luckybeagle
Making sales and brewing ales.
I ferment in 9 gallon Bucket Buddy fermenters--usually a 5.5 to 6.0 gallon batch size. The fermenters stay shut throughout fermentation, minus drawing a couple gravity samples toward the end of fermentation via the spigot. They are ferm-wrapped and have glycol coils in them, so temperature control has never been a problem.
I've noticed what I think is acetaldehyde in numerous beers. I always aerate well after chilling, splashing wort like crazy (no oxygen, though), and a vast majority of my batches are 1.065 or under. I always make sure to pitch the recommended yeast amount or starter via brewersfriend's calculators, too. My equipment is clean, and I ditched my plate chiller a few batches ago for an easier-to-maintain counterflow.
Could the extra headspace between the top of the wort and the lid of the bucket buddy be causing oxygen ingress and promoting acetaldehyde in some batches?
I don't get stale cardboard flavors, and some of my beers show no signs of it. I made a Kolsch a few months back that tasted like apple juice, just kegged a french saison last night that hinted at its presence, and had a weizenbock turn out completely undrinkable. Any ideas? Should I be brewing 8 gallon batches instead?
What's the least amount one could safely brew in a 9 gallon fermenter?
I've noticed what I think is acetaldehyde in numerous beers. I always aerate well after chilling, splashing wort like crazy (no oxygen, though), and a vast majority of my batches are 1.065 or under. I always make sure to pitch the recommended yeast amount or starter via brewersfriend's calculators, too. My equipment is clean, and I ditched my plate chiller a few batches ago for an easier-to-maintain counterflow.
Could the extra headspace between the top of the wort and the lid of the bucket buddy be causing oxygen ingress and promoting acetaldehyde in some batches?
I don't get stale cardboard flavors, and some of my beers show no signs of it. I made a Kolsch a few months back that tasted like apple juice, just kegged a french saison last night that hinted at its presence, and had a weizenbock turn out completely undrinkable. Any ideas? Should I be brewing 8 gallon batches instead?
What's the least amount one could safely brew in a 9 gallon fermenter?