Doing predefined fermentation schedules for the Tubeinator, and so far I've come up with, going on my own experience:
Ale: 5 days @ 18C
Ale+diacetyl: 5 days @ 18C, 2 days @ 22C
Lager: 17 days @ 11C
Lager+diacetyl: 17 days @ 11C, 2 days @ 22C
What other predefined programmes should I include? What about Belgians? Or even wines?
QuoteDoing predefined fermentation schedules for the Tubeinator, and so far I've come up with, going on my own experience:
Ale: 5 days @ 18C
Ale+diacetyl: 5 days @ 18C, 2 days @ 22C
Lager: 17 days @ 11C
Lager+diacetyl: 17 days @ 11C, 2 days @ 22C
What other predefined programmes should I include? What about Belgians? Or even wines?
I think you'd be shot for suggesting that there is only one way to ferment belgians!
I'm looking forward to seeing the tubinators in action! Will you be hooking them up to the tweet machine? Or just release an api and let people make up their own apps?
Depending on yeast I vary a bit I normally use us-05 at 20C for 4 days and a day or so at 22, but will go as low as 17 with it depending on the beer
QuoteWhat other predefined programmes should I include? What about Belgians? Or even wines?
Something for a Saison maybe? You could start at 30C, raise it a few degrees towards the end of fermentation and then cold crash to allow it to mature.
If I had one of those toys (sounds great) i'd program this for Weiss-bier
WLP300
- 17C 10 Days
- 08C 3 Days
- 20C 1 Day
WLP380 (Can be a bit aggressive at the start)
- 18C 1 Day
- 19C 1 Day
- 20C 8 Days
- 08C 3 Days
- 20C 1 Day
QuoteJames, what's the reason for going from medium temps, i.e. 17 or so, down to 8 for three days, and then back up again?
I presume the last step is diacetyl?
So why not 17 or so, then 20, then 8 and hold?
I am guessing to prevent chill haze and allow yeast to fall out but would have expected a shorter sharper shock
QuoteQuoteJames, what's the reason for going from medium temps, i.e. 17 or so, down to 8 for three days, and then back up again?
I presume the last step is diacetyl?
So why not 17 or so, then 20, then 8 and hold?
I am guessing to prevent chill haze and allow yeast to fall out but would have expected a shorter sharper shock
Pretty much -
I find the flocculation so low that my keg or bottle has way too much yeast. Believe me I love a decent hefe - I have recently started cooling them down to drop some of the yeast out.
I did 3 in a row for christmas and worked best with a cold step.
I also find I have to heat them up for the bottling to work correctly.
Hefe is a great beer out of a bottle -
- it a pity it only lasts 6 months in a bottle - however none of my bottles ever live that long ;)
How is this project coming along ??
I think its a great idea having a programmable fermentation schedule.
+1
Out to the garage for 3 weeks now lowering by 0.4 each day after diacetyl rest just for a 4 ingredient Stella clone :o, I have tried various other cycles and they are not as good.
QuoteIt's coming along, slowly!
John for your Stella programme what temp are you starting at and what yeast are you using?
2 packs of w34/70 (loadsa money)first time using it tbh normally wlp 830 also used Wyeast 2124 which was a bit of a faf with activator packs don't like them much, fermenting at 12.5 up to 15.6 and then 0.4 a day down to 2.
I read about it somewhere and when I started using beersmith all three larger conditions have a sliding scale, I also figure it puts less stress on my beer(beer have feelings too ;D)
It will be commercially available from Trouble Brewing in the summer ;)
Its in my keg so when I bottle for the competiton I will do a third bottle.