Ah, I suppose an issue may alos be the longer the wort sits there's a greater chance of contamination. I've never had an issue with that in brewing a couple hundred times....just make sure everything that touches the beer has been sanitized. I usually have a screw cap on the carboy during the cool down period anyway. GO BEER! (just brewed 10 more gallons last month and am now sampling them...Yum!
ahh, I've never read his book, but the ones i have read instructed me to submerge the brewpot into a sinkfull of ice to rapidly cool the wort. then, if you add some chilled water, it will pretty much be around 80F or so, safe to pitch the yeast. i guess the end result is the same -BEER (whoohoo!)
thanks for the video, great job. question: what is the advantage of letting the beer sit in the carboy without pitching yeast into it after immediately cooling it?
Hi, I wish I had a better explanation, but this is what Charlie Papazian instructs to do in his book "The Complete Joy of Home Brewing". He states ideally the temp should be around 68-76 degrees when taking the initial hydrometer reading and pitching the yeast, which I interpret as close to room temp as possible. To my knowledge, am I'm no expert, if the temp is too hot the yeast may not activate properly. Thanks for the kind words. :)
if you pitch yeast at too high of a temp. the yeast will die. If it's pitched at a suitable temp, but fermented too high, usually greater than 75 or so, it will produce fusel alcohols (including isopropyl or rubbing alcohol), diacetyl and other off-flavors.
Ah, I suppose an issue may alos be the longer the wort sits there's a greater chance of contamination. I've never had an issue with that in brewing a couple hundred times....just make sure everything that touches the beer has been sanitized. I usually have a screw cap on the carboy during the cool down period anyway. GO BEER! (just brewed 10 more gallons last month and am now sampling them...Yum!
navavids 2 years ago
ahh, I've never read his book, but the ones i have read instructed me to submerge the brewpot into a sinkfull of ice to rapidly cool the wort. then, if you add some chilled water, it will pretty much be around 80F or so, safe to pitch the yeast. i guess the end result is the same -BEER (whoohoo!)
srv1956 2 years ago
thanks for the video, great job. question: what is the advantage of letting the beer sit in the carboy without pitching yeast into it after immediately cooling it?
srv1956 2 years ago
Hi, I wish I had a better explanation, but this is what Charlie Papazian instructs to do in his book "The Complete Joy of Home Brewing". He states ideally the temp should be around 68-76 degrees when taking the initial hydrometer reading and pitching the yeast, which I interpret as close to room temp as possible. To my knowledge, am I'm no expert, if the temp is too hot the yeast may not activate properly. Thanks for the kind words. :)
navavids 2 years ago
if you pitch yeast at too high of a temp. the yeast will die. If it's pitched at a suitable temp, but fermented too high, usually greater than 75 or so, it will produce fusel alcohols (including isopropyl or rubbing alcohol), diacetyl and other off-flavors.
chemicalcraig69 2 years ago