🚀 go-pugleaf

In article <FC9ga.958$qO.62596312@newssvr15.news.prodigy.com>, "jon" says...
>
>Sorry this is the only post in this thread my server deigns I should
>receive.
>
>Question:  How do you maintain sanitary conditions at the dump outlet?

I keep a spray bottle of Starsan solution on hand. I spray the dump valve, wait
a minute, dump and then spray again.

On day 3 make a dump. This is troob from the brew very little if any yeast.
On day seven dump again. You are now in secondary fermentation. Alot easier
than siphoning huh? This dump you can save and wash for future uses. Now
make daily small dumps for another 7 days. Also you can keep and wash this
yeast..

--
George Daher
www.geocities.com/sgdaher/brewery

"News" <ajbieker@charter.net> wrote in message
news:v81goc1nlc4n72@corp.supernews.com...
> I just had to have one.  I got one.  I have 11 gallons of a brown ale
> fermenting merrily away in it.  Ok, how do I use the thing?  Just when are
> good times to dump trub and yeast?  I realize now that I haven't read
> anything about using them.  Is there a discussion somewhere?
>
> Thanks.
>
>

Sorry this is the only post in this thread my server deigns I should
receive.

Question:  How do you maintain sanitary conditions at the dump outlet?

TIA,
ion

"George Daher" <george@nospamdaherinc.com> wrote in message
news:uc5ga.873$xA2.497463477@newssvr12.news.prodigy.com...
> On day 3 make a dump. This is troob from the brew very little if any
yeast.
> On day seven dump again. You are now in secondary fermentation. Alot
easier
> than siphoning huh? This dump you can save and wash for future uses. Now
> make daily small dumps for another 7 days. Also you can keep and wash this
> yeast..
>
> --
> George Daher
> www.geocities.com/sgdaher/brewery
>

I got a US plastics conical and love it because its easy to clean.
I still seem to have a lot of yeast left in the conical after secondary.
It builds up on the bottom along side the coupling.


"George Daher" <george@nospamdaherinc.com> wrote in message news:<uc5ga.873$xA2.497463477@newssvr12.news.prodigy.com>...
> On day 3 make a dump. This is troob from the brew very little if any yeast.
> On day seven dump again. You are now in secondary fermentation. Alot easier
> than siphoning huh? This dump you can save and wash for future uses. Now
> make daily small dumps for another 7 days. Also you can keep and wash this
> yeast..
>
> --
> George Daher
> www.geocities.com/sgdaher/brewery
>
> "News" <ajbieker@charter.net> wrote in message
> news:v81goc1nlc4n72@corp.supernews.com...
> > I just had to have one.  I got one.  I have 11 gallons of a brown ale
> > fermenting merrily away in it.  Ok, how do I use the thing?  Just when are
> > good times to dump trub and yeast?  I realize now that I haven't read
> > anything about using them.  Is there a discussion somewhere?
> >
> > Thanks.
> >
> >

George Daher <george@nospamdaherinc.com> wrote in message
news:HEjga.1083$ET4.670518383@newssvr12.news.prodigy.com...
> Cant say that I have. However, the last three batches Ive done from
> Clonebrews pg143 Atlantic Amber Ale. On day 3 of fermentation it smelt
like
> a long persistant fart. My wife and kids hate me when I brew it. But damn
it
> is a great tasting beer.
>
> --
> George Daher
> www.geocities.com/sgdaher/brewery
>

I like the Saint Arnold's Amber Ale. How does that compare with the Atlantic
Amber? Also, have you ever tried the Saint Almost clone from DeFalco's? I'm
wondering what it's like.

Mark R

I have a mist spray bottle of alcohol that i spray in prior to dumping for
contact sanitation. After dumping I spray water up the closed valve to clean
then contact sanitze again.

--
George Daher
www.geocities.com/sgdaher/brewery

"jon" <admin@localhost.hey.com> wrote in message
news:FC9ga.958$qO.62596312@newssvr15.news.prodigy.com...
> Sorry this is the only post in this thread my server deigns I should
> receive.
>
> Question:  How do you maintain sanitary conditions at the dump outlet?
>
> TIA,
> ion
>
> "George Daher" <george@nospamdaherinc.com> wrote in message
> news:uc5ga.873$xA2.497463477@newssvr12.news.prodigy.com...
> > On day 3 make a dump. This is troob from the brew very little if any
> yeast.
> > On day seven dump again. You are now in secondary fermentation. Alot
> easier
> > than siphoning huh? This dump you can save and wash for future uses. Now
> > make daily small dumps for another 7 days. Also you can keep and wash
this
> > yeast..
> >
> > --
> > George Daher
> > www.geocities.com/sgdaher/brewery
> >
>
>
>

Your welcome..

--
George Daher
www.geocities.com/sgdaher/brewery

"News" <ajbieker@charter.net> wrote in message
news:v829bpla8jkga6@corp.supernews.com...
> thanks Geroge!
>
>
> "George Daher" <george@nospamdaherinc.com> wrote in message
> news:uc5ga.873$xA2.497463477@newssvr12.news.prodigy.com...
> > On day 3 make a dump. This is troob from the brew very little if any
> yeast.
> > On day seven dump again. You are now in secondary fermentation. Alot
> easier
> > than siphoning huh? This dump you can save and wash for future uses. Now
> > make daily small dumps for another 7 days. Also you can keep and wash
this
> > yeast..
> >
> > --
> > George Daher
> > www.geocities.com/sgdaher/brewery
> >
> > "News" <ajbieker@charter.net> wrote in message
> > news:v81goc1nlc4n72@corp.supernews.com...
> > > I just had to have one.  I got one.  I have 11 gallons of a brown ale
> > > fermenting merrily away in it.  Ok, how do I use the thing?  Just when
> are
> > > good times to dump trub and yeast?  I realize now that I haven't read
> > > anything about using them.  Is there a discussion somewhere?
> > >
> > > Thanks.
> > >
> > >
> >
> >
>
>
>
>

Hey George, do you notice different residual aromas when you ferment
conical?

I've got a 12.2 gallon and every (every) time I've used it I get green
apples that persist for weeks. Similar grainbills in carboys don't have
this problem. It was so bad the first time that I though the batch was
infected. (dumped 10 gallons after 2 months- the smell never went away)

I've since gone back to carboys...

bob.



"George Daher" <george@nospamdaherinc.com> wrote in
news:sjhga.141$8A.151042163@newssvr11.news.prodigy.com:

> I have a mist spray bottle of alcohol that i spray in prior to dumping
> for contact sanitation. After dumping I spray water up the closed
> valve to clean then contact sanitze again.
>
> --
> George Daher
> www.geocities.com/sgdaher/brewery
>
> "jon" <admin@localhost.hey.com> wrote in message
> news:FC9ga.958$qO.62596312@newssvr15.news.prodigy.com...
>> Sorry this is the only post in this thread my server deigns I should
>> receive.
>>
>> Question:  How do you maintain sanitary conditions at the dump
>> outlet?
>>
>> TIA,
>> ion
>>
>> "George Daher" <george@nospamdaherinc.com> wrote in message
>> news:uc5ga.873$xA2.497463477@newssvr12.news.prodigy.com...
>> > On day 3 make a dump. This is troob from the brew very little if
>> > any
>> yeast.
>> > On day seven dump again. You are now in secondary fermentation.
>> > Alot
>> easier
>> > than siphoning huh? This dump you can save and wash for future
>> > uses. Now make daily small dumps for another 7 days. Also you can
>> > keep and wash
> this
>> > yeast..
>> >
>> > --
>> > George Daher
>> > www.geocities.com/sgdaher/brewery
>> >
>>
>>
>>
>
>
>

Cant say that I have. However, the last three batches Ive done from
Clonebrews pg143 Atlantic Amber Ale. On day 3 of fermentation it smelt like
a long persistant fart. My wife and kids hate me when I brew it. But damn it
is a great tasting beer.

--
George Daher
www.geocities.com/sgdaher/brewery

"Bob" <nntp@redinews.remove.com> wrote in message
news:Xns934A53378FF29nntpredinewsremoveco@216.168.3.30...
> Hey George, do you notice different residual aromas when you ferment
> conical?
>
> I've got a 12.2 gallon and every (every) time I've used it I get green
> apples that persist for weeks. Similar grainbills in carboys don't have
> this problem. It was so bad the first time that I though the batch was
> infected. (dumped 10 gallons after 2 months- the smell never went away)
>
> I've since gone back to carboys...
>
> bob.
>
>
>
> "George Daher" <george@nospamdaherinc.com> wrote in
> news:sjhga.141$8A.151042163@newssvr11.news.prodigy.com:
>
> > I have a mist spray bottle of alcohol that i spray in prior to dumping
> > for contact sanitation. After dumping I spray water up the closed
> > valve to clean then contact sanitze again.
> >
> > --
> > George Daher
> > www.geocities.com/sgdaher/brewery
> >
> > "jon" <admin@localhost.hey.com> wrote in message
> > news:FC9ga.958$qO.62596312@newssvr15.news.prodigy.com...
> >> Sorry this is the only post in this thread my server deigns I should
> >> receive.
> >>
> >> Question:  How do you maintain sanitary conditions at the dump
> >> outlet?
> >>
> >> TIA,
> >> ion
> >>
> >> "George Daher" <george@nospamdaherinc.com> wrote in message
> >> news:uc5ga.873$xA2.497463477@newssvr12.news.prodigy.com...
> >> > On day 3 make a dump. This is troob from the brew very little if
> >> > any
> >> yeast.
> >> > On day seven dump again. You are now in secondary fermentation.
> >> > Alot
> >> easier
> >> > than siphoning huh? This dump you can save and wash for future
> >> > uses. Now make daily small dumps for another 7 days. Also you can
> >> > keep and wash
> > this
> >> > yeast..
> >> >
> >> > --
> >> > George Daher
> >> > www.geocities.com/sgdaher/brewery
> >> >
> >>
> >>
> >>
> >
> >
> >
>

I too have this problem. apparently another user ordered his with a welded
in plastic dump nipple which drains completely. I wish i knew that was
available. But it doesnt effect flavor. I mean even those using primary and
secondary fermenters still have yeastcake in secondary fermentation vessel,
so no big deal..

--
George Daher
www.geocities.com/sgdaher/brewery

"gary" <gak@execpc.com> wrote in message
news:c6e3f3a6.0303260627.fa49c78@posting.google.com...
> I got a US plastics conical and love it because its easy to clean.
> I still seem to have a lot of yeast left in the conical after secondary.
> It builds up on the bottom along side the coupling.
>
>
> "George Daher" <george@nospamdaherinc.com> wrote in message
news:<uc5ga.873$xA2.497463477@newssvr12.news.prodigy.com>...
> > On day 3 make a dump. This is troob from the brew very little if any
yeast.
> > On day seven dump again. You are now in secondary fermentation. Alot
easier
> > than siphoning huh? This dump you can save and wash for future uses. Now
> > make daily small dumps for another 7 days. Also you can keep and wash
this
> > yeast..
> >
> > --
> > George Daher
> > www.geocities.com/sgdaher/brewery
> >
> > "News" <ajbieker@charter.net> wrote in message
> > news:v81goc1nlc4n72@corp.supernews.com...
> > > I just had to have one.  I got one.  I have 11 gallons of a brown ale
> > > fermenting merrily away in it.  Ok, how do I use the thing?  Just when
are
> > > good times to dump trub and yeast?  I realize now that I haven't read
> > > anything about using them.  Is there a discussion somewhere?
> > >
> > > Thanks.
> > >
> > >

Has anyone compared the Atlantic Amber to Alaskan Amber from Alaskan
Brewing Company? The Alaskan Amber has a somewhat sweet finish, and is
more along the lines of a Muenster alt as opposed to a Dusseldorf alt.

On Wed, 26 Mar 2003 19:04:33 GMT, "George Daher"
<george@nospamdaherinc.com> wrote:

>The Atlantic Amber is more in line with an Altbier which is a German Amber
>Ale. I too like St. Arnolds but prefer the Atlantic Amber. Most the recipes
>from defalcos seem to overkill on hops and dont taste like the originals.
>But they are good...

On Wed, 26 Mar 2003 13:10:58 -0000, Bob <nntp@redinews.remove.com>
wrote:

>Hey George, do you notice different residual aromas when you ferment
>conical?
>I've got a 12.2 gallon and every (every) time I've used it I get green
>apples that persist for weeks. <snip>

Is that a plastic or SS conical?



-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----==  Over 80,000 Newsgroups - 16 Different Servers! =-----

The Atlantic Amber is more in line with an Altbier which is a German Amber
Ale. I too like St. Arnolds but prefer the Atlantic Amber. Most the recipes
from defalcos seem to overkill on hops and dont taste like the originals.
But they are good...

--
George Daher
www.geocities.com/sgdaher/brewery

"Mark R" <marknospamray@ev1.net> wrote in message
news:v83m3ice600te1@corp.supernews.com...
>
> George Daher <george@nospamdaherinc.com> wrote in message
> news:HEjga.1083$ET4.670518383@newssvr12.news.prodigy.com...
> > Cant say that I have. However, the last three batches Ive done from
> > Clonebrews pg143 Atlantic Amber Ale. On day 3 of fermentation it smelt
> like
> > a long persistant fart. My wife and kids hate me when I brew it. But
damn
> it
> > is a great tasting beer.
> >
> > --
> > George Daher
> > www.geocities.com/sgdaher/brewery
> >
>
> I like the Saint Arnold's Amber Ale. How does that compare with the
Atlantic
> Amber? Also, have you ever tried the Saint Almost clone from DeFalco's?
I'm
> wondering what it's like.
>
> Mark R
>
>

thanks Geroge!


"George Daher" <george@nospamdaherinc.com> wrote in message
news:uc5ga.873$xA2.497463477@newssvr12.news.prodigy.com...
> On day 3 make a dump. This is troob from the brew very little if any
yeast.
> On day seven dump again. You are now in secondary fermentation. Alot
easier
> than siphoning huh? This dump you can save and wash for future uses. Now
> make daily small dumps for another 7 days. Also you can keep and wash this
> yeast..
>
> --
> George Daher
> www.geocities.com/sgdaher/brewery
>
> "News" <ajbieker@charter.net> wrote in message
> news:v81goc1nlc4n72@corp.supernews.com...
> > I just had to have one.  I got one.  I have 11 gallons of a brown ale
> > fermenting merrily away in it.  Ok, how do I use the thing?  Just when
are
> > good times to dump trub and yeast?  I realize now that I haven't read
> > anything about using them.  Is there a discussion somewhere?
> >
> > Thanks.
> >
> >
>
>

Being 12.2 gallons I would guess it is SS. That is the capacity of the
Toledo Metal Spinning's Conical..

--
George Daher
www.geocities.com/sgdaher/brewery

"Jack Erbes" <jacker@midmaine.com> wrote in message
news:3aa48vchag17l70rckp6naofmretull2lh@4ax.com...
> On Wed, 26 Mar 2003 13:10:58 -0000, Bob <nntp@redinews.remove.com>
> wrote:
>
> >Hey George, do you notice different residual aromas when you ferment
> >conical?
> >I've got a 12.2 gallon and every (every) time I've used it I get green
> >apples that persist for weeks. <snip>
>
> Is that a plastic or SS conical?
>
>
>
> -----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
> http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
> -----==  Over 80,000 Newsgroups - 16 Different Servers! =-----

In article <Xns934B48C8D48CEnntpredinewsremoveco@216.168.3.30>, Bob says...
>
>Jack Erbes <jacker@midmaine.com> wrote in
>news:3aa48vchag17l70rckp6naofmretull2lh@4ax.com:
>
>> On Wed, 26 Mar 2003 13:10:58 -0000, Bob <nntp@redinews.remove.com>
>> wrote:
>>
>>>Hey George, do you notice different residual aromas when you ferment
>>>conical?
>>>I've got a 12.2 gallon and every (every) time I've used it I get green
>>>apples that persist for weeks. <snip>
>>
>> Is that a plastic or SS conical?
>
>Mine's a stainles steel 12.? gallon conical from TMS, with a brazed 1/2"
>nipple and FP valve on the bottom. No racking port. Cleaning procedures
>include a thorough scrubbing with a bear-tex pad, followed by a thorough
>rinse, and then isodophor solution.
>
>Batch 1 & 2 were racked through the bottom dump, batch 3 & 4 through a
>racking cane over the top. All were 10 gallon batches, all were
>disturbingly altered in aroma.
>
>now it takes up space.

Bob, what yeast were you using in these batches, and when did you dump? Removing
yeast too early can result in increased levels of acetaldehyde. Oxidation can
also convert ethanol to acetaldehyde. Some bacterial infections can also cause
this.

Jack Erbes <jacker@midmaine.com> wrote in
news:3aa48vchag17l70rckp6naofmretull2lh@4ax.com:

> On Wed, 26 Mar 2003 13:10:58 -0000, Bob <nntp@redinews.remove.com>
> wrote:
>
>>Hey George, do you notice different residual aromas when you ferment
>>conical?
>>I've got a 12.2 gallon and every (every) time I've used it I get green
>>apples that persist for weeks. <snip>
>
> Is that a plastic or SS conical?

Mine's a stainles steel 12.? gallon conical from TMS, with a brazed 1/2"
nipple and FP valve on the bottom. No racking port. Cleaning procedures
include a thorough scrubbing with a bear-tex pad, followed by a thorough
rinse, and then isodophor solution.

Batch 1 & 2 were racked through the bottom dump, batch 3 & 4 through a
racking cane over the top. All were 10 gallon batches, all were
disturbingly altered in aroma.

now it takes up space.


I may turn the stand into a forge base.

bob.

George Daher <george@nospamdaherinc.com> wrote in message
news:5Rmga.1164$ta3.696100971@newssvr12.news.prodigy.com...
> The Atlantic Amber is more in line with an Altbier which is a German Amber
> Ale. I too like St. Arnolds but prefer the Atlantic Amber. Most the
recipes
> from defalcos seem to overkill on hops and dont taste like the originals.
> But they are good...
>
> --
> George Daher
> www.geocities.com/sgdaher/brewery
>
Thanks George. I tend to cut the bittering hops on all their recipes by 25%
and go as written for the flavor and aroma. I'll keep the St. Almost in mind
for a future batch. I have an English Brown in the Secondary and an ESB that
will be brewed this week or next. Thanks again.

Mark R

bregent <regent@dontspamme.newsguy.com> wrote in
news:b5vbm802bv0@drn.newsguy.com:

>
> Bob, what yeast were you using in these batches, and when did you
> dump? Removing yeast too early can result in increased levels of
> acetaldehyde. Oxidation can also convert ethanol to acetaldehyde. Some
> bacterial infections can also cause this.
>

Ok, here goes:

batch 19 (first conical) ESB Wyeast 1968, no whirlpool in brew kettle,
dumped trub at 12 hours, again at 24, again at 96- pumped out through
bottom at 14 days, strong apples.

batch 20 American Ale, Wyeast 1056, whirlpooled, no trub dumped, pumped out
at 2 weeks, medium apples, dissipated over 3 weeks, gave most to wife.
(last three gallons of 2nd keg drinkable (or was I desperate?))

batch 21 Heavy Stout, WLP004, whirlpooled, no dumps, racked out over top
(watching to not suck yeast) at 2 weeks, aroma dissipated over next 1-2
weeks.

batch 22 ESB, (brewed next day from #21) Wyeast 1028, whirlpooled, pumped
to carboys, racked out in 2 weeks, no aroma

batch 23 ESB, Wyeast 1275, whirlpooled, pumped to carboys, racked out in 2
weeks, no aroma

batch 24 ESB, WLP023, whirlpooled, pumped to carboys, racked out in 2
weeks, no aroma, best beer I ever made (3 gallons left)

batch 25, porter, WLP007,  whirlpooled, pumped to carboys, will rack this
weekend.

All were 10 gallon batches, sanitation was observed (scrub, rinse,
isodophor, drain, repeat), grainbills varied.


Here's what I'm thinkin:

green apple esters are produced during the aerobic phase of fermentation,
and then converted during the anaerobic phase.

All of my carboy batches were fine, all of my conical batches had aroma.

all of my carboy batches had a yeast bed that was the diameter of the
fermentation vessel

the conical has deeper, smaller (in diameter) yeast bed during the
anaerobic phase

perhaps the esters are not fully scoured during the anaerobic phase due to
a lack of surface area of the yeast bed.

or maybe satan wants my hopper.

in any event, 40 gallons of sub-standard brew is a steep learning curve.

No one who has sampled these batches (except #19) has noticed anything out
of the ordinary, but I attribute that to lack of drinking experience.

What was that the old Michelob commercial used to say "...but _we'll_
know."

bob.

This is a good general recomendation.  The timing varies with the yeast and
the gravity of the brew.  High gravity beers take longer to ferment.

Also I just  brewed a batch with Danstar Nottingham yeast. It was finished
fermenting on Day 3.  I dumped the trub and yeast on Day 3 and just dumped a
huge pile on Day 4.  I plan to dump daily till it clears. Then I will keg.


"George Daher" <george@nospamdaherinc.com> wrote in message
news:uc5ga.873$xA2.497463477@newssvr12.news.prodigy.com...
> On day 3 make a dump. This is troob from the brew very little if any
yeast.
> On day seven dump again. You are now in secondary fermentation. Alot
easier
> than siphoning huh? This dump you can save and wash for future uses. Now
> make daily small dumps for another 7 days. Also you can keep and wash this
> yeast..
>
> --
> George Daher
> www.geocities.com/sgdaher/brewery
>
> "News" <ajbieker@charter.net> wrote in message
> news:v81goc1nlc4n72@corp.supernews.com...
> > I just had to have one.  I got one.  I have 11 gallons of a brown ale
> > fermenting merrily away in it.  Ok, how do I use the thing?  Just when
are
> > good times to dump trub and yeast?  I realize now that I haven't read
> > anything about using them.  Is there a discussion somewhere?
> >
> > Thanks.
> >
> >
>
>

Based on what bregent says, it looks like your yeast is not able to absorb
the off flavors because you are dumping it too fast.

I think we all think it is good to get the beer off the yeast asap to avoid
autolosis, but one thing we may have never have realized is that yeast is
responsible for absorbing a lot of the off flavors in beer such as diacetyl
and acetaldehyde. This results is a cleaner tasting beer.

I just dumped my yeast after only 3 days.  That's because I used Danstar
Nottingham and it fermented out very fast. I'll let you know if I get any of
the off flavors you describe.

I may have learned a lesson as well. Thanks!




"Bob" <nntp@redinews.remove.com> wrote in message
news:Xns934BB21C42796nntpredinewsremoveco@216.168.3.30...
> bregent <regent@dontspamme.newsguy.com> wrote in
> news:b5vbm802bv0@drn.newsguy.com:
>
> >
> > Bob, what yeast were you using in these batches, and when did you
> > dump? Removing yeast too early can result in increased levels of
> > acetaldehyde. Oxidation can also convert ethanol to acetaldehyde. Some
> > bacterial infections can also cause this.
> >
>
> Ok, here goes:
>
> batch 19 (first conical) ESB Wyeast 1968, no whirlpool in brew kettle,
> dumped trub at 12 hours, again at 24, again at 96- pumped out through
> bottom at 14 days, strong apples.
>
> batch 20 American Ale, Wyeast 1056, whirlpooled, no trub dumped, pumped
out
> at 2 weeks, medium apples, dissipated over 3 weeks, gave most to wife.
> (last three gallons of 2nd keg drinkable (or was I desperate?))
>
> batch 21 Heavy Stout, WLP004, whirlpooled, no dumps, racked out over top
> (watching to not suck yeast) at 2 weeks, aroma dissipated over next 1-2
> weeks.
>
> batch 22 ESB, (brewed next day from #21) Wyeast 1028, whirlpooled, pumped
> to carboys, racked out in 2 weeks, no aroma
>
> batch 23 ESB, Wyeast 1275, whirlpooled, pumped to carboys, racked out in 2
> weeks, no aroma
>
> batch 24 ESB, WLP023, whirlpooled, pumped to carboys, racked out in 2
> weeks, no aroma, best beer I ever made (3 gallons left)
>
> batch 25, porter, WLP007,  whirlpooled, pumped to carboys, will rack this
> weekend.
>
> All were 10 gallon batches, sanitation was observed (scrub, rinse,
> isodophor, drain, repeat), grainbills varied.
>
>
> Here's what I'm thinkin:
>
> green apple esters are produced during the aerobic phase of fermentation,
> and then converted during the anaerobic phase.
>
> All of my carboy batches were fine, all of my conical batches had aroma.
>
> all of my carboy batches had a yeast bed that was the diameter of the
> fermentation vessel
>
> the conical has deeper, smaller (in diameter) yeast bed during the
> anaerobic phase
>
> perhaps the esters are not fully scoured during the anaerobic phase due to
> a lack of surface area of the yeast bed.
>
> or maybe satan wants my hopper.
>
> in any event, 40 gallons of sub-standard brew is a steep learning curve.
>
> No one who has sampled these batches (except #19) has noticed anything out
> of the ordinary, but I attribute that to lack of drinking experience.
>
> What was that the old Michelob commercial used to say "...but _we'll_
> know."
>
> bob.
>

I was just reading Greg Noonans New Brewing Lager Beer, he says inadequate
oxygenation will cause the yeast to give off green apple aromas

I know you can't shake that 12.2 gallon conical like you can your 5 gal
carboys. What are you doing to oxygenate?



"Bob" <nntp@redinews.remove.com> wrote in message
news:Xns934A53378FF29nntpredinewsremoveco@216.168.3.30...
> Hey George, do you notice different residual aromas when you ferment
> conical?
>
> I've got a 12.2 gallon and every (every) time I've used it I get green
> apples that persist for weeks. Similar grainbills in carboys don't have
> this problem. It was so bad the first time that I though the batch was
> infected. (dumped 10 gallons after 2 months- the smell never went away)
>
> I've since gone back to carboys...
>
> bob.
>
>
>
> "George Daher" <george@nospamdaherinc.com> wrote in
> news:sjhga.141$8A.151042163@newssvr11.news.prodigy.com:
>
> > I have a mist spray bottle of alcohol that i spray in prior to dumping
> > for contact sanitation. After dumping I spray water up the closed
> > valve to clean then contact sanitze again.
> >
> > --
> > George Daher
> > www.geocities.com/sgdaher/brewery
> >
> > "jon" <admin@localhost.hey.com> wrote in message
> > news:FC9ga.958$qO.62596312@newssvr15.news.prodigy.com...
> >> Sorry this is the only post in this thread my server deigns I should
> >> receive.
> >>
> >> Question:  How do you maintain sanitary conditions at the dump
> >> outlet?
> >>
> >> TIA,
> >> ion
> >>
> >> "George Daher" <george@nospamdaherinc.com> wrote in message
> >> news:uc5ga.873$xA2.497463477@newssvr12.news.prodigy.com...
> >> > On day 3 make a dump. This is troob from the brew very little if
> >> > any
> >> yeast.
> >> > On day seven dump again. You are now in secondary fermentation.
> >> > Alot
> >> easier
> >> > than siphoning huh? This dump you can save and wash for future
> >> > uses. Now make daily small dumps for another 7 days. Also you can
> >> > keep and wash
> > this
> >> > yeast..
> >> >
> >> > --
> >> > George Daher
> >> > www.geocities.com/sgdaher/brewery
> >> >
> >>
> >>
> >>
> >
> >
> >
>

"News" <ajbieker@charter.net> wrote in message news:<v81goc1nlc4n72@corp.supernews.com>...
> I just had to have one.  I got one.  I have 11 gallons of a brown ale
> fermenting merrily away in it.  Ok, how do I use the thing?  Just when are
> good times to dump trub and yeast?  I realize now that I haven't read
> anything about using them.  Is there a discussion somewhere?
>
> Thanks.

so when you guys dump, how much beer do you let run out after the
yeast/trub poop drops?

thanks

"Frank" <jeetarist@yahoo.com> wrote in
news:3e3ha.242324$L1.67804@sccrnsc02:

> I was just reading Greg Noonans New Brewing Lager Beer, he says
> inadequate oxygenation will cause the yeast to give off green apple
> aromas
>
> I know you can't shake that 12.2 gallon conical like you can your 5
> gal carboys. What are you doing to oxygenate?
>

10 minutes with clean fishpump through a hospital filter into the racking
cane.

(both for carboys as well as conical.)


bob.