Fermenting volume limit - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Fermenting volume limit
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Reply
 
Thread Tools
Old 06-26-2013, 07:37 PM   #1
Rafael_Amarins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Sao Paulo, SP
Posts: 10
Likes Given: 2

Default Fermenting volume limit

Hello everyone.
I have a 45 liters fermenter and I would like to maximize my batches volume.
I know it depends on various factors such as style and yeast and I know that I could blow my fermenter in case of overstuffing it and I dont know how big the Krausen could get.
This is what I use for fermenting my beer:

http://img2.mlstatic.com/bombonas-pl...86326_4988.jpg

For you all:
45 liters = 12 gallons

Any ideas?
Thanks!


Rafael_Amarins is offline
 
Reply With Quote
Old 06-26-2013, 08:22 PM   #2
duboman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Glenview, IL
Posts: 6,368
Liked 507 Times on 469 Posts
Likes Given: 226

Default

You should allow for 30% head space for fermentation and use a blow off tube regardless.


__________________
Nothing Left to do but smile and drink beer.....

The Commune Brewing Company-Perfecting the "art" of beer since 2010
duboman is offline
NordeastBrewer77 Likes This 
Reply With Quote
Old 06-26-2013, 08:22 PM   #3
C-Rider
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
C-Rider's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Wai, Hawaii
Posts: 3,294
Liked 276 Times on 224 Posts
Likes Given: 721

Default

Quote:
Originally Posted by Rafael_Amarins View Post
Hello everyone.
I have a 45 liters fermenter and I would like to maximize my batches volume.
I know it depends on various factors such as style and yeast and I know that I could blow my fermenter in case of overstuffing it and I dont know how big the Krausen could get.
This is what I use for fermenting my beer:

http://img2.mlstatic.com/bombonas-pl...86326_4988.jpg

For you all:
45 liters = 12 gallons

Any ideas?
Thanks!
My guess would be about 10 gallons to keep from blowing your air lock sky high.
__________________
Kaiser Ridge Brewing
-------------------------
Bottled in the refer: Dunkelweizen
Bottled in the refer: Oktoberfest
Bottled in the refer: Schwarzbier (lager)
Bottled in the refer: Choc/Coffee Stout
Bottled in the refe: Blonde Ale
Bottled in the refe: July 4th IPA
Bottled in the refe: American Imperial Stout

.
C-Rider is offline
Rafael_Amarins Likes This 
Reply With Quote
Old 06-26-2013, 09:29 PM   #4
Rafael_Amarins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Sao Paulo, SP
Posts: 10
Likes Given: 2

Default

Quote:
Originally Posted by C-Rider View Post
My guess would be about 10 gallons to keep from blowing your air lock sky high.
My "cobrewer" has the same fermenter as I and 10 gallons is just about what we are using nowdays and we had no problems so far with a DIPA and Strong Scotch, this is why I was wondering if I could get closer to top it, maybe get close to 10,5 gallons and not clogging the airlock or blowing the cover up
Rafael_Amarins is offline
 
Reply With Quote
Old 06-26-2013, 11:58 PM   #5
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 7,496
Liked 597 Times on 523 Posts
Likes Given: 9

Default

If you want to maximize the batch size, you could potentially make an 11.5 gallon batch in a 12 gallon fermenter.

Use Fermcap in the fermenter, keep temperatures in check and you should be OK with about 10.5 gallons (make sure you use a blow-off). Save any simple sugars in the recipe for later addition. Once fermentation slows, boil the simple sugars in about a gallon of water, cool and add to fermenter.
Calder is offline
2
People Like This 
Reply With Quote
Old 06-27-2013, 02:47 PM   #6
Rafael_Amarins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Sao Paulo, SP
Posts: 10
Likes Given: 2

Default

Quote:
Originally Posted by Calder View Post
If you want to maximize the batch size, you could potentially make an 11.5 gallon batch in a 12 gallon fermenter.

Use Fermcap in the fermenter, keep temperatures in check and you should be OK with about 10.5 gallons (make sure you use a blow-off). Save any simple sugars in the recipe for later addition. Once fermentation slows, boil the simple sugars in about a gallon of water, cool and add to fermenter.
Nice!
Should I replace the standard airlock for a blow-off for higher output of the Krausen?
Rafael_Amarins is offline
 
Reply With Quote
Old 06-27-2013, 02:51 PM   #7
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,881
Liked 1083 Times on 788 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by Calder View Post
If you want to maximize the batch size, you could potentially make an 11.5 gallon batch in a 12 gallon fermenter.

Use Fermcap in the fermenter, keep temperatures in check and you should be OK with about 10.5 gallons (make sure you use a blow-off). Save any simple sugars in the recipe for later addition. Once fermentation slows, boil the simple sugars in about a gallon of water, cool and add to fermenter.
Exactly what I was thinking....

Quote:
Originally Posted by Rafael_Amarins View Post
Nice!
Should I replace the standard airlock for a blow-off for higher output of the Krausen?
Yes, use a blowoff regardless of headspace, but definitely if you're trying to push the limits of your fermenter. Also, FERMCAP-S is the key word in Calder's post. It's a foam inhibitor (silicone) and will greatly reduce the size of the krausen.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote
Old 06-27-2013, 02:57 PM   #8
kh54s10
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
kh54s10's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Tiverton, Rhode Island
Posts: 9,510
Liked 1287 Times on 1058 Posts
Likes Given: 286

Default

IMO predicting the amount of krausen you will get in a batch is nearly impossible. I have brewed very similar recipes, used the same yeast and amount and had wildly different fermentations.
You could increase your volume until you have a problem.

I suggest that you start EVERY fermentation with a blow off installed. It could save cleaning up a BIG mess.
kh54s10 is offline
 
Reply With Quote
Old 06-27-2013, 03:23 PM   #9
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,881
Liked 1083 Times on 788 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by kh54s10 View Post
IMO predicting the amount of krausen you will get in a batch is nearly impossible. I have brewed very similar recipes, used the same yeast and amount and had wildly different fermentations.
That is very true. I recently split a 10 gal batch into two 6.5 carboys, used the same yeast, same size starters, fermented them side by side and one blew off, the other hardly reached up to the shoulder of the carboy. In that case it was the fermenter that got some trub that blew off, but the moral is the same; always use a blow off until the krausen drops, even if you have gallons of headspace.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote
Old 06-27-2013, 06:02 PM   #10
Rafael_Amarins
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Sao Paulo, SP
Posts: 10
Likes Given: 2

Default

Usually I prefer not to use simple sugars at any stage except priming, so I belive I'll be aiming for 10.5 right on the primary fermentation and see what happens then.
Yeah...it will be always a risk.
I'm convincing myself to buy a 50L conical fermenter before september this year, no more upgrades needed for a while. My fermentation temp is done with a dedicated fridge and a temp controler with +-0,5C of correction.


Rafael_Amarins is offline
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What's YOUR bug limit? theDeutscher All Grain & Partial Mash Brewing 72 06-28-2013 08:17 PM
OK to add water to bring wor up to volume / down to target gravity before fermenting? Ishouldbeking Beginners Beer Brewing Forum 7 05-17-2012 08:29 PM
Fermenting bucket heat limit??? rhern053 General Beer Discussion 2 08-27-2011 04:46 PM
So is there a limit noodle23 General Techniques 10 03-20-2011 01:02 AM
Bottle CO2 Volume Limit shadk Bottling/Kegging 1 05-22-2008 04:23 PM


Forum Jump