Your experiences with SMB and different yeast strains.

How are you fermenting?

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lupulus
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Re: Your experiences with SMB and different yeast strains.

Postby lupulus » Tue Feb 28, 2017 11:34 pm

caedus wrote:What is your chilling method Lupulis?

Immersion with SS chiller to a bit above water temperature, then transfer to a 20L Speidel (22L to the top, completely full), then chill in lager freezer to 0-1C (about 18h) transfer to a 30L Speidel leaving the cold break behind and pitch.
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Weizenberg
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Re: Your experiences with SMB and different yeast strains.

Postby Weizenberg » Wed Mar 01, 2017 2:17 am

Interesting that you let it sediment first...

German homebrewers love the 'sputnik' filter for this.

People with ZKFs (like myself), dump a bit of trub and debris at several stages during the fermentation process.

For some reason we stopped chilling overnight, mainly because we feared oxygen ingress from headspace negatively affecting the wort.
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lupulus
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Re: Your experiences with SMB and different yeast strains.

Postby lupulus » Wed Mar 01, 2017 11:45 am

Weizenberg wrote:Interesting that you let it sediment first...

German homebrewers love the 'sputnik' filter for this.

People with ZKFs (like myself), dump a bit of trub and debris at several stages during the fermentation process.

For some reason we stopped chilling overnight, mainly because we feared oxygen ingress from headspace negatively affecting the wort.


That is why I have no head space during overnight chilling :-) All my batches are 22L into the auxiliary, and then whatever I can pull, normally 20.5L into the primary plus 0.75 L of yeast slurry.
BTW1 - I am considering buying a small freezer to chill faster, but this is not as fool-proof as chilling in the lager fridge. With a -20C freezer, I will need to monitor the temperature of the auxiliary container, have an alarm to pull it out of the freezer when it is ready, and be available to transfer immediately to the primary at that time.
BTW2 - Are these what you call Sputnik? http://www.hobbybrauerversand.de/Filterbeutel-200lm / I brought a couple when I left Germany, 50 and 200 microns. They fit nicely in the Speidel. Do you know the porosity (microns) of the filters Germans normally use for trub?
The reason I have not used them is that my problem is not filtering but chilling. My wort into the fermenter is quite clear.
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Weizenberg
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Re: Your experiences with SMB and different yeast strains.

Postby Weizenberg » Wed Mar 01, 2017 12:25 pm

Why would crash cooling make such a noticeable positive impact even though you filter (or have virtually trub free wort going in)?
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Weizenberg
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Re: Your experiences with SMB and different yeast strains.

Postby Weizenberg » Wed Mar 01, 2017 12:35 pm

lupulus wrote:BTW2 - Are these what you call Sputnik? http://www.hobbybrauerversand.de/Filterbeutel-200lm / I brought a couple when I left Germany, 50 and 200 microns. They fit nicely in the Speidel. Do you know the porosity (microns) of the filters Germans normally use for trub?
The reason I have not used them is that my problem is not filtering but chilling. My wort into the fermenter is quite clear.


This is the one

http://www.ebay.co.uk/itm/200-Micron-Ma ... SwImRYbr3n

200 um
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Weizenberg
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Re: Your experiences with SMB and different yeast strains.

Postby Weizenberg » Wed Mar 01, 2017 12:43 pm

lupulus wrote:BTW1 - I am considering buying a small freezer to chill faster, but this is not as fool-proof as chilling in the lager fridge. With a -20C freezer, I will need to monitor the temperature of the auxiliary container, have an alarm to pull it out of the freezer when it is ready, and be available to transfer immediately to the primary at that time.


Hmmmm, would chilling faster be necessary? For things to sediment it would take a certain time-frame. I'd imagine it would be even longer at lower temperatures...
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Ancient Abbey
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Re: Your experiences with SMB and different yeast strains.

Postby Ancient Abbey » Wed Mar 01, 2017 1:18 pm

We used to use those types of sock filters in aquaculture for recirculating systems. Be careful, many of them contain surfactants in the filter material to make them flow more easily.
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Weizenberg
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Re: Your experiences with SMB and different yeast strains.

Postby Weizenberg » Wed Mar 01, 2017 1:47 pm

I don't use em. They are quite popular on Hobbybrauer though.
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Re: Your experiences with SMB and different yeast strains.

Postby Bilsch » Wed Mar 01, 2017 2:51 pm

How would you keep the filter media from harboring beer spoiling nasties if reusing?
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lupulus
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Re: Your experiences with SMB and different yeast strains.

Postby lupulus » Wed Mar 01, 2017 3:03 pm

Weizenberg wrote:
lupulus wrote:BTW1 - I am considering buying a small freezer to chill faster, but this is not as fool-proof as chilling in the lager fridge. With a -20C freezer, I will need to monitor the temperature of the auxiliary container, have an alarm to pull it out of the freezer when it is ready, and be available to transfer immediately to the primary at that time.


Hmmmm, would chilling faster be necessary? For things to sediment it would take a certain time-frame. I'd imagine it would be even longer at lower temperatures...


Not sure it is necessary. I will have to test it. Most likely, I will get better sedimentation with more time but theoretically more oxidation.
Is 3 hour sedimentation less effective than 18h? Probably can be measured using a turbidity test..

Most likely, I will check how the beers do in major competitions over the next few months and then decide whether I need to change anything.
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