One ferment affecting the other?

[darkalex]

Hey Gang,

I am brewing a Vienna on Thursday and a smoked beer on Sunday. I plan on brewing the two beers in the same fridge. Any chance the fermentation from the smoked beer can flavor the Vienna? I know I could smell those smoked malts outside the container that housed them in the homebrew shop. Thoughts are appreciated!!

Thanks,

Darkalex

[LanMan]

I doubt it. You are fermenting in a closed vessle with an airlock, I'll assume so gasses out, nothing in

[darkalex]

Let just say (and this is a hypothetical) that I am fermenting in the kettle. Any risk of smoke flavors getting in my lager?

[BarefootLion]

I have yet to do a smoke beer, odd cause I love them, so I don't know what to expect. Does the smoke beer off gas a smokey aroma? I know I have had ferments I would call farty from yeast that kick off that aroma.
Also how much smoked malt did you use, is it a very smokey beer or just a little bit? I would say your chances of cross flavoration would probably be pretty low for a mildly smoked beer.

[darkalex]

I have yet to do a smoke beer, odd cause I love them, so I don't know what to expect. Does the smoke beer off gas a smokey aroma? I know I have had ferments I would call farty from yeast that kick off that aroma.
Also how much smoked malt did you use, is it a very smokey beer or just a little bit? I would say your chances of cross flavoration would probably be pretty low for a mildly smoked beer.

Smoked malt comprises a majority of the grist. I think I'll ferment the Vienna in a glass carboy and the smoked beer in a bucket. Still you can smell these malts outside the container in which they are sealed.... kinda makes you nervous. The recipe is on the AHA website: http://www.homebrewersassociation.org/p ... wood-lager
This looks like a fantastic beer. Here is the grain bill:

Briess (cherry wood) smoked malt 6.5 lb (3 kg)
Munich malt (10 °L) 2.0 lb (908 g)
Belgian aromatic malt 12.0 oz (340 g)
German sauer malt 4.0 oz (113 g)
honey malt 12 oz (340 g)
German caramunich (75 °L) 8.0 oz (225 g)

[Stinkfist]

I have yet to do a smoke beer, odd cause I love them, so I don't know what to expect. Does the smoke beer off gas a smokey aroma? I know I have had ferments I would call farty from yeast that kick off that aroma.
Also how much smoked malt did you use, is it a very smokey beer or just a little bit? I would say your chances of cross flavoration would probably be pretty low for a mildly smoked beer.

Smoked malt comprises a majority of the grist. I think I'll ferment the Vienna in a glass carboy and the smoked beer in a bucket. Still you can smell these malts outside the container in which they are sealed.... kinda makes you nervous. The recipe is on the AHA website: http://www.homebrewersassociation.org/p ... wood-lager
This looks like a fantastic beer. Here is the grain bill:

Briess (cherry wood) smoked malt 6.5 lb (3 kg)
Munich malt (10 °L) 2.0 lb (908 g)
Belgian aromatic malt 12.0 oz (340 g)
German sauer malt 4.0 oz (113 g)
honey malt 12 oz (340 g)
German caramunich (75 °L) 8.0 oz (225 g)

It does not matter what goes on on the outside as long as your container is sealed and has an airlock...Of course it will smell on the outside...that is the point...to let stuff out but not let anything in...the point of an airlock...if air is getting back into your fermenter you have bigger problems than whether or not the smoke malt will effect it...

[BarefootLion]

I would say the Vienna being in the glass will help block out the smell.

I wasn't thinking that the smell might get through the airlock as its kind of a one way door, but what about absorbing into the soft part(stopper, gasket) or absorbing into the plastic of a bucket.

I don't know just a theory, again I haven't used any smoked malt so not sure what to expect.

[brewinhard]

You will have no issues doing this whatsoever. I even ferment my sour beers next to my regular brews with absolutely no problem either. Just a side note...