What are you doing with homebrew today?

Sunfire96 said:
Good thinking Ben, thanks. I usually wrap up brewing around noon. I'll leave it out until it's under 80F
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Glad to help out.
As you know I've been leaving my wort in the kettle to chill overnight sometimes I don't get back to it until the next arvo and I can honestly say I've experienced no infections doing it this way.
As long as you've got a good seal and do all this at boiling or around that time in theory you should be good.
Just remember to add some chill down time in the "more" section of the brew calc to account for extra hop issomerization.
 
Trialben said:
Glad to help out.
As you know I've been leaving my wort in the kettle to chill overnight sometimes I don't get back to it until the next arvo and I can honestly say I've experienced no infections doing it this way.
As long as you've got a good seal and do all this at boiling or around that time in theory you should be good.
Just remember to add some chill down time in the "more" section of the brew calc to account for extra hop issomerization.
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How much time have you been adding to the "no chill" section? I added 20 minutes because a lot of what I've read said to push back the hop additions about 20 minutes for no chill
 
just did my sterilization boil on the anvil and set up my recirculation, had my own pump and npt parts so its a bit over kill but I like it, I'll be brewing tomorrow

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Sunfire96 said:
How much time have you been adding to the "no chill" section? I added 20 minutes because a lot of what I've read said to push back the hop additions about 20 minutes for no chill
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Yup 20 mins thats from boiling to under 80c.
When doing this I'll move my late hops into the Whirlpool. I still bitter at (60 if boiling that long) none of my beers have been overly bitter if anything I think I can up the bitterness some...
 
Trialben said:
Yup 20 mins thats from boiling to under 80c.
When doing this I'll move my late hops into the Whirlpool. I still bitter at (60 if boiling that long) none of my beers have been overly bitter if anything I think I can up the bitterness some...
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Sounds good. From what I've read, alpha acid isomerization peters off after 60 minutes because you've already converted most of what you're gonna get out of those hops anyway. Makes sense to me that you wouldn't get much more bitterness out of those hops
 
When the recipe calls for a 1 minute hops addition, how long do you generally leave it in for?
All the way through cool down?
 
Sunfire96 said:
Sounds good. From what I've read, alpha acid isomerization peters off after 60 minutes because you've already converted most of what you're gonna get out of those hops anyway. Makes sense to me that you wouldn't get much more bitterness out of those hops
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Makes sense it's the late additions that should contribute more bitterness if no chilling /slow chilling. My blonde ale had something like 120g of galaxy and Simcoe in the WP this stayed in until I transfered into fermentor next day. So far I'm not tasting tongue tingling bitterness.
 
Trialben said:
Makes sense it's the late additions that should contribute more bitterness if no chilling /slow chilling. My blonde ale had something like 120g of galaxy and Simcoe in the WP this stayed in until I transfered into fermentor next day. So far I'm not tasting tongue tingling bitterness.
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Sounds delicious
 
I've just checked the calibration on my refractometers.
It's still early, so the temperature is not yet too high. I think it was around 25 oC.
Bothe read zero at plain water and 10 at a 10% sugar solution. Onevis much more easy to read than the other, mostly due to the scale.
So I have to assume that the discrepancy between the 2 was caused by the high ambient temperature (40 odd oC)
 
Shady Angel porter is down 12 points since pitching yeast yesterday. I added the PRV and spunding valve to the keg. I'll set the spunding valve for 5 psi. I've got the tilt taking readings so I'll find out if the pressure is stalling fermentation in any way
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