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No it wont. In fact it can break up yeast floculation and aid fermentation. There is risk of oxidation if much alcohol has been produced when it was shook. But the c02 in headspace should minimize it. I once fermented a 5 gal 1.086 apple wine to 0.992 in a couple days on a stirpate to completely deny the yeast floculation.


Yeast with a high floculation rate will do this, they usually break off the bottom and float up from trapped c02. Beer looks really clear, good job. When you rack to secondary, go ahead and let the floaters suck into the secondary, usually this is enough to break them up and let them settle. If you don't mind the extra loss you can leave them behind. ...


There are many benefits in having accurate control over the temperature of your brew. It allows you to control many variables. You can: control the ester profile alter the speed of fermentation improve the health of your yeast speed up the clearing of your brew Lets look at 1, for the first 3 days you get the majority of your yeast reproduction, ...


The utility of ramping up temperature can change wildly depending on yeast strain, pitch rate, wort composition, the fermentation temperature and much more. I wouldn't necessarily pin it to dark ales, but as you mention British Ale yeast, I'll speak to it from that stand point. Fermentation does create some of its own heat. As the fermentation winds down ...


From the picture it looks like normal yeast clumps to me. Sometimes you get dried krausen falling back in the beer and it doesn't really dissolve and settle out. Its hard to say looking at an internet picture, but that's what it looks like to me.


The main point of conical fermenters is to allow all the sediment to be funneled and drained out the bottom. With a conical fermenter, it's easier to separate the beer from the sediment so less beer is wasted. As you noted, the bottommost valve is for drawing out the yeast and sediment, and the upper valve can be used to draw out the beer to a serving tank ...


I had an email discussion about this with John Palmer. I am paraphrasing here, but basically he said that in primary the head space isn't an issue at all (see jsled's explanation which is spot on). It's only in secondary where it is a problem (oxidation). Of course he also said that while in the past many brewers espoused racking to secondary, he was of ...


UV wavelengths do not penetrate glass. It is more likely that visible wavelengths catalyze photodegrading reactions of the dissolved organic carbon, the stuff leaching out of the hops included.

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