Fermentation Question

[DecoJuicer]

I have brewed four batches of beer so far(2 are still in secondary, and 2 are in primary), and I have noticed a serious difference in the fermentation process. Two of the batches that I brewed, an IPA and a Belgian Abbey style, have had a VERY vigorous fermentation, to the point where a little bit has come through the airlock. The other 2, a wheat beer and a sweet stout, have had very mellow fermentation, almost so mellow that you don't know that it is going on. Is this normal? Do some beers ferment differently than others? Or is it more characteristic of the yeasts used?

I also have a question about secondary fermentation. I want to add cherry flavor to the sweet stout. The guy at my LHBS, recommended using frozen cherries in the secondary. He did, however, recommend using a 6.5 gallon carboy for secondary because the beer will go through another fermentation. Does anybody have any thoughts on this?

And my last question has nothing to do with fermentation. The guy at my LHBS has recommended that I use Irish moss on every beer that I brew except for wheat beer. Does anybody have an opinion on this.

Thanks in advance.

[S.F.B.]

I have noticed differences in fermentation activity from style to style.

For the second question, I would use the larger vessel. It has been told to me also that you may get an inrease in activity with the fresh sugars added.

Irish moss. I use with my lighter colored ale (pale, IPA, brown, etc...). I don't bother with it if I am doing a Porter, Stout or the like. It works pretty well IMO.

[mookow]

In my reading and from my experience, wheat beers tend to throw more foam during fermentation. Of course, I didnt know this when I was making my weizenbock with an OG of 1.093. So, the foam built up and popped my airlock out of position. Since then, I've bought a couple of blow-offs, and use them every time that my gravity is over 1.040 and every time I make a wheat beer. I would suggest you acquire a couple blow-offs yourself.

The vigor of your fermentations depends on a number of things, such as:
-the specific yeast strain
-temperature (relative to the temperature that your yeast favor)
-gravity of the wort
-amount of yeast pitched
-health of the yeast pitched

So, it is hard to say what happened. But generally, as long as you eventually hit your FG, dont worry about it.

As for the cherries, fruit doesnt have a ton of sugar in it. However, those cherries will displace some volume. If you are planning on adding a significant amount of cherries, you may find that using a 5 gallon carboy would leave you unable to fit all your beer into the secondary fermenter. So, I'd generally recommend using a 6.5gal carboy.

[Wild Hare One]

About the Cherries - I hope its not too late. I'd seriously consider using one of the fruit puree's from Oregon (several places have them) I have made over a dozen fruit beers and using them really takes a lot of hassle out of using fruit.

don't have to macerate the fruit
don't have to worry about contaminating the wort.

If they only made an apple puree ;)

[HogieWan]

Originally posted by mookow

The vigor of your fermentations depends on a number of things, such as:
-the specific yeast strain
-temperature (relative to the temperature that your yeast favor)
-gravity of the wort
-amount of yeast pitched
-health of the yeast pitched

don't forget:
- amount of dissolved oxygen (aeration)
- amount of nutrients available to the yeast
- phase of the moon
- position of your left arm while pitching
- [many others]

[DecoJuicer]

Originally posted by HogieWan
don't forget:
- phase of the moon
- position of your left arm while pitching
- [many others]

While pitching, the moon was half full, and my left arm was held straight above my head in a pleading gesture to the gods of beer.

I hope that helps.

[Otis_The_Drunk]

If you didn't get one of those fruit puree's from Oregon you can just run the pitted cherries through a food processor or a juicer (I have one of those Juiceman Juicers) and add your fruit to the secondary and allow a couple of weeks for the fruit to ferment out and blend well with the beer. Allow at least a month in the bottle before drinking. It blends even better with the beer over time.

As far as using finings, if it's really important for you have a clear wheat beer, use a whirlfloc tablet. If it's not important just call it a Cherry Hefe.

[Mad Scientist]

How much Cherries are you planning on adding?

I made a raspberry ale this summer, to which we added 5.25 pounds of frozen, purreed raspberries to. The resulting fermentation was like a second primary, with the krausen almost blowing out of the airlock

Furthermore, you need to account for the sugar in the end. The fruit ale I made, after malt and fruit was 11%....and it never carbonated (I guess 1056 has it's limits)

Also, make sure you pasturize the cherries

[Otis_The_Drunk]

I used 4 pounds of blackberries to my hefe and it carbonated just fine. But Boerne Brew is right, you will experience a second primary like fermentation and a possible raise in alcohol percentage. But it's all good, relax, don't worry and have a homebrew.

[Mad Scientist]

What Otis said.



Though i must comment that in the beer I made, the malt content was to produce about 8 to 8.5% on it's own, so the berries only added 2.5 to 3%, but the pink foam was nice to llok at.

[Otis_The_Drunk]

Boerne, the foam on my Hefe turned out a light purple with a slight blush to the beer itself.

[Mad Scientist]

Mine beer has a deep pink tint to it.

[mookow]

Originally posted by DecoJuicer
While pitching, the moon was half full, and my left arm was held straight above my head in a pleading gesture to the gods of beer.

I hope that helps.

Ahhhh, but did you sacrifice the goat? You didnt, did ya?

I think we have located your problem right there.

[Mad Scientist]

And you forgot to swing a dead cat above your head.....

[DecoJuicer]

Hmmm...forgot the dead cat and sacrificial goat. Those are things to remember.

I was thinking about adding about 3lbs of cherries. What do you guys(an I mean that generically) think? Too much or not enough? The guysat the LHBS told me to use frozen cherries,and to add them directly to the fermentor. I that a bad idea? Somebody mentioned pasteurizing them, how do I do that.

See, every answer leads to another question. AHHHHHH!:D

[Mad Scientist]

Well, I used 5.25 pounds of rasperries, and got a very pronounced flavor....

I cannot comment on the amount that you are using. The fun way to do this is: go ahead with the three pounds, and if it does not taste quite right, try again.....

At any rate to pasturize, heat the cherries up to 160F (and just a tad over) and hold for ten minutes or so.

DO NOT BOIL!!!!!!!! Boiling will set the pectin, and you will have hazy beer. Of course, this is a stout, so it might not matter all that much...but chalk it to learning for later.

After you paturize, cool it, heave it into to the secondary, then rack the green beer on top of it. Voila! You're done.

Because of the resulting fermentation, you'll want to consider a longer than normal secondary fermentation.

One final suggestion: Puree the cherries. Should add better flavor.

[DecoJuicer]

Thanks for the instructions. I like the idea of making more beer if this one doesn't come out just right.

[Otis_The_Drunk]

That's what's so nice about this hobby, you can always make more. :D