BeerBorg

This morning my wheat beer was blowing steady bubbles into the bucket. About the speed of a fully automatic weapon. The temp had risen to 69 degrees. When I got home tonight it was blowing into the bucket like an aquarium pump with no air stone. I looked at the thermometer and the temp was 74 degrees. That is 7 degrees it has risen from the active fermentation.

I've never used a blowoff BUCKET before LOL.

But I have had fermentation get as much as 10 over ambient with some Belgian yeasts.

This is Nottingham and this morning it is 75 and still going like crazy. I am using the bucket to leave nothing to chance since this one is not in the shower.

Sweet! A local brewery uses a 55 gallon Brute trash can for their blow-off container. Roger - I think you should look into some kind of temp control for this thing; 74F is pretty hot unless you're doing Belgians.

That is epic!

That fermenter is so cool! I am so envious right now!

russki wrote:Sweet! A local brewery uses a 55 gallon Brute trash can for their blow-off container. Roger - I think you should look into some kind of temp control for this thing; 74F is pretty hot unless you're doing Belgians.

Yeah now I am wondering how warm fermentations got in my buckets. I never had a way of checking temperatures on those other than a stick on thermometer on the outside of those. Those stick ons are just as affected by outside ambient air as they are by the bucket if not more so. I haven't seen very many fermentations as vigorous as this one is going though. I am not fond of Hefelwiezens but it looks like that is what I am going to end up with this time.

LouieMacGoo wrote:That fermenter is so cool! I am so envious right now!

Thankyou. I am not sure it was a smart purchase. But I live alone with a comfortable income and a low debt load. And I am still spending a lot less on this hobby than I see the guys at work, who are raising families, spend on golf, hunting, motorcycles, hot rods, etc.

It sure is a nice addition to the decor in my brewpub.

With the $ you saved on this conical vs the other one, you could probably pick up a nice upright freezer or fridge from Craigslist. Add a Johnson Controller or STC-1000 and you're in business!

I LOVE the blowoff bucket!

I went down and checked on this thing again. No more bubbles at all. I took a sample and checked it. OG was 1.046, it is now 1.014. That is within striking distance of FG in a little over 40 hours. BTW Sampling was as easy as my old bottling bucket for fermenter days. I just pulled from the tap. With the tri clamps it was a piece of cake to take the barb off afterwards, clean it off, and dip it in star san. Then take a paper towel dipped in star san and clean out the rest of the ball valve before reinstalling the barb.

How did it taste? I've never used Nottingham if I thought my temps would get up to 70, because I've read that it became nasty at warmer temps. But that might be just people who wanted it to be like S-05 and ended up with English beer fruity yeast flavors and whined about it. I LIKE English beer flavors, so I'm curious to how it turns out.

It actually tasted pretty good. I didn't detect any off flavors from the yeast. I could taste the flavor from the hops. But it was a nice balance. The flavor was there but not overwhelming.

By the time I got home from work last night the temperature was back down to 68 degrees. It will be interesting to see how this turns out. From now on I will stick with BRY-97 for all of my wheat beers.

Who is that made by? That is a sweet piece of equipment. You gotta get a temperature controlled fridge setup for that beauty.