Insane Fermenter Losses

Discussion in 'Beginners Brewing Forum' started by bobofet, Jul 22, 2018.

  1. bobofet

    bobofet New Member

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    I recently made an IPA and into the fermenter bucket wet 5.5 gallons. I used safe ale s-04 yeast, 2 packs re hydrated. I racked to secondary with 3 oz of hop pellets for 10 days and i had a thick yeast cake left in the bottom of the bucket. I also had a pretty sizeable yeast cake in my secondary bucket after I transferred into my bottling bucket. When i was done racking I only had slightly over 4 gallons. How on earth did I loose almost 1.5 gallons in the fermentor? this is the most Ive ever lost and I wont brew another IPA again if this is what I can expect. Is this typacle?
     
  2. Ozarks Mountain Brew

    Staff Member

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    for the most part it's hop absorption, and normal and your leaving wort around the hops also so I personally wouldn't do a secondary with a hoppy beer and would account for more wort to start with I generally brew a gallon more to start with on hoppy beers
     
  3. Hawkbox

    Hawkbox Well-Known Member

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    You could try gelatin fining, it would settle a lot of your particulate out and compact it on the bottom. Might help.
     
  4. ChicoBrewer

    ChicoBrewer Well-Known Member

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    Hmmm it isn't loss - it's trub. Adjust the recipe for 6 gallons in the fermenter.
     
  5. BOB357

    BOB357 Well-Known Member

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    You probably transferred a lot of break material into the primary which, mixed with the yeast cake, made for some serious post fermentation loss. Once you figure the volume lost to hops and the yeast cake in secondary, it is what it is. Forget secondary, use a hop strainer and cold crash to reduce the fermenter losses and you really shouldn't even lose 1/2 gallon. If you can't cold crash, allow some extra time for the beer to drop clear and the sediment to compact.
     
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  6. Hawkbox

    Hawkbox Well-Known Member

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    I tend to lose on average around 3 liters when I transfer to keg, which is around 3/4 of a gallon.
     
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  7. J A

    J A Well-Known Member

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    I put everything from the kettle into the fermenter. I use a hop bag so there's not much in the way of hop residue, but there's usually a fair amount of break material. I count on 5.5 gallons for a single batch and 11 gallons for a double. I never fail to fill a keg and with the double batch I usually have a liter or two for carb-cap samples, depending on which fermenter I'm using and whether I dry hop.
    I almost never secondary.
     
  8. Craigerrr

    Craigerrr Well-Known Member

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  9. Trialben

    Trialben Well-Known Member

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    Cold crashing sure does help to compact trub. I transfer just about everything to fermentor. I dont use alot of hops compared to some but yes hop absorption is another beer steeler.
     
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  10. J A

    J A Well-Known Member

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    There's a water calculator in the Brew feature here. When you set your equipment profile values, the "water requirements" tab in the Brew Session lays it all out for you. As you brew and dial in the system, you can adjust your profile to make sure it's dead on.
     
  11. Craigerrr

    Craigerrr Well-Known Member

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    I'm not the OP, but Thanks J A
    I have been doing manual calculations to date with pretty good success, but it is time for me to delve into using the BF calculator!
    IMO though that the video that I posted gave me a really good understanding of how to make the water calculations, it helped me immensely.
     
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