Last Updated or created 2022-06-02
Sometime the yeast fermentation is TO active.
Resulting in a blowout. Blowing air into to brew is automated by my brew computer. So i didn’t check myself meanwhile .. Maybe somekind of overspilling sensor can be made??
My beer brew computer/environment ( computer controlled fridge )
Beer in this yeast container was a Rauchbeer / smoke beer
Recipe Details
Batch Size
Boil Time
IBU
SRM
Est. OG
Est. FG
ABV
10 L
90 min
20.0
0.0 EBC
Style Details
Name
Cat.
OG Range
FG Range
IBU
SRM
Carb
ABV
Rauchbier A A
1.05 - 1.05
1.01 - 1.01
20 - 20
0 - 0
0 - 0
0 - 0 %
Fermentables
Name
Amount
%
Pilsmout (3 EBC)
600 g
30.77
Munichmout (17 EBC)
600 g
30.77
Rookmout
600 g
30.77
Zuurmout
50 g
2.56
Caramelmout (150 EBC)
75 g
3.85
Chocolademout (1000 EBC)
25 g
1.28
Hops
Name
Amount
Time
Use
Form
Alpha %
Fuggles
20 g
90 min
Boil
Leaf
4
Cascade
10 g
5 min
Boil
Leaf
5
Miscs
Name
Amount
Time
Use
Type
Lievevrouwebedstro, gedroogde
4 g
5 min
Boil
Spice
Yeast
Name
Lab
Attenuation
Temperature
Wyeast 1007 German Ale
0%
0°C - 0°C
Mash
Step
Temperature
Time
Stap 1
52°C
15 min
Stap 2
63°C
50 min
Stap 3
73°C
10 min
Stap 4
80°C
1 min
Fermentation
Step
Time
Temperature
Aging
0 days
0°C
"If something is worth doing, it's worth overdoing."
