Copperstill Posted October 9, 2014 Share Posted October 9, 2014 I've had talks with several distillers and brewers about this and I'm just curious and decided to take a poll. When fermenting with grain in who is rousing and who is not and why, and under what conditions? cheers, B Link to comment Share on other sites More sharing options...
NEPA-still-chillin Posted October 9, 2014 Share Posted October 9, 2014 I do from time to time. Our tanks are not insulated so helps spread heat and also break up the cap. We do open top so its easy access, if you have a closed tank N2 or CO2 rolling could help do the same thing Link to comment Share on other sites More sharing options...
Copperstill Posted October 9, 2014 Author Share Posted October 9, 2014 Personally I'm interested in peoples opinions on the how it effects flocculation, attenuation, and osmotic pressure. Link to comment Share on other sites More sharing options...
JohnD Posted October 14, 2014 Share Posted October 14, 2014 I've tended to do something like this most especially if I have fermenters that are taller than they are wide (H:D ratio higher than 1.2). I've had problems with tall and skinnies with CO2 being forced into solution by the weight of that mash that putting the yeast under additional stress. Particularly with grain-in mash I'm a fan of some agitation during the later stages of ferm. I've tried pump over but I think it's too stressful. Link to comment Share on other sites More sharing options...
Copperstill Posted October 15, 2014 Author Share Posted October 15, 2014 I've tended to do something like this most especially if I have fermenters that are taller than they are wide (H:D ratio higher than 1.2). I've had problems with tall and skinnies with CO2 being forced into solution by the weight of that mash that putting the yeast under additional stress. Particularly with grain-in mash I'm a fan of some agitation during the later stages of ferm. I've tried pump over but I think it's too stressful. I've read that there can be an increase in congener production due to the raised osmotic pressure of mixing the cap back into the mash. Is that what you referring to when you write "too stressful"? So just to be clear the difference in your mind between agitation and pump over would be that in agitation you try not to break up the cap while in a pump over you flood the cap until it sinks and integrates back in? Link to comment Share on other sites More sharing options...
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