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Home Brew Forums > Home Brewing Beer > General Beer Discussion > 24hr delay to pitch yeast .
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Old 11-18-2012, 10:05 PM   #1
karljrberno
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Default 24hr delay to pitch yeast .

I have no problem letting my wort cool all natural and pitch the yeast 24hrs later , My method is put hot wort in bucket put on lid close off whole,bam sterile . lets hammer this out I know everyone is going to pile on .


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Old 11-18-2012, 10:08 PM   #2
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Pile on? As in I do it also...except I just put the lid on the kettle and when cool I pitch yeast in the kettle and ferment...no issues in many batches.


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Old 11-18-2012, 10:12 PM   #3
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I was like duahhh what a good idea ...
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Old 11-18-2012, 10:14 PM   #4
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That sounds interesting. Less work too. I might give it a try. But what if you use glass carboy(which I do). Little risky to pour hot wort in glass.
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Old 11-18-2012, 10:30 PM   #5
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Quote:
Originally Posted by hbrew85 View Post
That sounds interesting. Less work too. I might give it a try. But what if you use glass carboy(which I do). Little risky to pour hot wort in glass.
I do this. Works fine. I even (stupidly) dropped the carboy once and it still didn't break. Just siphon into the carboy after the boil, and plug up the top. I use a #7 stopper and a marker that fits in the hole.

The next day there will be a vacuum, i've had wort shoot out. So be easy removing the plug....
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Old 11-18-2012, 11:19 PM   #6
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there will be a vacuum is true at my first attempt I put my blow offs in the sanitized bucket and as the wort cooled the water ran up into the wort but I was watching being it was my first time cooling with out a chiller and I caught it rite away . Another thing I practice using the no chiller method is make suer I re_oxygenate the wort relly good .
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Old 11-18-2012, 11:38 PM   #7
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I think that probably works great if all you brew is ales and you aren't concerned by the loss of volatile hop oils. Everything I have read suggests that the faster you can cool your wort the more hop oils (aroma) you will have. I guess maybe the oils would be trapped in the carboy and be reabsorbed as it cools? I know with lagers the faster you can cool the better cold break you will get which results in a cleaner beer. The other drawback I see is that it probably only works well with 5 gallons batches. I can't imagine doing this with larger batches. It would take forever to cool to pitching temps.


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