weisguy Posted February 20, 2017 Share Posted February 20, 2017 So I'm brewing 86 Pilsner with Saaz Hops and using it's own yeast. I tried to follow the Pilsner Brewing Info f in pitching yeast. It says pitch at 22C to 24C (which I did) then allowing brew to drop to as low as 13C over the next day or so. I'm now seeing yeast activities with my blow-off tube setup though I'm not sure how long should I maintain 22C to 24C with my fermentation (since I'm already am seeing activity). Assuming that my understanding is correct, after pitching for example 'today', should I crash it to 13C and there should be CO2 activities? Or I have to maintain it for typical fermentation 3-5days then that's the time to lower it to 13C. I'm seeing several posts outside this forum though I don't have the right information on how many days (or hours) I should maintain on pitching temp. Like with the brewing info on Draught, it says 12-24 hours before lowering it 13C to 15C. Cheers, R-jay Link to comment Share on other sites More sharing options...
Mark D Pirate Posted February 20, 2017 Share Posted February 20, 2017 Keep it at 13 for at least a week then allow it to rise . The reason you pitch warmer is to help the 7 g of lager yeast to multiply enough to ferment the batch out properly , your ferment will slow down at lower temps but will result in a cleaner tasting beer . Even after a week I'd be surprised if you're all the way to final gravity so the temp rise then will finish it off and encourage yeast to clean up after themselves . Good luck with your brew Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 20, 2017 Share Posted February 20, 2017 I doubt you'll need a blow off tube for a lager yeast, they aren't all that vigorous, anyway that's the beside the point. If you are seeing activity then drop the temp down. The usual practice with that high pitching technique is to begin dropping it after around 18-20 hours, give or take a couple. Personally I prefer to chill the wort to ferment temps or as close as possible first, and pitch a bigger amount of yeast but I do have the equipment to do so. Link to comment Share on other sites More sharing options...
weisguy Posted February 21, 2017 Author Share Posted February 21, 2017 Keep it at 13 for at least a week then allow it to rise . The reason you pitch warmer is to help the 7 g of lager yeast to multiply enough to ferment the batch out properly ' date=' your ferment will slow down at lower temps but will result in a cleaner tasting beer . Even after a week I'd be surprised if you're all the way to final gravity so the temp rise then will finish it off and encourage yeast to clean up after themselves . Good luck with your brew [/quote'] Thanks Markoman. I'm dropping my temperature right now (slowly) to 13C since I'm already seeing very happy yeasts having party inside my fermenter. Using immersion pro btw for my lager batches. Link to comment Share on other sites More sharing options...
weisguy Posted February 21, 2017 Author Share Posted February 21, 2017 I doubt you'll need a blow off tube for a lager yeast' date=' they aren't all that vigorous, anyway that's the beside the point. If you are seeing activity then drop the temp down. The usual practice with that high pitching technique is to begin dropping it after around 18-20 hours, give or take a couple. Personally I prefer to chill the wort to ferment temps or as close as possible first, and pitch a bigger amount of yeast but I do have the equipment to do so.[/quote'] I needed one since I'm using immersion pro for all all my batches. I don't have a space to add another custom or standard refrigerator to ferment my batches. And, it's a challenge as well for me since I'm living in a tropical country. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 21, 2017 Share Posted February 21, 2017 I'm unfamiliar with an immersion pro, what is that, and why does it require a blow off tube to be used? Not trying to be a smarty, just curious is all. Link to comment Share on other sites More sharing options...
Graculus Posted February 21, 2017 Share Posted February 21, 2017 I'm unfamiliar with an immersion pro' date=' what is that, and why does it require a blow off tube to be used? Not trying to be a smarty, just curious is all. [/quote'] I've never heard of it either Otto. Link to comment Share on other sites More sharing options...
weisguy Posted February 21, 2017 Author Share Posted February 21, 2017 I'm unfamiliar with an immersion pro' date=' what is that, and why does it require a blow off tube to be used? Not trying to be a smarty, just curious is all. [/quote'] More info here: http://www.brewjacket.com Link to comment Share on other sites More sharing options...
joolbag Posted February 21, 2017 Share Posted February 21, 2017 I also googled it when I saw the post. Very interesting piece of technology for those without room for brewfridge. I can imagine would be perfect in an apartment Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 21, 2017 Share Posted February 21, 2017 Definitely a cool idea (ha ha) if there is no space for a proper fridge. What they have displayed on the fermenters in the pics aren't blow off tubes but modified airlocks; a blow off tube is a longer piece of silicon tubing that is pushed into the hole where the airlock normally would go, with the other end of it sitting in a jar or bowl of sanitiser or vodka or whatever. These are generally only used for very volcanic fermentations like you get with Belgian yeasts etc. which is why I was unsure of its use in a lager. I would imagine the unit could be used on a standard bucket type fermenter with the screw on lid without one by simply not tightening the lid fully to allow gas escape, and covering the airlock hole with gaffer tape, which is what I do with my FV. In any case, the main thing is that it gives you decent temp control and ability to brew anything whenever you like. Link to comment Share on other sites More sharing options...
weisguy Posted February 22, 2017 Author Share Posted February 22, 2017 Definitely a cool idea (ha ha) if there is no space for a proper fridge. What they have displayed on the fermenters in the pics aren't blow off tubes but modified airlocks; a blow off tube is a longer piece of silicon tubing that is pushed into the hole where the airlock normally would go' date=' with the other end of it sitting in a jar or bowl of sanitiser or vodka or whatever. These are generally only used for very volcanic fermentations like you get with Belgian yeasts etc. which is why I was unsure of its use in a lager. I would imagine the unit could be used on a standard bucket type fermenter with the screw on lid without one by simply not tightening the lid fully to allow gas escape, and covering the airlock hole with gaffer tape, which is what I do with my FV. In any case, the main thing is that it gives you decent temp control and ability to brew anything whenever you like. [img']biggrin[/img] This is the reason behind I am using a blow-off setup. There's no room for an airlock (because of the jacket) and the purpose of the jacket is it acts as your fridge box. The immersion pro is your cooler and it won't cool unless your fermenter is concealed. Imagine you want to cool your fridge but the door is open. (Image attached below) [attachimg]598[/attachimg] Link to comment Share on other sites More sharing options...
weisguy Posted February 22, 2017 Author Share Posted February 22, 2017 I also googled it when I saw the post. Very interesting piece of technology for those without room for brewfridge. I can imagine would be perfect in an apartment True for me as I am currently in an apartment. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted February 22, 2017 Share Posted February 22, 2017 That makes more sense with the picture. I wasn't having a go, just trying to understand how it all works. It would still work like that if the lid was simply backed off a bit without an airlock at all, but that doesn't mean it has to be done that way either of course. Link to comment Share on other sites More sharing options...
Beerlust Posted February 23, 2017 Share Posted February 23, 2017 I also googled it when I saw the post. Very interesting piece of technology for those without room for brewfridge. I can imagine would be perfect in an apartment True for me as I am currently in an apartment. It must be awesome in a small apartment brewing lager yeast fermented beers especially when it goes through that sulphur regurgitation phase of fermentation! The solid state cooling engine pulls heat out of the beer' date=' through the hard anodized transfer rod, through the cooling chip, then up to the heat sink where it is fanned off into the ambient environment.[/quote']The apartment would smell like egg farts! Haha! Interesting device though. Cheers & good luck with the brew. Lusty. Link to comment Share on other sites More sharing options...
porschemad911 Posted February 23, 2017 Share Posted February 23, 2017 That Immersion Pro looks like a good bit of gear ... claims to cool / heat up to 20C below / above ambient which is fairly impressive. Costs a bit, but not too bad given it both heats and cools and doesn't need a permanent space like a brew fridge (plus much more compact when in use). Link to comment Share on other sites More sharing options...
Goodnewswelder Posted March 17, 2017 Share Posted March 17, 2017 Hi everyone, i'm new here, my brewing experience is limited to a few coopers craft brews that were successful and nice. I have a question: I put in a can of Coopers Pilsner 86 days with 1/3 of a can of Coopers Canadian Blonde, 3/4 cup of dextrose in 4 gallons. I pitched the two yeasts that were with the cans. Right now, the FG is stable for two days in a row, the taste is so awesome but its a little cloudy. The problem is that its only been in the FV for 7 days... but I'm so tempted to bottle now because that taste is perfect... I know many people would recommend to leave it another week... what would some of you seasoned brewers do? thanks :) Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 17, 2017 Share Posted March 17, 2017 I'd go somewhere in the middle, don't bottle it now, don't leave it an entire week either - just give it another 2-3 days then bottle it. Link to comment Share on other sites More sharing options...
Goodnewswelder Posted March 17, 2017 Share Posted March 17, 2017 Thanks Otto That's what i had in mind to do, a few days to cleanup... sounds like a good Sunday afternoon project, cheers! Link to comment Share on other sites More sharing options...
Canuck Welder Posted June 1, 2017 Share Posted June 1, 2017 Oppps I clicked on the reply to moderator by accident... it was not my intend, so sorry... not sure if I need to let someone know. Link to comment Share on other sites More sharing options...
Canuck Welder Posted June 1, 2017 Share Posted June 1, 2017 (... Coopers Pilsner 86 days with 1/3 of a can of Coopers Canadian Blonde, 3/4 cup of dextrose in 4 gallons. I pitched the two yeasts that were with the cans...) Hi Otto I simply want to let you know that the brew I made a while back (top) tastes awesome. It's very much like a Honey Brown with a nice bite... thanks for your advice to keep it 2 weeks at lease, cheers! Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted June 1, 2017 Share Posted June 1, 2017 No worries mate, glad it turned out well for you! Link to comment Share on other sites More sharing options...
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