Lids can help trap heat and, depending on your ambient temperature outside the fermenter, your wine could get too hot with a lid in place. Most commercial wineries will ferment red wines in open containers to allow heat to escape and to have better access to the cap.
When you ferment on the skins they will float to the top and for the cap. This cap protects the wine from outside elements but it must also be punched back down into the wine from time to time to help extract more flavor and aroma compounds from the skins.
Open fermentations work because the carbon dioxide produced by the yeast during alcoholic fermentation acts as a blanket over the wine. This is why I never recommend to first time winemakers that they ferment in an open container. Something else to consider is air movement around the fermenter. Even an aggressive fermentation, with lots of carbon dioxide being produce, can be susceptible to oxygen and spoilage micro-organism exposure if you have an air vent or ceiling fan constantly blowing the carbon dioxide blanket off your wine.
FrostedMug Member. I'm sorry if this has been covered a lot Its been 2 days since I pitched my yeast. I've seen a lot of action in my air lock since. I've been tempted to open the bucket up and check out what it looks like and maybe take a hydro measure. My question is what am i risking every time i open up my primary bucket?
Should i keep it sealed until the airlock bubbles stop? Sorry for the noob question but this is my first brew. Cliff notes: how often do you open your primary fermenter? Pascal Well-Known Member. You risk contamination. However, it's relatively low. Don't bother with the hydro test until you transfer. I open my primary after a week or two when I'm getting ready to transfer.
Surly Well-Known Member. I do not open mine up often if ever until I am interested in transferring it a month or so after brewing? You are new to the hobby? Then open it up and take a peek. I think it is mandatory you do so. Don't sneeze in it, don't gawk at it for an hour, but a quick little viewing won't hurt. After two days, I would not take a gravity reading. I usually wait til I am interested in kegging before I take my reading. You can't take a gravity reading without openning your bucket, and you can't know what's really happening without a gravity reading.
With proper care and sanitization it's no harm whatsoever. There's so much we caution new brewers not to do, but the one thing that every book, podcast, magazine, forum and website talks about is the gravity of the beer So either it's a vast conspiracy on behalf of us experienced brewers to screw with "da noobs" and win all the contests, OR there is some merit to taking readings, and the risk is extremely low.
So which do YOU think it is? Joined Feb 3, Messages Reaction score I just love these. No stupid airlock and it has a tap and removable krausen ring. Just take it off when the yeast have finished their party. It can be hard to tell when it is good or bad for the average homebrewer.
There is a time when lots of oxygen in your homebrew is good, and it is especially beneficial early in the brewing process. You need to properly aerate your wort on brew day, this oxygen is essential for the health of the yeast. This will give you a frothy head and the yeast you will be pitching needs this oxygen. After pitching, The yeast will remove the oxygen present in the beer and you do not want to add any more oxygen or your beer may taste something like wet cardboard who first figured that one out?
So, be careful and gentle as possible to keep splashing movements to a minimum. So, basically, shaking your fermenter around before you pitch your yeast, good. Doing the same thing after pitching, bad. Check out my article here to find out more about when and how to shake your fermenter for the best effects. To minimize oxidation in a fermenter, you want to have a really tight seal. This is a great fermenter for limiting the risks of oxidation because it allows you to ferment under pressure.
This can also help you when racking into a keg. Check out the latest prices and deals on Amazon. The advantage of the Fermentasaurus is that you can not only ferment your beer in a well-pressurized environment to avoid oxidation, you can then use that pressure to serve your fermented beer!
If you are looking for an upgrade in your home brewery, check this beauty out here. Before you even brew you should consider a few factors when choosing a place for fermentation.
You want to keep it out walking traffic but still accessible to check on and clean up if a spill happens. As we have talked about it is not ideal but there are some situations that you should take the risk and move your beer while it is fermenting.
The risk of oxidation will outweigh the downsides of these other factors. Just remember, even professionals have to deal with oxidation and we can only try our best to minimize its effects with good planning and careful manoeuvering. You can just sprinkle it on the surface. When it comes to rehydrating yeast, it is a very easy process and can be done on the day of your brewing. I talk about it in this article if you want to read even more about it. At the start of your brew day , you can start by boiling a cup of water then turn off the heat and put on the lid while it sits.
0コメント