Post by wessiePost by Mick WhittinghamThe only way to brew beer is in the sort of quantity[1] that means you
have to chill[2] the fermentation to the desired temperature for maximum
ferment.
Only way? Bollocks.
Yours or clean ones?
Post by wessieBrewing has been done for centuries without such
considerations.
And it tastes like shit unless the brew master could control the
temperature of the fermenting wort but air flow through the brewery.
Post by wessieLagering needs cold fermentation
???
Post by wessiebut that is not a style
the home brewer is likely to use.
You don't cold ferment any real ale/lager, top or bottom ferment yes ,
it gives a different taste. What you have to do is stop the yeast
producing too much heat when fermenting that will raise the temperature
to a level that will kill of the yeast. When you are in control of the
temperature getting too hot by chilling you have a fast effective
ferment. But this only happens in large quantities.
Most beers of less than 4 % are fermented out in only a few days.
Post by wessieAdmittedly, to get a consistent product
using a predetermined method will help.
Commercially even the temperature that the water hits the grist on it's
drop into the mash tun is held to one degree.
Post by wessieAgain, home brewers are not that
bothered about consistency, in fact I liked the slight variations with
batches.
What ever floats your boat.
Post by wessiePost by Mick WhittinghamThis also means it will self stir with the convection currents and that
speeds the fermentation.
Then to clear the beer at the end chill it down so the ferment stops.
The yeast drops out for the next brew and you filter off clear beer.
I used this technique - the beer began by sitting the wort next to a
storage heater to get it warm enough to start the frementation. Once it was
off you needed to move the vat (large plastic swing bin holding 5 gallons)
otherwise the fermentation would be over too quickly. Once the primary
fermentation was over I transferred the beer to a pressurised barrel for
the secondary. This would vent off excess CO2 but keep the beer pressurised
as if in a bottle. That barrel would be transferred to the unheated utility
room and left for 6 weeks or more to complete the secondary and mature.
There was usually enough pressure in the barrel to deliver the beer until
consumed. As no air entered the barrel the beer would keep for a while,
although 5 gallons never lasted long. At no time did I measure the
temperature of the wort or beer, just relying on ambient temperature
changes to do the work.
If you are happy with the results then absolutely no problem but if you
want consistency and a beer/ale that does not taste like 'home brew' you
have to follow my suggestions. ie brew in quantities that mean the
temperature must be controlled.
For my sins I automated the temperature control for the whole brewing
process for the Minnis Micro Brewery run by John Whithey the ex master
brewer for Shepherd and Neame.
I did the design and installation in exchange for free beer for a year.
Circa 1995
--
Mick Whittingham
'and I will make it a felony to drink small beer.'
William Shakespeare, Henry VI part 2.