It’s uncrushed. Otherwise they’d be compost already ^^
Ah Ok. 😄 Never dared to install one in the past, but now I have better tools. I’ll keep the possibility in mind!
Yeah, but how do you get the actual liquid out? The vessel doesn’t seem to feature a drain, so you’d need hosing for that if I’m not missing something.
Yeah, but how do you get the actual liquid out? The vessel doesn’t seem to feature a drain, so you’d need hosing for that.
Nice idea, but I’d really miss an opportunity to drain the vessel without tubing.
I didn’t mean airtight as in diver equipment, but you’re right in pointing this out because I didn’t say so. Of course there has to be a way for CO2 to escape, or I‘d be fermenting under pressure by accident.
My batch size is 20 Liters, maybe 25, I don‘t think I can do 30. What was yours? My gut tells me this is not enough thermal mass to sustain an even temperature when highs and lows spread out more than 10 °C or so.
From my last batch, I kept a few bottles for up to a year and it didn’t turn bad, so brewing with the seasons doesn’t even necessarily mean drinking with the seasons only. But yes, I like the thought as well that this is the way it has been done for centuries. Buying food in the same fashion isn’t something I always do, but it feels weird to me having fresh strawberries available all year long and I tend to avoid those.
Energy consumption would be pretty much determined by the outside vs preferred temp-delta, so brewing heat loving Belgian beer in the dead of winter would make those heaters run all the time I suppose, even with serious insulation. Northern Germany‘s climate doesn’t make cooling an issue for anything else than food most of the year, but I’ll keep that in mind, thanks.
My batch size is limited by the size of my equipment, I can’t really go beyond 20, maybe 25 Liters.
For me personally, this is less an issue of electronics (which I‘m sort of fond with), but rather of actively spending energy for a prolonged period of time, be it electric or fossile. Not only are energy prices way above US levels where I live, it also feels wasteful from an ecological standpoint. Especially so since there ways around it seem to exist. For that, I‘m willing to work with seasons and weather conditions.
Good hint though that yeast typically is more tolerant towards cold than towards heat. I didn’t consider this, but leaving a good amount of headroom on the upper end of the spectrum sounds like a good idea. That said: It‘s been pretty rare that the climate in northern Germany made cooling an issue outside of food conservation. But that may change in the future.
I’m referring to this controversy, just in case that wasn’t obvious: https://www.theregister.com/2023/04/17/rust_foundation_apologizes_trademark_policy/
For representational reasons, I miss the logo of the Rust programming language, but I have the hint of an idea why the creator of the meme didn’t put it in there.
That sounds conclusive, too. After giving it some more thought, I believe larger parts might slip through that aren’t round but, like, cylindrical. No idea though if this does anything significant to the taste. Like always in science: Further research is required!
That was what I came up with as a backup solution. Thanks for being reassuring 🙂