gyllstromk
Well-Known Member
- Joined
- Apr 6, 2009
- Messages
- 85
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Hey all,
I have moved to a new location for 2 years and it will be a pain to buy brewing supplies over here. I'm thinking about cutting some equipment corners but would like to maintain a good quality brewing. I have two questions so far:
1) If I bypass a wort chiller, I risk DMS as the wort will still produce a fair amount of DMS as it cools slowly. Can I boil it a lot longer to avoid this? And how long can I boil it to obviate fast chilling?
2) Weird fermenting vessels: I'd like to use some smaller glass containers as fermenters, but I don't think the tops will fit a normal airlock. Would plastic wrap and rubber bands be a sufficient oxygen barrier? I've seen this recommended with yeast starters, but perhaps because oxidizing doesn't matter with yeast starters since they're never actually drank.
Thanks!
I have moved to a new location for 2 years and it will be a pain to buy brewing supplies over here. I'm thinking about cutting some equipment corners but would like to maintain a good quality brewing. I have two questions so far:
1) If I bypass a wort chiller, I risk DMS as the wort will still produce a fair amount of DMS as it cools slowly. Can I boil it a lot longer to avoid this? And how long can I boil it to obviate fast chilling?
2) Weird fermenting vessels: I'd like to use some smaller glass containers as fermenters, but I don't think the tops will fit a normal airlock. Would plastic wrap and rubber bands be a sufficient oxygen barrier? I've seen this recommended with yeast starters, but perhaps because oxidizing doesn't matter with yeast starters since they're never actually drank.
Thanks!