I was curious as to opinions on a step I read about, implemented, and found that my beer improved quite a bit, both in cleaner flavor and clarity.
The step is this:
After the boil, I use a chiller to get the wort to 80 degrees or so, then strain it into my bottling bucket, where it sits from 2-6 hours, depending on season, hour, temperature, etc.
At that point, using the spigot and racking hose, I pitch the yeast and run the beer into the fermenter, leaving the half inch or so of trub and hop particles in the bucket.
I can't remember the exact argument given other than it having to do with proteins and hop particles affecting flavors and yeast.
All I know is I noticed a difference and have done it since. And now, after reading the thread on skipping secondary, I am curious to see if my beers improve even more, given the arguments for tighter yeast cakes and fewer off-flavors from maximizing yeast activity.
Does any one else do this? Papazian made mention of it, but said if you can't be bothered, don't do it.
The step is this:
After the boil, I use a chiller to get the wort to 80 degrees or so, then strain it into my bottling bucket, where it sits from 2-6 hours, depending on season, hour, temperature, etc.
At that point, using the spigot and racking hose, I pitch the yeast and run the beer into the fermenter, leaving the half inch or so of trub and hop particles in the bucket.
I can't remember the exact argument given other than it having to do with proteins and hop particles affecting flavors and yeast.
All I know is I noticed a difference and have done it since. And now, after reading the thread on skipping secondary, I am curious to see if my beers improve even more, given the arguments for tighter yeast cakes and fewer off-flavors from maximizing yeast activity.
Does any one else do this? Papazian made mention of it, but said if you can't be bothered, don't do it.