I started some IPA the other day and cooled the wort overnight...about 18 hrs. Put the lid on, was careful to sterilize... I used online suggestions. Please comment + or -. Is this a way to go? Thanks!
Hey, if it tastes like beer, it must be beer!Hopefully this is OK as I just kegged one last night I cooled like that. I had just started cooling after the boil and got called into work. Washed up the lid and slapped it on top the kettle. Fermented just fine and tastes like beer going into the keg.
Well weve just come through our driest spring on record in Aus coupled with our Fifth Hotest Spring on record has left our country parched and crying out for moisture. Half the east coast is on Fire dude save that brew water for a second use.Water conservation seems to be the theme today...This is the third article I have run into today on this topic..Attached an old Brulosphy Xbeeriment
http://brulosophy.com/2015/02/09/a-year-of-no-chill-lessons-from-a-secret-xbmt/#more-2760
and an article from my newsfeed
https://vinepair.com/articles/beer-sustainability-water-waste/
The Vinepair article is a tad off topic but it's another conservation measure. I have taken to refreezing my chill water into small blocks to put back into the cooler then pump the ice water through my immersion coil.
In Louisiana, we have water everywhere. Our problem is getting rid of it.Well weve just come through our driest spring on record in Aus coupled with our Fifth Hotest Spring on record has left our country parched and crying out for moisture. Half the east coast is on Fire dude save that brew water for a second use.
I use my hot chill water for post brew cleaning.
At flame out ive got every respectable container including my brewery bin lined up like ducks in a row to receive my imersion chiller outlet.
Even my brew sink I built has a bucket underneath so I can repitch this onto the garden!
Living in the driest continent on Earth (apart from Antarctica) teaches you that. Wonder why "no chill brewing" started here?
Never leave a tap dripping around a Queenslander is all i can say...
It all flows downhill, unless you're at the bottom of the hill.In Louisiana, we have water everywhere. Our problem is getting rid of it.
Not so sure about the cold break giving you better final beer clarity. As I understand it the thinking is that if you don't transfer it out of the kettle you don't have it in the fermenter, so your don't have it in the beer, so the beer is clearer.Just curious on the clarity of the final product? I’ve never attempted to cool overnight but I would imagine you wouldn’t get much cold break.
If cold break led to cloudy beer, you'd never see anything through mine.Not so sure about the cold break giving you better final beer clarity. As I understand it the thinking is that if you don't transfer it out of the kettle you don't have it in the fermenter, so your don't have it in the beer, so the beer is clearer.
There's been a bit of testing recently that continues to point to a healthy fermentation as a big contributor to beer clarity. And a slightly cloudier wort with more proteins and food for the yeast generally gives a healthier fermentation than a really clear wort. So transferring some of your cold break (or having more of it in suspension) may help your fermentation.
Never leave a tap dripping around a Queenslander is all i can say...