[Closed] Beer fermenter frantic activity

Blimey , Thats going well for 12hr after pitching.Yeast is normally still aerobic and in lag phase at that point. looking at the vid you are anaerobic and into rocky head territory .
You can produce some 'odd' flavours by letting the ferment get hyper-active in the first 12hr - 18hr period ( cabbage / sulphour/ banana)
Maybe pitch 2'C cooler next go, use less yeast and less yeast food,If you oxygenate cut the time back as well. A desk fan and wrappd in a wet tea towel would work as an attemperator

For all those who enquired about the Stainless Steel cooling coils .-
I am back at work next week ,They will be a whole £4 posted .
If you want piccys I can try to add some to this thread , but please pm me with log in name , real name and address PPal to my email address is fine , in Profile.

Cheers Singletrackmind
Hope the recovery was good

i had a yeast starter made prior to pitching ans pitched at 19c
its in a temp controled cupboard but had reached 21c this morning so moved to a cooler place
just after taking the video , wort temp down to 20 c now

Yes very interested in the coolers will send some dosh later today

Is the digestion of the sugar not exothermic? Can the reaction run-away?

Absolutely correct gofasterstripes . breweries use elctronic temperature monitoring and glycol refrigeration to attemperate then cool active fermentations. Home brewers could do the same with a £12 set point controller and a 12v electric pump attatched to a water butt.

How much starter did you use - as in number of cultures roughly ? Too much of that + being a wee bit hot which 21/20 would indicate will cause that. And as stm says you might find some interesting esters in that batch.
I use an electronic controller - one plu output for my heatpad and one for the freezer the fermenters sit in. Has a compressor control so cycles it on and off as required. Absolutely solid to within .1 degrees. Cost me $100 and best investment ever. Larger kit is on glycol, same thing you just dial in the temp and let it do its thing. I have done some experimentation with split bacth brewing on same yeast at different temp profiles - very interesting outputs.

It's really noisy or is that something else?

Woah woah woah.... I can heat my house WITH BEER?!

@ Samuri
the noise was a small fan in my fermenting cupboard
also has a small bar heater for the winter months
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all controlled by an STC-1000 controller

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I have no cooling attached but the cupboard underneath is below ground level on 3 sides and keeps a constant temp of 17c at the moment where I moved the brew to

@ NZCol
no idea on yeast numbers I used some yeast washed from a previous brew
which had been restarted with some cooled wort to check it was still alive

Hoping not too much damage from the few hours at 22c I will have to wait and see 😀

Aaah, that's a heater! There's one of them in the garage of my new house, I wondered what it was.

This all seems a bit more complicated than I anticipated, I presume all this yeast, yeast food and words I don't understand are for advanced brewers. In a month or so I'll be ready to start brewing but I was just going to start with some beginners kits, I'll not need all these new fangled gadgets for maintaining temperature will I? Bearing in mind I'll be brewing in my man cave which is separate from the house.

[i]Woah woah woah.... I can heat my house WITH BEER?! [/i]

This sounds like the most awesome proposition ever. Make it so.

Samuri

no you wont need all that an easy way to control the temp specially in the cooler months is to get one of the rubber Gorilla buckets and a fish take heater
and pop the fermenting bucket in that with some water and the heater set at the desired temp.

I am interested in a stainless steel cooling coil.

msjhes2 .- Email me . Address in profile, have a few at work kicking around.

@ NZCol
no idea on yeast numbers I used some yeast washed from a previous brew
which had been restarted with some cooled wort to check it was still alive

Hoping not too much damage from the few hours at 22c I will have to wait and see

Anyone know how easy is it to start a yeast from a commercial pint? If you go the alehouse for a pint of landlord, say, and take 50 mL home with you in a jar, is there any chance of getting the yeast cultured? If you could do this it must be v helpful if you're attempting a clone brew of something commercial.

I think it's all snuffed-it by the time you drink.

I might be wrong.

It is possible . You would ideally need to get a friendly publican to let you at a firkin thats just been delivered whilst all the yeast is still in suspension.
Then you need to very carefully open the shive and fill say a 10 ml syring with cloudy beer out of the cask .
If you were to add this to say 50ml of wort at 22'c and leave it for 3 days , then add that to 500ml of wort and leave it for 3 days you should have enough CFU's to ferment a 5gall bucket.

The problems are .- You do not know the vitality of the yeast in the cask or its nutrient /oxygen demands
You do not know how many and what bacteria you suck up with your syring , and you cant acid wash that small volume
You cant do a ACFU count using methylene blue dye to work out whats alive or a heamocytometer to do a pitched cell count
apart from that ,yup any real ale thats in a cask should reproduce to make up a starter culture

Thks singletrackmind, v interesting - sounds tricky but could be a fun project to get one going.