Comment on Vesuvius
plactagonic@sopuli.xyz 1 day ago
Yes it is quite common problem. It can be mitigated a bit by lowering the temperature.
It is fun and games until temperature controller on 2 m³ tank brakes and you have to clean foam everywhere.
alzymologist@sopuli.xyz 3 hours ago
Sure, but sufficiently low temperature would harm the phenolic profile madness, not something I’d do at home.
If I had an industrial fermenter, I’d probably try installing a sonicator head near the exhaust pipe orifice on the inside, coupled with gas phase, and just pop the bubbles. Like they do in waste fermenters sometimes.
I’m advocating against 100+L fermentations in general, that’s where industrial moves start to infringe on artistic part imo. Besides, local population has severe drinking problem and overcompensate, whenever I share a bottle with someone, they sometimes don’t touch it for months - I could start homebrewing daily and make more than my village can drink.
I keep returning to idea of having super local brew houses, brewpubs, but local food place owners don’t want to mess with it. National anti-drinking laws force people to drink pissbeer and cheap spirits.