Ferment temps - facts vs. myths please..

[bctdi]

Last night Jamil came to me in a dream and told me my beer sucks... I asked him why and he told me because he had been eating too many cookies before he tried it. :cross:

Too funny...Yes, Jamil also came to me in a dream and said.... If you find yourself in a hole, the first thing to do is stop digging.....it changed my life man..........seriously Jamil must be laughing his ass off at this thread.

 

[smizak]

This thread rulz.

 

[smizak]

Many people infect their vunerable wort by trying to oxygenate.

I love this one.

WTF!? Who? How many people have told you they got infections from oxygenating? Do you even know any other brewers? Actually, you have to try really damn hard to get your beer infected, it is not happening to "many" people at all.

Keep it going man, this is entertaining. I can't believe how much you're pulling out of your @ss!

 

[Yooper]

C'mon you guys. I like Jamil. He's a cool guy, and very nice to all of us. He's laid back, and will be embarrassed by this. Don't insult Jamil by lumping him in with this #1 fan of his.

 

[Weezknight]

All I know is that he wins awards.. LOTS of them. He wins beers that go up against 300 entries.

The last competition I was at, there were 750 entries. Jamil didn't win (in fact he wasn't even there), but some guy did. I guess I should have told him he needs to do a Podcast right away, because he is clearly the King of all Brewers!

Also, pretty much everyone here isn't brewing to "win awards." If anything people enter competitions to get constructive (I purposefully avoided using the word professional) criticisms of their beers and how to improve them.

If you're in it to win things, than more power to you. For me, I like the beer I make, I feel my process is sound, and I love the whole process of growing my own hops, creating a recipe, and enjoying a relaxing day of brewing.

 

[smizak]

Trying hard to stay away but.....

He wins beers that go up against 300 entries.

Huh. I've only won medals. I need to find the comps where you win other peoples beer. Ha! All ur inferior beer are belong to me!

If you want a safe, quality, fast acting liquid yeast with no starter needed, you need TWO packs of fresh WyYeast for 5 gallons. The benefit is not having to add a 1/2 gallon of starter to your ferment. There's big benefits to using 2 packs of WyYeast as compared to any other way of using yeast and it's something that maybe people should explore their next batch.

Have you ever done this? I have. An active starter, with one pack of Wyeast in it has had far shorter lag times and more vigorous ferments. But what do I know? I only figured this out for myself by actually brewing, not from some podcast.

 

[Walker]

I've deleted my comment because it can easily be mistaken as an insult to Jamil.

Unfortunately, it's been quoted twice, and I can't remove those instances of it.

 

[remilard]

I love this guy. He starts out saying Jamil says to ferment your beers at room temp, now he is saying that Jamil says don't make a starter and don't oxygenate your beer unless you know a dentist.

Great stuff.

 

[Weezknight]

I love this guy. He starts out saying Jamil says to ferment your beers at room temp, now he is saying that Jamil says don't make a starter and don't oxygenate your beer unless you know a dentist.

Great stuff.

You forgot the impromptu excursion into the territory of proper cleaning methods.

 

[jmo88]

I love this guy. He starts out saying Jamil says to ferment your beers at room temp, now he is saying that Jamil says don't make a starter and don't oxygenate your beer unless you know a dentist.

Great stuff.

Yeah. I remember dentists' gas being much more fun than oxygen.

 

[PHBalanced]

Subscribed!

and for what it's worth - the dark area I use to stash my fermenting projects sits at 62 to 64 degrees year round. Temps inside the beer are usually 64-67 whenever I have checked them. Just my .02 ... although our Vanilla Porter has won a few......

 

[SpanishCastleAle]

I love this guy. He starts out saying Jamil says to ferment your beers at room temp, now he is saying that Jamil says don't make a starter and don't oxygenate your beer unless you know a dentist.

Great stuff.

I'm beginning to think you were right earlier, pure-genius-trollage. I'm calling it the "jewel amongst the pebbles" technique.

 

[JefeTheVol]

Jamil also says to aerate your sugar decoction BEFORE you honey sparge. Also, he says to bottle in Dixie cups and dry hop with fertilizer...at least I think. [HBT is in desperate need for a sarcasm font]
-Jefe-

 

[Whiskey]

The gospel of Jamil 1.046

And Jamil rose up and spoke unto the assembled masses, “Oxiginate not your tasty wort brothers, for it will bring forth the serpent of infection, there will be no rejoicing and your beer will be cast to the dark drain of the Sink”…


Zymurgists 1.014

.. and Jamil cast aside the naysayer and proclaimed “Thou must cast no less then 200 billion cells of yeast, no more for those that do not head my warnings will have their Wort smite down with esters and banana flavors caused by the heat of damnation. Use not new yeast, reuse your yeast and bask in its third generational glory, for the yeast merchants seek only to line their pockets with gold. ”


Jamil 1.067

.. and Jamil cried “Heed not the words of the Homebrewtalk, for they are false prophets and seek to lead you astray with brewing lore passed down for thousands of years and pray only to the damned gods of experience and knowledge, pray they be cast aside”.


Lol.

I dig Jamil and his shows, he has loads of experience, but I disagree with as much of what he says then I agree with. Some of his methods just simply do not fit my brewing style or equipment. Some of his ideas have improved my brewing. Oh yeah that is something else Jamil says throughout his shows, to brew with your methods and equipment.

I most certainly do not take what he says as gospel.

What the OP refuses to understand is that unless you are brewing the exact same recipes on the same equipment using the same methods, things will be different from one brewer to the next. There may be a 5 degree difference between ambient and the wort, there may not be depending on the cooling methods (if any) used. Environmental conditions, brands and freshness of yeast and grains, water, etc can all reek havoc on a brew.
He is just digging for someone to pat him on the head and tell him he is right and everything will be ok.

This thread in general has been a great read.

 

[Walker]

He is just digging for someone to pat him on the head and tell him he is right and everything will be ok.

Ok... I'll do it.

You're right, Cookie. <pat, pat> Everything will be OK.

Can we get on with things now?

 

[annasdadhockey]

The gospel of Jamil 1.046

And Jamil rose up and spoke unto the assembled masses, “Oxiginate not your tasty wort brothers, for it will bring forth the serpent of infection, there will be no rejoicing and your beer will be cast to the dark drain of the Sink”…


Zymurgists 1.014

.. and Jamil cast aside the naysayer and proclaimed “Thou must cast no less then 200 billion cells of yeast, no more for those that do not head my warnings will have their Wort smite down with esters and banana flavors caused by the heat of damnation. Use not new yeast, reuse your yeast and bask in its third generational glory, for the yeast merchants seek only to line their pockets with gold. ”


Jamil 1.067

.. and Jamil cried “Heed not the words of the Homebrewtalk, for they are false prophets and seek to lead you astray with brewing lore passed down for thousands of years and pray only to the damned gods of experience and knowledge, pray they be cast aside”.

Absolutely freakin' classic!!!!!:rockin:

 

[SpanishCastleAle]

Lucky for us, The Council of Ninkasi deemed The Gospel of Cookie Monster unfit and left it on the cutting room floor. Turns out, it was just an extremely inaccurate and poor translation of the Gospel of Jamil.

 

[TheCookieMonster]

Subscribed!

and for what it's worth - the dark area I use to stash my fermenting projects sits at 62 to 64 degrees year round. Temps inside the beer are usually 64-67 whenever I have checked them. Just my .02 ... although our Vanilla Porter has won a few......

Thanks for being the 3rd person to contribute to temps.

Seems the 3ish degree mark to be holding true.

I'm going to Home Depot now to look for the oxygen.

I also need to find gelatin finings. I wonder if there's a place I can get that instead of a brew store..

 

[springer]

If you want a safe, quality, fast acting liquid yeast with no starter needed, you need TWO packs of fresh WyYeast for 5 gallons. The benefit is not having to add a 1/2 gallon of starter to your ferment. There's big benefits to using 2 packs of WyYeast as compared to any other way of using yeast and it's something that maybe people should explore their next batch.

I use starters and never pitch the whole thing, Cool and decant and pitch the slurry . You can use two packets but with a starter I get the same if not more viable yeast and I use wort from prior brew sessions that is stored in sanitized quart mason jars in the fridge no DME

The oxygen needs to be fed through a tank via medical equipment. It's hard to get. Jamil uses this because heh said he has friends that are dentists. It's also possible ot over oxygenate using this method.

wait what ? Any one can purchase oxygen and the required equipment . I use O2 from a welding tank.

If you feed in air to your wort, then that's fine, but it has to pass through a hepa filter or your just putting bugs into your wort. Dont oxygenation too much or it can lend to staling of the final product (according to Palmer).

No it does no need to pass through a filter its nice to use one on the off chance some rust or scale comes from the tank

Many people infect their vunerable wort by trying to oxygenate.

Never heard of anyone getting an infection from oxygenation.

 

[Yooper]

I also need to find gelatin finings. I wonder if there's a place I can get that instead of a brew store..

Knox gelatin. It's in every grocery store.

 

[Walker]

Knox gelatin. It's in every grocery store.

here comes more BS about how Knox won't work......

 

[springer]

I'm going to Home Depot now to look for the oxygen.

I also need to find gelatin finings. I wonder if there's a place I can get that instead of a brew store..

Knox unflavored Gelatin .

 

[Brewing Clamper]

I also need to find gelatin finings. I wonder if there's a place I can get that instead of a brew store..

The grocery store. Use the unflavored, 1 envelope per batch...

 

[Walker]

Thanks for being the 3rd person to contribute to temps.

Seems the 3ish degree mark to be holding true.

I hate to keep talking here, but....

how do you figure the "3 degree" thing holds true and that 3 people contributed to this info? Someone showed a temp difference of 10*, I (earlier in this thread) stated my temp differences are closer to 6*.

 

[springer]

I can't say anything about ambient temp vs wort temp I use swamp coolers and found less than 1° shift in wort temp vs the water in the cooler because the water is more efficient at removing heat than air. I use a k probe digital thermo for both readings

 

[humann_brewing]

I hate to keep talking here, but....

how do you figure the "3 degree" thing holds true and that 3 people contributed to this info? Someone showed a temp difference of 10*, I (earlier in this thread) stated my temp differences are closer to 6*.

there are way too many variables to set a specific degree of difference. Factors such as the actual ambient temp, yeast used, fermentation, how much yeast is used are some factors.

I current have one going where the ambient is 59 and the wort/beer temp is 66 with a 1.070 beer and US-05.

 

[Optimal]

I wouldn't have told him where to get Gelatin, for the same reason I won't tell him where to get cheap Oxygen, Co2, and other gasses in Toronto.

 

[BrookdaleBrew]

That's this guy's problem, he wants definitive answers to questions that don't have them. Every situation is different because there are a million different variables.

My prediction for his next thread: "Blow off tubes - Fact vs. Myth" in which he'll explain that because he didn't need one on his first batch, he will never need one. Then continue to argue the point even after many people have posted pictures of their blow offs.

 

[Walker]

I hear, ya....

I'm pointing out that Cookie is cherry picking data to support his position.

I think you can easily see a wide range of temp differences depending on a lot of things.

 

[SpanishCastleAle]

And Yooper explained the 'snowball effect' of ferment temps pretty well earlier itt. Let it warm up a bit, it ferments more vigorously creating even more heat, etc.