Fermentasaurus and temperature control

[HefeBrother]

Hi all

I have my first brew, an IPA, underway in the Fermentasaurus and it's fair to say I rushed into it just because I was keen to try out my newly arrived RoboBrew. I didn't quite anticipate how tall the Fermentasaurus would be and it does not fit in the fridge.

Currently it's fermenting at 26-28 degrees Celsius because of the heat in Kapiti. My question is this. If I have a small cold bucket of water with ice sitting around the yeast collection at the bottle at the bottom will this in any way prevent esters and diacetyl production. It's US-05 yeast.

In other words where in the cycle of floating around, sitting at the top and sinking to the bottom do they produce these alcohols? Will them being cool at the bottom prevent this?

I'm new so unsure how rediculous this thinking sounds.

Thanks all

 

[Pappers_]

Well, I think having your fermenter partially submerged in cold water would lower the temperature of the liquid generally, not just at the bottom, given time. Like having an ice cube in the bottom of a tall glass.

In any case, it will be better than having your beer ferment at 26C.

FYI, ester production can happen early in the fermentation cycle.

 

[zeptrey]

Quick question on using this product. When is the best time to open the butterfly valve to collect trub/yeast? I figured after fermentation but I didn't want to put any oxygen in the collection bottle then open the valve. Do you just open from the get go?

 

[GRJBowers]

Quick question on using this product. When is the best time to open the butterfly valve to collect trub/yeast? I figured after fermentation but I didn't want to put any oxygen in the collection bottle then open the valve. Do you just open from the get go?

My first time using the Fermentasaurus I started with the butterfly valve open and ended up with a plug of trub in the cone so the collection ball only ended up half full. I'm currently on my second batch in the 'saurus and I opened the butterfly valve after the trub had settled some. Both of these were fermented under pressure so in the current batch it blew the trub into the collection ball. Since it was still actively fermenting I wasn't (and I'm still not) concerned about the oxygen that may have been introduced. Changing the collection ball later is another story...

 

[zeptrey]

One more question on pressure transferring, did anyone else notice the trub starting to float back up during the transfer. I mean the transfer was pretty flawless, but since I left the valve to the collection bottle open from the start it only was half full. So the fermenter still had plenty of trub. Just worried about clarity. Can't really fit that thing in my keezer to cold crash and/or to fine with gelatin. Didn't know if any one knew of a way around that or what caused that.