With the last two brews I started doing this procedure, one I let sit overnight then I racked off from nearly all the material, aerated well, then pitched.
Next one I let sit about 4 hours, racked, aerated then pitched.
Both were pitched with rehydrated S-04, nothing else in my regime has changed.
I have noticed that both these brews have failed to drop to the expected gravity, and hung around the 1020 / 1018 mark, when all my other 10 AG brews up to now have gotten a lot lower 1006 - 1012, with no problem. None have been really heavy high gravity beers. All are about 4.5- 5.5%ABV.
I read on here somewhere, Daab may have posted it, that the cold break is beneficial to the working yeast, so with this not being present in the fermenter, is this what has happened?
Racking off from the cold break
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tubby_shaw
From the research that I did a month or so ago it would definately appear that allowing some of the hot break material through into the FV is beneficial to the yeast.
As DaaB stated some of the minerals get combined with the protein break materiall but some of these degraded proteins and amino acids (do a search for free amino nitrogen on the web) act as yeast food as well.
I have as a consequence of this info also reduced my boil times to 60 minutes max so as not to precipitate too much of this material out of the wort as modern malts are so low in nitrogen bearing materials anyway.
I have not noticed any detriment to the beer yet.
As DaaB stated some of the minerals get combined with the protein break materiall but some of these degraded proteins and amino acids (do a search for free amino nitrogen on the web) act as yeast food as well.
I have as a consequence of this info also reduced my boil times to 60 minutes max so as not to precipitate too much of this material out of the wort as modern malts are so low in nitrogen bearing materials anyway.
I have not noticed any detriment to the beer yet.
tubby, cheers for your input. I think I'll go back to doing what I did before, just letting the cold break material into the fv and then skimming any really mucky bits that get thrown up, I just thought it would clean my beers up a bit by not letting it in there in the first place, but it just breaks my heart when brews stick and don't get to the gravity, it's like being back with the sticky kits. Do you use an immersion or cfc and do you rack or let it go into the fv?
re:- reducing the boil time, to be honest I was thinking of doing the same, but only to reduce the brewday time, a lot of recipe add bittering hops at 60 mins anyway,
have you found any less hop utilisation by doing this?
re:- reducing the boil time, to be honest I was thinking of doing the same, but only to reduce the brewday time, a lot of recipe add bittering hops at 60 mins anyway,
have you found any less hop utilisation by doing this?
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tubby_shaw
Garth, I use an immersion chiller, I chill to 20C remover the chiller and let the wort stand to allow the hops to form a filter bed over the hop strainer.
I then run the wort into the FV through the hops. I then sparge the hops with a few litres of boiling water to release the trapped extract, this always washes a little of the break material into the FV
As far as the boil goes I get sufficient bitterness from 60 minutes of boil. In fact my last two brews have been made without my usual first wort hopping and though they are not yet ready they seem to be more bitter than usual.
I then run the wort into the FV through the hops. I then sparge the hops with a few litres of boiling water to release the trapped extract, this always washes a little of the break material into the FV
As far as the boil goes I get sufficient bitterness from 60 minutes of boil. In fact my last two brews have been made without my usual first wort hopping and though they are not yet ready they seem to be more bitter than usual.
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BarrowBoy
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tubby_shaw
It's about 10 to 15 minutes, just long enough to give the IC a quick scrub and put it away and to give the FV a final rinse with boiling water prior to running the wort into it.BarrowBoy wrote:Roughly how long do you have to leave the wort to stand then?tubby_shaw wrote:Garth, I use an immersion chiller, I chill to 20C remover the chiller and let the wort stand to allow the hops to form a filter bed over the hop strainer.
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vaudy
Like t s with regard to the cooling, straining through the hops and rinsing with boiling water, but I have been carrying out the boil for 2 hours.
Fermentations have always gone well, and I don't use any finings other than irish moss in the boiler, with excellent results in respect of clarity.
The next brew I will give it a go with a 1 hour boil, always in favour of saving time, and the amount of LPG saved will be a great benefit, providing that this does not compromise clarity, hop utilisation.
Cheers
Vaudy
Fermentations have always gone well, and I don't use any finings other than irish moss in the boiler, with excellent results in respect of clarity.
The next brew I will give it a go with a 1 hour boil, always in favour of saving time, and the amount of LPG saved will be a great benefit, providing that this does not compromise clarity, hop utilisation.
Cheers
Vaudy