Can you pitch yeast straight into a cooled mash?

[robintes]

Following on from my previous thread https://www.brewersfriend.com/forum/threads/is-it-essential-to-boil-wort.17556/

You have made up a mash and done whatever temperature and additives needed, can you then allow the mash to cool to yeast temp and then just pitch in an amount of chosen yeast straight in and give it an energetic stir (with say a stick mixer or large paddle to infuse extra oxygen - given that you expel DO during the hot phase and yeast needs O2 to get started properly)

I guess you could just sprinkle the dried bakers yeast on top and leave it there to germinate for an hour say?

What do you think Brews? Is this profanity

 

[Herm brews]

You could, but why would you want to? The result, without boiling and addition of hops (or some other bittering agent) would be a sticky sweet alcoholic beverage. That does not sound appealing to me.

 

[robintes]

You could, but why would you want to? The result, without boiling and addition of hops (or some other bittering agent) would be a sticky sweet alcoholic beverage. That does not sound appealing to me.

Not sticky? nor sweet cos the ferment has eaten all sugars. Just need to strain in a nylon bag, give it a squeeze like BIAB. Then let the wort refine and cold settle.
I just wonder if the ferment process on the entire mash gives extra flavours? Anyone tried this - armchair speculation wont cut it?

 

[Zambi]

I'm not sure if I understand fully, but I'll give it a try.
I have poured all of my wort, incl hop, hot break etc into my fermenter and added yeast.
Works fine.
I cannot use my boiling pot as fermenter, but wouldn't hesitate if I could.

Note: my beers are never as clear as some I see on here, but I do not use whirfloc or anything (and thats just because it is difficult to get where I am)


(Edited to add: I do remove grains before boiling the wort)

 

[robintes]

Once my mash has done its job at ca 60-70C I raised it to 80C for sanitising - more than enough IMHO, then let it cool, then throw in the yeast at ca 25C

I want to know if fermenting with all the original mash has any neg/pos effects?

I know for example that you have to separate grapes on vine from any stalks when harvesting cos stalks are known to be bad bitter news. They just get in the vat and stamp it all down and leave it ferment before first racking. then add more water for a second racking (brewers call it sparging) KWIM.

Notice Brews the marketing racket known as the beaujolais nouveau race held in the City of London every year, to get the first pressing from a very average table wine from France

Give me a break

 

[Herm brews]

Not sticky? nor sweet cos the ferment has eaten all sugars. Just need to strain in a nylon bag, give it a squeeze like BIAB. Then let the wort refine and cold settle.
I just wonder if the ferment process on the entire mash gives extra flavours? Anyone tried this - armchair speculation wont cut it?

You go ahead with that, and let us know your result. If you like it, good for you, but I don’t think I would enjoy the beverage you are envisioning. I have tasted plenty of unboiled and unhopped wort, and it is always sticky sweet. Would it make sense that in the course of history, some brewer has tried what you are proposing, and there is a reason that wort is boiled with hops or other bittering ingredients?

ETA - I brew BIAB using a single vessel for mashing, pull the bag (drain and squeeze to extract all the sweet wort I can get from the grains), then boil in that same vessel. Two different fermenters are used to get the sweet wort fermented, and sometimes I dry hop beers. When it is time to brew, I set aside a whole day for the process, then wait patiently for at least 3 weeks before bottling or kegging my beers.

 

[robintes]

Yup Brew will let you know how I get on

 

[jschein]

Once my mash has done its job at ca 60-70C I raised it to 80C for sanitising - more than enough IMHO, then let it cool, then throw in the yeast at ca 25C

I want to know if fermenting with all the original mash has any neg/pos effects?

I know for example that you have to separate grapes on vine from any stalks when harvesting cos stalks are known to be bad bitter news. They just get in the vat and stamp it all down and leave it ferment before first racking. then add more water for a second racking (brewers call it sparging) KWIM.

Notice Brews the marketing racket known as the beaujolais nouveau race held in the City of London every year, to get the first pressing from a very average table wine from France

Give me a break

Oh boy, you’re on this site too?

 

[Minbari]

This is for Democrats

???

 

[dmtaylor]

I'll try to answer the questions.

You're more likely to end up with a sour beer, which might be your goal anyway. It will probably also be hazy, ditto. You'll probably have some unconverted, unfiltered starches in the finished beer, which might be good for Brettanomyces to work on over time if pitched. Finally, you're likely to extract tannins from the spent grain husks due to the prolonged contact.

There won't be hops, so technically it's not beer unless you have added hops to the mash as well.

This sounds to me like a distiller's mash for making moonshine. I don't know a lot about this but if memory serves I believe they ferment the full mash. So this might not be much different from making a distiller's mash and then just drinking the resulting ferment without distilling it?

Sounds like a fun experiment to me. Have a good time with it.

 

[robintes]

@dmtaylor thanx brewbro some good pointers to follow. Im sure not into distilling btw. Im not chemically or biologically well versed so it goes over my head - how dumb is that?

Yes indeed I am brewing Ale, using black tea for bittering, maybe bays leaves. Cant get any Spruce tips for a New World brew.

I read a fascinating account of Brewing in the New World 1750+ https://northamericanbrewers.org/brewing-in-colonial-america/
First thing the Brits did when landing on Plymouth Rock was to build a brew house - way to go
Oh to be a Colonial eh?

 

[Donoroto]

First thing the Brits did when landing on Plymouth Rock was to build a brew house - way to go

They needed something safe to drink, no?

 

[Sandy Feet]

@dmtaylor thanx brewbro some good pointers to follow. Im sure not into distilling btw. Im not chemically or biologically well versed so it goes over my head - how dumb is that?

Yes indeed I am brewing Ale, using black tea for bittering, maybe bays leaves. Cant get any Spruce tips for a New World brew.

I read a fascinating account of Brewing in the New World 1750+ https://northamericanbrewers.org/brewing-in-colonial-america/
First thing the Brits did when landing on Plymouth Rock was to build a brew house - way to go
Oh to be a Colonial eh?

Probably would not have been my first choice to freeze my ass off the first winter and lose most of my family and friends. But, hey, oh to be a Colonial.