Primary fermentation

Neither.

I take the large o-ring out of the screw on lid and use that to secure a piece of plastic wrap across the top of the fermenter. No hassles. air-locks are a pain in the arse and a blow off tube is not much better.

-- Shill #2

Or... none at all, I use an open bucket as the yeast is a top fermenter it makes its own lid, when over and gravity has stopped dropping (3-5 days) it goes in a plastic barrel (king Keg) to condition/clear/mature then I bottle - easy (well sometimes)

Yeah, well, the plastic keeps bits out of it, but... why not?

Even easier is to put it into a post-mix soda keg and shove it into a fridge. Drink in three days after it's carbonated from your CO2 bottle.

-- Shill #2

Government Shill #2 wrote in news: snipped-for-privacy@4ax.com:

I don't think I follow.

Like this

-- Shill #2

Government Shill #2 wrote in news: snipped-for-privacy@4ax.com:

So no C02 goes out? Does this carbonate at the same time?

The CO2 escapes under the o-ring. It's not a perfect seal. The plastic is just there to stop stuff falling in. The brew is protected from the elements mostly by the layer of CO2 sitting on top of the brew. You can also put *one* pin hole in the plastic if you want to. I used to do that, but I don't bother anymore. No it doesn't carbonate it. I put the finished brew into a 20 litre post-mix keg for that.

When it's going flat out the gas coming off makes the plastic bow up like this:

This is the beer fridge with kegs:

The scale is under the keg so that I know when it's getting near empty.

-- Shill #2

Homer no function beer well without. Homer J. Simpson

Quite interesting. What's the highest gravity beer you've done with this method?

Me?

My database says a 1050.

-- Shill #2

To alcohol! The cause of, and solution to, all of life's problems. Homer J. Simpson

That's quite high, what brew was it and what was the final sg? Bertie

Again the database tells me it was a Coopers Stout kit. Actually two Coopers kits combined. Nothing else added. Final sg 1014. Volume 19 litres (for putting into a post mix keg).

-- Shill #2

About 5% that's ideal strength (for me). Over the years, I've tried a few stout kits, but found that the mouthfeel was a bit thin compared to a good pub draught. I hadn't thought of using 2 concentrates and holding the sugar.

I like Coopers standard larger, haven't tried their 'heretage' larger yet. I'm trying Young's for the first time. I started a 'harvest pilsner' on Thursday at 20C, still fairly active.

"Bertie Doe" wrote in news: snipped-for-privacy@mid.individual.net:

That's high? The OG for the Irish Red I have in the primary 1.064. That's about average for me.

Do you get close to 1.000 FG on that one? Is Irish Red a recipe or a concentrate kit?

"Bertie Doe" wrote in news:73gr92Futbo1U1 @mid.individual.net:

Recipe, but I do still use extract malt.

Thanks Bryon, saved to favs'. Bertie

It's the same with breadmaking. There is the sourdough group, who make artisan breads, using natural yeasts in the flour, but may take 3 or 4 days to develop. The other group like myself, who use fresh or instant yeast (wham bam) who are less patient. But each method has it's own unique taste.

Incidentally, ref your earlier thread reference to Coopers concentrates, did you see their 'sparkling beer' kit? Have you tried it? I once tried making Asti Spumanti, from an Italian white grape, but lost 90% of it, when the bottles exploded. Fortunately it happened in the garage.

No. I haven't yet. But I will.

Sounds like you might have bottle a bit early. Before the fermentation was complete. Either that or there was too much priming sugar in the bottles. That doesn't happen with kegs. I LOVE kegs. :-)

-- Shill #2

Homer no function beer well without. Homer J. Simpson