Is this a replacement for a yeast nutrient like Wyeast's, or something to be used in addition to it?
Also, I use Fermcap and a 6-gallon Better Bottle. I'll occasionally get beer in the airlock, but haven't had a full-scale blow-off since I started using the foam control. I'll hold you to it and am expecting a messy floor when I use the Brewvint in my next batch!
__________________ The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Falconer's Pale, 7C's Pale, sLambic I, Dortmunder Export, Himmel un Ääd Kölsch #8 Primary: - Kegged: Zythos Pale, Amber Lager, Cider, German Pils, Chili Smoked Porter, Pumpkinfest, Berliner Weisse w/ Brett #3, Black or Blue EyePA #5 (with Citra), Smooth Jazz Peanut Butter Porter
Geesh! Try to give them something that may help and they tear you apart.
I think the error was in the initial approach. To opine that you have a product (free or not) that will improve the health of fermentation is one thing. To make a statement of fact (now in all fairness, he did restate that this was his opinion, but that is not the way it was initially written) that if you ferment in a 6.5 gallon carboy/bucket and don't have a blow-off you have an unhealthy fermentation is another thing completely.
__________________
William Street Brewing Company
Primary: Cranberry Cyser (D47), Cranberry Cyser (EC-1118)
Secondary: Framboise Lambic, Blackberry Melomel, Sour Cherry Riesling Pyment
Kegged: Apfelwein (1 year old), Apfelwein (2 year old), Old Ale
To make a statement of fact (now in all fairness, he did restate that this was his opinion, but that is not the way it was initially written) that if you ferment in a 6.5 gallon carboy/bucket and don't have a blow-off you have an unhealthy fermentation is another thing completely.
I, respectfully, disagree. Based soley on the notion that if fermenter geometry and headspace were of little importance in commercial applications then designers would accomodate much larger vessles to ensure containment rather than accomodate blowoff.
It is suggested often that allowing a level of blowoff or supplementing by skimming is benificial to beer flavor and possible stability.
Much of the homebrtew equipment we used was not designed for us specifically. Just re-purposed for our use and specifics never applied except to make some aspect more convienient.
Meh. It matter little. I would rather have a fermentation busting the limits of my fermenter than one that barely peaks over the liquid line.
I think the error was in the initial approach. To opine that you have a product (free or not) that will improve the health of fermentation is one thing. To make a statement of fact (now in all fairness, he did restate that this was his opinion, but that is not the way it was initially written) that if you ferment in a 6.5 gallon carboy/bucket and don't have a blow-off you have an unhealthy fermentation is another thing completely.
Very well said danielwhitted, Not to start a pissing contest but I am sure alot of people brew in 6.5 gallon ale buckets with no porblem (many people) and all there beers fermented unhealthy???
I, respectfully, disagree. Based soley on the notion that if fermenter geometry and headspace were of little importance in commercial applications then designers would accomodate much larger vessles to ensure containment rather than accomodate blowoff.
It is suggested often that allowing a level of blowoff or supplementing by skimming is benificial to beer flavor and possible stability.
Much of the homebrtew equipment we used was not designed for us specifically. Just re-purposed for our use and specifics never applied except to make some aspect more convienient.
Meh. It matter little. I would rather have a fermentation busting the limits of my fermenter than one that barely peaks over the liquid line.
It's entirely yeast dependent. Some yeasts just don't krausen that much, some going crazy and blow off for days straight. Making a blanket statement like that is irresponsible for a vendor that people look to for advice.
EDIT: I'm not saying that Forrest can't have an opinion, or that he shouldn't share that opinion with everyone, but when suggesting things (and presenting them as fact as was iniitally the case), the posted damn well better know they need to be able to back up their statement. I'd love to see some comparison fermentations with analysis of the yeast viability to back this up! I'm also not saying his nutrient isn't worth it/useful, but big claims cannot go unsubstantiated especially when they go against the commonly held knowledge of the home brewing community.
I'm not a master home brewer by any means but I just whipped up a batch of the AHS Riwaka Red Ale and used one of his yeast nutrient capsules. The fermentation I think is practically done after seven days. I went from 1.066 down to 1.012 in that amount of time. Now this was an extract batch and I did have a decently high krauzen in my ale pail. However it did not get into the airlock and I pitched an appropriate amount of yeast (wlp001). So far this has been my fastest fermentation.
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Going through life is hard.
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I think the error was in the initial approach. To opine that you have a product (free or not) that will improve the health of fermentation is one thing. To make a statement of fact (now in all fairness, he did restate that this was his opinion, but that is not the way it was initially written) that if you ferment in a 6.5 gallon carboy/bucket and don't have a blow-off you have an unhealthy fermentation is another thing completely.
When any one offers their opinion on this forum, do they have to qualify it? They never do. People assume it is their opinion. I thought I was offered the same consideration. It is flattering to me to suggest that because I said it it is fact.
Forrest
__________________ www.austinhomebrew.com
Austin Homebrew Supply
AHS, AHB, AHBS, AustinHB, etc.
Some guy posted something awhile back "kegged homebrew sucks, bottled beer is better". Yes, he has an opinion: it's the delivery that sucks. Better stated: "I have never had a good homebrew in a keg: why is that?"
I love AHB, and nothing changes that. The over-the-top "If you are able to ferment in a 6.5 without losing beer the fermentation is not healthy enough." statement is in the same vein. Totally inflammatory.
You have succeeded in starting a thread that will get many posts due to that statement alone. Nothing personal, just stating why it chapped me... Does my beer suck, due to a crappy fermentation due to the fact that 5 gallons can be contained in a 6.5 gallon fermenter?
Every comic and salesman needs to understand: the delivery is everything.
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