Fermentation stop to fast (2nd time 2nd bach)

[Craigerrr]

No it have about 5cm from the bottom

I hate to argue, but in order to help we need all of the details.
I measured the inside diameter of one of my buckets at 26cm, the volume of a 26cm cylinder 5cm long is approximately 2.6 liters, so I am not sure how you are getting 4.5 liters.

 

[Donoroto]

As you said before: two or three days before, tilt the bucket away from the spigot. Don't move it after that! Then, let the beer flow slowly out, not fast.

And, maybe filter the wort going in to the fermenter with a kitchen strainer?

But, no matter, your beer is getting better!

 

[Mastoras007]

I hate to argue, but in order to help we need all of the details.
I measured the inside diameter of one of my buckets at 26cm, the volume of a 26cm cylinder 5cm long is approximately 2.6 liters, so I am not sure how you are getting 4.5 liters.

 

[Mastoras007]

As you said before: two or three days before, tilt the bucket away from the spigot. Don't move it after that! Then, let the beer flow slowly out, not fast.

And, maybe filter the wort going in to the fermenter with a kitchen strainer?

But, no matter, your beer is getting better!

Any way now i own a refrigerator use only for brewing
I will use it for cold crush next batch.
Now I'm carbonating at 0.8bar 4,5 Celsius

 

[Craigerrr]

That is a big bucket for a small batch!
Refresh my memory, what is the batch size you are making?
By batch size I mean what is the amount that you want to put in the keg?

 

[Mastoras007]

That is a big bucket for a small batch!
Refresh my memory, what is the batch size you are making?
By batch size I mean what is the amount that you want to put in the keg?

Bucket is 30 Liters
Last batch was 10 liters which 5 i throw in the toilet
I ended up with 4-5 liters in the keg (20 liters keg)

 

[Craigerrr]

Bucket is 30 Liters
Last batch was 10 liters which 5 i throw in the toilet
I ended up with 4-5 liters in the keg (20 liters keg)

how many liters do you want to put in the keg?

 

[Mastoras007]

how many liters do you want to put in the keg?

As much as possible i can boil with 19 liters pot,
So for preboil 15,5 i can ferment 11 liters,
Can I put all this 11 in the keg? No, so there is no how much i want to put, but how much I can put,
As i said last batch i put 4-5 liters in the keg.
Next i hope i can put more because i will lager with my new refrigerator

 

[BarbarianBrewer]

As much as possible i can boil with 19 liters pot,
So for preboil 15,5 i can ferment 11 liters,
Can I put all this 11 in the keg? No, so there is no how much i want to put, but how much I can put,
As i said last batch i put 4-5 liters in the keg.
Next i hope i can put more because i will lager with my new refrigerator

Cold crashing just above freezing for 2-3 days before transferring to your keg should help get a lot more beer into your keg. You could also use a floating dip tube in the keg to help to pour clear beer.

I have to say I am impressed with your persistence @Mastoras007! As you can tell we are all pulling for you!

 

[Mastoras007]

Cold crashing just above freezing for 2-3 days before transferring to your keg should help get a lot more beer into your keg. You could also use a floating dip tube in the keg to help to pour clear beer.

I have to say I am impressed with your persistence @Mastoras007! As you can tell we are all pulling for you!

Theanks!

 

[Zambi]

Other thought:
Maybe you should look at an auto-siphon or racking cane to transfer your wort instead of using the spigot.
And put that fermenter at quite an angle during fermentation. It will then act as if it is a narrower fermenter and the trub will be more concentrated.
I have about 8 litre wort in my fermenter and it is almost due a transfer to keg. If I remember, I'll measure how much trub I throw out.

Also, you could make a higher gravity wort, which you dilute with previously boild and cooled water when pouring into your fermenter.
You can increase your batch size that way, without needing new equipment.
As an example: you want an OG of 1.040.
Instead, you make your wort 1.050
Now when pouring your wort into the fermenter (say 10 litre) you add 2.5 litre water to get to 1.040 and you go ahead with pitching yeast in your 12.5 litre wort

 

[Mastoras007]

Other thought:
Maybe you should look at an auto-siphon or racking cane to transfer your wort instead of using the spigot.
And put that fermenter at quite an angle during fermentation. It will then act as if it is a narrower fermenter and the trub will be more concentrated.
I have about 8 litre wort in my fermenter and it is almost due a transfer to keg. If I remember, I'll measure how much trub I throw out.

Also, you could make a higher gravity wort, which you dilute with previously boild and cooled water when pouring into your fermenter.
You can increase your batch size that way, without needing new equipment.
As an example: you want an OG of 1.040.
Instead, you make your wort 1.050
Now when pouring your wort into the fermenter (say 10 litre) you add 2.5 litre water to get to 1.040 and you go ahead with pitching yeast in your 12.5 litre wort

This is a great idea.
I can try to next batch, how can i calculate the amount of water i need to add?
Tomorrow is 7th day of carbonating so i will stop it.
What is the recommended serving pressure?

 

[Zambi]

Don't look at the number of days, but at stable SG (gravity no longer moving).
I generally wait 10-14 days before transferring.

As for brewing to higher gravity:
I'm sure there is a calculator somewhere, but it is pretty easy.
Say you have 8 litres of SG 1.060
And you want to go to SG 1.040
You remove the "1" of the gravity, so you get 60 and 40.
60 divided by 40 equals 1.5, meaning 1 litre wort + 0.5 litre water.
As a check:
You got 8 litres of 60 = 480
You add 4 litres of 0 (water) = 0
You now got 8+4= 12 litres
480 divided by 12 = 40 (is 1.040)

 

[Mastoras007]

Don't look at the number of days, but at stable SG (gravity no longer moving).
I generally wait 10-14 days before transferring.

As for brewing to higher gravity:
I'm sure there is a calculator somewhere, but it is pretty easy.
Say you have 8 litres of SG 1.060
And you want to go to SG 1.040
You remove the "1" of the gravity, so you get 60 and 40.
60 divided by 40 equals 1.5, meaning 1 litre wort + 0.5 litre water.
As a check:
You got 8 litres of 60 = 480
You add 4 litres of 0 (water) = 0
You now got 8+4= 12 litres
480 divided by 12 = 40 (is 1.040)

i found it https://www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/
i will try this!

 

[Minbari]

i found it https://www.brewersfriend.com/dilution-and-boiloff-gravity-calculator/
i will try this!

just remeber, you want to do this before fermentation.

 

[Mastoras007]

and how can i product wort biger OG?
i change the Mash Thicknes?
lets say if recipe say 4,1 i change that to 3,5?

 

[Minbari]

and how can i product wort biger OG?
i change the Mash Thicknes?
lets say if recipe say 4,1 i change that to 3,5?

3 ways to make the gravity higher.

1) boil off more, this will raise the gravity at the cost of volume.

2) use more grain. more sugar = higher gravity

3) you can add sugar. this is how alot of belgian brewers do it.

 

[Donoroto]

This is a great idea.
I can try to next batch, how can i calculate the amount of water i need to add?
Tomorrow is 7th day of carbonating so i will stop it.
What is the recommended serving pressure?

Recommended serving pressure:
It depends.
Start low (2 PSI) then increase until too much foam. Then decrease to a good pressure, not too much foam.
This is different from STORAGE pressure, which should be around 10-15 PSI at 3 or 4 C, depending on how fizzy you like it.

It is possible for Serving and Storage pressure to be the same! Just like at your local tavern!

 

[Zambi]

In your case I would use more grain.
Use the recipe builder as if you are going to make 12 litres (example),
But use the water as if you make 8.
So yes, mash thickness increases

 

[Craigerrr]

As much as possible i can boil with 19 liters pot,
So for preboil 15,5 i can ferment 11 liters,
Can I put all this 11 in the keg? No, so there is no how much i want to put, but how much I can put,
As i said last batch i put 4-5 liters in the keg.
Next i hope i can put more because i will lager with my new refrigerator

Brewing beer is actually just cooking.
Just like when you plan your cooking for how many people you are feeding.
It would be silly to just "cook as much as possible", and hope there is enough for everyone.
You need to plan your brewing for how much beer you are going to make.
That is where you have to start, at the end, meaning batch size, or packaging amount.
Then you need to keep detailed records in order to figure out what all of your "losses" are.
Losses are necessary, like when you are building a house, you can't buy every piece of lumber cut exactly to size.
There is going to be some scrap that is unusable, but you need to start out with it.
You have grain absorption, hops absorption (minor unless you are using a kilo), boil off rate, anything left in the kettle, fermenter losses (trub and hop debris).
There is no need to fret over these losses, you just need to figure out what they are and take them into account.
Personally I lose approximately a half of a liter in my chilling line when transferring from kettle to fermenter, that is just the way it is.
I use to use this spreadsheet to help me calculate my water requirements.
I would also recommend you watch this video to understand water requirements better.

Very important to understand too though is that the most important ingredient in making beer is patience.
It takes years to become a good brewer, and the only way to learn is to brew and brew again, just make sure you learn something each time (I still do).