MAH said:
Hi Dicko
When I first started out AG brewing I didn't have a chiller of any sort. I would do a 15 litre boil, then leave the pot in the laundry sink full of water. Often i would leave it over night. Never had an infection (or at least one I noticed) doing this.
Since getting a chiller I have still left worts overnight. I've only done this with lager worts when I've wanted to get the temp down from about 20C to 10C-12C. Again I've had no problems with infections. One thing I've done when waiting overnight before pitching is to add a ortion of the wort to the yeast, so it is really fired up and readyto go when you pitch the whole lot.
I'm pretty sure that Chiller does a similar thing.
Cheers
MAH
Hi Dicko,
My method is similar to everyone here. I'm not a larger boy and consequently not afraid of the dark.
I brew mostly Ales.
[1] Skim the crud [we won't call it hot break
]
[2] Use a kettle floc at about 20 minutes before flame out. Not too much.
[3] Whirlpool the wort and let stand undisturbed and with a lid on for 20 minutes. Don't let nyone lift the lid to look -- and if they do feed them to a pair of large carnivorous animals.
[4] Run the wort to a blue plastic 25 litre gerry can. [It must be blue]
[5] Seal it tight and move it to a a high spot to allow the easy transfer to you fermenter anything up to 24 hours later. [I'm confident of my sanitation.]
[6] With the lid still on the blue plastic 25 litre gerry can open the bottom tap and remove about a litre of wort directly into your starter. Wipe the tap with alcohol. Leaving the lid on will not allow air into the blue plastic 25 litre gerry can. Do this as soon as you move the wort to its resting place.
[7] Attach a push in hose to the tap on the gerry can - release the lid a little without taking it off and run the wort out of the gerry can directly onto your now very active starter sitting happily on the bottom of the fermenter. Go mad, splash the wort all around inside the fermenter, make as much foam as you can. With the yeast on the bottom of the fermenter it is mixed evenly through the fresh wort.
[8] Ferment as normal -
I DO NOT COLD CONDITION ALES -- IT IS A WASTE OF TIME.
[9] Transfer the fermented beer directly from the fermenter to the keg.
[10] Take 2 teaspoons of gelatin powder [plain not aeroplane jelly stuff] and add it to about 100- 150 mls of 80C water and stir until dissolved. Add this to the bottom of the keg and transfer the beer from the fermenter directly onto the solution of gelatin. Gas your keg as normal and if you have the freezer space put the keg in the freezer for about 6 hours. [I rock and roll my kegs to gas] If you do it over an extended period crash cool the keg first before gassing if you can.
Your beer is now ready to drink within a VERY short time. Eh Batz
My beers are clean and clear [as in clarity].
Steve