So I am a brewer and now I am trying to become a grower as well. I make some stuff called apfelwein (http://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/) It is delicious, cheap and easy to make. It also produces a good amount of co2 during its fermentation. It ferments for about a month. I currently have a grow on week 10 of flowering (https://www.icmag.com/ic/showthread.php?t=161989). Would it be more helpful if i started the fermentation now or at the end of flowering?
Co2 during flowering
- Thread starter chemman14
- Start date
D
dubdi3mond
pure poppycock
that is what I figured
reckon
Member
when you brew (as you probably already noticed), the yeast goes through a "high activity period", then as the yeast attenuates the available sugars, this activity will slow down,...notice the bubbler on the brew tank gurgles for only about 24 hours?, then it slows down to a blurp an hour, and finally maybe a blurp a day.
so while the high activity period is on, yes, you are blowing co2 outta the brew tank like a smokestack, but the next day, it's barely a trickle.
so if you set up a continuously fed "co2 generator", and keep adding sugars, then yes the yeast will remain in high activity until they basically kill themselves with ethanol concentration (NOTE: belgian "tripel" yeast strains are RIDICULOUSLY ethanol tolerant, good choice for a co2 bucket), but if your brewing beer or making wine, then it only makes co2 for a day or two.
now try late DRY HOPPING with ground and baked*cannabis buds (*250 degrees for 20 minutes) in a high ethanol brew like a belgian tripel, leave the "dry hop buds" in for an entire month (about an ounce for a five gallon batch), and you'll get "BUD BREW",,....which comes on like a ton of bricks, about 20 minutes after you finish the beer.
so while the high activity period is on, yes, you are blowing co2 outta the brew tank like a smokestack, but the next day, it's barely a trickle.
so if you set up a continuously fed "co2 generator", and keep adding sugars, then yes the yeast will remain in high activity until they basically kill themselves with ethanol concentration (NOTE: belgian "tripel" yeast strains are RIDICULOUSLY ethanol tolerant, good choice for a co2 bucket), but if your brewing beer or making wine, then it only makes co2 for a day or two.
now try late DRY HOPPING with ground and baked*cannabis buds (*250 degrees for 20 minutes) in a high ethanol brew like a belgian tripel, leave the "dry hop buds" in for an entire month (about an ounce for a five gallon batch), and you'll get "BUD BREW",,....which comes on like a ton of bricks, about 20 minutes after you finish the beer.
you are correct about beer finishing releasing co2 fairly quickly but this is apfelwein and it ferments for about a month with strong co2 release for about 3 weeks. I am going to make this anyway just wondering when the best time would be. I would think late flower so the buds put on more weightwhen you brew (as you probably already noticed), the yeast goes through a "high activity period", then as the yeast attenuates the available sugars, this activity will slow down,...notice the bubbler on the brew tank gurgles for only about 24 hours?, then it slows down to a blurp an hour, and finally maybe a blurp a day.
so while the high activity period is on, yes, you are blowing co2 outta the brew tank like a smokestack, but the next day, it's barely a trickle.
so if you set up a continuously fed "co2 generator", and keep adding sugars, then yes the yeast will remain in high activity until they basically kill themselves with ethanol concentration (NOTE: belgian "tripel" yeast strains are RIDICULOUSLY ethanol tolerant, good choice for a co2 bucket), but if your brewing beer or making wine, then it only makes co2 for a day or two.
now try late DRY HOPPING with ground and baked*cannabis buds (*250 degrees for 20 minutes) in a high ethanol brew like a belgian tripel, leave the "dry hop buds" in for an entire month (about an ounce for a five gallon batch), and you'll get "BUD BREW",,....which comes on like a ton of bricks, about 20 minutes after you finish the beer.
