homebrewandbeer.com

I bought a Malt Shovel Brew can of Pale Ale (don't know why now i have seen reveiws) and was wondeding does it matter about making a 11.5 litre batch in a 23litre fermenter, does this have too much air space? I only want to try the one can and see what they are like. Any thoughts?

buy another can and do 23lt.

I've got a MSB Summer Wheat Beer going in my 30L carboy at the moment. I was a bit more careful than normal with preparing the wort (ie very careful sterilisation, and keeping the lid closed as much as possible) bearing in mind the larger head space.
It's been down a week now and everything seems to be going fine. Again I've resisted the temptation to take the lid off for SG or temp checks. Just looking thorugh the lid and smelling the return through the airlock

It should be cool, be aware of the headspace and be carefull.

Remember CO2 is denser than O2 so it won't just float away

I am not a biggy in sticking things in my beer, When it clears out I know I am on the money but thats because I can see whats happening, glass got a love it.

Dogger

Big Al wrote:I bought a Malt Shovel Brew can of Pale Ale (don't know why now i have seen reveiws) and was wondeding does it matter about making a 11.5 litre batch in a 23litre fermenter, does this have too much air space? I only want to try the one can and see what they are like. Any thoughts?

As I understand it, the main issue is that the larger headspace requires more CO2 to be generated in order to push the oxygen out of the fermenter. This means a longer period of time that your brew is susceptible to infection. I have seen recipes that recommend putting marbles in your fermenter to lessen the headspace... but I don't think I would do it myself.

Personally, I would recommend buying a 15 litre fermenter. Either go to your local HBS... or get a jerry can from Bunnings and drill a hole in it for the airlock. Having said that, I'm biased because I do small batches all the time and get a tremendous amount of use out of my two 15 litre fermenters. They're particularly good for brewing stouts

> or get a jerry can from Bunnings and drill a hole in it for the airlock
Or (as I have done) buy a small "jerrycan" of water from the supermarket (various sizes available, and quite cheap) and do the same thing. Hell, if you are adventurous, you could even use the bought water for brewing!

Tyberious Funk wrote:I have seen recipes that recommend putting marbles in your fermenter to lessen the headspace...

Hell, just drop a couple of bricks into the bugger ...

Oliver

Oliver wrote: Hell, just drop a couple of bricks into the bugger ...

Oliver

But be aware that bricks will impart a slight 'brickie' flavour to your brew - a combination of sweat, pheromones and tobacco plus a hint of Brutt 33 aftershave, after a long day on the job

DavidG