Octavius
Well-Known Member
- Joined
- Apr 13, 2009
- Messages
- 248
- Reaction score
- 3
This has got to be too good to be true.
I normally top up with water, from the kitchen fawcett, just before pitching the yeast.
It suddenly occurred to me that adding this top up water during the cooling down phase would be even better:
1. Would actually help in the cooling of the wort (esp. using chilled water)
2. Less chance of infections as top off is poured into boiling water
3. Top off would be thoroughly mixed before transfer to fermentation kegs
4. Can take a true SG sample from the boil kettle ball valve
I'm thinking that topping off to the max in the 15 1/2 gall Sanke keggle would yield 15 gall, taking into consideration the volume occuppied by the 50' immersion coil.
Cheers!
I normally top up with water, from the kitchen fawcett, just before pitching the yeast.
It suddenly occurred to me that adding this top up water during the cooling down phase would be even better:
1. Would actually help in the cooling of the wort (esp. using chilled water)
2. Less chance of infections as top off is poured into boiling water
3. Top off would be thoroughly mixed before transfer to fermentation kegs
4. Can take a true SG sample from the boil kettle ball valve
I'm thinking that topping off to the max in the 15 1/2 gall Sanke keggle would yield 15 gall, taking into consideration the volume occuppied by the 50' immersion coil.
Cheers!
