Why Not to Pitch On Your Yeast Cake - Page 37

jmf143 · 01-05-2012, 03:25 PM

Quote:

Originally Posted by HItransplant

Hilarious story...thanks for sharing!

If I may, Id suggest a larger diameter blow off tube than the one you're rockin'. It may prevent any further mayhem, and keep you out of trouble w the mrs.

How do you rig a larger blow off tube when fermenting in a bucket with a lid like the poster's? Remove the grommet and use a tube just slightly larger?

wncbrewer · 01-05-2012, 07:16 PM

Quote:

Originally Posted by jmf143

How do you rig a larger blow off tube when fermenting in a bucket with a lid like the poster's? Remove the grommet and use a tube just slightly larger?

I would get a 1" o.d. vinyl hose at lowes and drill a 1" hole. This hose fits in my glass carboys perfectly. I find watching bubbles coming out of a blowoff captivating

duckmanco · 01-06-2012, 07:01 AM

Bob, just gave your OP a shot and pitched a measured slurry of Danstar Windsor... I know it's dry yeast and I could have pitched a fresh packet, but it's what I had available and what was needed for the Caribou Slobber kit.

Also, I noticed that to get numbers similiar to yours in the OP, I set the sliders on mr. Malty's pitching Calc to worst case scenarios - yeast concentration to #1 thin slurry, and non yeast percentage to 25% which then sets the calc to about your numbers. I did the same setting for my 1.052 OG beer and pitched 250 ml of slurry. Appropriate, or too much yeast?

Anyway, slurry was pitched after 60 seconds of pure o2, so I'm hoping for a vigorous ferment at a temp controlled 64-65.

jmf143 · 01-30-2012, 01:39 PM

I'm a believer too. I pitched 4 ounces (volume) of slurry from a starter into 5.25 gallons of 1.054 wort and had vigorous airlock activity in 8 hours. I had to replace the airlock with a blowoff tube the following day.

I've also pitched 8 ounces from a cake into 5.25 gallons of 1.047 wort, and while the fermentation wasn't as robust, the resulting beer came out great.