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Old 01-10-2008, 05:02 AM   #1
5 Is Not Enough
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Oct 2007
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If any of you remember, I came in here(to HBT) real cocky, talking about doing 25 gallon batches in a HDPE water tank...
Well anyway, I've learned a bunch(including maybe a little humility) and have decided that at very least, a big batch deserves to be split, experimented with and observed.
So far, I've just got this:

It's not much, but I'm hoping it will make me feel better about my cleaning/sanitation methods, and maybe make some noobs feel a little less stress about their practices.
This was just 10 gal, but this will be a 25 gallon 5x batch eventually, and should make for some good "real world"(most people do 5 gallon batches, not 1 gallon experiments) analysis.

My thoughts for the future:
Yeast strains
Ferment Temps
Clearing Tanks(will need to wait for a lighter beer)
Plastic / glass aging
Autolysis of a long aged batch on a yeast cake vs in a bottle(or 2nd)
Mixing of steeped grain "teas" w/ a base hopped wort

I'm only working w/ extract/PM batches now, which might be for the better since it will generally provide for more consistent results.

I guess I've caught the HBT bug. Now I feel compelled to turn what I thought would be a simple process into about as complicated as it can get...



 
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Old 01-10-2008, 05:53 PM   #2
ebeer
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May 2007
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You could also experiment with wood aging (chips, cubes, staves, etc). I've split batches of IPA, and been very happy with the oaking. Last week I split a Marzen and oaked half...looking forward to this one.


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Old 01-10-2008, 06:29 PM   #3
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Would you mind elaborating on sanitation experiment?
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Old 01-10-2008, 06:34 PM   #4
mot
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i have just bought a bunch of 1 gal jugs to do a bunch of experimentation also, splitting up 5 gallons and have 5 experiments going on

 
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Old 01-10-2008, 07:03 PM   #5
5 Is Not Enough
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Quote:
Originally Posted by mot
i have just bought a bunch of 1 gal jugs to do a bunch of experimentation also, splitting up 5 gallons and have 5 experiments going on
Yeah, Ive got a bunch of those and was thinking about doing some of that too, but there is much less margin for error (more fluctuation) and 1 gallon doesn't ferment the same as 5. I may still try some more complicated stuff in the 1 gals, though its a great idea. If thats what you got, anything you try and document will benefit the greater good!

 
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Old 01-10-2008, 07:06 PM   #6
5 Is Not Enough
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Quote:
Originally Posted by chase
Would you mind elaborating on sanitation experiment?
Simple, One is in a sealed (airlocked) carboy, the other is loosely covered w/ foil and a box. They will sit and ferment, if I notice any differences, I'll note it. Its not really a very profound experiment, but at least I can say, yeah you can pretty much get away without worrying about any problems with a less than sealed fermenter or vice versa.

 
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Old 01-10-2008, 07:08 PM   #7
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Quote:
Originally Posted by 5 Is Not Enough
Simple, One is in a sealed (airlocked) carboy, the other is loosely covered w/ foil and a box. They will sit and ferment, if I notice any differences, I'll note it. Its not really a very profound experiment, but at least I can say, yeah you can pretty much get away without worrying about any problems with a less than sealed fermenter or vice versa.
I've already proved "somewhat open fermentation" works. I've done about 3 wheat beers that weren't closed. Make sure you post your results in the Beginners area...
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Old 01-10-2008, 07:19 PM   #8
5 Is Not Enough
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Quote:
Originally Posted by Soulive
I've already proved "somewhat open fermentation" works. I've done about 3 wheat beers that weren't closed. Make sure you post your results in the Beginners area...
right on

 
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Old 01-10-2008, 07:29 PM   #9
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I did a couple batches side by side, same recipe (Belgian Tripel), fermented one with Chimay yeast (WLP500) and the other with Rochefort yeast (Wyeast 1762). Great experiment...
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Old 01-11-2008, 01:48 AM   #10
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Quote:
Originally Posted by Evan!
I did a couple batches side by side, same recipe (Belgian Tripel), fermented one with Chimay yeast (WLP500) and the other with Rochefort yeast (Wyeast 1762). Great experiment...
How did it turn out?



 
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