What a day!

ijones · 09-12-2011, 04:27 PM

Yesterday I brewed two batches of beer. A fresh hop IPA and a choclate hazelnut porter. Have you ever had one of those days where thing did not go you way?

Started with the Fresh Hop IPA things went ok till i was draining the wort aparantly i have a air leak on one of the conections and lost prime as soon as the top of the dip tube was exposed. racked the rest out oxygenated pitched my yeast starter set in chest freezer at fermentation temps and on to the next batch.

Swaped my HLT and brew kettle as both have a hop stopper. I decided I would try something new and recirculate my wort through the plate chiller and back to the kettle to drop the temperature of the whole batch faster. Worked great for about half a minute!! Jot dome to 160 very quickly then the cold break plugged the hop stopper completly. I tried scraping it clean and could get a couple drops before it plugged solid again. so i had to rack it over by hand also (at least the racking cane was already handy from the last batch!!) But now I have 160° wort in my fermentor! ran it into the kitchen and filled the sink with ice and water and broped the carboy in. ice was melting fast so I filled up the bathtub with cold water and set it in there. Did not cool really fast but it was the best i could do since i gave away my immersion chiler (bad idea). Oxygenated pitched my yeast starter set in chest freezer at fermentation temps. this morning both are bubbling away.

I worry about the slow cooling but at this point all i can do is wait and see how it turns out.

RDWHAHB

**thughes** · 09-12-2011, 04:33 PM

My wort takes at least 2 days, sometimes a week or more to cool yet my beer comes out fine. As you said, RDWHAHB.

ijones · 09-12-2011, 05:28 PM

Good to hear all may be well!!

Do you not chill at all?

I'am not to worried about chill haze in a porter but was worried about the DMS from such a slow cool down.

**thughes** · 09-12-2011, 05:48 PM

Quote:

Originally Posted by ijones

Good to hear all may be well!!

Do you not chill at all?

I'am not to worried about chill haze in a porter but was worried about the DMS from such a slow cool down.

I am a no-chill brewer. I add a bit of Irish moss during the last ten minutes, drain the whole brew kettle into a cube immediately after flame-out, seal up the cube and let it cool. After a day or two, all the break, trub, crap, etc has settled to the bottom of the cube and I simple rack the perfectly clear wort into my primary, pitch, and carry on as usual. Chill haze is almost non-existent, probably less than when I was chilling with my IC.

If you keg, any chill haze goes away after a few days at serving temps. Otherwise just refrigerate the bottles for several days before opening them to precipitate out on haze.

ijones · 09-12-2011, 07:46 PM

No DMS problems using this method?

I have never heard of doing it this way.

onthekeg · 09-12-2011, 08:01 PM

No DMS issues at all even with a pilsner recipe. If you boil long enough there aren't enough precursers to cause a problem.

**thughes** · 09-12-2011, 08:02 PM

Quote:

Originally Posted by ijones

No DMS problems using this method?

I have never heard of doing it this way.

Nope. Google no-chill brewing; the Aussies have been doing it for many years.

I believe the whole DMS Boogyman thing is a bunch of BS, like oxygen permeation through Better Bottles or autolysis after a couple weeks in the primary. Again, YMMV.

**thughes** · 09-12-2011, 08:03 PM

Quote:

Originally Posted by onthekeg

No DMS issues at all even with a pilsner recipe. If you boil long enough there aren't enough precursers to cause a problem.

I always do a 90 minute boil if the grist included more than 20% Pilsner.

ijones · 09-13-2011, 02:37 PM

I will goggle it when I have a little spare time one night.