Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > How often do you look at your carboys?
Reply
 
LinkBack Thread Tools
Old 10-04-2012, 03:17 PM   #1
DirtyHaus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Tampa, FL
Posts: 60
Liked 5 Times on 4 Posts
Likes Given: 1

Default How often do you look at your carboys?

I find myself "checking" my carboys probably 3-4 times a day. I like to look through the glass and see how active it is, sometimes I even talk to the carboy assuming that the yeast can hear me giving them a pep talk. "Come on guys, we're almost there! Just a few more gravity points and we're home free!!!"

Ok i'm kidding, I don't talk to my yeast but let's hear it.... how obsessed is everyone with looking at their carboys throughout fermentation?

__________________
DirtyHaus is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:27 PM   #2
diS
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Croatia
Posts: 1,018
Liked 45 Times on 43 Posts
Likes Given: 12

Default

I am opening it for FG checking, usually few days before bottling.
Dont risk infection unnecessarily..

__________________

We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!

Brewroom with HERMS build
Fermentation chamber and Keezer.. a.k.a. FermKeezer

diS is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:29 PM   #3
Jeepinctbrewer
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jan 2012
Location: Hartford, CT
Posts: 515
Liked 26 Times on 21 Posts
Likes Given: 232

Default

twice a day, i find myself looking at them for way to long lol

__________________

Primary- AHS our special holiday ale mini mash
Secondary- Northern brewer oatmeal stout mini mash
On tap- Redhook Esb clone
Bottled-Shining star pale ale

Jeepinctbrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:31 PM   #4
Golddiggie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Golddiggie's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Between here and there, and everywhere
Posts: 12,058
Liked 477 Times on 420 Posts
Likes Given: 266

Default

Never since I don't use them anymore. I ferment in modified sanke kegs. Those I will check the temperature reading on (probe down a thermowell) but that is all. Once you get over the neurosis of needing to see the process you'll be much better off, IMO.

__________________
Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
Golddiggie is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:36 PM   #5
dudius
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Big Rapids, MI
Posts: 524
Liked 62 Times on 50 Posts
Likes Given: 74

Default

I look at it once a day just to see if it's clarifying and to make sure nothing funky is growing in there.

__________________

Check out my beer blog http://indiebeerdrinker.blogspot.com/

dudius is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:36 PM   #6
IffyG
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Nashville
Posts: 1,390
Liked 60 Times on 49 Posts
Likes Given: 20

Default

I check 12 hours after pitching to make sure the yeast took off and to make sure my temps are in check. Then I forget about them until I dry hop 7-10 days later.

__________________
IffyG is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:39 PM   #7
Marchborne
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Marchborne's Avatar
Recipes 
 
Join Date: Apr 2012
Location: Arlington, Virginia
Posts: 79
Liked 2 Times on 2 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Golddiggie View Post
Never since I don't use them anymore. I ferment in modified sanke kegs. Those I will check the temperature reading on (probe down a thermowell) but that is all. Once you get over the neurosis of needing to see the process you'll be much better off, IMO.
What neurosis?!? (My precious, my precious)...

I check twice a day during active fermentation, and then once a day until dry-hop/final gravity checks.
__________________

"I said something to drink, not something to bathe in."

Therapy is for those unfortunates who've run out of beer.

Marchborne is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:43 PM   #8
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,528
Liked 2123 Times on 1522 Posts
Likes Given: 1165

Default

I've completely forgotten a few batches. I usually check the next day or so to see if fermentation has begun and then in a week or 2 or 3, depending to see how it looks. Just watch out for blow offs.

__________________
Homercidal is online now
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:47 PM   #9
tally350z
HBT_SUPPORTER.png
Feedback Score: 3 reviews
 
tally350z's Avatar
Recipes 
 
Join Date: May 2011
Location: Tallahassee, FL
Posts: 1,173
Liked 77 Times on 65 Posts
Likes Given: 1

Default

I usually check them at least 3 to 4 times a day. I enjoy seeing the activity that is going on.

__________________
Toasting Tortoise Brewery
Primary - Smoked Belgium
Secondary - SOUR TORTOISE
Kegged
- Burton IPA, Munich Lager, Cream Ale
Bottled - Muscadine Port, Imperial Stout

North Florida Brewers League
tally350z is offline
justin2001fox Likes This 
Reply With Quote Quick reply to this message
Old 10-04-2012, 04:00 PM   #10
porcupine73
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Fort Meade
Posts: 811
Liked 45 Times on 41 Posts
Likes Given: 513

Default

I check them in the morning before work, when I get home after work, just before bed, and then if I have to get up during the night I always peek on them.

I used to think it would be funny to talk to them, but now I wouldn't think that is odd at all. After all the yeast and any other organisms in there are alive as simple as they may be. Just because maybe we can't detect or sense any connection or influence on them doesn't mean it doesn't exist. It's interesting reading books such as Sacred and Herbal Healing Beers which say traditionally people would sit near their open brewers inviting the yeasts to come see how sweet and tasty the wort it. Though maybe they just did that because they thought it was spirits actually coming into the wort to ferment it.

__________________
porcupine73 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How many Carboys do you own? adamjackson General Beer Discussion 66 07-13-2012 02:19 PM
I'm over carboys... BrewAlchemy General Beer Discussion 88 07-10-2012 04:46 AM
How can I use 6.5 gallon carboys? IHateMayonnaise General Beer Discussion 5 09-15-2010 05:07 PM
$4.99 Glass Carboys Fletch78 General Beer Discussion 12 09-15-2010 04:48 PM
2 carboys- $30 = :) Tophe General Beer Discussion 2 02-28-2007 12:24 AM