2nd brew, no hot break...
- Thread starter ahoym8e
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God Emporer BillyBrew
Well-Known Member
No snot looking particles? Dude you're screwed!!!
No, don't worry about it. Things can hardly go wrong at this point.
The hot break is the end of the boil overs. So if your boil over ended, you got a hot break.
Now all you've got to worry about is cold break...
No, don't worry about it. Things can hardly go wrong at this point.
The hot break is the end of the boil overs. So if your boil over ended, you got a hot break.
Now all you've got to worry about is cold break...
Kaiser
Well-Known Member
All Grain or Extract?
Kai
Kai
If you had a boilover, the hot break is on the floor. The most likely time to have a boilover is just before the hot break, adding the bittering hops at this point will give you a good excuse to drag out the mop. Thus speaks the voice of experience (TSTVOE)
BlightyBrewer
Well-Known Member
If your foam rose up and then died down, you got the hot break. If you get snot particles in your brew-pot, use a handkerchief next time you sneeze!
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ok, I got a killer cold break. I let it sit for 3 hours in a settling tank before transferring to my fermenter. OG is right on at 1.046.
I am using Wyeast Kolsh yeast, and I have to say it smells nowhere near as good as the Wyeast American Ale yeast I used for my first batch. The American Ale yeast smelled like hot bread right out of the oven. This stuff smelled like vinegary whitewine. yech...
oh, and it's been 16 hours now and not a single bubble inthe airlock yet. won't be using the Kolsh yeast again anytime soon... (especially in Houston, where it's hard to keep the fermenting temps down).
I am using Wyeast Kolsh yeast, and I have to say it smells nowhere near as good as the Wyeast American Ale yeast I used for my first batch. The American Ale yeast smelled like hot bread right out of the oven. This stuff smelled like vinegary whitewine. yech...
oh, and it's been 16 hours now and not a single bubble inthe airlock yet. won't be using the Kolsh yeast again anytime soon... (especially in Houston, where it's hard to keep the fermenting temps down).
homebrewer_99
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Did you make a yeast starter? I won't brew without making one...
El Pistolero
Well-Known Member
Get a big rubbermaid tub, put the fermenter in it, fill it with water, drop a block of ice (gallon milk jug) in there. You can keep the temp down to as low as 50 pretty easily this way, just by changing the jug out once or twice a day.ahoym8e said:really struggling to keep the temps below 78...
Of course I may be a few miles north of you...clear up in the winter wastes of Kingwood.
El Pistolero
Well-Known Member
I guess as long as the spigot isn't leaking it would be OK, tho I don't think I could bring myself to do it. What you could do is put a tub full of water in a closet, and set the bucket next to the tub (not in it). Use ice blocks to keep the water in the tub down around 50...the air next to the tub should stay high-60's, as long as you don't open the door of the closet much.
First of all I don't think the valve would leak.. I find the valve on my bottling bucket to be quite leak proof.
If the valve did somehow leak then I would think that as long as the level in the bucket is higher than the water level in the surrounding tub the beer would run *out* into the surrounding tub in an effort to equalize with the water level in the tub.
Point is, I think you'll be just fine. Another option would be to simply place a wet towel over the fermenter and turn a fan on the thing.
If the valve did somehow leak then I would think that as long as the level in the bucket is higher than the water level in the surrounding tub the beer would run *out* into the surrounding tub in an effort to equalize with the water level in the tub.
Point is, I think you'll be just fine. Another option would be to simply place a wet towel over the fermenter and turn a fan on the thing.
cweston
Well-Known Member
FWIW, Kolsch is not an ideal choice if you have trouble keeping your fermentation temps down. Wyeast recommends 56-70 F. This is one of the lower temperature range guidelines for an ale yeast.
yes, I found out too late about the temp for Kolsh. Hopefully I don't like it too much (won't be tempted to make it again ). I am using a soaking towel and freezer packs to keep the temp down. temp is about 60 - 64 so far. The weather is cooperating, so it will stay around that temp for the next few days (the rest of my fermentation).
Ima gonna make a nice fruit-wheat next. I've heard peach wheat can be pretty good. Need to do some research...
). I am using a soaking towel and freezer packs to keep the temp down. temp is about 60 - 64 so far. The weather is cooperating, so it will stay around that temp for the next few days (the rest of my fermentation).Ima gonna make a nice fruit-wheat next. I've heard peach wheat can be pretty good. Need to do some research...
Ivan Lendl
Well-Known Member
ahoym8e said:yes, I found out oo late about the temp for Kolsh. Hopefully I don't like it too much (won't be tempted to make it again
Ima gonna make a nice fruit-wheat next. I've heard peach wheat can be pretty good. Need to
a trick idid on my last batch (an sf lager i kept @ 62)was i put wet paper towels around the carboy, then had a spray bottle i kept in the fridge, and i would periodically spray the towels. It works but is a PITA to say the least! good luck...
Mindflux
Well-Known Member
Bjorn Borg said:
How were you gauging the temperature of the fermentation? Was it with a probe thermometer in the wort/beer itself, or a stickon 'fermometer'?
Just curious really. I've been using a 'swamp bucket' method. A big bucket with 4 inches of water and frozen 2 liter water bottles in it. Tshirt over the carboy to wick up liquid.
The temp of the water is almost always in the low 60s, but the temp in my carboy is unknown (hopefully within 5 degrees). Fermenting wort has been logged as "UP TO" 10 degrees hotter than ambient temperatures.
I guess I need a thermowell and a temp probe... or a dedicated fridge.
Ivan Lendl
Well-Known Member
Mindflux said:
just a stick on...thats why i used paper towels, i could cut them to size so that where the thermo was i kept towels off so i didnt get that wet, and so i could see it.
im sure there is some difference in temps between the outside and inside of the carboy, but nothing im worried about. im guessing like less then 1 degree difference (if that)...glass is a poor insulator, and the fact that during fermentation the wort is constantly moving tells me that what the thermo reads, is, what the temperature average actaully is...
