Journeyman Posted February 16, 2021 Share Posted February 16, 2021 10 hours ago, iBooz2 said: Pulled it apart and found a small ring / lip has been pressed into the black rubber nipple that regulated the air pressure flow. Is that the one with the lip/ring? Did you take apart the new one to see if it was different? If not I will strip my new one down and take a pic for comparison. Just curious if they all go like that after a few uses. If so I might invest in one of the 'rod' types from CPB. Like this... 1 Link to comment Share on other sites More sharing options...
Journeyman Posted February 16, 2021 Share Posted February 16, 2021 On 1/6/2021 at 8:45 AM, MartyG1525230263 said: I pitched with Nottingham which is a wonderful neural flavoured yeast mmmm... Brains. Link to comment Share on other sites More sharing options...
Journeyman Posted February 16, 2021 Share Posted February 16, 2021 On 1/6/2021 at 8:45 AM, MartyG1525230263 said: Yes it is most likely esters and fusels. To eliminate in future brews pressurize from the start. Most of that flavour will dissipate over time. It will still be there but become more palatable. Personally i really dislike esters. Years back when I first tried Coopers Pale (stubbies) I often noted what I called 'bubble gum flavours.' I don't know if they changed things but I don't recall getting the same taste in recent years. It wasn't bad, just different and I would buy Coopers Sparkling in preference. Maybe my tastes changed along the way? But it was quite pronounced. Is that bubble gum effect caused by esters? From what little chemistry I recall it sounds about right... Link to comment Share on other sites More sharing options...
Marty_G Posted February 16, 2021 Share Posted February 16, 2021 15 minutes ago, Journeyman said: Years back when I first tried Coopers Pale (stubbies) I often noted what I called 'bubble gum flavours.' I don't know if they changed things but I don't recall getting the same taste in recent years. It wasn't bad, just different and I would buy Coopers Sparkling in preference. Maybe my tastes changed along the way? But it was quite pronounced. Is that bubble gum effect caused by esters? From what little chemistry I recall it sounds about right... Yep esters, They are the yeast driven flavours and unfortunately I think they are disgusting. In the later 1/2 of last year my son in-law asked if I could brew a Coopers Sparkling Ale clone. He harvested the yeast from a few tallies. I fermented it at 19c, the only traditional ferment I have done in the last 12 months, cold crashed it and kegged it. I did 2 kegs of it for him. He hated it. Gave them back to me so I was stuck with them. They were esters driven. I ended up blending them with some Pilsner I had and put a hop tea in them of citra to try and hide the esters a bit. Anyway it worked I drank them and they were pretty good in the end. 1 Link to comment Share on other sites More sharing options...
Journeyman Posted February 16, 2021 Share Posted February 16, 2021 4 minutes ago, MartyG1525230263 said: Yep esters, They are the yeast driven flavours and unfortunately I think they are disgusting Yeah, I'm not a fan, but *touchwood* I haven't had any like that. 2 things I have disliked all my life - coca cola and bubblegum. And maccas - if I want to diet all I'd need is to walk past a maccas before meal times and I lose my appetite. Doesn't smell anything like food to me. Interestingly I don't get the same reaction with Hungry Jacks. 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted February 17, 2021 Share Posted February 17, 2021 4 hours ago, Journeyman said: Is that the one with the lip/ring? Did you take apart the new one to see if it was different? Yes Mark the pic is the one that had the ring / lip / indent in the end of the nipple. If you look at the pic very closely you can still see (just) where the ring / indent was. The pic was taken after the light sanding so most of it was removed. It looked like it had been graunched tight for a very long time and the nipple had a memory effect of the hole that it pushed into. Yes I pulled the new one apart and this ring / indent was not there so I am sure this is the fault and will see if a bit more polishing with fine emery does eventually get it to seal again. 1 Link to comment Share on other sites More sharing options...
iBooz2 Posted February 17, 2021 Share Posted February 17, 2021 (edited) 4 hours ago, MartyG1525230263 said: Yep esters, They are the yeast driven flavours and unfortunately I think they are disgusting. In the later 1/2 of last year my son in-law asked if I could brew a Coopers Sparkling Ale clone. He harvested the yeast from a few tallies. I fermented it at 19c, the only traditional ferment I have done in the last 12 months, cold crashed it and kegged it. I did 2 kegs of it for him. He hated it. Gave them back to me so I was stuck with them. They were esters driven. I ended up blending them with some Pilsner I had and put a hop tea in them of citra to try and hide the esters a bit. Anyway it worked I drank them and they were pretty good in the end. I use the Coopers yeast all the time, Coopers call it strain 112. I have found it is best to harvest the yeast from their Mild Ale bottles as the yeast are not as alcohol stressed and gives a better result for making starters etc., got nearly permanent stock going of this strain in my brewery and have experimented with different temp profiles. In my limited experience, have found it is best fermented at 17 C for the first few days then on (BD+3) let it rise up 1 C per day until it gets to 22 C or 23 C depending on what day prior to that it got it to land at the FG. Don't go over 22 C in the last part unless you "have to" in order for the yeast to finish its "clean up". Makes a simple superb session "house beer" using a hop boil and tea of say Saaz hops. Clears really nicely with a 7 day cold crash, no finings required. If you ferment with this strain at higher temps you will get a banana smell and faint hint of that in the taste. I fermented one at 20 C and it had the banana aroma in the glass but not the taste and I don't recall that I would call it bubblegum. Perhaps if you fermented it at say 22 - 23 C then yes this banana may have a bigger impact on the finished beer and might be perceived as bubble gum, dunno. So if you are going to use strain 112, start ferment low and slow then let it creep up. Do this if this is a first time using CCA yeast and then alter the temp profile to suit your tastes and your particular beer. Edited February 17, 2021 by iBooz2 1 Link to comment Share on other sites More sharing options...
Marty_G Posted February 17, 2021 Share Posted February 17, 2021 7 hours ago, iBooz2 said: I use the Coopers yeast all the time, Coopers call it strain 112. I have found it is best to harvest the yeast from their Mild Ale bottles as the yeast are not as alcohol stressed and gives a better result for making starters etc., got nearly permanent stock going of this strain in my brewery and have experimented with different temp profiles. In my limited experience, have found it is best fermented at 17 C for the first few days then on (BD+3) let it rise up 1 C per day until it gets to 22 C or 23 C depending on what day prior to that it got it to land at the FG. Don't go over 22 C in the last part unless you "have to" in order for the yeast to finish its "clean up". Makes a simple superb session "house beer" using a hop boil and tea of say Saaz hops. Clears really nicely with a 7 day cold crash, no finings required. If you ferment with this strain at higher temps you will get a banana smell and faint hint of that in the taste. I fermented one at 20 C and it had the banana aroma in the glass but not the taste and I don't recall that I would call it bubblegum. Perhaps if you fermented it at say 22 - 23 C then yes this banana may have a bigger impact on the finished beer and might be perceived as bubble gum, dunno. So if you are going to use strain 112, start ferment low and slow then let it creep up. Do this if this is a first time using CCA yeast and then alter the temp profile to suit your tastes and your particular beer. Thanks for the insights. I did save some for the yeast bank but not too sure I will use it again. If I do I will keep all that in mind. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted February 17, 2021 Share Posted February 17, 2021 9 hours ago, iBooz2 said: I use the Coopers yeast all the time, Coopers call it strain 112. I have found it is best to harvest the yeast from their Mild Ale bottles as the yeast are not as alcohol stressed and gives a better result for making starters etc., got nearly permanent stock going of this strain in my brewery and have experimented with different temp profiles. In my limited experience, have found it is best fermented at 17 C for the first few days then on (BD+3) let it rise up 1 C per day until it gets to 22 C or 23 C depending on what day prior to that it got it to land at the FG. Don't go over 22 C in the last part unless you "have to" in order for the yeast to finish its "clean up". Makes a simple superb session "house beer" using a hop boil and tea of say Saaz hops. Clears really nicely with a 7 day cold crash, no finings required. If you ferment with this strain at higher temps you will get a banana smell and faint hint of that in the taste. I fermented one at 20 C and it had the banana aroma in the glass but not the taste and I don't recall that I would call it bubblegum. Perhaps if you fermented it at say 22 - 23 C then yes this banana may have a bigger impact on the finished beer and might be perceived as bubble gum, dunno. So if you are going to use strain 112, start ferment low and slow then let it creep up. Do this if this is a first time using CCA yeast and then alter the temp profile to suit your tastes and your particular beer. Hey @iBooz2 That is great info about the CCA yeast. Could you put that info in the yeast thread? Cheers, Christina. Link to comment Share on other sites More sharing options...
BMU Posted February 19, 2021 Share Posted February 19, 2021 On 10/9/2020 at 5:49 PM, MartyG1525230263 said: Update on the post above: the ferment of both brews is over. As predicted it was complete by Friday. Took a sample of both yesterday and the predicted OG had been reached. This morning the pressure in both fermenters had dropped from 15psi which is an indication that the CO2 in the head space is being absorbed into the brew so the ferment is complete. Will now cold crash the American Pale Ale in the black FV until Monday then keg that before cold crashing the other, a Czech Pilsner. Both will be ready to drink by next weekend. However, the Pils will be conditioned until needed. The benefit of pressure fermenting lagers is that lagering as such is not needed. Just wondering ... do you spund beyond 15 PSI with that 15 PSI gauge? 1 Link to comment Share on other sites More sharing options...
Pezzza Posted February 19, 2021 Share Posted February 19, 2021 38 minutes ago, BMU said: Just wondering ... do you spund beyond 15 PSI with that 15 PSI gauge? Welcome aboard @BMU mate! It is my understanding mate that any pressure greater than that seen on the gauge that the needle points to, will be released... @Red devil 44 Red that is the correct interpretation is it not oh Pressure Guru?! They usually are attached to Pressure Fermenters that don't really cop such high pressures anyway - well at least the Plastic Bubble versions like Fermzilla etc... Cheers and Good Brewing BMU 1 Link to comment Share on other sites More sharing options...
Marty_G Posted February 19, 2021 Share Posted February 19, 2021 1 hour ago, BMU said: Just wondering ... do you spund beyond 15 PSI with that 15 PSI gauge? Yes you can but it has not notations for it. I pitched some Kveik in the arvo and I woke in morning and thought I had left the gauge open as it was reading 0. It was only when i started tightening it I realise it was closed and the needle was on the wrong side of zero at the stop pin. I backed the valve off until I hit 15psi. My guess it was at 25psi. 1 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted February 19, 2021 Share Posted February 19, 2021 1 hour ago, Graubart said: Welcome aboard @BMU mate! It is my understanding mate that any pressure greater than that seen on the gauge that the needle points to, will be released... @Red devil 44 Red that is the correct interpretation is it not oh Pressure Guru?! They usually are attached to Pressure Fermenters that don't really cop such high pressures anyway - well at least the Plastic Bubble versions like Fermzilla etc... Cheers and Good Brewing BMU Hey @Graubart @BMU, you can go over slightly, if you use the spunding valve enough you will get the feel for it. ‘I pressure ferment @ 15PSI, just put a little Nikko pen mark on the thread so you know where that pressure is on the spunding valve. In saying that I don’t like going over 15PSI ( not good for the Bourdon Tube inside the gauge ) so I have ordered a 0-40PSI gauge from Kegland. I think the PRV is set to 35PSI from memory, the vessel burst pressure would be a fair bit higher than that. ‘Hope that helps. 1 1 Link to comment Share on other sites More sharing options...
jamiek86 Posted February 19, 2021 Share Posted February 19, 2021 What's the whole idea of this its a better cleaner ferment because always receiving oxygen? Link to comment Share on other sites More sharing options...
Marty_G Posted February 19, 2021 Share Posted February 19, 2021 (edited) 4 hours ago, jamiek86 said: What's the whole idea of this its a better cleaner ferment because always receiving oxygen? Better cleaner ferment because pressure suppress the production of esters and phenolics. But is a bit of a slippery slope as the ferment can be done a higher temps which promote ester and phenolic production so the pressure must be on from pitch otherwise it is counter productive. Particularly in lager ferments. Edited February 19, 2021 by MartyG1525230263 Link to comment Share on other sites More sharing options...
BMU Posted February 19, 2021 Share Posted February 19, 2021 Prosit and thanks for the responses all as well as the welcome. I am going to grab that Blowtie spunding valve and was wondering if I should order the 15 PSI or 40 PSI gauge. Perhaps I'll simply order both and be done with it. Nevertheless, I was wondering if exceeding the 15 PSI mark on the 0-15 PSI might be an issue. 1 Link to comment Share on other sites More sharing options...
Frankie4Fingers Posted February 19, 2021 Share Posted February 19, 2021 13 hours ago, jamiek86 said: What's the whole idea of this its a better cleaner ferment because always receiving oxygen? When I PF its to get the natural carbonation rather than accelerate the time taken to ferment but others like to be able to pitch, ferment, cc and be in a keg within around 7 days...... Even less with Kveik. 2 Link to comment Share on other sites More sharing options...
Journeyman Posted February 19, 2021 Share Posted February 19, 2021 13 hours ago, jamiek86 said: What's the whole idea of this its a better cleaner ferment because always receiving oxygen? Just to address the question, it's the opposite. In a PF the CO2 fills the vessel and bleeds out at the set pressure. So the point is a better ferment by NOT having O2 around at all. This is added to by doing a pressure transfer to a keg where O2 is also totally excluded. So from the moment the yeast eats the O2 at the very start to begin ferment, till the beer hits the glass for drinking, oxygen is excluded. 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted February 23, 2021 Share Posted February 23, 2021 Hi guys, I have a K &K European Lager currently in my Fermzilla under temp control of 12 degrees of which I will dry hop with some Tettnang, my question is how long to leave to ferment, dry hop and CC. ‘I have done Pale Ales in 8 days in the Fermzilla but never a lager, traditionally I leave them in a Coopers FV under temp control for around 3 weeks ? Im thinking 2 weeks max in a Fermzilla ? Thoughts welcome, cheers RD44 Link to comment Share on other sites More sharing options...
kmar92 Posted February 23, 2021 Share Posted February 23, 2021 @Red devil 44 you did not mention the yeast that you are using. Anyway I crank my lagers up to 22° - 23° when I use W34/70 @ 15psi and it works a treat. Counter intuitive I know but it ferments out very clean and crisp with a pressure ferment. 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted February 23, 2021 Share Posted February 23, 2021 1 hour ago, kmar92 said: @Red devil 44 you did not mention the yeast that you are using. Anyway I crank my lagers up to 22° - 23° when I use W34/70 @ 15psi and it works a treat. Counter intuitive I know but it ferments out very clean and crisp with a pressure ferment. Yes @kmar92 34/70 yeast@15PSI, FG was 1016 yesterday, 1012 today, so plan is I will leave it, check again tomorrow arvo, I don’t bother upping the temp. ‘If same I will dry hop in collection jar through enclosed transfer for a few days, then CC over the weekend, then leave to CC@ 3 degrees for a few days as I’m going to Mt Isa next week with work commitments, keg when I get back. 1 Link to comment Share on other sites More sharing options...
Pezzza Posted February 24, 2021 Share Posted February 24, 2021 12 hours ago, Red devil 44 said: I’m going to Mt Isa next week with work commitments, keg when I get back. Make sure you get to the Irish Club for a pint of Guinness @Red devil 44 Reddler! 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted February 24, 2021 Share Posted February 24, 2021 5 hours ago, Graubart said: Make sure you get to the Irish Club for a pint of Guinness @Red devil 44 Reddler! Sorry @Graubart but I can’t stand Guinness, doesn’t do anything for me 1 Link to comment Share on other sites More sharing options...
Red devil 44 Posted February 24, 2021 Share Posted February 24, 2021 @Graubart it’s all Great Northern in Mt Isa, they all think it’s the best thing since sliced bread. Place I go up there has 4 Pines on tap, that’s a more sensible beer, or am I a home brew snob ? 2 Link to comment Share on other sites More sharing options...
Pezzza Posted February 25, 2021 Share Posted February 25, 2021 17 hours ago, Red devil 44 said: Place I go up there has 4 Pines on tap, that’s a more sensible beer, or am I a home brew snob ? That sounds better mate... I quite like the Kolsch and their HW is not too bad either... not as good as Graubart Mountain Brewing but then again what fool would spend that amount of time, effort and resources on making beer? 1 Link to comment Share on other sites More sharing options...
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