Quick question: I brewed a Belgian strong ale on Friday. It was already going strong 12 hours later and one of the strongest fermentation's I've seen 24 hours later. I lost about 1/2 or a little more due to blowoff. About 48-60 hours later the fermentation slowed and now it appears to have nearly come to a stop. This was one of two carboys from a 10 gal batch and the other that did not blowoff (got some fermcap in before the initial blowoff) is still going pretty strong. My question is whether or not blowoff will or can kill fermentation?
FYI, I had a great brewday last Fri. Was off work for the day, so I figured I'd start early and really push it. Last spring I move to 10 gal batches, which has been going great so far in terms of easily keeping my kegs full. I figured that since I still have a lot of time in between mashing, boiling, etc I'd try doing two 10 gal batches.
All went well. While my big 20 gal pot was warming the mash water I was able to crush 55 lb of grain after some improvements to my corona mill setup (added a chute for the grain). After the first mash (Mojo IPA) and while the wort was coming to a boil I was able to get my smaller 9 gal pot of water to mash temp, and got the second mash underway (Belgian strong ale). Retrieved my second 12 gal of wort before the first boil was complete. At any rate both batches were complete in 9.5 hours. When I started a year ago it would take 6 hours for one 5 gal batch. I figured I'd share this story for those who may want to more than double their brewing efficiency.
FYI, I had a great brewday last Fri. Was off work for the day, so I figured I'd start early and really push it. Last spring I move to 10 gal batches, which has been going great so far in terms of easily keeping my kegs full. I figured that since I still have a lot of time in between mashing, boiling, etc I'd try doing two 10 gal batches.
All went well. While my big 20 gal pot was warming the mash water I was able to crush 55 lb of grain after some improvements to my corona mill setup (added a chute for the grain). After the first mash (Mojo IPA) and while the wort was coming to a boil I was able to get my smaller 9 gal pot of water to mash temp, and got the second mash underway (Belgian strong ale). Retrieved my second 12 gal of wort before the first boil was complete. At any rate both batches were complete in 9.5 hours. When I started a year ago it would take 6 hours for one 5 gal batch. I figured I'd share this story for those who may want to more than double their brewing efficiency.