From the HBD Archive
From: Greg.Winters@EBay.Sun.COM (Greg Winters)
Subject: Re: Pitch in Brewkettle
Date: 1992-06-23 15:48:56 GMT

In HBD #908 Chris Karras writes -

(Process of pitching yeast in brew kettle...)

and

>During respiration, cell production uses lots of trub components
>and your lag time will be reduced. Afterwords, the trub is harmful
>by contributing to overproduction of fusel alcohols and esters (which
>are combinations of fusel alcohols and fatty acids).

>For this reason, I have been pitching my yeast into the brewkettle and then
>racking off into the primary. I have been waiting about two hours after
>pitching to rack, but perhaps should wait longer. . . . From what I can
>tell from the speed that fermentation progresses, there is no interruption
>in the fermentation process. I am also under the impression that the active
>yeast cells are in suspension (and therefore get moved with the racked wort)
>and only the inactive cells drop to the bottom with the trub. Of course I
>am only doing ales with top fermenting yeast this summer--bottom working
>lager yeast may be a different story.

I have read with interest over the last few months the different methods
and suppossed pros/cons of the trub/no trub discussions. While admiting
I have not done any controlled experiments (no patience) I tend to pick
the parts that sound logical and incorporate them into my technique,
while also trying to keep things as simple as possible.

First off, I am currently strictly an extract brewer. Rather than the above
method I tend to dump the hot wort directly into a plastic fermenter
and let it sit about 1-2 hours to let the trub settle. I then rack off
to a glass carboy which allows me to areate the cooled wort very well
and then I just pitch in a quart or so of wyeast starter. I get great
results with only 2-3 hours lag time and then have no reason to mess with
the beer once fermentation has begun. Have had excellent results so far,
even if I do say so myself!

Questions:

Is there any problem with racking (read oxidation) after fermentation has
begun in the kettle?

Would the use of a yeast starter reduce or eliminate the need for pitching
with the trub intact?

Thanks for all the great info provided on the HBD

Brew On!

Greg

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