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Date: 13 Oct 2006 17:40:16
From: John Krehbiel
Subject: To much head space?
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I'm making a porter tomorrow, and I'd like to spice half of it and
leave the rest "regular." It's going to be about 1/3 Crisp Marris Otter
pale, 1/3 Crisp brown, and 1/3 Crisp amber. I have enough brown and
amber malt for a 6 gallon batch. My fermenters are 5 1/2 gallon
carboys. If I split the boil and spice half, is that too much head
space for a single stage fermentation? Im thinking that the CO2 will
carry most of the excess oxygen out with it, but I wanted to check with
the collected wisdom.
If that won't work, can the spices for a holiday style beer be added at
bottling time? If so I could split it then.
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Date: 13 Oct 2006 22:56:07
From: Wayne
Subject: Re: To much head space?
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John Krehbiel wrote:
> I'm making a porter tomorrow, and I'd like to spice half of it and
> leave the rest "regular." It's going to be about 1/3 Crisp Marris Otter
> pale, 1/3 Crisp brown, and 1/3 Crisp amber. I have enough brown and
> amber malt for a 6 gallon batch. My fermenters are 5 1/2 gallon
> carboys. If I split the boil and spice half, is that too much head
> space for a single stage fermentation? Im thinking that the CO2 will
> carry most of the excess oxygen out with it, but I wanted to check with
> the collected wisdom.
>
> If that won't work, can the spices for a holiday style beer be added at
> bottling time? If so I could split it then.
>
I would suggest just mixing your spices with some vodka on brewday and
letting them soak until bottling time. Just add some of the spiced
vodka to the bottling bucket until you get the taste you want.
You may want to rethink your grain bill a bit too. 1/3 brown malt is
quite a bit. I used a pound of it in an old ale last winter and it took
a good six months for the rough flavor of the brown malt to mellow out.
It is just now reaching its peak flavor.
Wayne
Bugeater Brewing Company
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Date: 14 Oct 2006 05:50:46
From: John Krehbiel
Subject: Re: To much head space?
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Wayne wrote:
>
> You may want to rethink your grain bill a bit too. 1/3 brown malt is
> quite a bit. I used a pound of it in an old ale last winter and it took
> a good six months for the rough flavor of the brown malt to mellow out.
> It is just now reaching its peak flavor.
>
> Wayne
> Bugeater Brewing Company
I based my grain bill on the suggestions in this article about
traditional porters:
http://www.allaboutbeer.com/homebrew/porter.html
I'm going to go with it anyway, but I appreciate the comment. If I have
to let it age a while, that's OK.
Perhaps I should just forget the spices this time. I really haven't had
too much luck with that in the past anyway.
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Date: 16 Oct 2006 12:07:41
From: John Krehbiel
Subject: Re: To much head space?
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John 'Shaggy' Kolesar wrote:
> On 13 2006 17:40:16 -0700, <j_krehbiel@hotmail.com> wrote:
> > I'm making a porter tomorrow, and I'd like to spice half of it and
> > leave the rest "regular." It's going to be about 1/3 Crisp Marris Otter
> > pale, 1/3 Crisp brown, and 1/3 Crisp amber. I have enough brown and
> > amber malt for a 6 gallon batch. My fermenters are 5 1/2 gallon
> > carboys. If I split the boil and spice half, is that too much head
> > space for a single stage fermentation? Im thinking that the CO2 will
> > carry most of the excess oxygen out with it, but I wanted to check with
> > the collected wisdom.
>
> You'll be fine. You're correct in that the CO2 is going to purge almost
> all of the O2. I wouldn't worry about it.
>
>
> John.
After I finished Saturday (and just skipped the spices) I realized that
some brewers, notably in England, use open buckets, which would
effectively have infinite head space.
D'oh!
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Date: 16 Oct 2006 19:16:23
From: John 'Shaggy' Kolesar
Subject: Re: To much head space?
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On 16 2006 12:07:41 -0700, <j_krehbiel@hotmail.com > wrote:
> After I finished Saturday (and just skipped the spices) I realized that
> some brewers, notably in England, use open buckets, which would
> effectively have infinite head space.
Yeah, it's pretty much a non-issue for the primary fermentation.
John.
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Date: 16 Oct 2006 18:09:50
From: John 'Shaggy' Kolesar
Subject: Re: To much head space?
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On 13 2006 17:40:16 -0700, <j_krehbiel@hotmail.com > wrote:
> I'm making a porter tomorrow, and I'd like to spice half of it and
> leave the rest "regular." It's going to be about 1/3 Crisp Marris Otter
> pale, 1/3 Crisp brown, and 1/3 Crisp amber. I have enough brown and
> amber malt for a 6 gallon batch. My fermenters are 5 1/2 gallon
> carboys. If I split the boil and spice half, is that too much head
> space for a single stage fermentation? Im thinking that the CO2 will
> carry most of the excess oxygen out with it, but I wanted to check with
> the collected wisdom.
You'll be fine. You're correct in that the CO2 is going to purge almost
all of the O2. I wouldn't worry about it.
John.
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