Thought I'd Share some Serious Geekery

Discussion in 'General Brewing Discussions' started by Nosybear, Apr 11, 2018.

  1. Nosybear

    Nosybear Well-Known Member

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    This is what the fermentation of my Oktoberfest Maerzen looks like. upload_2018-4-10_20-30-35.png
    I track my fermentations using a refractometer and a correction spreadsheet. Bonus goodness, I get this shiny graph of where the fermentation is so I can decide when to start letting the temperature rising. Oh, there are two day 7's because I missed the evening read on the 6th and took it on the morning of the 7th day.

    I can share the spreadsheet if anyone wants it.
     
  2. Ozarks Mountain Brew

    Staff Member

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    now that's interesting how did you get this result
     
  3. The Brew Mentor

    The Brew Mentor Well-Known Member

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  4. jeffpn

    jeffpn Well-Known Member

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    He’s an engineer!
     
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  5. The Brew Mentor

    The Brew Mentor Well-Known Member

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    Nosy, u have too much time on your hands!
     
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  6. Nosybear

    Nosybear Well-Known Member

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    Not really - a half-hour or so to build the spreadsheet, a couple minutes to take the sample.... I even do microbiological tests on my beer. Guilty as charged.
     
  7. Nosybear

    Nosybear Well-Known Member

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    A couple drops of filtered beer (to get the trub out) on the refractometer stage, enter the date and the result in my spreadsheet and voile! Nice fermentation curve.
     
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  8. Trialben

    Trialben Well-Known Member

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    @Oz dobt you have some live fermentation feed thingy?

    looks the goods nosey bet you dont do that every beer?:p
     
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  9. thunderwagn

    thunderwagn Well-Known Member

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    My beers would be done fermenting by the time I figured out how to get a bold font and centered title.
     
  10. Nosybear

    Nosybear Well-Known Member

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    Uh, I do. Really. Unless I forget, then I don't do it. I've seen the "tracker" thing, great for showing the variance in the meter - like looks just like mine, just a lot more jagged, more information than I need. My little spreadsheet tells me when to start ramping up temperature toward a diacetyl rest and when I'm "done", besides, it gives me a chance to taste my beer samples and learn. That curve I got, I'll take another reading this evening and if it doesn't change, I know the beer is done, then it's time to get it in the lagering fridge for the summer.
     
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  11. BoomerBrian

    BoomerBrian Active Member

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    How are you pulling off samples?
     
  12. Nosybear

    Nosybear Well-Known Member

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    I generally use ported fermentors - using the spigot. That means I have to clean and sanitize the spigot when I rack or bottle but I'll trade. The forced fermentation tests I'm doing should tell me if using the spigot is creating problems.
     
  13. skyblue67

    skyblue67 New Member

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  14. BoomerBrian

    BoomerBrian Active Member

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    My buddy has the tilt. It is pretty sweet.
     
  15. Group W

    Group W Well-Known Member

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    Ah, taste testing, the real reason for daily research. :D I like it.
     
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  16. Nosybear

    Nosybear Well-Known Member

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    Can't get that with the monitoring gadgets.... Besides, I can spend the $100 or so I could spend on the gadgets on something that has a far greater impact on my beer's quality....
     
  17. wobdee

    wobdee Member

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    This would be a good guide on knowing when to spund.
     
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  18. Robert65

    Robert65 New Member

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    How are you filtering the sample?
     
  19. Nosybear

    Nosybear Well-Known Member

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    Old school, a funnel and a piece of paper towel. No need for much else....
     
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  20. OkanaganMike

    OkanaganMike Active Member

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    Am I the only one who caught NB takes samples with a refractometer? My understanding is they don't provide accurate readings once alcohol has been produced and is part of the sample. I discovered this when trying to use it post fermentation and couldn't understand the readings. Pretty cool experiment though Nosy!
     

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