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Are mashed grains more agressive fermentors than extract?
Seems to me that may be the case! Every time I make the stout I make it is a very agressive fermentor andI used the same yeast that I use to make a couple other beers that don't ferment as strong. While I do use one or two grains along with the extracts in the other beers the total amount of grains is highest in the stout. So am I correct in assuming that the grains are the reason for the agressive fermentation? I am currently fermenting the stout at 60 and even lowered it a couple degrees in hoping it slows it down as I am changing the airlock a lot and even had one blown off. Seems the fermentation isn't slower at 60 as it was at 72. So I think when the grain bill becomes a certain percentage of the fermemtables vs extract it could be the reason for the agressive fermentation. Or have I typed all this for nothing?
DC
I have not seen that relationship. The sugars in an all grain brew vs and extract brew are the same sugars really. If you are comparing worts of the same starting gravity, the sugars are the sugars and the fermentation really should be much different.
I assume you are refering to a partial mash and not an all grain brew.
I would think that you may have more residual proteins from a residual mash, than what is present in an extract brew. (Especially, if you aren't getting a good Hot and Cold break).
Those residdual proteins are likely causing more foaming action that you are used to. But the fermentation is not any more aggresive.
So I think you're observation is a real one, but I discount the fermentation part as the cause. The reason for more blowoff is a protein content issue.
I didn't see this type of issue when I compared my extract days to my partial mash (or even full grain mash) brew sessions. I suspect its because I may be getting a better protein dentaturation though better break and break separation practices.
So a more agressive boil would reduce the protien issue? Only thing is I never see this kind of action in any other beers I've made. just the stout. Makes sense what you're saying but wouldn't it also be happening in any beer I make with partial mash?
Only difference between this beer and others is the black patent, chocolate malt, and molasses.
I've used crystal malt, honey malt, victory malt, all in other beers and never got this reaction.
DC
deafcone wrote:
So a more agressive boil would reduce the protien issue?
Only when followed by an equally successful cold break through rapid chilling techniques, i.e. with a really great chiller.
Obviously you then also need to leave as much of that protein behind in the kettle and not transfer all the break to the fermentor.
deafcone wrote:
Only difference between this beer and others is the black patent, chocolate malt, and molasses.
But you can screw my protein agrument now that you reveal the molasses. While it has a lot of unfermentables in it, it also has a good amount of sugar in it. The more aggressive ferment is because of an increased amount of simple sugars supplied by your molasses I'd bet.
brewchez wrote:
Obviously you then also need to leave as much of that protein behind in the kettle and not transfer all the break to the fermentor.
Why do you need to leave all that break material in the kettle? The only time I've heard that you wouldn't want to transfer any of that would be when you're brewing lagers, particularly something like a light, delicate pilsner.
FirePitBrew wrote:
brewchez wrote:
Obviously you then also need to leave as much of that protein behind in the kettle and not transfer all the break to the fermentor.
Why do you need to leave all that break material in the kettle? The only time I've heard that you wouldn't want to transfer any of that would be when you're brewing lagers, particularly something like a light, delicate pilsner.
You don't need to leave it behind per se. But it does reduce the protein levels that can create foaming during ferment.
I don't try real hard to separate the break, but I do try and leave a good deal of it behind. Mainly to keep the hop debris out. Too much hop debris gives a mild vegetal flavor actually.
You don't really notice it until you actually remove it from the wort on transfer... its subtle depending on the style.
Again not necessary, but it does change the flavor of the beer.
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