Yet Another Thread about a Bad Brew Day

[Jeff]

Okay so it wasn't terrible, but it wasn't good either. It was my second batch, it was an Extract/Grain batch. Maybe everybody can give me suggestions on how they do this, but the recipe called for steeping about 1-1/4 lb of grain in a half gallon of water at 158* F. I somehow thought I could do this on my stove top. When it became abundantly clear that I could not maintain that low a temperature I attempted to use a small cooler. Is this how everybody else would do it?

I used my turkey fryer for the first time and had one hell of a boil over.

I normally use a plastic bucket for a primary, but had a little problem with that. I had just pitched my yeast, and had sealed the lid on, and was attempting to put the air lock on. The rubber gasket on the lid fell off into the brew. The only thing I could think to do was sanitize my 5 gallon carboy, and siphon it from the bucket. I checked it this morning and still no signs of fermentation. I used a Wyeast smack pack for the first time, and maybe I was expecting it to take off a little faster, I guess I will have to wait and see.

[YamahaXS]

At least you didn't drop your carboy and almost cut off your finger like someone here did (not me! *knock on wood*).

[Brownbeard]

The rubber gasket on the lid fell off into the brew. The only thing I could think to do was sanitize my 5 gallon carboy, and siphon it from the bucket.

I did this with my last batch. I sanitized my arm and went in for the o-ring. I was worried as hell about the brew, but it was great on bottling day. I am getting my turkey fryer this week. I converted a pony keg to a brew kettle yesterday. Has anyone else done this, and how does it do for boil overs?

[frizzlefry]

Speaking of rubber stoppers, I dropped mine into the carboy when I was trying to put it and the airlock on.

I just left it in the fermenter and used a new rubber stopper. The stopper had been sanitized, so I'm hoping it'll be ok.

Anyone know what will happen to my beer? I hope it won't taste like rubber!

[jsmurphy]

frizzlefry, no worries. A friend did the same thing and just left it in there. It didn't effect the taste at all. He now seats the airlock in the stopper before placing the stopper in the carboy.

Live and learn...

[ray m]

Jeff, you're totally hosed, dude. Hope you didn't spend a lot on the ingredients. Hahahahahohohohoyukyukyuk!!!!!!!!! Seriously, though.*sorry* I am very surprised that the recipe told you to steep the grains in that small amount of water---when I did extract + grains, I usually steeped them in about 2-1/2 to 3 gallons of water. Also, what type of stove do you have---gas or electric? I had a garden-variety electric stove & had no problem. I think I kept the control on my burner at @ "6", but I had to watch it kind of closely. I just kept my thermometer in the water as the grains steeped for @ 30 min., & kept an eye on the temp, adjusting the dial as necessary. Hope this helps!

[Jeff]

I have an electric stove but it doesn't have a numbering system it is just set at low, medium, etc. I had it set almost to warm and the temperature was still almost 170*F. The recipe came from BYO website, it is the Theakston's Old Peculier Clone. Maybe next time I will try with more water.

How long should I allow it to sit in primary before I can safely say it isn't going to start fermenting? I would like to repitch with the same yeast (Wyeast Scottish 1728). I would think that any other yeast would be detremental to the taste.

[Beerconnoisseur]

Originally posted by frizzlefry
Speaking of rubber stoppers, I dropped mine into the carboy when I was trying to put it and the airlock on.

:confused: ????? How the heck did you manage to do that? My carboy has a stopper, but it is big enough, to where you could *NEVER* get it through the mouth of the carboy, unless you had a hammer AND a chisel AND more spare time than any human has a right to.

Jeff:

How big is your turkey fryer? I will admit that my brew pot is 7.5 gallons, but the nice thing is, you can add all 5 gallons of water at once, and place it "sidestraddling" two heating elements on nearly any stove. That way, you have two heating sources to dial up or down, and the heating process is much more controllable. Now, if only I could accomplish the same inexpensively for my all-grain brews... but that's a story for another day. Oh, and if you do get a kettle, I highly recommend handles, a weldless thermometer, and possibly even a sight gauge when you order. All niceties I wish I had. *sigh*

I would stick with a carboy as a fermenter, and use liquid yeast (which I have yet to have a stuck fermentation with, knock on formica). Oh, and be sure to get a handle for the carboy.... makes life much easier, too.

[Jeff]

I had fermentation this morning after 36 hours of lag time!!:D

My LHBS guru suggested that a starter is not needed for the Wyeast packs, because they are now larger. So the question is, is he right and I distrubed the yeast too much in racking it immediately? Or is he wrong and I should have had a starter to get it going faster?

How many people out there use blow off tubes? I should have used one this time, but I don't have all the stuff. I will keep my fingers crossed that it doesn't get to explosive. BTW, another LHBS guru said not to use blow off tubes, just wondering everybody's opinion. I know you will lose some of your precious brew, but does it help the taste as Papazian suggests?

[YamahaXS]

Fortunately there are many 'right' ways to brew. Unfortunately, this leads to some opinionated 'experts' who know of 1 way to make beer and talk about that way as the ONLY way. I probably fall into this category so beware. :)

Life cycle of Yeast: Yeast will first spend time storing energy. They they will spend time reproducing. Once the Oxygen is consumed, they begin fermenting. Lastly, they settle out and go dormant.

A starter batch will let your yeast start storing energy PRIOR to the pitch, so it will speed things up; get them to the point where they can reproduce sooner. Is it necessary? I don't personally think it is, but it will help you get to bottling faster.

I believe that blow-off tubes and starter batches of yeast go hand in hand. I am not too surprised that your guy says you don't need one. IF he doesn't do a starter batch for his yeast, then the population growth in the reproduction stage will be more gradual (less intense) over a longer period of time.

I use a blow-off tube when I have a big beer and am using a starter. Its lot easier to clean up and is an effective air lock.

[mcarlson74]

Once again everything is personal preference. Jeff, after I had a similar situation as yours (36 hour lag time) I went to doing a starter everytime which has brought my lag time down to about 4 hours (I too use a smack pack). Also a personal preference, in regards to a blow off tube, I think you really only need them if you are making a big beer. One of the great things about this hobby (obsession) is that there is multiple right ways. Just do the one that you like best.

[Brownbeard]

I have not done a starter yet, and have got great fermentation. I have not done a big beer though. If I were doing anything with a 1.06 or higher, I would do a starter for sure. As for right now, all my beers have been 1.045-1.05. Have not had a problem. I have a 6.5 gal carboy, and have not needed a blowoff yet either. Again, I think this is because I am not doing big beers.

[Payson]

In addition to big beers, adding fruit will almost guarantee the need for a blow off tube.

[Pappy]

Originally posted by Payson
In addition to big beers, adding fruit will almost guarantee the need for a blow off tube.

As well as any hefewiezen.

[Pappy]

Here's an interesting surprise I had a few months ago. I was brewing a pale ale with plenty 'o hops. Pitched the yeast, went surfing and came home to find one heck of a mess. I was fermenting in a glass carboy with a blowoff tube. The kreusen had been blowing off and the hops clogged the hole. The pressure built up to the point of explosion. I had hops and shmoootz all over my brewing room. On the other side of the room was the "slug".....it looked just like a big old hop plug. Cleaned everything up and hoped for the best. Turned out to be a great batch. I can only imagine what that must have sounded like!

[Fast_Eddy]

My 2 cents on starters is that you consistently wind up with cleaner tasting beer. You never have one of those non-terminating ferments that drag on for a week. It just winds up being super vigorous and then it's done - 2-3 on the outside 4 days tops. That having been said, I made plenty of excellent beers before I started making starters. 6 of 1.....

Also decreased lag == decreased chance of infection

Like Yamaha said this is only one of the absolute
'right' ways.

It has been my experience that since I started making starters I always have to use a blowoff even if only for a day. My beers will almost always 'peak' somewhere higher than my plastic primary or glass carboy.