tried this twice this winter out of pure laziness. Both times was hard to start fermentation with dry yeast but both turned out great. I am in Iowa so worked in winter would not try in summer. both beers are good drinkers.
Chilling the beer quickly mostly is for preventing chill haze from proteins and also to prevent bacteria infection. Have you noticed your beers being more hazy from not chilling?
Chilling the beer quickly mostly is for preventing chill haze from proteins and also to prevent bacteria infection. Have you noticed your beers being more hazy from not chilling?
No pressure; actually as the wort cools it should create a vacuum. For this reason after sealing the keg I hit it with gas & then cover the keg with a towel soaked with StarSan. I have not fermented in the keg; I rack to a carboy & leave most of the trub behind. But, I have heard of people doing just as you describe.I am entertaining no chill myself, never even thought of using my kegs. I assume there is nothing wrong with no chilling in a corny keg then fermenting in the same keg?
Also, once you seal the keg hot, any tips on when you open it once cooled down? Does the keg build pressure from the heated wort or the opposite?
djt17 said:No pressure; actually as the wort cools it should create a vacuum. For this reason after sealing the keg I hit it with gas & then cover the keg with a towel soaked with StarSan. I have not fermented in the keg; I rack to a carboy & leave most of the trub behind. But, I have heard of people doing just as you describe.
12 psi. The poppets on a keg are not designed to operate in a vacuum vessel. Theoretical as the wort cools & creates a vacuum, air could be sucked past the poppets. Not sure if the towel is needed or not. But it gives me a warm fuzzy.How much psi do you use?
What's the purpose of the Starsan soaked towel?
djt17 said:12 psi. The poppets on a keg are not designed to operate in a vacuum vessel. Theoretical as the wort cools & creates a vacuum, air could be sucked past the poppets. Not sure if the towel is needed or not. But it gives me a warm fuzzy.
BadMrFrosty said:Every one of my last 30 or so batches has been no chill and none of them have suffered for it. I just turn off the flame, put the lid on the kettle and leave to cool overnight. No transfer to another vessel, no problems with flavour or clarity.
Just some random questions here. BadMrFrosty you say you do your boil, put the kettle lid on and come back the next day and you have had no problems with about 30 batches? That is outstanding to be honest. I am looking for a way to reduce my water bill too so this is appealing to me.
Another thought. What if I was to finish the boil, transfer to carboy or plastic bucket and then put in a temperature controlled chest freezer overnight. Actually the more I think about it a plastic pail would be a better option with regards to moving it around. Much lighter. Would a corny keg work as well? Boil, transfer to corny, corny to freezer, rack to carboy when ready?
Just some random questions here. BadMrFrosty you say you do your boil, put the kettle lid on and come back the next day and you have had no problems with about 30 batches? That is outstanding to be honest. I am looking for a way to reduce my water bill too so this is appealing to me.
Another thought. What if I was to finish the boil, transfer to carboy or plastic bucket and then put in a temperature controlled chest freezer overnight. Actually the more I think about it a plastic pail would be a better option with regards to moving it around. Much lighter. Would a corny keg work as well? Boil, transfer to corny, corny to freezer, rack to carboy when ready?
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