Cathedral of Beer: Low Oxygen Trappist Ales

[system]

I put some of my thoughts on Brewing Low Oxygen Trappist ales in a blog post at our site:

http://www.lowoxygenbrewing.com/uncategorized/low-oxygen-trappist/

[bayareabrewer]

didn’t bottle spunding go out of fashion around 1920 for very good reasons?

[system]

@bayareabrewer

didn’t bottle spunding go out of fashion around 1920 for very good reasons?

What would those reasons be?

EDIT: I assure all of you, with a proper FFT and careful monitoring of fermentation progress, bottle bombs are not a concern.

[dbeechum]

ok - again - Wheaton’s law on y’all. Seriously stop with the sniping and the responding to sniping. It’s making for a crap environment.

Thank you - the kinda sorta maybe managment.

[system]

@dbeechum

ok - again - Wheaton’s law on y’all. Seriously stop with the sniping and the responding to sniping. It’s making for a crap environment.

Thank you - the kinda sorta maybe managment.

Made edits to my previous post.

[bayareabrewer]

@bayareabrewer

didn’t bottle spunding go out of fashion around 1920 for very good reasons?

What would those reasons be?

EDIT: I assure all of you, with a proper FFT and careful monitoring of fermentation progress, bottle bombs are not a concern.

Yes, in a strict, controlled brewery setting with access to measurement that is out of the reach of virtually all homebrewers, which I’m sure you have, it can be done, but for 99.999 percent of homebrewers, bottle spunding is extremely dangerous. Your advice might actually be taken by someone and someone will get hurt.

[system]

@bayareabrewer

@bayareabrewer

didn’t bottle spunding go out of fashion around 1920 for very good reasons?

What would those reasons be?

EDIT: I assure all of you, with a proper FFT and careful monitoring of fermentation progress, bottle bombs are not a concern.

Yes, in a strict, controlled brewery setting with access to measurement that is out of the reach of virtually all homebrewers, which I’m sure you have, it can be done, but for 99.999 percent of homebrewers, bottle spunding is extremely dangerous. Your advice might actually be taken by someone and someone will get hurt.

I understand your concern but FFTs and gravity readings are not out of the realm of possibility for 99.999% of home brewers.

[bayareabrewer]

@bayareabrewer

@bayareabrewer

didn’t bottle spunding go out of fashion around 1920 for very good reasons?

What would those reasons be?

EDIT: I assure all of you, with a proper FFT and careful monitoring of fermentation progress, bottle bombs are not a concern.

Yes, in a strict, controlled brewery setting with access to measurement that is out of the reach of virtually all homebrewers, which I’m sure you have, it can be done, but for 99.999 percent of homebrewers, bottle spunding is extremely dangerous. Your advice might actually be taken by someone and someone will get hurt.

I understand your concern but FFTs and gravity readings are not out of the realm of possibility for 99.999% of home brewers.

I encourage you to reach out to brewers at Anchor Steam, which is probably the largest and most QC focused brewery currently using a form of bottle spunding. Forced fermentation tests and gravity are only a small portion of what they do to make bottle spunding safe.

[bayareabrewer]

While you may be able to get lucky bottle spunding with that, you are playing with glass and pressure, and its not something that should be approached to haphazardly.

[system]

@bayareabrewer

While you may be able to get lucky bottle spunding with that, you are playing with glass and pressure, and its not something that should be approached to haphazardly.

I’d say a FFT with wort and yeast pulled from the fermenting batch (same yeast and wort composition) and calibrated test equipment (hydrometer or refractometer) are more than sufficient for safety purposes.

Also it should be noted that in the same writeup I advocate for carbonating lower than is traditional for this style.

Did you get anything else out of the article? Was it a good read at least?

[bayareabrewer]

@bayareabrewer

While you may be able to get lucky bottle spunding with that, you are playing with glass and pressure, and its not something that should be approached to haphazardly.

I’d say a FFT with wort and yeast pulled from the fermenting batch (same yeast and wort composition) and calibrated test equipment (hydrometer or refractometer) are more than sufficient for safety purposes.

Also it should be noted that in the same writeup I advocate for carbonating lower than is traditional for this style.

Did you get anything else out of the article? Was it a good read at least?

yes, you have excellent grammar, but it is dangerous advice that relies on insufficient testing to ensure safe bottling practices

[bayareabrewer]

@bayareabrewer

While you may be able to get lucky bottle spunding with that, you are playing with glass and pressure, and its not something that should be approached to haphazardly.

I’d say a FFT with wort and yeast pulled from the fermenting batch (same yeast and wort composition) and calibrated test equipment (hydrometer or refractometer) are more than sufficient for safety purposes.

Also it should be noted that in the same writeup I advocate for carbonating lower than is traditional for this style.

Did you get anything else out of the article? Was it a good read at least?

educated brewing professionals think otherwise.

[system]

@bayareabrewer

@bayareabrewer

While you may be able to get lucky bottle spunding with that, you are playing with glass and pressure, and its not something that should be approached to haphazardly.

I’d say a FFT with wort and yeast pulled from the fermenting batch (same yeast and wort composition) and calibrated test equipment (hydrometer or refractometer) are more than sufficient for safety purposes.

Also it should be noted that in the same writeup I advocate for carbonating lower than is traditional for this style.

Did you get anything else out of the article? Was it a good read at least?

yes, you have excellent grammar, but it is dangerous advice that relies on insufficient testing to ensure safe bottling practices

That’s your opinion and you are certainly entitled to it.

[system]

@bayareabrewer

@bayareabrewer

While you may be able to get lucky bottle spunding with that, you are playing with glass and pressure, and its not something that should be approached to haphazardly.

I’d say a FFT with wort and yeast pulled from the fermenting batch (same yeast and wort composition) and calibrated test equipment (hydrometer or refractometer) are more than sufficient for safety purposes.

Also it should be noted that in the same writeup I advocate for carbonating lower than is traditional for this style.

Did you get anything else out of the article? Was it a good read at least?

educated brewing professionals think otherwise.

Who are these people?  What do they say exactly?  It would be helpful to post it here, unlike these non-helpful posts you generally have.

I have not bottle-spunded but I trust the results of a FFT.

[system]

@narvin

@bayareabrewer

@bayareabrewer

While you may be able to get lucky bottle spunding with that, you are playing with glass and pressure, and its not something that should be approached to haphazardly.

I’d say a FFT with wort and yeast pulled from the fermenting batch (same yeast and wort composition) and calibrated test equipment (hydrometer or refractometer) are more than sufficient for safety purposes.

Also it should be noted that in the same writeup I advocate for carbonating lower than is traditional for this style.

Did you get anything else out of the article? Was it a good read at least?

educated brewing professionals think otherwise.

Who are these people?  What do they say exactly?  It would be helpful to post it here, unlike these non-helpful posts you generally have.

I have not bottle-spunded but I trust the results of a FFT.

That’s what I’m driving at. When you pull a portion of actively fermenting beer off the main batch, you are running your FFT with that same beer. I trust that number, especially when it comes to bottling.

[system]

There are many ways that traditional bottle conditioning can go wrong.  Not mixing priming sugar properly, bottling before the yeast is truly done, infections in bottles… safety is always required.  Commercial breweries obviously have higher stakes due to the liability issues, not knowing how their beer is treated or stored after it leaves the warehouse, and others, but these aren’t unique to spunding.  If I were risk averse, I wouldn’t bottle, period.

[jonhughey_att.net (HoosierBrew)]

@narvin

There are many ways that traditional bottle conditioning can go wrong.  Not mixing priming sugar properly, bottling before the yeast is truly done, infections in bottles… safety is always required.  Commercial breweries obviously have higher stakes due to the liability issues, not knowing how their beer is treated or stored after it leaves the warehouse, and others, but these aren’t unique to spunding.  If I were risk averse, I wouldn’t bottle, period.

^^ Exactly.