Reinventing the "airlock"

[HTH1975]

Cool experiment- how is this different to rousing the yeast with a spoon?

I'd say the rousing here is a lot more effective than that which can be achieved with a spoon alone, but I've not roused with a spoon for 5min every 3-4 hours for a period of 36 hours. It's possibly more comparable with what traditional breweries achieve in their roused fermentations. A spoon can still be used to rouse the yeast which settle in the trough between pumped rousings. Once set up it's pretty much hands-free and you'll end up with a trough full of healthy yeast for repitching in the next brew (within a few days ideally). Simply bung the yeast hole, unscrew the trough, swirl and pour the trub-free yeast slurry into a big jar. Note too the FV is filled to the brim, producing more than 50% more ale If you like Yorkshire yeast, give it a go. There's a lot to gain using this one. It seems to work better than I anticipated. My best home-brew project to date

Thanks for taking the time to explain further. It’s a great project and perfect for those kinds of ‘old brewery’ yeasts.

[McMullan]

It’s a great project and perfect for those kinds of ‘old brewery’ yeasts.

Which are still widely used, to produce some of the finest ales in the world

[orlando]

I've already ordered my timer. Will try the Hook Norton yeast with it as I'm fairly sure that is a Yorkshire strain looking at how it performs.

That sounds very interesting, I might have to try that one. I had a look at their website and might book the brewery tour in the summer, if I can fit it in.

You won't be disappointed on both counts. A sample coming to a post box near you soon. It was on the tour I got my original sample so make sure you take a sterile container with you.

[McMullan]

What`s an airlock?

WA

That's a very good question, WA. And one that warrants an honest answer. In terms of contemporary home-brew parlance - associated with common observations of active primary fermentation, going back years - it refers to a perfectly pointless bit of kit, often promoted by those who wouldn't know a fermentation even if they fell in one, face first, with their eyes wide open. I put one on after fermentation

[Kev888]

I put one on after fermentation

Me too. The classic homebrew bubbling thing can be unnecessary and/or sometimes even obstructive during fermentation. But it may be worth mentioning that (IMO) this all changes as the fermentation ends, so I wouldn't leave things so casually open to the air afterwards.

[McMullan]

I put one on after fermentation

Me too. The classic homebrew bubbling thing can be unnecessary and/or sometimes even obstructive during fermentation. But it may be worth mentioning that (IMO) this all changes as the fermentation ends, so I wouldn't leave things so casually open to the air afterwards.

Indeed, Kev, actively fermenting yeast need to 'breathe' and let off some 'steam'. They don't generally perform at their best under pressure imposed by airlocks.

[Kev888]

I've been quite surprised by the amount of pressure a modest bubble-type airlock can create; the lids on my fermenters bow up visibly when sealed by one - both stainless and plastic alike. Logically it doesn't seem much (compared to purposely pressurised conditions), but I guess the difference between 'zero' and 'some' is proportionally huge. Certainly, it is possible to see the depth of krausen increase significantly compared to unsealed fermenters.

[orlando]

It is important to emphasise the point about "after fermentation". At our scale infection IS highly likely once the yeast has slowed, not even finished, the fermentation. I am about to pour a Beer down the drain because of a "fault" with a sample valve. Unknown to me a seal came loose on it so when I started the chilling of the Beer it sucked in air from my bug ridden cellars atmosphere.

[Meatymc]

It is important to emphasise the point about "after fermentation". At our scale infection IS highly likely once the yeast has slowed, not even finished, the fermentation. I am about to pour a Beer down the drain because of a "fault" with a sample valve. Unknown to me a seal came loose on it so when I started the chilling of the Beer it sucked in air from my bug ridden cellars atmosphere.

BUGGER!

[Kev888]

Yes unfortunate; one might hope to get away with such a small ingress, but obviously not in this case. I've had such things happen when negligently leaving fermenters open 'well' after fermentation, but nothing usually happens if I'm a few days late sealing them better, on occasions even weeks. Unlucky

[orlando]

It is important to emphasise the point about "after fermentation". At our scale infection IS highly likely once the yeast has slowed, not even finished, the fermentation. I am about to pour a Beer down the drain because of a "fault" with a sample valve. Unknown to me a seal came loose on it so when I started the chilling of the Beer it sucked in air from my bug ridden cellars atmosphere.

BUGGER!

Amongs other choice phrases. Particularly annoying as it was put in a cask and was going to go through my Beer Engine, a lot of hassle for no reward. Lacto Bacillus is the prime candidate as I brew in a low ceilinged cellar and everytime I put grains into my " grist case" or plastic box as you might call it, the air is suddenly alive with LB riding on the dust. A good reason for crushing grains away from where you brew.

[McMullan]

It is important to emphasise the point about "after fermentation". At our scale infection IS highly likely once the yeast has slowed, not even finished, the fermentation. I am about to pour a Beer down the drain because of a "fault" with a sample valve. Unknown to me a seal came loose on it so when I started the chilling of the Beer it sucked in air from my bug ridden cellars atmosphere.

My condolences.

[orlando]

It will be given a proper commital with all due ceremony, tears are likely to accompany it into oblivion.

[McMullan]

It will be given a proper commital with all due ceremony, tears are likely to accompany it into oblivion.

How did the service go? Did you send some bleach?

[orlando]

Hasn't happened yet. I'm finding it very difficult to let go but, I have another that I'm beginning to get very close to. Life moves on.