A brew over several days?

[Deebee]

As i mentioned in an earlier post, my Mrs is expecting our third child and she is rather " sensitiv" to smells to say the least.

At present i have only a couple of options left open to me in order to get a brew on to replenish my suppliers after the inlaws came at the weekend and demolished 35 liters between them in the course of 3 days.

Option 1.

I can brew in the garage as opposed to the kitchen, but this will mean that I will not have access to running water for cooling. it will mean cooling overnight and i undertand this may be a problem with regards to the cold break. ( and the potential of a cloudy beer)

Option 2

Would be to mash and sparge on one day, then boil and finish on the next day ( evening after she has gone to bed )But i wpnder if this will have anything to say in regards to the quality of the beer. It would mean i would have to wait until she had gone to bed, but to mash and sparg in an evening does not take half as long as doing the entire brew. I don't batch sparge so the most of the time is waiting for the mash. I could take the runoffs into the FV and seal it until i used it the next day.

Option 3

is to wait until she and the kids have gone to bed, then start the brew day. This would mean that i might not start until 9 pm, and although a late night would not bother me, the kitchen is diectly above our bedroom and walking around would likely disturb Mrs deebee.. She is suffering very much with sickness and if she does not sleep then my lfe is hell.

So Gentlemen of the forums...In my opinion, options one and three are the least favoured due to the waking of the other half and having to suffer from a late night and an early moring together with a rather less than happy wife full of hormones surges and temper.... Option 2 would in theory appear to be the best, although i do undetstand that boiling up 25 liters of cold ( room temperature) wort would take a while.


IS option 3 a doable thing or do i risk ending up with something that is basically a non drinkable cloudy mess due to the time delay between mashing and completion?

Thanks
as always for your help.

[Roger]

Do you have a garden hose you can connect to your cooler to provide running water. I've been sent to the garage and that's what I do.
Roger.

[Deebee]

I have no outside tap.

the garage is some 30-40 meters from the house and the kitchen is at the back of the hoiuse on the second floor. We can't even use the hose to water tha garden at the front du to the preesure needed.

Until i get the outside tap done i am really struggling hence the post.
I am wondering if it will make much difference if i brew over a couple of days. I am thinking that providing the FV is sterile then maybe having the work stiring might even allow some of the protein to drop out over night? Maybe i'll end with a shorter brewlength but thats really not so much of a problem... as having no beer.......

( especially with the prices of the stuff in Norway)

[mysterio]

The 'no-chill' method is quite popular in Aussie homebrewing circles i'm led to believe. Just run off the boiling wort into the FV, slosh it around to sanitise and leave overnight before pitching. Never tried it myself. You could do that while you work on getting an outside tap fitted.

[Roger]

I have no outside tap.

Aaah that would be a problem then.

[Hawkinspm]

I'd go option 1 - I never force cool and have had no problems with cloudy beer. I leave the FV overnight in the garage and pitch the next morning.

[Deebee]

Thanks for the help.

I was hoping for some support on the 3rd option in one way though. I still couldn't start the brew til the other half has retired for the night as there are the other 2 kids to consider.. Would still mean a long night....


So is option 3 at all possible? ( sorry.........)

[aus069]

I can't see why not . Option 3 sounds doable since you can brew in the garage after the missus and kids have gone to bed .
Option one is also doable just fill up the FV DON'T slosh it around . Most of the aussie brewers that do a no chill put it in a
20lt container or similar size that is filled to the top seal it and lay it on its side so that the lid and other parts of the container
are sterilised with the hot wort, usually about 20 min.If you want to know more go to aussiehomebrewer.com and you will find a lot of info about it.


Brew Well
aus 069

[Deebee]

Thanks.

my thoughts are basically that i can mash and sparge on one evening after they are in bed. Only a couple of hourse there.

Can then either leave it at room temperature or put it outside the back door ( covered to stop any nasties) then tansfer it to the boiler ( huge 48 liter pan!!) the next evening boil, bring to hot break etc as usual, then use the chiller. '

With a lid on to help bring to the boil it might not take more than about say an hour to boil up, then 1.5 hours to completion....

I can't see there being any form for nasties growing in there over a 24 hour peiod ( noit to make it sour anyway) and a boil will kill most anything. Some of the trub from the mash might also drop out too?

Any other comments?

Dave

[aus069]

Dave I have heard that if you boil the wort with the lid on you can actually spoil the batch I am no scientist but it has something to do with changing molecules in the wort and turning it into a sheit brew( they use big words that I can't even spell let alone pronounce).Maybe place the lid on part way or remove the lid as it comes to the boil but never leave it on during the boil.

Brew Well
aus 069

[Deebee]

That was my thinking. It will boil faster if i have the lid on. As it starts to boil ( thermometer shows say around 98.5) i'll take it off and let the hot break go as normal.

I just wish i knew for sure that this was doable..... i mean a sterilized Fv and air lock will stop anything getting in after the recirculation and sparge. but it won't do anything about the stuff already in the collected wort.

I hope one of the gurus come soon

[aus069]

You gotta remember to that once you have done sparging the wort is going to be warm . Sooooooo by placing it into a FV with airlock it is going to suck air in, sooo it has to be air tight.

aus 069

[subsub]

My last home beer was done with an overnight mash, batch sparge in the morning and boil after work. Produced a very nice beer too

[Deebee]

You gotta remember to that once you have done sparging the wort is going to be warm . Sooooooo by placing it into a FV with airlock it is going to suck air in, sooo it has to be air tight.

aus 069

so an airlock filled as normal would be ok????

[booldawg]

Leaving the lid on throughout the boil wont enable the unwanted tanins to be driven off by the steam.

I've often done option 2 (mash & sparge in evening and boil/chill the next day) All you have to remember is once you've sparged into the boiler hold the wort at over 80C for about 15 mins. This will stop any further enzymic activity.