Foam !

QDanT · Post by **QDanT** » Sat Feb 16, 2008 5:02 am

Used my new stainless 50ltr stock pot for the first time, on my first Deathwish wheat germ, I was surprised just how long it took to cool down before I could add the yeast. I've built a 3/8" copper chilling coil for the next batch I used Gervin wine yeast StrainGV4(26) and Tron"O"zymol yeast nutrient and energiser salts.Having read about it foaming up I split it into my two new 7gallon fermenters they have screw on lids with an "o" ring seal and a hole in the cap to take the airlock, in it's bung, the ones I have are "u" bends with three small spheres either side.Sat the fermenters on a heater mat at 75*F wrapped in an old sleeping bag and went to bed.Now here's the laugh--

came down the next morning to find them both going glug, glugg,gluggg,plop. The plop was them spitting a small blob of foam about 3" out of the airlock.There wasn't too much of a mess so I cleaned it up with some paper towel and left some wrapped round till they calmed down.But two fermenters that's 8 gallons of FOAM !

Glad I didn't just use oneThey'd calmed down enough to pour them into one fermenter by tea time and now there's just a steady glug,glug,glug Quite a happy sound.I've sent off for one of these:-

http://cgi.ebay.co.uk/SUPER-STRONG-220L ... 0215359849" onclick="window.open(this.href);return false;" rel="nofollow

and will try it for a double batch cheers all Danny

QDanT · Post by **QDanT** » Mon Feb 25, 2008 4:24 pm

Got my new brew tub ( see above )

and the cooling coil takes just under 1 hour to cool 5 gallons from the boil to 75*F.

cheers all Danny

Post by **Husker** » Mon Feb 25, 2008 5:18 pm

Nice label. I added it to the wiki:

http://homedistiller.org/wiki/index.php/Bottle_Labels" onclick="window.open(this.href);return false;" rel="nofollow

H.

nutmg1 · Post by **nutmg1** » Mon Feb 25, 2008 8:13 pm

Just curious. Does it take allot of water too cool it down??

pintoshine · Post by **pintoshine** » Mon Feb 25, 2008 8:33 pm

These are the assumptions
heat capacity is the same regardless of temp between 32 and 212
starting volume is 6 gallons of 212F
water is being circulated until target temp is reached.
No external cooling(worst case)
40 gallons of 54F(tap temp) would be needed for both to become 75F
Someone check but I think it is correct.

QDanT · Post by **QDanT** » Tue Feb 26, 2008 3:17 am

nutmg1 wrote:Just curious. Does it take allot of water too cool it down??

I hadn't worked it out because we pay water rates at just over £1 a day wether we use any or not

So being a Yorkshire man I like to get my moneys worth

But what a wealth of free imformation on this site :-
pintoshine
Apprentice
Posted: Tue Feb 26, 2008 4:33 am
These are the assumptions
heat capacity is the same regardless of temp between 32 and 212
starting volume is 6 gallons of 212F
water is being circulated until target temp is reached.
No external cooling(worst case)
40 gallons of 54F(tap temp) would be needed for both to become 75F
Someone check but I think it is correct.
cheers all Danny

nutmg1 · Post by **nutmg1** » Tue Feb 26, 2008 10:36 am

pintoshine wrote:These are the assumptions
heat capacity is the same regardless of temp between 32 and 212
starting volume is 6 gallons of 212F
water is being circulated until target temp is reached.
No external cooling(worst case)
40 gallons of 54F(tap temp) would be needed for both to become 75F
Someone check but I think it is correct.

Holey cow. That sure wasn't the answer I was expecting. Thanks I get charged by the gallon. I'd probably have to just wait.

Old_Blue · Post by **Old_Blue** » Tue Feb 26, 2008 2:23 pm

QDANT

That's a mighty fine looking barrel you got there.

You got a copyright on that label? That's way too cool!

I put 5 gallon DWWG in a 6.5 gal carboy. Never do that again

QDanT · Post by **QDanT** » Tue Feb 26, 2008 3:54 pm

Old_Blue wrote:QDANT

That's a mighty fine looking barrel you got there.

You got a copyright on that label? That's way too cool!

I put 5 gallon DWWG in a 6.5 gal carboy. Never do that again

No copyright - you can still buy fish and chips wrapped in newspaper here (uk) does that mean I cann't read the paper for not having bought it ?
Hope this makes sense I'm just glad to put even a little back for all the information I've learned here.
I syphoned the 1st batch into x5 glass gallon demi-johns to wait for the next batch and although the ferment had finished they all foamed up Just wondering what it'll do in the keg boiler

I used the slops to start the next double batch in the new barrel which at the moment is 1/2 full of foam and glug glug glugging like a good-un

cheers all Danny