The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Type of Bucket, Type of Beer?

Reply
 
LinkBack Thread Tools
Old 02-11-2011, 02:21 PM   #1
ChefJoeR
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Marietta, GA
Posts: 138
Liked 1 Times on 1 Posts

Default Type of Bucket, Type of Beer?

Does anyone know if there is a correlation to the size of the fermenting bucket and the style of beer? It's just a thought that I had as I finished putting my oatmeal porter in the fermenter. I have a coopers fermenting bucket and a true brew fermenting bucket. I have just by habit done all my fermenting in the coopers bucket. My thoughts are surface area on the top. Of course I could totally wrong and way off on thinking that, but hey, it's a thought. I don't have the space to do two identical brews at the same time (make a 10 gallon batch and spit evenly between the two buckets). Any thoughts? Thanks.

__________________
ChefJoeR is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2011, 03:52 PM   #2
Skyforger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Ada, MI
Posts: 569
Liked 9 Times on 9 Posts
Likes Given: 2

Default

Do the buckets have different proportions? That could make a difference. The amount of contact the beer has with the yeast cake changes how it ferments a bit. But you could get the same effect by filling any given bucket more or less.

At Rochefort, they actually only fill their conicals halfway in order to create a relatively larger yeast surface area. They started doing this when they first switched over to conicals, and found that if they filled them all the way the flavors changed a bit.

I'm not sure that any sort of ratio is preferable for one beer and not another. What works best for one beer probably works best for all. That said, stronger beers tend to be more difficult to deal with, and so having the 'ideal' ratio may be more important.

__________________
Skyforger is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2011, 03:56 PM   #3
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
IrregularPulse's Avatar
Recipes 
 
Join Date: Nov 2007
Posts: 42,001
Liked 2747 Times on 2698 Posts
Likes Given: 111

Default

I'm going to guess, could be wrong, that the difference they noticed wasn't surface to yeast contact. Yeast is actively suspended during fermentation. Something that does change with the level and could be noticed in switching to the conical is the pressure during fermentation. This is something we just can't replicate in homebrewing at our scale.

__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas. :o - marubozo
IrregularPulse is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2011, 06:18 PM   #4
Skyforger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Ada, MI
Posts: 569
Liked 9 Times on 9 Posts
Likes Given: 2

Default

Do you mean the gas pressure in the chamber or the pressure from the weight of the beer? I suppose either are possibilities, though. You could be right. And yeah, we can't really replicate that sort of difference at homebrew scales. But I remember how some BMC uses beech chips in their fermenters to increase contact between the beer and the yeast; suppose that could just help with attenuation, though.

__________________
Skyforger is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2011, 07:10 PM   #5
foltster
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: RDU, NC
Posts: 285
Liked 3 Times on 3 Posts
Likes Given: 4

Default

Quote:
Originally Posted by IrregularPulse View Post
I'm going to guess, could be wrong, that the difference they noticed wasn't surface to yeast contact. Yeast is actively suspended during fermentation. Something that does change with the level and could be noticed in switching to the conical is the pressure during fermentation. This is something we just can't replicate in homebrewing at our scale.
Think of it like this.

When you fill a fermenter less than full you get proportionately more yeast cake (bottom) contact because you are making less beer but having the same amount of surface area on the bottom contacting yeast on the top contact Air or CO2 depending on the stage of fermentation.
__________________

Still brewing...

foltster is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2011, 07:42 PM   #6
SKMO
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Southwest, MO
Posts: 375
Liked 12 Times on 12 Posts
Likes Given: 1

Default

Quote:
Originally Posted by ChefJoeR View Post
Does anyone know if there is a correlation to the size of the fermenting bucket and the style of beer? It's just a thought that I had as I finished putting my oatmeal porter in the fermenter. I have a coopers fermenting bucket and a true brew fermenting bucket.
Honestly, I think you are trying to "overthink" the process. It's pretty much about basic sanitation when you are dealing with your fermenters.
__________________
SKMO is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2011, 08:59 PM   #7
Skyforger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Ada, MI
Posts: 569
Liked 9 Times on 9 Posts
Likes Given: 2

Default

Sure, all this is mostly academic. At least for homebrewers.

__________________
Skyforger is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2011, 09:06 PM   #8
MVKTR2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Attala Co., MS
Posts: 1,060
Liked 19 Times on 18 Posts
Likes Given: 18

Default

2 buckets with similar proportions filled to 5.5 gallons = no difference to the homebrewer.

2 buckets with similar proportions filled differently, one at 2.5 gallons and the other at 5.5 gallons = a slight difference in beer flavor between the 2 batches.

Brew Like a Monk and several sources suggest experimenting with this approach, particularly as it applies to Belgians (an estery highly flavorful yeast). Also se SN's Bigfoot, and a hand full of breweries throughout the world.

Schlante,
Phillip

__________________

"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain

MVKTR2 is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2011, 02:54 PM   #9
ChefJoeR
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Marietta, GA
Posts: 138
Liked 1 Times on 1 Posts

Default

[QUOTE=Skyforger;2636407]Do the buckets have different proportions? That could make a difference. The amount of contact the beer has with the yeast cake changes how it ferments a bit. But you could get the same effect by filling any given bucket more or less.QUOTE]

The coopers bucket is a large wide container that is about 18-20" in diameter and has the capacity for about 7-8 gallons.

http://www.kwaree.com/blog/wp-conten.../coopers-3.jpg

The true brew buckets are your standard homebrew buckets.

__________________
ChefJoeR is offline
 
Reply With Quote Quick reply to this message
Old 02-12-2011, 09:39 PM   #10
Skyforger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Ada, MI
Posts: 569
Liked 9 Times on 9 Posts
Likes Given: 2

Default

Yeah, I wouldn't expect any discernible difference between the two. Not more than most homebrewers would get from other random factors between batches, at least. It might be a good idea to use the larger one if you're expecting a large kraeusen.

__________________
Skyforger 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
Type of DME for starter landrer Fermentation & Yeast 3 12-31-2010 10:51 PM
yeast type & bottle sediment borealis Fermentation & Yeast 1 11-04-2010 01:39 PM
Used wrong yeast type. Oops. BeeRad77 Fermentation & Yeast 11 11-27-2009 09:05 PM
no more foam in bucket? andrewp Fermentation & Yeast 5 10-10-2009 02:14 AM
Type of attenuation on yeast packets? heywolfie1015 Fermentation & Yeast 1 09-25-2009 08:10 PM