Question:
Be careful. Any lines on carboys indicates a potential crack. Once glass is stressed enough to form lines, it is only one bad jostle away from shattering. Good luck, Dan Cole – Hide quoted text — Show quoted text -Well folks my carboy is NOT cracked. It was just a line in the glass ( I hope ) I got a chiller today so I won’t have to worry about it ever happening to me in the future. I’m so glad it didn’t happen this time. 
Thanx for all th replies though, Todd (_)] HUGE PROBLEM I just walked in to check my batch. The other day I cooled my carboy in the bathtub. Well I just noticed a 1/2" crack in my primary carboy and muitipule small cracks BAD IDEA – BUY A CHILLER AND COOL YOUR WORT FIRST DO NO PUT IT IN THE BATHTUB. My wort temp was 100 and my tub temp was 65 I wouldn’t think that, that would be enough to crack it – but it did 
Man I could just cry right now I hate to have to buy a new carboy when I buy my chiller tomorrow DAMNIT DAMNIT DAMNIT I hope it doesn’t infect my brew Any help or insite would be GREAT to help me have hope on a non-infected brew Todd <///(‘< (_)] Have a Homebrew `|||/
Response:
Thinking of esters, I was sniffing the airlock this morning of my IPA with Wyeast 1098, nice fruity aroma coming out. Could someone tell me what "estery" is like? I am unfamiliar with the term. Fruity. Yeast will sometimes produce compounds called esters, which have fruity flavors. The amount produced depends on the yeast strain, and the temperature (generally, higher temperatures will produce more esters). —
– James Tomlinson Give a man a beer, and he wastes an hour. But teach a man how to brew, and he wastes a lifetime!
Response:
Fast yeast growth does not necessarily translate into bad beer either.<grin The particular batches of beer that I have pitched at an elevated temp. were ales so the esters would contribute to the usual fruity tones. I used the same procedure on the lager I have in secondary now, so I will keep this in mind when judging it. I did a diacetyl rest during primary to reduce the fruity flavors from it, hopefully the ester flavors won’t be too strong. Todd Swearingen
Response:
Papazian in New Joy of Homebrewing describes esters as producing aromas "described as strawberry, apple, banana, grapefruit, pear, or raspberry." Another fruity tone comes from diacetyl and smells like butterscotch Todd Swearingen
Response:
HUGE PROBLEM I just walked in to check my batch. The other day I cooled my carboy in the bathtub. Well I just noticed a 1/2" crack in my primary carboy and muitipule small cracks BAD IDEA – BUY A CHILLER AND COOL YOUR WORT FIRST DO NO PUT IT IN THE BATHTUB.
If you still want to use the bathtub to cool your wort, just cool it off in there in a brew pot or bucket before pouring it into the carboy, of course making sure no bathtub water gets into the wort. Then if you’re still worried that it might be too hot for the glass, start by slowly pouring just a little into the bottom of the carboy at a time until the glass warms up a bit. Deb
Response:
Well folks my carboy is NOT cracked. It was just a line in the glass ( I hope ) I got a chiller today so I won’t have to worry about it ever happening to me in the future. I’m so glad it didn’t happen this time. Thanx for all th replies though, Todd (_)] – Hide quoted text — Show quoted text – HUGE PROBLEM I just walked in to check my batch. The other day I cooled my carboy in the bathtub. Well I just noticed a 1/2" crack in my primary carboy and muitipule small cracks BAD IDEA – BUY A CHILLER AND COOL YOUR WORT FIRST DO NO PUT IT IN THE BATHTUB. My wort temp was 100 and my tub temp was 65 I wouldn’t think that, that would be enough to crack it – but it did Man I could just cry right now I hate to have to buy a new carboy when I buy my chiller tomorrow DAMNIT DAMNIT DAMNIT I hope it doesn’t infect my brew Any help or insite would be GREAT to help me have hope on a non-infected brew Todd <///(‘< (_)] Have a Homebrew `|||/
Response:
HUGE PROBLEM I just walked in to check my batch. The other day I cooled my carboy in the bathtub. Well I just noticed a 1/2" crack in my primary carboy and muitipule small cracks BAD IDEA – BUY A CHILLER AND COOL YOUR WORT FIRST DO NO PUT IT IN THE BATHTUB.
If you still want to chill your wort in the bathtub, just leave it in a sanitized pail, taking care not to get any bathtub water into the wort, of course. When it’s cool enough to go in the carboy, pour a little in slowly to warm up the glass first (just in case), then continue to cool to pitching temp. Cheaper than a chiller! Deb If this post shows up twice, sorry–I had a bit of trouble the first time I tried to send it.
Response:
My wort temp was 100 and my tub temp was 65 I wouldn’t think that, that would be enough to crack it – but it did
When I cracked my carboy, it was my first batch at a new apartment. Stupid me didn’t check ahead of time to see if my chiller fittings matched the sink faucet. Stupid me didn’t know that there are a couple of "standards" for this. Stupid me suddenly found himself with no chiller. Stupid me put the very hot carboy into a white plastic bucket. Stupid me lugged in a bunch of snow from outside. (Stop me when you can point out the exact point at which my brain fell out). Stupid me started packing snow around the hot carboy. I think this was the only time I was literally in tears from screwing up a brew. Up to this point I just had a feeling that it was going to be one of the most kicking-assed beers I’d ever made. After about a half-hour of total distress, during which I’d phoned my wife back in Nova Scotia to pout, I told myself "I’m going to ferment the fucker" (pardon my language, but that’s what I said). I lifted the glass out of the bucket. The snow was pretty clean, and helped cool the wort. I figured any glass shards would sink , so as long as I leave a little extra behind when I siphon, I’d be fine. I fermented the damn thing, kegged it a few weeks later, and about a month after that it had become the best damned Koelsch-style I’d ever brewed. It was actually the first time I’d ever considered entering a real competition. Unfortunately, by the time I’d reached that conclusion, I went for one more glass and slurrrrrrrrpppppp, the keg was empty cheers, -H Lupus — "Brewers make wort. Yeast makes beer". -Dave Miller’s Homebrewing Guide http://www.magma.ca/~bodnsatz/brew/tips/
Response:
HUGE PROBLEM I just walked in to check my batch. The other day I cooled my carboy in the bathtub. Well I just noticed a 1/2" crack in my primary carboy and muitipule small cracks BAD IDEA – BUY A CHILLER AND COOL YOUR WORT FIRST DO NO PUT IT IN THE BATHTUB. My wort temp was 100 and my tub temp was 65 I wouldn’t think that, that would be enough to crack it – but it did Man I could just cry right now I hate to have to buy a new carboy when I buy my chiller tomorrow DAMNIT DAMNIT DAMNIT I hope it doesn’t infect my brew Any help or insite would be GREAT to help me have hope on a non-infected brew Todd <///(‘< (_)] Have a Homebrew `|||/
Response:
If your beer is fermenting, you have positive pressure inside of your cracked carboy and there is little likelihood that nasties will find their way inside. You have stress cracks in your carboy. Be very careful when you lift it to rack over to your new carboy. Try to setup so you can make a straight one motion gentle lift. Then rack over and make your decisions about your old carboy. Good luck. – Hide quoted text — Show quoted text -HUGE PROBLEM I just walked in to check my batch. The other day I cooled my carboy in the bathtub. Well I just noticed a 1/2" crack in my primary carboy and muitipule small cracks BAD IDEA – BUY A CHILLER AND COOL YOUR WORT FIRST DO NO PUT IT IN THE BATHTUB. My wort temp was 100 and my tub temp was 65 I wouldn’t think that, that would be enough to crack it – but it did Man I could just cry right now I hate to have to buy a new carboy when I buy my chiller tomorrow DAMNIT DAMNIT DAMNIT I hope it doesn’t infect my brew Any help or insite would be GREAT to help me have hope on a non-infected brew Todd <///(‘< (_)] Have a Homebrew `|||/
swap net.banet to reply via e-mail
Response:
I stuck the carboy in the bathtub after I filled the bath tub with COLD water
Don’t make a habit of this. You can crack the carboy if the wortis hot enough, and the water cold enough. Trust me, I’ve done it. cheers, -Alan — "Brewers make wort. Yeast makes beer". -Dave Miller’s Homebrewing Guide http://www.magma.ca/~bodnsatz/brew/tips/
Response:
Just as an additional datum point, I intentionally pitch my yeast at 90F. Originally, this was because I could reach this temp. rather quickly with my chiller and I fiqured the elevated temp. would help the yeast along faster. I recently discovered the wyeast website thanks to a previous post in this newsgroup. They have a table showing reproduction time for ale and lager yeast at various temp. It happens that for lager yeast, 91F is the shortest average time for reproduction (i.e. quicker growth). It also indicates no reproduction beyond 104F. As a result, my kick time is about 12 hrs without using a starter. I may begin using a starter for other reasons based on comments in this newsgroup. Todd Swearingen – Hide quoted text — Show quoted text – Problem solved I stuck the carboy in the bathtub after I filled the bath tub with COLD water worked great Thanx – I forgot his name – DOH Anyway – thanx you I’m off to bed and my yeast is pitched and munching happily Todd <///(‘< (_)] Have a Homebrew I just made my wort and I don’t have a chiller The temp right now is 90 I’m making a Dark Wheat with a ALE yeast I have made a starter yeast with WYeast 3056 Bavarian Wheat Yeast Should I just apply the air lock and leave it overnight to cool or can I go ahead and pitch the yeast? Please reply before 11 pm 5-11-98 if you read this post after 11 pm 5-11-98 I have already got instructions OR I have let it set overnight for it to cool and I’ll pitch it in the moring b/c I never got a reply PLEASE REPLY TO MY E-MAIL ADDRESS not here on RCB I thank you in advance, Todd <///(‘< (_)] Have a home brew
Response:
Could someone tell me what "estery" is like? I am unfamiliar with the term.
Fruity. Yeast will sometimes produce compounds called esters, which have fruity flavors. The amount produced depends on the yeast strain, and the temperature (generally, higher temperatures will produce more esters). —
Response:
Could someone tell me what "estery" is like? I am unfamiliar with the term.
Try a Whitbread ale or brew a batch with the 1098 Wyeast British ale and ferment at 70F. Then you’ll know! Like Mike said, they are fruity tasting compounds. Cheerio, JG — …The waiting is the hardest part… [Tom Petty]
Response:
- Hide quoted text — Show quoted text – HUGE PROBLEM I just walked in to check my batch. The other day I cooled my carboy in the bathtub. Well I just noticed a 1/2" crack in my primary carboy and muitipule small cracks BAD IDEA – BUY A CHILLER AND COOL YOUR WORT FIRST DO NO PUT IT IN THE BATHTUB. My wort temp was 100 and my tub temp was 65 I wouldn’t think that, that would be enough to crack it – but it did
I *really* doubt that this is what cracked the carboy. I routinely rinse room temp carboys with warm tap water (around 110-115F), and have *never* had one crack. IMO, a 35 degree temperature difference is not enough to be a problem. Did you pour concentrated boiling hot wort into cold water in the carboy? This is probably what caused the cracking. Until the hot wort and cold water had a chance to mix thoroughly, there were probably "hot spots" that were *significantly* higher than 100F — possibly even close to boiling. Regardless of what caused the cracks, yes a wort chiller is a good idea. Man I could just cry right now I hate to have to buy a new carboy when I buy my chiller tomorrow DAMNIT DAMNIT DAMNIT I hope it doesn’t infect my brew
I wouldn’t be worried about infection, so much as leakage, or the whole carboy coming apart on you. FWIW, are you absolutely *sure* they are cracks, and not just lines in the glass? —
Response:
I could be wrong but if I remember from the days of Chem 101 it is a FRUITY taste. That is where the chemical companys get there favorings from Todd <///(‘< (_)] Have a Homebrew `|||/ – Hide quoted text — Show quoted text – Could someone tell me what "estery" is like? I am unfamiliar with the term. Wilhelm I read somewhere that if the yeast have to multiply very much then you get a more estery taste and the if they don’t have to multiply much then you get a less estery taste is that right? Todd <///(‘< (_)] Have a Homebrew
Response:
Could someone tell me what "estery" is like? I am unfamiliar with the term. Wilhelm – Hide quoted text — Show quoted text – I read somewhere that if the yeast have to multiply very much then you get a more estery taste and the if they don’t have to multiply much then you get a less estery taste is that right? Todd <///(‘< (_)] Have a Homebrew
Response:
In Todd’s original post, he said he was considering leaving the 90 F wort in a carboy overnight, with a fermentation lock in it. I did this once long ago, and discovered that as the wort cools, it will suck liquid out of the fermentation lock into the carboy. If I were in a situation like that again, I’d be sure to use vodka in the fermentation lock to avoid sucking nasty stuff (plain water with possible contaminants, sanitizing solution) into my un-yeasted wort. Nothing’s going to be living in vodka, and it’s not going to impact the taste. Vodka – I never drink the stuff, but since I started brewing, I always have a bottle around the house — Jeremy York Projectionist "Immersed, I explore. ThemeMedia Inc. VOX 425 602-3557 Text, not read, is understood. vmail 425 298-5933 http://thememedia.com
Response:
I read somewhere that if the yeast have to multiply very much then you get a more estery taste and the if they don’t have to multiply much then you get a less estery taste is that right? Todd <///(‘< (_)] Have a Homebrew `|||/ – Hide quoted text — Show quoted text – Just as an additional datum point, I intentionally pitch my yeast at 90F. Originally, this was because I could reach this temp. rather quickly with my chiller and I fiqured the elevated temp. would help the yeast along faster. I recently discovered the wyeast website thanks to a previous post in this newsgroup. They have a table showing reproduction time for ale and lager yeast at various temp. It happens that for lager yeast, 91F is the shortest average time for reproduction (i.e. quicker growth). It also indicates no reproduction beyond 104F. As a result, my kick time is about 12 hrs without using a starter. I may begin using a starter for other reasons based on comments in this newsgroup. Fastest possible yeast growth does not necessarily translate into the highest quality beer. IMO, batches that are pitched this warm tend to turn out too estery. —
Response:
Yea, after that little incedent the other night I decided that I WILL BUY A CHILLER This way I can get the wort down to at least 75 degrees and then dump it into the carboy with the cooler water. MAN, if I broke my carboy from dumping in some hot wort I would be SOOOooo shity. GOD WHAT A MESS THAT WOULD BE Todd <///(‘< (_)] Have a Homebrew `|||/ – Hide quoted text — Show quoted text – I stuck the carboy in the bathtub after I filled the bath tub with COLD water Don’t make a habit of this. You can crack the carboy if the wortis hot enough, and the water cold enough. Trust me, I’ve done it. His original post indicated that the wort was at 90F, so this was not an issue in this case. I agree that you should be careful about exposing carboys to sudden temperature changes. Papazian’s method of dumping hot wort into cold water is asking for it if you’re using a glass primary — the hot wort (being denser than the water) will sink straight to the bottom, and can cause the bottom of the carboy to crack. My rule of thumb is never put anything that is too hot to handle into a carboy. Haven’t broken one yet (fingers crossed). —
Response:
Just as an additional datum point, I intentionally pitch my yeast at 90F. Originally, this was because I could reach this temp. rather quickly with my chiller and I fiqured the elevated temp. would help the yeast along faster. I recently discovered the wyeast website thanks to a previous post in this newsgroup. They have a table showing reproduction time for ale and lager yeast at various temp. It happens that for lager yeast, 91F is the shortest average time for reproduction (i.e. quicker growth). It also indicates no reproduction beyond 104F. As a result, my kick time is about 12 hrs without using a starter. I may begin using a starter for other reasons based on comments in this newsgroup.
Fastest possible yeast growth does not necessarily translate into the highest quality beer. IMO, batches that are pitched this warm tend to turn out too estery. —
Response:
I stuck the carboy in the bathtub after I filled the bath tub with COLD water Don’t make a habit of this. You can crack the carboy if the wortis hot enough, and the water cold enough. Trust me, I’ve done it.
His original post indicated that the wort was at 90F, so this was not an issue in this case. I agree that you should be careful about exposing carboys to sudden temperature changes. Papazian’s method of dumping hot wort into cold water is asking for it if you’re using a glass primary — the hot wort (being denser than the water) will sink straight to the bottom, and can cause the bottom of the carboy to crack. My rule of thumb is never put anything that is too hot to handle into a carboy. Haven’t broken one yet (fingers crossed). —
Response:
I just made my wort and I don’t have a chiller The temp right now is 90 I’m making a Dark Wheat with a ALE yeast I have made a starter yeast with WYeast 3056 Bavarian Wheat Yeast Should I just apply the air lock and leave it overnight to cool or can I go ahead and pitch the yeast? Please reply before 11 pm 5-11-98 if you read this post after 11 pm 5-11-98 I have already got instructions OR I have let it set overnight for it to cool and I’ll pitch it in the moring b/c I never got a reply PLEASE REPLY TO MY E-MAIL ADDRESS not here on RCB I thank you in advance, Todd <///(‘< (_)] Have a home brew
Response:
Put in the air lock and wait ’til morning.
Response:
Problem solved I stuck the carboy in the bathtub after I filled the bath tub with COLD water worked great Thanx – I forgot his name – DOH Anyway – thanx you I’m off to bed and my yeast is pitched and munching happily Todd <///(‘< (_)] Have a Homebrew – Hide quoted text — Show quoted text – I just made my wort and I don’t have a chiller The temp right now is 90 I’m making a Dark Wheat with a ALE yeast I have made a starter yeast with WYeast 3056 Bavarian Wheat Yeast Should I just apply the air lock and leave it overnight to cool or can I go ahead and pitch the yeast? Please reply before 11 pm 5-11-98 if you read this post after 11 pm 5-11-98 I have already got instructions OR I have let it set overnight for it to cool and I’ll pitch it in the moring b/c I never got a reply PLEASE REPLY TO MY E-MAIL ADDRESS not here on RCB I thank you in advance, Todd <///(‘< (_)] Have a home brew
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