a no-brainer to start using the 25+ year old chest for my brewing. It will rarely be cold enough to frost up, and even then, it will have extended off cycles to keep it from building up. There's a local place that deals in used appliances, so it'll be a perfect fit to get what I'm wanting.
If anyone's got a quick list of hardware they used for a conversion, that might be handy. Electrical diagrams are always welcome. No sense in re-inventing the wheel making a control system. With my background, I don't think I'll have any issues with a PID for temperature control, but I'm human, lazy, and like making others feel good about their designs.
How well does a Tilt (or any other of the electronic monitors) work inside a freezer? Has anyone tried to use if for a closed loop control? I've got a few old tablets laying around, so figure I can set up the bluetooth interface if the app will run on them. It's supposed to run on Androids, and I've got one of the first generation Kindle Fire HD's that should do wonderfully for that purpose, if the OS isn't too old. Besides that, it has my entire music collection on it so I can rock out while I brew.
Recent brew efforts and results tell me I clearly need to adjustments to quality control for consistency, so I'm eyeballing more gadgetry to help me do that. Spectrometer is on the list as well. I'm assuming everyone that uses a spectrometer keeps their thermometer and hydrometer and color charts handy for back up. Don't want to break the bank on the investment in a hobby, but I'm at the point I need to step up my game a bit if I'm going to keep doing this. When I find something I like, it's a little disappointing when it comes out completely different. That's what I'm trying to get better control of. I know I'm unlikely to get perfection, but I'll get a lot closer than I am now.
Or STC-1000 controller inkbird make them too.
If I were running a.big keezer chamber I'd wire in a fan to kick on either with the cold side relay or some on here in the past have wired in 12v dc computer fans to help move the air around.
Beat the thick Krausen back down one last time. Tasted like it’s probably about out of sugars to eat. This will sit u til a keg is ready but at least another 5 days. Just hope I didn’t ruin it by doing what I did.
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5 or even 10 days extra time on the yeast is fine, it can go much longer before you need to worry.
Don’t mean that. I mean I beat the Krausen back in and I’m worried I oxygenated it without any action to follow
Oh. Eh, can you change it now? If not, no need to worry.
It is possible some of the yeast will capture oxygen, if any. Remember the yeast is still active even after the sugar is gone, cleaning up other stuff.
Yeah, we'll see.
It is possible some of the yeast will capture oxygen, if any. Remember the yeast is still active even after the sugar is gone, cleaning up other stuff.
Yeah, we'll see.
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Curious Josh, why did you do that? Was it about to escape the fermenter? Was this the Yorkshire yeast?
