Beermonster
Member
One of the best things about Homebrewing is freedom to experiment, break the rules and oftentimes make shortcuts that save time with little to no impact on the finished product.
I've Googled brewing in the kettle, and brewing with high amounts of Trub, but what I've done is pitch hydrated US-05 directly into my no chilled wort in the brew kettle exactly as it was boiled (@about 25 degrees, for a ferment @18-20). I did pour 2L of chilled water into the work to splash in a little oxygen at pitch. It's now 12 hours and has a nice Krausen.
It's a partial mash Mosaic Pale ale.
Why? Because my 4 fermenters were full, and it didn't seem in my mind to be a major issue. After all, the vessel is sterile from the boil (other than the pitch process and me having a peek just now). Other advantages include the yeast already taking over the wort before further exposure, which seems a positive when it was no chilled for 16 hours.
Downsides obviously include any flavours that may be imparted from the Trub and the fact that the kettle is not really sealed, but I think a little plastic wrap on the rim will suffice.
So putting it out there for thoughts on whether this is going to bring me trouble? More importantly, now that it's done, when I should transfer out of the kettle; I was thinking I could transfer to a fermenter 1-3 days into the fermentation while it's running at full steam (I've never transferred beer mid ferment, always preferred to leave a week or two on the Trub, which seems beneficial, then final packaging), or alternatively wait a week till it's almost completely finished and go straight to the keg which would have to be the easiest and laziest method possible (the disadvantage here is that there's no rest on the Trub, but since I keg condition/ prime perhaps that's less important).
Or I could just go down to Bunnings and buy a couple of 20L Handy Pails and transfer it now, but since it's just starting to Krausen I wonder if now's a good time.
I've Googled brewing in the kettle, and brewing with high amounts of Trub, but what I've done is pitch hydrated US-05 directly into my no chilled wort in the brew kettle exactly as it was boiled (@about 25 degrees, for a ferment @18-20). I did pour 2L of chilled water into the work to splash in a little oxygen at pitch. It's now 12 hours and has a nice Krausen.
It's a partial mash Mosaic Pale ale.
Why? Because my 4 fermenters were full, and it didn't seem in my mind to be a major issue. After all, the vessel is sterile from the boil (other than the pitch process and me having a peek just now). Other advantages include the yeast already taking over the wort before further exposure, which seems a positive when it was no chilled for 16 hours.
Downsides obviously include any flavours that may be imparted from the Trub and the fact that the kettle is not really sealed, but I think a little plastic wrap on the rim will suffice.
So putting it out there for thoughts on whether this is going to bring me trouble? More importantly, now that it's done, when I should transfer out of the kettle; I was thinking I could transfer to a fermenter 1-3 days into the fermentation while it's running at full steam (I've never transferred beer mid ferment, always preferred to leave a week or two on the Trub, which seems beneficial, then final packaging), or alternatively wait a week till it's almost completely finished and go straight to the keg which would have to be the easiest and laziest method possible (the disadvantage here is that there's no rest on the Trub, but since I keg condition/ prime perhaps that's less important).
Or I could just go down to Bunnings and buy a couple of 20L Handy Pails and transfer it now, but since it's just starting to Krausen I wonder if now's a good time.
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