Gjæringskar blåste av lokket...

[Stigar]

Hei
Eg har en India Saison stående i et gjæringskar.
Sette det over på gjæringskar på mandagskveld. Var bortreist til torsdag. Når eg kom tilbake var lokket på gjæringskaret løsnet, og det var øl over hele oppsiden av lokket...
Fikk vasket og satt på nytt lokk, og etter en stund begynte det å bli heftig liv i gjærlåsen.
Nå lurer eg på om det er noe som ødelagt i prosessen
Brygget hadde en SG på 1054 på bryggedagen. Nå har det en SG på 1013
Glad for tips

 

[Mc.]

Det der høres helt normalt ut.
Noen gjærtyper er heftigere enn andre.
Jeg har nesten sluttet å bruke gjærlås. Finner en passende silikonslange som jeg trer nedi hullet der gjærlåsen skal stå. Setter et litersmål med starsan i ved siden av dunken og legger den andre enden av slangen oppi. Den siste Saisonen jeg brygget hørtes ut som et maskingevær nedi litersmålet.

 

[Steinar Huneide]

Har erfart at disse gjærlåsene er bedre enn dei som selges på europris. Og så er det selvfølgelig viktig å ha nok headspace på heftige typer overgjær.

https://www.vestbrygg.no/produkt/smautstyr/tilbehor-til-gjaering/gjaerlas-med-raud-topp-bobler/

 

[Oddvar Demmo]

Ugunstig pg må styre med lokket etter at det er kommet på gjærkaret, men så har det gjæret såpass at ulumskheter er blåst ut tenker jeg.

btw, er saison en villgjær ? de kan vel være litt heftig.

 

[Stigar]

Det der høres helt normalt ut.
Noen gjærtyper er heftigere enn andre.
Jeg har nesten sluttet å bruke gjærlås. Finner en passende silikonslange som jeg trer nedi hullet der gjærlåsen skal stå. Setter et litersmål med starsan i ved siden av dunken og legger den andre enden av slangen oppi. Den siste Saisonen jeg brygget hørtes ut som et maskingevær nedi litersmålet.

Smart.
Takk for svar

 

[Alien]

The airlock is a home-brew myth.

I use one in the summer, after primary fermentation, to keep the flies out.

 

[Miguel]

The airlock is a home-brew myth.

I use one in the summer, after primary fermentation, to keep the flies out.

..and after that stage they pump it into closed tanks.

 

[Alien]

..and after that stage they pump it into closed tanks.

Men ikke noe stress så tidlig i gjæringen.

Yes, then the 'airlock' matters. Fermentation doesn't care itself. It ferments better without an airlock. An 'old-school tradition' for some these days. Desperately trying (failing) to keep out the air. They struggle to keep out the air under laboratory conditions, but the humble home brewer recons he can?

 

[Miguel]

Yes, then the 'airlock' matters. Fermentation doesn't care itself. It ferments better without an airlock. An 'old-school tradition' for some these days. Desperately trying (failing) to keep out the air. They struggle to keep out the air under laboratory conditions, but the humble home brewer recons he can?

It's all about when you start letting air in. If someone thinks the beer might be ruined by letting air in during the early stages of ferm they just need some more education on the topic. An airlock is just "standard", as much else is.

 

[Alien]

An airlock is the standard method for retaining CO2 in the wort. The yeast don't like it. It's one of the factors that slows fermentation. Saisons, for example, should not take 'weeks' to dry out. And a typical English ale should ferment out within 3-4 days.

 

[Miguel]

Yes, and not letting air in after active fermentation. On a simple/newbeginners homebrewer scale it mainly just to keep stuff out. What i meant by "standard" is that if you'd go to a hbs and ask for a starterkit or such you'll always get an airlock.

But like many different things, you can manipulate several factors. More pressure = you can ferment at a higher temp when it comes to controlling byproducts. And that again means that with pressure the higher ferm-temp will make the fermentation go faster comparing to a lower temperature with pressure. So, it's a jungle of variables.

 

[Alien]

I use one in the summer, after primary fermentation, to keep the flies out. Then an airlock is fitted to a secondary vessel, after transferring the ale for some time to develop, off the yeast. Standard practice in brewing.

 

[Miguel]

I use mine all the time, because I'll most probably forget to add it later on.
Some ferment under pressure which is allowed to build up, some don't. Some in shallow open tanks, some in cylindroconical tanks with high hydrostatic pressure. Some use a brite tank, some don't. It's just about how you want/can do things.

 

[Alien]

Yes, there is a spectrum of opinions, but I don't know of any commercial brewers who don't do what I've described. And there is no reason why home brewers can't emulate this these days. To be honest, I've had quite a few commercial 'craft beers' that probably detour from my understanding of how it's done professionally. The result, home brew or commercial, is poor quality ale. (Yeast taste crap in the finished product )

Edit: cylindroconicals are about expanding up, minimising the brewery footprint. They have caused huge problems for yeast therefore problems for brewers.

 

[Miguel]

Yes, there is a spectrum of opinions, but I don't know of any commercial brewers who don't do what I've described. And there is no reason why home brewers can't emulate this these days. To be honest, I've had quite a few commercial 'craft beers' that probably detour from my understanding of how it's done professionally. The result, home brew or commercial, is poor quality ale. (Yeast taste crap in the finished product )

Then you should taste a good hefeweizen

I don't feel that yeast taste crap in the finished product, if it shouldn't be there or it's old, then yes. I hate yeast-bite myself. But a fresh hazy beer with yeast still in suspension imo doesn't need to taste crap.

There's tonnes of poor craft beer just waiting to be picked up by someone who hasn't tasted it yet from the shelf at the store.

 

[Alien]

I've tried several hefeweizen. Awful mostly. Ægir did a nice one, though, from memory. Really not my thing, TBH.

Edit: Like the French, I think horses should be eaten, not drunk

 

[Miguel]

I've never seen a drunk horse before, that would be something new.

Ah, well maybe you don't like Hefes then. I haven't tried the Ægir, but not a single one of the norwegian hefes I've tried has been good, at all.

 

[Alien]

For some reason I'm reminded of my daughter's favourite joke. Apparently it doesn't translate into Norwegian, so I'll continue in English

What do you call a three-legged donkey?

A wonky

 

[Miguel]

And where does the three legged horse live?

In the unstable.