Hey Vessi owners!
Please join our own forum where we can share and exchange ideas related to brewing with Vessi!
First thing I notice, it’s not easy to post pics here, too bad.
Posting photos isn’t too tough. It’s a two step process as the photo needs to be hoasted someplace first There is a sticky thread in General.
It might be helpful to post a link to your forum.
How many Vessi owners are there?
The easiest way to post a picture is to get the tapatalk app and take a picture with your device. Its as easy as sharing a photo via text or email that way.
The hosting thing is a pia, relatively speaking.
I’m all in! Thanks Charles for your efforts!
Gary
So I asked this in the IGG page, but any advise on when should you cold crash? An should let the beer warm back up to age?
I let a batch ferment for 7 days and it hit the correct F.G. Then I removed sediment for a couple days in a row using the Sediment Removal System. After a few days I lower the temp for a week and removed more sediment that fell out during the cold crash
Since I carbonated under pressure, it was ready to drink and I sampled a few. They were pretty good, but still a little “green”. Since the recipe says to leave in secondary for 3 weeks; is it okay to age it cold, or should I warm it back up to let it age?
Sorry for the question, but cold crashing is new to me. Normally I just transfer and let age in the secondary for awhile depending on the recipe before kegging and/or bottling.
Thank you for setting this up! Fellow Vessi owner here! Hows everyone enjoying theres?
Good question… I’ll be waiting on that answer also.
So with my coffee stout that has just finished up it was to spend two weeks in primary and then x amount of time bottle conditioning. After I achieved my FG I cold crashed it, which is AMAZING, and it has since stayed at the serving temperature. I have noticed changes in the beer since it was first crashed and up till now. Changes for the better! Now I am no expert but I would say that in my own experience with this brew that it is still aging and maturing at the colder temperature.
@Patrick & Charles… Patrick, how long did it take you to reach your desired ‘cold crash’ temp? I’m wondering how that compares to Charles who was wondering if it wasn’t taking too long to get down to 40 deg… Gary
I didn’t pay attention too close, but it probably took 24 hours to go from 68 down to 37 degrees.
I’d say about 24 hours. It is a very slow process by design, I assume. Why? No clue. You’ll hear the compressor come on, the temperature will drop a few degrees, and then it will shut off and stay off for what seems like an eternity. It’s like watching water boil so just walk away and it’ll do its thing. HOWEVER, I did figure out a trick to force shorter cycles between the compressor turning on and off. Once the unit is showing that it has dropped a few degrees and the compressor has shut off you can turn the entire off, let it sit for a minute, and then turn it back on. The set temperature will remain at what you set it and the compressor will kick back on to drop it a few more degrees. Repeat that process and you can skip the cycles. Although this process probably shouldn’t be done since it’s not by design.
It’s nice having this forum set up! Now for more owners to join. There’s at least a hundred of us out there.
Hi guys - thanks for setting up this thread! I’m just crashing my first batch now so I’m very excited to hear the progress of others.
In reference to the aging question, my goal is to keg each batch after crashing/fining and let it age in cold storage until it’s ready. If you didn’t have kegging equipment, I would predict a 7-21 day maturation phase would improve the flavor overall, at serving temps would be fine or in the 40’s.
I do have a question for anyone who was fermenting under pressure, did you have any issues with your SRS when you dropped sediment? I reduced my pressure to 5-8 psi and when I ran the first couple of purges, the pressure gauge shot way back up and my SRS appeared to be leaking around the sightglass. Startled me to say the least. No leaks and no issues pressurizing it all the way up to 1.5 bar during fermentation, only when I went to drop the yeast.
Cheers!
FYI, this is a Vessi thread, not a Vessi forum…
I had no such issues with the SRS, at least so far. I’ve only used it once on my first brew.
Hi Denny,
Is there a way to make this more of a forum versus a thread? It would probably work better as a forum so we could respond to specific posts versus the whole thread.
Is that something I could setup, or would it take a moderator? We may end up having a lot of users join and I’d like it to be a great experience.
So…about my Vessi and temperature, the folks from the labs actually emailed me directly. I think my Vessi may have an issue. It took 4 days to get to 41 degrees but from what I’ve seen here, thats not normal. Bob had talked about an algorithm about how the unit cycles and all that. Here is from an engineer:
From the performance tests we have done, the displayed temperature may continue to be 41. However, that reading is just from one spot towards the bottom of the vessel. The beer above that point is actually colder than that spot. From the tests we have done, it all depends on the ambient temperature of the room the Vessi is in, the set point for temperature, the specific gravity of the beer, the alcohol content of the beer, and the amount of liquid in the vessel. Our goal is to be +/- 2F at any place in the vessel to your set temperature.
It is normal for the unit to take more than 24 hours to get from 70 to 39. Our algorithms for temperature control purposefully slow the cooling down to prevent over-chilling (and freezing) the upper section of the vessel while going from max temp to set temp. For set temperatures at 46F and above, the unit will cool until it reaches the set temperature straight away with no delays, because we did not see over-chilling issues at that temperature set point.
My guess would be that since you hit the FG, there is no point to warm it back up. I’d just let sit and age a little more, then drink.