Long Mashes

[weiht]

Seems like the commercial guys doesn't let it go past 7 days to ferment. In fact once it hits terminal gravity, they will start to crash chill and trf to a maturation tank. I heard abt the effects of having a pressure build up in the fv as having an effect on the way it ferments and how it interacts differently with temperature compared to homebrew scale.

[critch]

Critch can probably best answer this

So a nice discusion on mashing and boiling. What about fermentation times? What would be the norm in a commercial brewery? 7 days? 10 days?

I've done quite a few 14 day fermentations recently using WLP005 and always detect an off note (stale yeasty note) and wondered if I leave too long on the trub? It could also be a temperature problem as I have always fermented in my kitchen which can hit 23 degrees this time of year.

Luckily I have just recently received a very large Chest (ooooo aaarrr missus) freezer and have transformed this into a fermentation area so it will be interesting to see how this affects the final aroma and flavour of the house brew

right i normally do 60/90 on mash and boil but have done 60/60's on some recipes(the main reason for 90 boils in my brewery is to give me another 30 mins to get the fv clean....)

fermenting? before i got controlers in i could be on the chill in under 3 days(with 5%fermentation to go on in the cask) i DONT use conditioner tanks as i make CASK conditioned real ale.... now it takes 4-5 its usually ready to cask in 7 days, some times 8 then its out the door. personally id like to age it for three weeks before release but normally it only gets one due to market constraints(i have over 1000 casks and 1500 would be better at my level of trade25-35bbl per week)

i wouldnt leave my beer in an open fermenter for 14 days at ale temps, its asking for trouble imo. i know plenty of people here do it with no ill effects, but its not for me

[dcq1974]

Critch
Thanks very much - I really appreciate the honest answer. I'll give 7 days a go then and then go straight to pressure barrel with Aux finings and add isinglass 24 hours later.

Do you prime your casks with a Fructose/Glucose (invert sugar) mix?

Cheers again Critch

[weiht]

He crutch, got a qns to ask u. Apologies first for being off topic but I think most wld like the answer. Since I rack into cask for it to complete the last 5% fermentation and I presume u don't prime at all, does all the cask carbonate the same way given the yeast in suspension may be different at the bottom and the top of the fv.

Thx

[dcq1974]

I'm assuming the specific gravity is taken and then casking commences when this is equal each brew?

Many breweries prime their casks with sugar syrup when filling

[critch]

i take readings all the time i cask when we're at 95+% attenuation to carbonate in the cask(normally ill turn my chillers on at 1010most of mine finish at 1007-8, any higher than 1010 and you can have issues with the finished product), its common practice in the industry but so's priming, i find this works for me
as we all know theres definately a place for sugar in brewing, it has many uses .i just prefer to do the casking this way