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Old 10-25-2011, 12:59 AM   #1
jhubert
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Jan 2008
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I was wondering if there would be any downside to brewing up a 5 gal batch of wort (allgrain) and pitching the yeast later, say 24hrs...48hrs...+
The only reason I thought of this was I was about to have a brew session and realized I didn't have any yeast for the weekend. I thought about brewing a couple batches anyways, one batch on Sat and one on Sun, then buying yeast on Monday and pitching. I decided to hold off until I had more info, would hate to waste all the precious wort. and time! LOL

 
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Old 10-25-2011, 01:05 AM   #2
roadymi
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the longer you wait the more risk of infection getting started
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Old 10-25-2011, 01:15 AM   #3
acuenca
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Infection is a risk but check out the threads on no-chill brewing... people do it all the time

 
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Old 10-25-2011, 01:15 AM   #4
phoenixs4r
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No chill brewers do this a lot me thinks.

I don't do no chill but I have waited 24 hours for my fermentation chamber to cool my wort to pitching temps cause I was lazy. I've also experienced a few 36 hour lags before I started to make starters

Same thing me thinks?

 
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Old 10-25-2011, 01:21 AM   #5
Monstar
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No chill brewer here, and I do this every brew day. Just make sure the bucket stays totally sealed until you pitch.

 
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Old 10-25-2011, 01:41 AM   #6
jhubert
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Okay cool, I will research the no chill method. I would still want to cold crash the wort with my I.C. right? Of course, that sounds counter-intuitive to the method. ha ha.

 
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Old 10-25-2011, 01:51 AM   #7
Monstar
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Quote:
Originally Posted by jhubert
Okay cool, I will research the no chill method. I would still want to cold crash the wort with my I.C. right? Of course, that sounds counter-intuitive to the method. ha ha.
Yea, it does defeat the purpose. You should just dive in and do them as straight no chill, just to see if you like it

 
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Old 10-25-2011, 04:37 AM   #8
kcpup
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Quote:
Originally Posted by Monstar
You should just dive in and do them as straight no chill, just to see if you like it
+1 on straight no chill. You'll have the wort at pasteurization temps for longer if you no chill.

If you want to chill, place wort (after chilling) in fridge until your yeast is ready. Pull out and let rise to pitching temp when ready.

 
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Old 10-25-2011, 09:40 AM   #9
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I'll pitch the next morning most of the time instead of dealing with recirculating ice water through my chiller just to save time waiting to clean up. I wouldn't wait more than 24 hours unless you did the no-chill correct, as in pouring in wort that's hot enough to pasteurize your container or leaving it in a pretty tight pot that it was boiled in with the lid. Don't try to no chill in a carboy (it will break) and you probably will melt the bucket.
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Old 10-25-2011, 12:53 PM   #10
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I doubt there is reason for concern for either no chill, or chilling and pitching the next day. However doing a no chill might be best if you had a micro-filter to allow microb-free air into the container as the cooling wort draws in air.

Leaving the wort hot will definitely affect the amount of hops you will perceive in the final beer.

 
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