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| Sinistral Warrior in the fermenter |
the three majors issue that I can remember off the top of my head were
1. having all the ice melt in the cold bath
2. potential contamination in the transfer from the boil pot to the carboy
3. cold shocking the yeast after fermentation -I got down to 70
4. prolonged exposure to temps above the yeast appropriate range.
5. there may have been oxidization occuring during the pour
6. oxidation during the secondary fermentation proccess- I didn't have enough beer.
7.found our fermometer can't be submerged
potential solutions:
1. a) buy a lot more ice. probably 4 bags and don't dump it in until the very end of the boil.
2. technically I should be able to siphon. according to the homebrewers companion I should do the following 2 things
a) create a whirlpool effect: "stir your boiled wort in a vigorous circular motion, taking care to minimize aeration. This will take about 5 to 10 seconds. Replace the lid on the pot and let it sit for 5 to 10 minutes. ahh if they suggest taking this long to settle then I might want to do the cooling up high
3. just pay attention. also didn't seem to do any damage.
4. won't be a problem with the saison, but we have yet to retry the swamp cooler method. upgrade to a chest freezer. -get good demensions
5. siphon from first to secondary from the bench that we the siphon can be on the bottom of the secondary.
6. a) brew slightly larger batches. b) put a filter over the primary and flip it over into a straining funnel so the beer submerged in the trub drains out.
7. put it up higher on the fermenter
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