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Old 11-13-2009, 02:51 PM   #31
Hugh_Jass
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Quote:
Originally Posted by dfohio View Post
Their reasoning was the corny was too skinny and tall. They said there was a reason why conicals are shaped the way they are because that is the ideal shape for yeast to do its thing. They referenced Samuel Smith's square fermenters and diacetyl in the corners as support for their argument.

Basically, yeast can't move around as much in the corny and may flocculate early or maybe cause different esters than a carboy or conical. If you haven't been hitting your fg then I guess this idea could have some merit
That is a possibility. I haven't noticed any off flavors like diacetyl, but the SG is def. higher. Here's a thread that I posed the attenuation question.
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Old 11-13-2009, 03:33 PM   #32
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Would Brewstrong's opinion also apply to using a sanke keg as a fermenter?

 
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Old 11-13-2009, 03:41 PM   #33
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Quote:
Originally Posted by Boerderij_Kabouter View Post
Do you know the episode? I would like to have a listen. Thanks!
here is the episode. I'm going to listen to it tonight after work.
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Old 11-13-2009, 03:42 PM   #34
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listening now.

 
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Old 11-13-2009, 04:02 PM   #35
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IMO, something that applies to a ginormous professional fermenter often doesn't apply to us 5-gal batch homebrewers. Tall 'Apollo' fermenters are known to produce less esters due to the tall, skinny design...because of the extra hydrostatic pressure. 5-gal batch homebrewers don't have enough weight of beer for this to be an issue.

Not saying the shape isn't an issue...just that things may not 'scale down' as expected when comparing a 5 gal corny to Samuel Smith's fermenters.
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Old 11-13-2009, 04:04 PM   #36
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I agree, their analysis is flawed. However, I am not sure that the corny is a good vessel. I smell on experiment on my next brew.

 
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Old 11-13-2009, 08:09 PM   #37
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I think they are full of it! I have fermented (under pressure) in Sanke's with no problem. I agree that on a small scale there should be no problems like big brewing equipment might see. I honestly believe that if it isn't in a bucket or glass carboy they say nay, no matter what. If it isn't mainstream they knock it. Proof in the pudding... I have done a bunch in a Sanke (don't see anyhthing wrong other than small batch size in a corny) and never had a problem. Well, only problem was my maiden voyage and that was high esters do to me messing up. They don't know what they are talking about except in generality, and even then only with big equipment. Do it, use fermcap, and be happy. I gotta listen to this crap when I get the chance. I can't believe they would knock the idea.
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Old 11-13-2009, 08:13 PM   #38
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In their defense, they knocked the corny, not a 1/2bbl. I put stock in fermenter shape factor and think it has an effect even on our small scale. How much of an effect I do not know.

I don't know what they were talking about with the pressure stuff. Maybe ales do not react to pressure the same as lager yeasts??? I know most lager brewers use pressure to control ferments.

 
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Old 11-13-2009, 08:19 PM   #39
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It's also a topic on BN's forum

http://www.thebrewingnetwork.com/for...p?f=26&t=17213

A person did a side by side and the experment confirmed my results. The beer fermented in a corny finished 2 gravity points higher.
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Old 11-13-2009, 08:21 PM   #40
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Have you tried agitating mid ferment?

 
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