Date: 1992-06-16 17:30:00 GMT
> First, this is what I now do: the day or more before
>brewing I start Wyeast and eventually make a 750 ml starter with
>light dry malt extract (or sometimes I repitch from the secondary
>and avoid the starter) and I also boil 1.5 to 2.0 gallons of cold
>tap water (it's quite soft in Philadelphia) and then freeze in a
>block; on the brewing day I bring about 4.5 gallons of water to
>around 170x F., turn off the heat, add 6.6 lbs. NW malt extract
>syrup, stir to dissolve, start heating again and bring to a boil,
>add hops at one or more times, and boil for 60 to 90 minutes or
>until volume falls to about 3.5 gallons, cool from 212x F. to
>about 170x F. by putting the pot in a sink of cold water and then
>cool to yeast pitching temperature by adding the 1.5 to 2.0
>gallon block of ice, pitch yeast into the pot and let stand one
>to two hours, rack wort off of the settled trub into a carboy or
>plastic fermenter while waving the siphon hose to aerate the
>wort, fit a fermentation lock, ferment two to three days until
>kreusen falls and then rack to a carboy for a one to three week
>secondary fermentation, rack to a plastic fermenter with priming
>sugar (preboiled corn sugar), and then bottle. Sometimes I bring
>crystal malt or other specialty grains to 170x F. in the brewing
>pot and then skim it out before adding the malt extract syrup.
>Sometimes I treat my brewing water after the boil with Burton
>water salts (for pale ales) and sometimes I add .5 tsp. of Irish
>Moss at the end of the boil.
I like this technique! The idea of letting the trub settle in the
brew kettle is nice. Typically I sparge the wort immediately into the
primary and end up getting a good portion of the trub in the primary.
Just a few questions:
1) Does pitching the yeast into the brew pot (@80F) and siphoning
2 hours later disrupt the fermentation process?
2) Is a significant amount of yeast left behind in the brew pot
along with the trub?
I have been looking for such a technique and your additional comments
would be appreciated.
... Chris Lyons,
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