Efficiency for higher gravity

[tracer bullet]

On the subject of gravity, I see the beer ferment, I see fermentation stop, I see the yeast fall out of suspension, then I keg. Once I'm serving it I finally check gravity.

(I let the sample sit on the counter overnight with cling wrap on it so the CO2 comes out and it gets to room temp)

 

[Agent]

Long live glass!

Until it falls - then very, very shortly lived.

 

[DuncB]

On the subject of gravity,

(I let the sample sit on the counter overnight with cling wrap on it so the CO2 comes out and it gets to room temp)

And some alcohol as well.

 

[tracer bullet]

And some alcohol as well.

Hence the cling wrap (w/ a rubber band)

Yes, some comes out, but I've found it to make very little if any noticeable difference. I've tried some faster methods - shaking it to get the CO2 out, microwaving it to get to room temp quickly, and so one and all the readings aren't much different from each other.

I'll have to try it again on the next brew and document it. Only thing on tap right now is an Imperial Stout and it's too yummy to waste.

 

[beren]

If someone ever comes up with a "Pill" that a 6.5g Italian glass carboy can choke down, I may get one

I thought the tilts can fit inside a glass carboy mouth? The rapt certainly can’t but I like it otherwise.

 

[mggray87]

I'll plan on letting it sit full days. And when I know for sure ferm is done. I'll put it at 69-60 and just let it sit the full 2 weeks before I attempt to dump yeast/trub.

 

[day_trippr]

I thought the tilts can fit inside a glass carboy mouth? The rapt certainly can’t but I like it otherwise.

Supposedly at least one model of Tilt can fit. From measuring all six and looking for minimums (checking a few angles on each) my carboys have a 29mm minimum throat diameter, while the base model Tilts are 28.6mm.

But the cheapest Tilt is now $144 w/tax and that's the one that needs the most help to be "heard" (vs the Pro and Pro mini with more robust transmission abilities - and at a cost up to $170 + tax). Most likely would have to cobble together a Tilt Bridge.

tbh I've gotten along for almost 20 years without using an in-fermentor hydrometer and am unlikely to spend $144 or more for one now

Cheers!

 

[oldschool]

I’d rather add some DME or use a lot more malt than boil for 2- 3 hours. But that’s just my preference. Even with lots of malt/poor efficiency. probably still can’t get to 25p with an hour boil- unless the mash is THICCC

 

[beren]

But the cheapest Tilt is now $144

Holy F! It's more cost effective to invest in stainless bucket fermenters and a Rapt/iSpindel at that price.

 

[mggray87]

well its done bubbling.. im leaving it at 68* through sunday then ill move the temp to 59ish to sit for remainder of all next week to compress the yeast so i can dump ill take a gravity reading when clear beer comes out the sampling port. and once i dump the yeast and its clear in sight glass. Ill dump the nibs and vanilla in!. meantime its sitting at 8psi carbing to 1.3

 

[mggray87]

Just put the unitank on 59* for remainder of life inside the unitank to help drop trub/yeast before tincture gets dropped it. I have the unitank on 4.5psi I figure 1.27ish carb. After kegging and maybe losing a little I will be close to @day_trippr 1.2 volume

We also got a slight problem. My easydens is reading 1.015. Consistently. That's way outta wack to the 1.025 we thought

 

[mggray87]

Ahhh so clear. About 5.5g sitting in fermenter after dumping all the crud..
Still sitting just over 4psi at 58degrees. For this entire week. Then Friday or Saturday morning. The nibs/vanilla are going in for a full week or so.

 

[mggray87]

3 days with the tincture dumped in. I don't taste any difference yet. The nibs are in the sight glass lol

 

[dmtaylor]

In my experience, nibs don't give as much flavor as one might want.

 

[mggray87]

In my experience, nibs don't give as much flavor as one might want.

I'm hoping it adds a little chocolate notes. I don't even taste any vanilla yet. But again only 72 hours in.

 

[mggray87]

Today I'm kegging it. I have the beergas finally. Gonna measure out the 1oz chocolate extract. For the 5g keg. And then slowly transfer the stout into the keg fill it to top. Then put in fridge. Let the pressure out fully and blast it with the proper psi of 25/75 beergas as it chills to 36*

 

[mggray87]

I plan to have it at 34 psi at 36 degrees
Ended up way more alcohol than I wanted at 11.5-11.6. Plus the dark rum that went in with nibs. Drinking it out unitank at 58*. It runs boozy lol but I think chilling it will calm it down. I hope.

Also last question once I get it to 36* and get it on my gas at 34* how long does it have to sit like that to pour and have that nitro cascade effect. Does nitrogen need to get into the beer? Or is it just a pressure effect so should be instant??

So thick at the end of kegging I didn't get 5 gallons. Maybe 4. It was like chocolate ice cream texture. It was clogging my filter. Like putty. So 4g will have to do. Well see how that ends up in my keg though. Hopefully it dispenses

Depending on how it tastes. I might delete the cocoa powder all together. And just brew it

 

[DuncB]

What temp units for temperature? Please.

 

[beren]

You want it at about 12psi for a while with co2, then once it's carbonated after a few weeks, you put the beer gas on it and use a nitro faucet.

 

[day_trippr]

"Don't do that"

If dispensed through an actual stout faucet using the typically recommended 30-35 psi the beer cannot be carbonated much above 1.2 volumes otherwise one ends up with more foam in the glass than beer. At 12 psi the beer had better be carbonated at around 80°F!

https://www.brewersfriend.com/keg-carbonation-calculator/
Cheers!

 

[mggray87]

"Don't do that"

If dispensed through an actual stout faucet using the typically recommended 30-35 psi the beer cannot be carbonated much above 1.2 volumes otherwise one ends up with more foam in the glass than beer. At 12 psi the beer had better be carbonated at around 80°F!

https://www.brewersfriend.com/keg-carbonation-calculator/
Cheers!

I carbed it at 4.2psi for 2 weeks at 58* kegged it. Only got like 3.5-4g out of it because it got stuck with the thickkkkk cocoa powder eventually sucks but oh well. Right now the 1oz Choco extract is to strong because it didn't dilute in 5 gallons. I hope it mellows out or I'm not gonna like it lol.

I have it at 35psi right now.

 

[mggray87]

I carbed it at 4.2psi for 2 weeks at 58* kegged it. Only got like 3.5-4g out of it because it got stuck with the thickkkkk cocoa powder eventually sucks but oh well. Right now the 1oz Choco extract is to strong because it didn't dilute in 5 gallons. I hope it mellows out or I'm not gonna like it lol.

I have it at 35psi right now.

Next batch I'm gonna go without the cocoa powder and honey to tame down the alcohol and probably tweak the recipe to go get 8.5%. And just keep it a clean stout.

 

[mggray87]

And zero head. When I pour. Unless it just needs to sit for a week on beergas.

 

[beren]

"Don't do that"

If dispensed through an actual stout faucet using the typically recommended 30-35 psi the beer cannot be carbonated much above 1.2 volumes otherwise one ends up with more foam in the glass than beer. At 12 psi the beer had better be carbonated at around 80°F!

https://www.brewersfriend.com/keg-carbonation-calculator/
Cheers!

Oops you are right! I was doing 12 but the basement was the low 70s (summer heatwave), and only kept it on there for a week or so.