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Old 01-26-2013, 06:27 PM   #11
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I always wonder why people put so much Starsan in the blowoff container. You only need enough to keep the end of the tube submerged.
Wrong; you dont need liquid at all. It is pointless.
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Old 01-26-2013, 06:32 PM   #12
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It's somewhere between 1/4 and 1/2 gallon of liquid. Probably closer to the quarter. I used a bit more than normal because this yeast pushed a lot out and the end kept getting stopped up by the yeast cake in the blowoff.

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Old 01-26-2013, 06:35 PM   #13
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Wrong; you dont need liquid at all. It is pointless.
The liquid is to prevent excessive air exchange, not contamination. Even with pressure from CO2, some O2 will get in.
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Old 01-26-2013, 06:45 PM   #14
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I use a blowoff on every batch and generally don't remove it til fermentation is finished.
+1

I do always however, make it a note to remove it and plug the stopper before cold crashing. I've not quite figured out a better way even though there is some "suck in" when I'm done cold crashing and remove the stopper.
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Old 01-26-2013, 06:51 PM   #15
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The liquid is to prevent excessive air exchange, not contamination. Even with pressure from CO2, some O2 will get in.
So what? You can ferment beer in open containers. I use buckets with the lids places on loosly, or a carboy with some foil over the neck. Fermenting beer is not a process that requires special measures of isolation.
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Old 01-26-2013, 06:53 PM   #16
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Originally Posted by jbaysurfer View Post
+1

I do always however, make it a note to remove it and plug the stopper before cold crashing. I've not quite figured out a better way even though there is some "suck in" when I'm done cold crashing and remove the stopper.
Definitely! I son't evenise an airlock when cold crashing. Why bother? Fermentation is done.
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Old 01-26-2013, 07:35 PM   #17
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Denny - what about oxidation? Why allow finished beer to have exposure to air that isn't necessary? It's take about 60 seconds to sanitize an airlock and put it on there.

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Old 01-26-2013, 08:51 PM   #18
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So what? You can ferment beer in open containers. I use buckets with the lids places on loosly, or a carboy with some foil over the neck. Fermenting beer is not a process that requires special measures of isolation.
Depends on the beer. If you're going to consume it relatively fresh, sure. Aging is a different story.
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Old 01-26-2013, 09:19 PM   #19
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Correct. And for aging, you also dont need a blowoff tube. Personally, i prefer to do my aging in a sealed keg or in primed bottles where oxygen isnt even in the picture, but if i was going to try some aging in a carboy or bucket, that's about the only use for an airlock.

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Old 01-26-2013, 09:42 PM   #20
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Denny - what about oxidation? Why allow finished beer to have exposure to air that isn't necessary? It's take about 60 seconds to sanitize an airlock and put it on there.
The fermenter is sealed at that point. An airlock allowsgasses out, but not in. There's nothg that needs to go out at that point, so sealing the fermenter is all that's needed.
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