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Old 01-07-2012, 01:09 AM   #1
bwittman
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Nov 2010
San Francisco, San Francisco, CA
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I'm getting a late start this year, picking up some fresh pressed juice this weekend. While it's not exactly hot in San Francisco i'm worried about Lalvin 1118 fermenting too quickly. Has anyone ever tried to slow down fermentation with the addition of dry ice to their carboys? My winemaker roommate says they do this with pinot before they press it off. Not sure it it would work or how it would effect the yeast. Thoughts?

 
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Old 01-07-2012, 01:33 AM   #2
Joe_in_CT
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Sep 2011
Greenwich, CT
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It sounds like an expensive way to cool a carboy for a very short period of time...

 
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Old 01-07-2012, 10:41 PM   #3
bwittman
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Nov 2010
San Francisco, San Francisco, CA
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It's cheaper than buying a fridge and paying to run it....

 
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Old 01-07-2012, 11:35 PM   #4
Daze
 
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Dec 2011
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Are you wanting to pack it around the carboy???

 
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Old 01-07-2012, 11:39 PM   #5
jtrux
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Oct 2011
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Put carboy in trash can or laundry basket ( ones without holes), fill 1/2 way up carboy with water. Put small amount of sanitizer in water. Add frozen milk jugs of water. With 4 jugs you can rotate them out trading melted ones for new frozen ones. Would be cheaper than dry ice.

 
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Old 01-08-2012, 12:11 AM   #6
Joe_in_CT
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Sep 2011
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Quote:
Originally Posted by bwittman View Post
It's cheaper than buying a fridge and paying to run it....
You could get a fridge for $0.00 on Freecycle.

Electricity is much cheaper (and safer) than using dry ice.

 
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Old 01-09-2012, 07:06 AM   #7
bwittman
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Nov 2010
San Francisco, San Francisco, CA
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You actually put the dry ice IN the juice. It just evaporates into CO2.

 
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Old 01-09-2012, 03:45 PM   #8
Daze
 
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Quote:
Originally Posted by bwittman View Post
You actually put the dry ice IN the juice. It just evaporates into CO2.
Thats what I thought you were getting at and I don't see how that would help. First of all the cooling would be short lived. Second The CO2 from the dry ice would be comparable to what the yeast already put in there them selves so I cant see any slowing there, AND if the extra CO2 did slow down the yeast, again the effect would be short lived as the the CO2 would dissipate fairly quickly. Also by adding dry ice directly to the brew you run the risk of contaminating what you are working on.

 
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Old 01-09-2012, 03:54 PM   #9
broadbill
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Aug 2007
Southern Maine
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Put some dry ice into a clean container and let it sublimate-see what is left over. That stuff has all sort of crap in it that you don't want in your beer.

 
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Old 01-09-2012, 07:23 PM   #10
bwittman
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Nov 2010
San Francisco, San Francisco, CA
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sounds like bock ice in a keg tub is the way go to. The one year i get a late start San Francisco decides not to be it's normally 50 degrees... The Lalvin 1118 is an aggressive little bugger. Sadly i don't have room for a fridge nor any way to power it up in the basement.

 
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