cooling wort

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stan

cooling wort

Post by stan » Tue Jun 28, 2011 10:09 am

is it neseccary to cool the wort after boil? cant you leave it in the fv without adding yeast for a day? if not, at what temperature is it ok to leave it, assuming high temperatures for long periods spoil the brew?

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soupdragon
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Re: cooling wort

Post by soupdragon » Tue Jun 28, 2011 10:16 am

Hi stan

You could but it's not the best idea. I know quite a few people do something called " no-chill " where they run off from their boiler into a 25 ltr ( ish ) container and leave it overnight to cool but they then rack it off the sediment and general muck that settles out and ferment in a fresh bucket.

Have a look at http://www.biabrewer.info/index.php there's quite a bit of info there about no chill :)

Cheers Tom

stan

Re: cooling wort

Post by stan » Tue Jun 28, 2011 4:29 pm

so normally sediment settles out during cooling, even if it's forced cooled within an hour, and then it's racked off to seperate??

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Re: cooling wort

Post by soupdragon » Tue Jun 28, 2011 7:08 pm

Yep, the hops and protein break will settle out if left to cool alowing you to rack into another vessel for fermentation. Most people have some form of filtration though. Those who take brewing more seriously employ a copper filter in the bottom of their boiler so that when the hops have formed a natural filter bed they can just open the tap and allow the wort to flow directly into the fermenter. Some others ( myself included ) simply tip the contents of the boiler through a sheet of voile ( fine curtain material ) that's fixed firmly over the fermenter. Either way all the hop debris and the majority of the break is taken out before you ferment :)

Cheers Tom

stan

Re: cooling wort

Post by stan » Tue Jun 28, 2011 7:35 pm

so the hop debris and/or break needs to get down to a certain temperature before it will filter out with voile? and if so, you know about what temperature? or is it gradually easier to filter as you get down to 24C?

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Re: cooling wort

Post by soupdragon » Tue Jun 28, 2011 8:24 pm

The break will filter out at any temp really but if left to cool it tends to stick to the hops better so is removed a lot easier.
I cool my wort down to around 25c ish before dumping it through my voile. It's not the best method but works for my setup. If your boiler has a tap you'd be better off fitting a hop strainer to the tap inlet then cooling in there. They usually work a LOT better than my voile method

Cheers Tom

Telford Brew

Re: cooling wort

Post by Telford Brew » Fri Jul 01, 2011 12:58 pm

Is it possible to use the bag again during the rolling boil when adding hops so these will not settle when the boil is finished and so no need to filter out?

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soupdragon
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Re: cooling wort

Post by soupdragon » Fri Jul 01, 2011 6:48 pm

Depends how deep the bag is as you run the risk of burning the bag on the element or on the bottom of the stock pot :(

Cheers Tom

GARYSMIFF

Re: cooling wort

Post by GARYSMIFF » Fri Jul 01, 2011 7:14 pm

after adding your yeast you could always decant the brew the next day and remove any excess trub and give the yeast an extra aeration ( I do)

RdeV

Re: cooling wort

Post by RdeV » Sat Jul 02, 2011 12:46 am

Gary, well done- AFAICT that's roughly the Double Dropping technique! IIRC Bribie did a bit of a guide on it a while ago (got a link, anyone?), but that's the general idea- start ferment, after a day or so move to a second FV, leaving behind the first trub accumulation. It is also a good time to aerate as while the yeast population is growing, extra O2 from splashing during the transfer will help quite a bit, although keep in mind that aeration or oxygenation later in the ferment should be avoided.

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Re: cooling wort

Post by soupdragon » Sat Jul 02, 2011 6:49 pm

Interesting......
Apart from leaving the trub behind, are there any other benefits to this? Does it tend to produce a cleaner tasting brew by any chance?

Cheers Tom

kane

Re: cooling wort

Post by kane » Sun Jul 03, 2011 1:21 pm

Telford Brew wrote:Is it possible to use the bag again during the rolling boil when adding hops so these will not settle when the boil is finished and so no need to filter out?
I don't BIAB but i MIABIAB (mash in a bag in a bucket :lol: ) and usually after the boil i transfer to FV by pouring through a sieve, so alot of break material usually makes its way into the FV.

However my last AG after the boil and cooling, i transferred it into my bottling bucket (i do concentrated batches and dilute before fermentation), and i was hoping the hops would settle and create a filter bed without the use of a hop strainer.

This worked perfectly (although the run off was about 1L every half an hour :lol: ) and it has been the clearest wort i have ever managed.
Yesterday i bottled it after 2 weeks in the FV. Usually on the bottom of the fermenter there are large 'rocks' and clumps of trub, however this time it seemed to be a perfect fine layer of yeast (obviously there will still be some trub mixed in there).

But i cant comment on the taste difference between lots of trub/little trub as i havn't yet brewed the same recipe twice using the different methods.

Cheers
Kane

jason123

Re: cooling wort

Post by jason123 » Sat Jul 09, 2011 9:06 pm

Fantastic thread and its just really put my mind at ease as I did my first BIAB today, as a trial run for my boiler which performed brilliantly. But I've not sorted my chiller out yet, so it is still cooling in the garage and now I know I don't have to worry about it too much.

The real bummer is:
I bought some schneider weisse to try and get the yeast culture going as it is a wheat beer. The starter just don't seem to want to get going. :?
At least i can try and steer towards a homebrew shop tomorrow. :D

brewcot

Re: cooling wort

Post by brewcot » Sun Jul 10, 2011 12:08 am

I leave mine overnight, i've had no problems with taste...but a good nights sleep

jason123

Re: cooling wort

Post by jason123 » Tue Jul 12, 2011 7:19 am

After nearly 2 whole days my yeast starter has eventually got going, but now I have a couple of packets of wheat beer yeast in the post. mmmmm!

It'll defo have to be a packet yeast in one and the yeast starter in the other.

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