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Old 11-30-2012, 03:13 PM   #11
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Quote:
Originally Posted by Herky21 View Post
Yes, but for many brewers this raises the concern of where to put the infection-risk wort that isn't fermenting for a day. Another plastic fermenter is cheap, sure, but I think there are some other added risk factors you would be getting into by using this method.
I completely agree with you. I have had good luck (knock on wood) keeping the extra wort in my pressure canner which also doubles as my boil kettle. The seal is air tight if I block the vent. Because it is sealed when the wort is still hot, as done with the no-chill method, there is a low chance of infection.

Using a secound ale pail would be more risky as there is a much larger air space which could contain wild yeast or bacteria. Also the wort would need to be chilled before adding to the pail.


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Old 12-01-2012, 11:12 PM   #12
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Brew a helles and use the yeast cake to pitch into the maibock.Thats what I do to get enough yeast for a 10 gallon batch of maibock.
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