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Southwood · 06-05-2007, 06:13 PM

Quote:

Originally Posted by FSR402

Now here is a question, lets say that he did not get enough air into the wort and it has been 4 days. Can he put air in it now by shaking it up? Or is that a really bad idea?.

I'm no expert on the subject, but I know that aeration after fermentation is BAD. If it's been 4 days I'd just let it run its course.

About the "too sweet stout", I agree with Evan. Time is key, I brewed a RIS last summer that I thought was too sweet after a couple weeks in the bottle. 6 months later it was delicious, now, almost a year later it's absolutely fantastic, smooth & roasty with an almost port-like qualiy.

Bottle it, age it, and RDWHAHB!

Cheers!

_Edge · 06-05-2007, 06:33 PM

Quote:

Originally Posted by roofjump

Good to know. I love the basic brewing video casts. Do you happen to know which episode it was?

No, sorry I can't remember. If I did I probably would have gone back and listened to it. It wouldn't hurt to send those guys an email. generally they are very helpful.

_Edge · 06-05-2007, 06:35 PM

Quote:

Originally Posted by FSR402

Now here is a question, lets say that he did not get enough air into the wort and it has been 4 days. Can he put air in it now by shaking it up? Or is that a really bad idea?

I ask because I'm not getting the activity out of my brew that I thought I would. I did not shake the wort at all. I auto sypioned it from the pot to the bucket thru a strainer that was sitting on top of the bucket. When I was done there was a lot of foam on top of the wort that I scraped off with my spoon before taking a OG.
Then I pitched the dry yeast and stired it for a few minutes and capped it up.

Again, Basic Brewing (I believe) mentioned that aerating after about 12 hours could introduce more oxygen than you want. I think I would be comfortable shaking it up the same day, but after it has sat overnight, I don't think I'd want to touch it.

**FSR402** · 06-05-2007, 07:13 PM

Quote:

Originally Posted by egerrish

Again, Basic Brewing (I believe) mentioned that aerating after about 12 hours could introduce more oxygen than you want. I think I would be comfortable shaking it up the same day, but after it has sat overnight, I don't think I'd want to touch it.

Ok thanks. I think I'll just leave it be and hope for the best... Need to get another batch going so that I will have something coming right behind it if this one goes south.

**DraconianHand** · 06-05-2007, 07:16 PM

I believe the episode of BBR was August 24, 2006 - Going Big: Life After 1.064.

Link

LBbrew · 06-05-2007, 07:45 PM

i listened to that basic brewing episode not too long ago. I thought it was one of the episodes with the Wyeast guy.

Vermicous · 06-05-2007, 10:30 PM

I can only speak for myself, but whenever I do a big beer I try to leave it in primary for at least 2 weeks if not three. After the initial vigorous fermentation, it always slows to nothing. Hydrometer tests over the second week have shown that there is still some yeast active, even if they are barely putting out CO2.

**DraconianHand** · 06-05-2007, 11:03 PM

Quote:

Originally Posted by LBbrew

i listened to that basic brewing episode not too long ago. I thought it was one of the episodes with the Wyeast guy.

In the Going Big 1.064, aerating the wort within the first 12-24 hours with an airstone was discussed. The man interviewed was from Breiss.

LBbrew · 06-06-2007, 04:40 PM

ahhh ok.

I was thinking of a diff but somewhat related one. The wyeast guy talked about pros and cons of o2 airstone vs. fish tank airstone vs. shaking vs. vigorous pour, etc. It was pretty good stuff.

coyote · 06-07-2007, 09:51 AM

LBbrew,

what was the Cliff Notes version of that podcast?

what's the deal with those podcasts...pay site?

thanks.