Search results

This is what I'll do. I have a syrup kit I can experiment with at a later date.

Hahaha....well, I'll have to cut you in for half then! Yeah...I'm gonna go with 2 carboys half full for this one. I'll try the blow off method with a Cooper's kit I have kicking around, at a later date.

It's was supposed to be a simple SMaSH brew with 2 row, and Hallertauer hops...but I decided to try a pound of toasted oatmeal (quick oats) with it. I'll probably go with 2 carboys (half full) with this one....I have a Cooper's kit I'll do the blow off method with, and judge whether it's too...

It's just that I only have carboys available for use right now, and while I could possibly use 2 of them (half full) I was just wondering if I could "get away" with a full carboy (providing that the lost krausen wouldn't effect the ferment too much). I get it...."beer loss" and all...but didn't...

Yes....exactly. Thanks for the re-word (English is only my first language...lol).

Yes. If the carboy was filled up to the brim so that any potential krausen were to be blown out. I know brewers will attach a blow off tube for the possibility the krausen will spill over, but they probably aren't starting with a completely full carboy.

Might seem like a silly question, but is a krausen necessary with a fermentation? Like, if I were to conduct a fermentation completely in a carboy, fully topped up with a blow off tube affixed, would blowing out the krausen negatively affect it? I'll be using a kveik yeast, but i'd like to...

Thanks Tracer. I was referring to the "second" suck back effect that doug293cz mentioned......after the temperature drop.

So....am I'm understanding this correctly, the effect is purely passive, in the sense that "no surface area or available gas = no suck back effect"? Like, there's nothing inherent in the liquid "drawing" matter into itself, but simply the gas molecules randomly being absorbed due to their...

If the main "force", or "reason" behind the first contraction is the drop in temperature...then what is the "force" behind the second contraction? What's compelling the liquid to draw in CO2, oxygen, or any other gasses if temp is no longer an issue? Does this "force" still exist if there's no...

Oh wow......I was expecting a lot more!

>Some % of wine could be lost through the wood barrels, right? Angel's share and all that in whisky terms. I wonder how much? They could have legit backfill issues. Probably quite a bit, also (according to this article) the volumes they deal with are subject to tidal activity...

>I'm not trying to pick a fight. No worries, buddy...I didn't get that impression. The forums are for sharing knowledge, and friendly debate. >The contraction of the CO2 in the headspace, combined with the increased solubility of gas in beer as temp decreases, requires more than just an...

Winemakers are subject to the same challenges of oxidation as brewers. They use airlocks the same way we do....except (as I've now discovered) that they also use them to mitigate the potential for oxidation VIA suck back. Info is scarce, but it seems that the colmatore style airlock is...

That's the stated purpose of this device as well. The airlock has a reservoir (an extension of the barrel contents), and what looks like a larger airlock portion that is more "user friendly" with regards to removing the center piece. It seems as though the water portion has enough to seal the...

I've been wondering about the "suck back" issue lately, as I'll be attempting to cold crash my first brew this winter out in the garage. Would using a "colmatore" (like the winemakers) be useful? Seems like a larger 3 piece airlock with the option of "topping up" as the wine contracts. Any...

Hi everyone. Glad to be here!

Hi, frost!