Crap.....I need advice!

[Speyedr]

The first time I fermented in a Chest Freezer it almost knocked me out. The sufur build up is MASSIVE compared to fermenting in a closet, etc. I freaked out too, and everything turned out fine.

Oh, and NEVER send your beer to Lufah unless he is your secret "Uncle Sam" or Santa or whatever.... Send it to me...

[Big Chooch]

Thanx Guys! I'm actually using a Ranco 2-stage with a heat wrap and thermowell to keep the temp dead on. I raised the temp last night to 68degs. I tend to like a little of the bananna esters coming through.

Thanx again!

Chooch

[SaintTaris]

Thanx Guys! I'm actually using a Ranco 2-stage with a heat wrap and thermowell to keep the temp dead on. I raised the temp last night to 68degs. I tend to like a little of the bananna esters coming through.

Thanx again!

Chooch

That Hefe should kick ass. I made a partial mash hefe with the same yeast and it came out really good. As a matter of fact, that was the first beer I kegged. The great thing about hefes are they finish quick. You can potentially drink a hefe within 3 weeks of brewing.

[Brewbear]

From what I've read and podcasts and all, fermenting beer at lower temps (as opposed to wines/meads fermenting at low 70's) will throw off some sulfurs, so you should be OK. autolysis takes place if the beer is left on lees for a prolonged period of time...usually at least a couple of months.

Cheers,
Brewbear

[Big Chooch]

I appreciate the support. As an update, my chest freezer now smells like the TBN studio after a three hour show, but, my brew had a really, really strong ferment and is just about done. I've changed back over to an airlock 'cause the blow off jar was getting a little rank! As far as autolysis goes, I knew that it takes AWHILE to start happening in the fermenter where theres lots of residual sugars hanging out, but i didn't know if it would happen faster in the blow off jug or not since there arent any sugars for it to feed off of. At any rate, I think this suckers going in the keg this weekend for some force carb time since it fermented out so quickly (gettin a bubble about every thirty seconds after three days.) I may just throw another batch on top of the yeast cake as well seeing as how the yeast seems damn strong.

Thanx once again!

[bubrewer]

The first time I fermented in a Chest Freezer it almost knocked me out. The sufur build up is MASSIVE compared to fermenting in a closet, etc. I freaked out too, and everything turned out fine.

Lots of CO2 builds up in there, too, and will burn the heck out of your nose and eyes if you just shove your head down there and take a big sniff. That suprise can make you jerk your head up to get away from the burning and bash the back of your head on the overhead cabinet. That shock can then make your foot slip, so you crash back down and hit your chin on the edge of the freezer making you chomp down and bite your tongue.

so.... let's be careful where you stick your head and what you sniff, m-kay?

(why does that last line look like an "instant TBN classic" to me?)

[Bugeater]

Lots of CO2 builds up in there, too, and will burn the heck out of your nose and eyes if you just shove your head down there and take a big sniff. That suprise can make you jerk your head up to get away from the burning and bash the back of your head on the overhead cabinet. That shock can then make your foot slip, so you crash back down and hit your chin on the edge of the freezer making you chomp down and bite your tongue.

You forgot the next part where the lid of the freezer then drops onto the top of your head while your chin is still on the edge and then you bite your tongue even worse while your legs flail around and kick over a fermenting carboy of ale.

Wayne
Bugeater Brewing Company