Thank you Mark, very interesting.
Pardon my ignorance, but it’s still not clear how hot break is removed when people do no chill brewing. It ends up in the trub after brewing doesn’t it? And from what I’ve seen most no chill people go straight from boil into the cube and don’t siphon out of their cube into the fermenter.
Hope the posts above answer your question.Thank you Mark, very interesting.
Pardon my ignorance, but it’s still not clear how hot break is removed when people do no chill brewing. It ends up in the trub after brewing doesn’t it? And from what I’ve seen most no chill people go straight from boil into the cube and don’t siphon out of their cube into the fermenter.
Quite simply hot break is left in the kettle by selectively drawing the liquid wort from the vessel and leaving the trub behind. This is AG brewing 101.Thank you Mark, very interesting.
Pardon my ignorance, but it’s still not clear how hot break is removed when people do no chill brewing. It ends up in the trub after brewing doesn’t it? And from what I’ve seen most no chill people go straight from boil into the cube and don’t siphon out of their cube into the fermenter.
Thank you Mark, very interesting.
Pardon my ignorance, but it’s still not clear how hot break is removed when people do no chill brewing. It ends up in the trub after brewing doesn’t it?
The no chill in a cube method actually simplifies your method. After the boil let it settle 15-30 minutes depending on the shape and volume of your kettle. Then transfer to a cube, seal it and let it cool at ambient over night or in a bath or pool if you want to cool it quicker. The wort will then keep for months even years so you can add yeast at you convenience.England calling.....I mash for 75 minutes at around 68 deg C then transfer the liquor to the boiler. As it heats up I scoop off the brown sludge. Once boiling I add hops in stages. At end of boil I leave for 2 hours then jug the wort into my FV's, 13 and 9 litre stainless steel pans with lids. I then cool these in a water bath. Then I add hydrated yeast.........
Why complicate a simple process ?
The no chill in a cube method actually simplifies your method. After the boil let it settle 15-30 minutes depending on the shape and volume of your kettle. Then transfer to a cube, seal it and let it cool at ambient over night or in a bath or pool if you want to cool it quicker. The wort will then keep for months even years so you can add yeast at you convenience.
Not sure why you are getting brown sludge in you kettle is that with every brew? Do you recirculate the wort through the grain bed before transfer to the kettle?
Welcome POM (I'm allowed to say that being a dualy) a couple of observations for ya.England calling.....
Why complicate a simple process ?
Are you telling me you skim off the goo? I stir that stuff back in. Stirrer baby, not a skimmer!!!England calling.....I mash for 75 minutes at around 68 deg C then transfer the liquor to the boiler. As it heats up I scoop off the brown sludge. Once boiling I add hops in stages. At end of boil I leave for 2 hours then jug the wort into my FV's, 13 and 9 litre stainless steel pans with lids. I then cool these in a water bath. Then I add hydrated yeast.........
Why complicate a simple process ?
We had a pool in the UK. Pumped it up and left it outside all week for summer then packed it back in the shed the following week.@S.E. a pool? He's in the UK, so if he's got a pool it's indoors and heated, so he's a billionaire, and probably not homebrewing
I’ve never had brown sludge hot break. At least not that I have ever noticed.I think he's referring to the hot break when your wort reaches boiling.
High protein or and dark malts, when the hot break forms and you get the foam on top before the boil is what I believe he is referring to.I’ve never had brown sludge hot break. At least not that I have ever noticed.
Perhaps it is but he said “As it heats up I scoop off the brown sludge” which sounded a bit strange to me.High protein or and dark malts, when the hot break forms and you get the foam on top before the boil is what I believe he is referring to.
That’s what I was thinking and why I asked if the wort was being re circulated through the grain bed to filter it out. I haven’t brewed BIAB since about 1994 and always re circulate these days.People who mill very fine and BIAB often see a lot more grey sludge on top as the wort heats, that is mostly Draff
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