blowing liquid out of the airlock

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paulg
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Re: blowing liquid out of the airlock

Post by paulg » Fri Nov 08, 2024 7:31 pm

Eric wrote:
Thu Nov 07, 2024 2:12 pm
paulg wrote:
Wed Nov 06, 2024 9:34 pm
nallum wrote:
Sat Nov 02, 2024 11:48 am
What vacant typed. [b]Airlocks are not needed during fermentation



Yet if you look at some forums,they seem paranoid about oxygen exposure,even advocating transferring from boiler to a closed, purged fermenter bottom valve .
I visited many commercial breweries with open fermenters back in the day.Sadley most of them are no more


It can be done easily by homebrewers with big enough fermentation vessels.

My last brew, J W Lees Best Mild by Ron Pattinson one day after pitching before first rousing.
R0010910.JPG

Three days later and chilling, after top crop yeast harvest the previous day to leave a thin covering for protection.
R0010911.JPG

Any oxygen dissolved into the wort is immediately absorbed by active yeast.

You need a traditional top fermenting yeast.


So you are chilling after 4 days ,Eric
Do you the transfer to another fermenter or keg/cask/bottle at that point?
I have been leaving for 7-8 days before chilling and then transferring to sankey keg.I use dried notty/windsor yeasts as liquid is difficult to obtain and takes about a week minimum to arrive via post .not good in 40c temperatures :D

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Re: blowing liquid out of the airlock

Post by nallum » Fri Nov 08, 2024 8:56 pm

If you live in the middle of nowhere, you could quite easily culture yeast from any source. Your dried yeast is going to become wet yeast repitched regardless, right? There in lies a closely guarded 'secret'. :D

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Eric
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Re: blowing liquid out of the airlock

Post by Eric » Fri Nov 08, 2024 9:08 pm

Well, I've never brewed in 40C ambient, but Brewlab is just three miles away for yeasts that the Malt Miller doesn't stock.

Typical fermentation cycle is a week in duration. Brewed earlier today and expect to cask that beer next Friday.

The yeast that was pitched was top-cropped from the last brew on 24th October and as yeast usually multiplies by four during fermentation, vastly more yeast can be collected and pitched than in an eleven gram packet of dried yeast and . Today the wort was 19C at pitching, ambient is currently 10C and the vessel is insulated. The FV is insulated and wrapped with an insulated resistance wire heating element. In summer attemperating pipework would be fitted in addition. Fermentation temperature is regulate and enabled to rise as fermentation advances when no higher alcohols will be produced, meaning it can be ready to cool after 3 days.

In winter the insulation is removed so it cools to ambient, in summer a chiller feeds the attemperator pipework plus insulation. After a week it is ready to be casked and can be drinkable after a couple of days, although it will improve if left for longer.

If you can get Proper Job in Greece or another bottle conditioned beer, you might grow a commercial brewery yeast.
Without patience, life becomes difficult and the sooner it's finished, the better.

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Re: blowing liquid out of the airlock

Post by vacant » Fri Nov 08, 2024 9:47 pm

Eric wrote:
Fri Nov 08, 2024 9:08 pm
If you can get Proper Job in Greece or another bottle conditioned beer, you might grow a commercial brewery yeast.
Stepping up Proper Job worked really well for me - one of the yeasts that "takes off like a rocket" (I believe that is the correct technical term).

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Re: blowing liquid out of the airlock

Post by paulg » Fri Nov 08, 2024 11:00 pm

Eric wrote:
Fri Nov 08, 2024 9:08 pm
Well, I've never brewed in 40C ambient, but Brewlab is just three miles away for yeasts that the Malt Miller doesn't stock.

Typical fermentation cycle is a week in duration. Brewed earlier today and expect to cask that beer next Friday.

The yeast that was pitched was top-cropped from the last brew on 24th October and as yeast usually multiplies by four during fermentation, vastly more yeast can be collected and pitched than in an eleven gram packet of dried yeast and . Today the wort was 19C at pitching, ambient is currently 10C and the vessel is insulated. The FV is insulated and wrapped with an insulated resistance wire heating element. In summer attemperating pipework would be fitted in addition. Fermentation temperature is regulate and enabled to rise as fermentation advances when no higher alcohols will be produced, meaning it can be ready to cool after 3 days.

In winter the insulation is removed so it cools to ambient, in summer a chiller feeds the attemperator pipework plus insulation. After a week it is ready to be casked and can be drinkable after a couple of days, although it will improve if left for longer.

If you can get Proper Job in Greece or another bottle conditioned beer, you might grow a commercial brewery yeast.
I do have my fermenter in a fridge with heat/cool controller.
I cant get proper job or any bottles that contain yeast as far as I know.
Their is a small brewery on the island that brews a dark and a bitter type beer that are non pasturised but are filtered ,so I dont think there would be viable yeast in them.I have never approached them about obtaining yeast but do know they were none to friendly towards a fellow homebrewer some years ago.
I dont usually brew quickly enough to reuse yeast as I brew 40 literes and dont brew again until its gone.I did once try freezing yeast but it seemed a lot of effort

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Re: blowing liquid out of the airlock

Post by Eric » Sat Nov 09, 2024 5:29 pm

vacant wrote:
Fri Nov 08, 2024 9:47 pm
Stepping up Proper Job worked really well for me - one of the yeasts that "takes off like a rocket" (I believe that is the correct technical term).
Indeed it does, though the starter I made, was never used.
paulg wrote:
Fri Nov 08, 2024 11:00 pm
I dont usually brew quickly enough to reuse yeast as I brew 40 literes and dont brew again until its gone.I did once try freezing yeast but it seemed a lot of effort
Yes, that is a problem for homebrewers using wet yeast. Dry yeast is by far the easiest option for most, but, with help from others, it does work for me and has substantially reduced yeast costs. I have found the yeast is usually good for a month if plenty is collected and stored at the back of the fridge, not frozen. For a much longer gap, I had earlier this year, a starter with a small sample of saved yeast gets it going again, and without an airlock.
Without patience, life becomes difficult and the sooner it's finished, the better.

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Re: blowing liquid out of the airlock

Post by drjim » Sat Nov 09, 2024 8:35 pm

Maybe try the Kveik approach with a kveik ring to reuse...

https://www.themaltmiller.co.uk/product ... ing-beech/

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Re: blowing liquid out of the airlock

Post by nallum » Sat Nov 09, 2024 9:26 pm

If you bottle your home brew, or at least some, you can store your favoured yeast strain(s) quite effectively with minimal effort.

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Re: blowing liquid out of the airlock

Post by Cobnut » Sun Nov 10, 2024 3:30 pm

I made a 30L batch of a porter based on one of the Darden Park beer circle recipes. I use a Brew builder 7 Imperial gallon fermenter, so headspace is about 7 L. About 20 hours after I pitched the yeast (CML Beoir yeast top cropped from a previous brew and then grown on in a 1L starter) this is how it looked when lifting the lid:
IMG_8190.jpeg
IMG_8190.jpeg (2.31 MiB) Viewed 2162 times
If you look closely you can see that the yeast has touched the lid.

A few hours later (about 26 hours after pitching), it looked like this:
IMG_8191.jpeg
IMG_8191.jpeg (2.08 MiB) Viewed 2162 times
About 6 hours later there was even more yeast flowing out of the hole in the top of the fermenter, so I removed the lid and allowed the beer to ferment “uncovered” until the next morning (today) when the yeast cake had dropped back somewhat, allowing me to return the (cleaned) lid to the fermenter.

Who needs Kveik yeasts when you have British ale yeasts which ferment so quickly and efficiently!
Fermenting: lambic, American Blond
Conditioning: English IPA/Bretted English IPA
Drinking: Helles Bock, Orval clone, Impy stout, Conestoga, Old Hooky clone , Jester single hop pale ale, Simmonds Bitter, cascade wet hop pale
Planning: Kozel dark (ish),and more!

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Re: blowing liquid out of the airlock

Post by paulg » Wed Nov 13, 2024 5:27 pm

nallum wrote:
Sat Nov 09, 2024 9:26 pm
If you bottle your home brew, or at least some, you can store your favoured yeast strain(s) quite effectively with minimal effort.

Well i usually have some beer left after filling my 2 kegs,so I could bottle a couple and yes use them for starters.
Why have I not thought of this before, Duh

I did once manage to get a vial of WL022 Essex ale yeast from white labs back here as I was in England during the Jan-Feb release period.That I did freeze but never used it and figured after 5 years it wouldnt be viable ,so through it out.

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Re: blowing liquid out of the airlock

Post by guypettigrew » Wed Nov 13, 2024 7:00 pm

Not sure liquid yeast can survive being frozen. But perhaps it can.

Guy

paulg
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Re: blowing liquid out of the airlock

Post by paulg » Thu Nov 14, 2024 2:48 pm

guypettigrew wrote:
Wed Nov 13, 2024 7:00 pm
Not sure liquid yeast can survive being frozen. But perhaps it can.

Guy
yes it can be,https://www.homebrewnotes.com/making-a- ... east-bank/

I did several vials and successfully used a couple about 1 year later.The others remained unused and after 5 years I threw them away,maybe I should have tried reviving a couple to see if they were still viable

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Re: blowing liquid out of the airlock

Post by guypettigrew » Thu Nov 14, 2024 3:55 pm

Fascinating! Thanks. Mind you, I get three generations of yeast just by harvesting it and saving it in the 'fridge!

Guy

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