Did some searching and didn't find anything with this exact scenario.
Really, the idea behind this is to cut down brewday time while still yielding a good beer. Primarily around cutting time on getting wort cooled to pitching temp and whirlpooling/waiting for sediment to settle. I fully realize this extends the batch to the next day but no hands-on time needed during this.
-Make yeast starter and cold crash
-Drop fermentation fridge to ~40 degrees with conical
-Next morning brew a batch and cool wort to reasonably low temp (whatever ground water will get it to. maybe a few froze water bottles)
-Transfer wort to cold conical in cold fridge not worrying too much about sediment.
-Raise fridge temp to ~50 degrees
-Decant starter and store in same fridge (do not pitch) to reach same temp
-Next morning, drop trub turd and other sediment from cold wort in conical
-Pitch yeast
-Raise fridge temp to desired fermentation temp (crack door if necessary)
-Ferment
Things I'm not sure about:
-I've read some things about off flavors with yeast a wrong temp (more for too hot than cold). Seems if I raise my temp quick enough this would be minimized.
-Should I expect to get as much if not better sediment out of wort by cold crashing wort in conical? I know conical never drops 100% of whats in cone.
-Anything else?
I'm hoping I can systemize my process and see if I can brew more. I have a 2 year old and another on the way. I have nightmares of empty pint glasses at night.
Really, the idea behind this is to cut down brewday time while still yielding a good beer. Primarily around cutting time on getting wort cooled to pitching temp and whirlpooling/waiting for sediment to settle. I fully realize this extends the batch to the next day but no hands-on time needed during this.
-Make yeast starter and cold crash
-Drop fermentation fridge to ~40 degrees with conical
-Next morning brew a batch and cool wort to reasonably low temp (whatever ground water will get it to. maybe a few froze water bottles)
-Transfer wort to cold conical in cold fridge not worrying too much about sediment.
-Raise fridge temp to ~50 degrees
-Decant starter and store in same fridge (do not pitch) to reach same temp
-Next morning, drop trub turd and other sediment from cold wort in conical
-Pitch yeast
-Raise fridge temp to desired fermentation temp (crack door if necessary)
-Ferment
Things I'm not sure about:
-I've read some things about off flavors with yeast a wrong temp (more for too hot than cold). Seems if I raise my temp quick enough this would be minimized.
-Should I expect to get as much if not better sediment out of wort by cold crashing wort in conical? I know conical never drops 100% of whats in cone.
-Anything else?
I'm hoping I can systemize my process and see if I can brew more. I have a 2 year old and another on the way. I have nightmares of empty pint glasses at night.