bottlebomber
Well-Known Member
So I have been involved in many brews, but have just started doing myself. However, the more I am reading on this site I am realizing my "brew mentor" didn't know what the H he was doing and thus I am having to relearn everything I thought I knew. (We made a 1.13 barleywine, pitched I vial of yeast at 90 degrees and scratched our heads when it only made 1.045 and tasted like pancake syrup. You get the idea)
But I digress, here's my question. When we drained the brew kettle, he was always very adamant that we run the wort down the side of the carboy "to avoid contamintation". Then we'd stick the airlock in, and we (usually me since I was the brew slave) would shake the heck out of the think for about three minutes. This doesn't make sense. I am a machinist, so I make a device out of a stainless shaft with silicon fins that will fit inside the carboy, I will hook it up to a power drill, and froth the wort till I think it is adequately oxygenated. Can anyone see anything wrong with this? Please give me your feedback
But I digress, here's my question. When we drained the brew kettle, he was always very adamant that we run the wort down the side of the carboy "to avoid contamintation". Then we'd stick the airlock in, and we (usually me since I was the brew slave) would shake the heck out of the think for about three minutes. This doesn't make sense. I am a machinist, so I make a device out of a stainless shaft with silicon fins that will fit inside the carboy, I will hook it up to a power drill, and froth the wort till I think it is adequately oxygenated. Can anyone see anything wrong with this? Please give me your feedback