Do you have reason to believe that the LBMB isn't sealed well? I don't think the off flavor you're describing is associated with oxidation, and it seems awfully quick to be getting a pronounced oxidation flavor anyway.
Off flavors...but used ale yeast this time
- Thread starter hilljack13
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OP
OP
No, I even put two 5lb weights on the top this time because I noticed in my first couple tests the lid was getting pushed up.
BrewnWKopperKat
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Can you explain this further? Is the Little BMB no longer shipping with screw on lids?
FWIW, I've brewed a lot with the Little BMB. Never had an issue with the screw on lid getting pushed up; sometimes getting the lid open was a little difficult.
OP
OP
It has these push on type lids....
Also, just checked the Tilt...DOWN TO 1.016!
EDIT: Keeps bouncing b/w 17 & 16, but at least it's something
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BrewnWKopperKat
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For 1.25 gal batches, I doubt that the bottles for a malt forward styles (like #1 or a octoberfest-inspired recipe) will be around long enough to show signs of oxidation. I also suspect that techniques to mitigate oxygen damage on brew day and during packaging will be easier and more helpful than trying to minimize fermenter head space. (pointers to ideas available upon request).
If you are planning to reduce head space (and risk krausen in the airlock), this style
If the airlock was bubbling throughout fermentation and hasn't dried out then it really does seem highly unlikely that oxygen ingress is an issue.
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Oh jeez.... I just realized that you are using a Tilt. You know, the Tilt does not read FG accurately when there is a bunch of yeast & hop schmutz stuck to it. It tends to read a little high. If you want to know the true gravity, you're going to have to take a sample out and measure with a traditional hydrometer. My bet is that a traditional hydrometer will read closer to your goal of 1.012.
OP
OP
I'll give it a try. My hydrometer has always read incorrect. 1.00 is 1.002. Not a biggie, but there is a reason I quit using it. I actually have 4 Tilts and this one, this time is the only one that reads above expected FG. I'm letting it sit until Saturday either way. Then I'll take a hydrometer reading to compare.
OTOH...I did my Paulaner Oktoberfest 1g clone today. Post boil gravity was 5 points off, but I still hit the OG exactly at 1.054!! I took the warm fermentation route with 34/70 after reading through that thread.
. Currently sitting at 68F. Fingers crossed.Stikius
Well-Known Member
68F seems very high for 34/70. I would normally go for 52-54F until I'm close to FG (7+ days) and then raise to 64-65F for a few days diacetyl rest. Then cold crash. In case I couldn't regulate temperature and only had to keep it steady I would rather keep it at 52-54F for a longer time (3+ weeks). Lager yeasts are not meant to be stressed and fermented that warm, with the exception of if you are able ferment under pressure.
If it's a problem to ferment cold you could try Fermentis Saflager s-23, which could be used to ferment lagers at higher temperature. I've brewed some nice lagers with that one at room temperature.
If it's a problem to ferment cold you could try Fermentis Saflager s-23, which could be used to ferment lagers at higher temperature. I've brewed some nice lagers with that one at room temperature.
OP
OP
I did that on purpose per my previous post. I can ferment at any temp but these are just test batches.
