Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Ever use a 1 inch blowoff tube to ferment another brew?
Reply
 
LinkBack Thread Tools
Old 05-22-2012, 04:55 AM   #1
djbradle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Central MA, Ma
Posts: 412
Liked 19 Times on 17 Posts
Likes Given: 4

Default Ever use a 1 inch blowoff tube to ferment another brew?

I got a high gravity BSDA with WLP 530 that is going gangbusters at 64 degrees in the basement to boot!

I was thinking as I cleaned the floor around the 1 inch blowoff tube sitting in a 1L flask on a cardboard box that maybe I could have placed the blowoff tube in another brew as an open fermentation for science type reasons?

Whaddya think about a 3 gallons o' wort in a small cool ship where the blowoff tube is sticking into?

__________________
djbradle is offline
 
Reply With Quote Quick reply to this message
Old 05-22-2012, 05:01 AM   #2
jotakah
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Olympia, Washington
Posts: 243
Liked 13 Times on 10 Posts
Likes Given: 4

Default

Very cool idea. Have never heard of somebody doing that, but I can imagine it working. It's almost like the first brew is breathing life into the second!! If you give it a shot, please post back about how it turned out.

__________________
jotakah is offline
 
Reply With Quote Quick reply to this message
Old 05-22-2012, 05:25 AM   #3
djbradle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Central MA, Ma
Posts: 412
Liked 19 Times on 17 Posts
Likes Given: 4

Default

Nice! I got a golden strong and a wheat dopplebock coming up so I'll try it out! The Weihenstephen yeast should do the trick . . . and actually the 3787 should as well.


I'll make up a wort for the 3787 with a similar belgian grain bill but keep it at no more than three gallons. In my basement I'm afraid some strange mold would take over so I'll keep it a closed system.

I'll use a weizenbock bill for the wheat dopplebock . . . this sounds like fun and is "green" as well! . . .at least as regards the yeast recycle process.

Stay tuned

__________________
djbradle is offline
 
Reply With Quote Quick reply to this message
Old 05-22-2012, 01:50 PM   #4
cmybeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: minneapolis, mn
Posts: 409
Liked 16 Times on 16 Posts

Default

The only thing that I'd be concerned about is stressed out yeast cells from the high gravity wort. A tough fermentation like that is tough on the yeast which is why most people harvest yeast from lower gravity beers. You could get some off flavors from the yeast but so long as it's a science experiment I say go for it.

__________________
cmybeer is offline
 
Reply With Quote Quick reply to this message
Old 05-22-2012, 03:11 PM   #5
djbradle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Central MA, Ma
Posts: 412
Liked 19 Times on 17 Posts
Likes Given: 4

Default

How would the yeast be stressed out from within the first 12-24 hours even in a high gravity beer? If the yeasts' cell walls were strengthened through nutrients in a large starter and they experienced multiplicity I don't see how the yeast would be stressed but rather they'd be strong and viable, or else how would they attenuate the high gravity brew they are starting to work on?

__________________
djbradle is offline
 
Reply With Quote Quick reply to this message
Old 05-22-2012, 03:28 PM   #6
afr0byte
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Vermont
Posts: 1,409
Liked 70 Times on 59 Posts
Likes Given: 48

Default

They may not be stressed enough to be a problem, but I can see the increased osmotic pressure, from the high sugar concentrations, on their cell wells being a source of stress.

__________________
afr0byte is offline
 
Reply With Quote Quick reply to this message
Old 05-22-2012, 04:35 PM   #7
PistolsAtDawn
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
PistolsAtDawn's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Charleston, SC
Posts: 479
Liked 75 Times on 49 Posts
Likes Given: 129

Default

I like this concept. Please let us know how it turns out.

__________________
PistolsAtDawn is offline
 
Reply With Quote Quick reply to this message
Old 05-22-2012, 05:14 PM   #8
lurker18
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
lurker18's Avatar
Recipes 
 
Join Date: Mar 2009
Location: Winnipeg, MB
Posts: 607
Liked 10 Times on 10 Posts
Likes Given: 17

Default

I am no expert, but isn't this a Burton Union. Using high krausen to put yeast into a second brew?

__________________
lurker18 is offline
 
Reply With Quote Quick reply to this message
Old 05-22-2012, 05:20 PM   #9
bierhaus15
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: , New York
Posts: 1,511
Liked 71 Times on 51 Posts
Likes Given: 10

Default

It would work, but is not ideal. Top cropping is not just repitching whatever is on top the beer at any given time. You really want to wait until more than 50% of the fermentation is complete before cropping the second krausen only.

__________________
bierhaus15 is offline
 
Reply With Quote Quick reply to this message
Old 05-22-2012, 09:35 PM   #10
djbradle
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Central MA, Ma
Posts: 412
Liked 19 Times on 17 Posts
Likes Given: 4

Default

Very interesting. I always thought at high krausen the cropping was to be performed but heck I'll try it out since only at the most violent ferm will I get the blowoff.

__________________
djbradle 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
blowoff tube?? bwookie Fermentation & Yeast 9 11-01-2011 03:34 AM
Blowoff tube while lagering Earl_Grey Fermentation & Yeast 4 09-06-2011 02:36 PM
Sulfur - Blowoff tube not big enough? Douglefish Fermentation & Yeast 5 05-03-2011 03:48 PM
Do I need a bigger blowoff tube? randyp Fermentation & Yeast 2 12-28-2010 03:42 PM
1 inch blowoff tube FTW!!! annasdadhockey Fermentation & Yeast 18 05-27-2010 12:50 AM