fragile / sensitive wort?
My 5th batch into primary tonight, an apple ale. I messed up the OG (way too high, around 1.06) and also forgot to cool my 1.5 gallon boil before adding it to the primary, so I wound up messing around for a LONG time before pitching the yeast. Like maybe an hour, or an hour and a half getting it down to 1.044 and 74 degrees F.
My question is: I read in instructions for one of my kits that after the boil, the wort is "sensitive" (to oxidation?) and should be sealed up with the yeast ASAP.
RDWHAH, but it is generally preferrable to have the boil sealed up as soon as you can, right? Or did I get weird kit directions?
Here's the recipie, BTW:
12 oz honey
6 lbs muntons light DME
1 oz Holterhauer pellets (sp?) boiling
into a 1.5 gallon boil, 45 min.
Add 0.5 oz 6.5 % cascade hop pellets finishing
Add to 3 sliced apples (sanitized using a paper towel soaked in vodka) and 1 can of frozen apple juice concentrate, already in primary
Bring volume up to 6 gallons.
(I realize that the preferred method is to make a light ale and add apple extract, but I wanted to try this out with fresh apples.)
Any comments or hints welcome.