Confessions of a lazy brewer

[hal2814]

I have a confession to make: I am turning into a lazy brewer. I cut more and more corners while brewing, am I the only one? Here is some of the things I do not do anymore:

1. Iodine test - IMO a complete waste of time
2. Secondary fermentation - I don't do it. 3 weeks in a primary and they go straight into the cornies.
3. Mush out - I don't do it.
4. Multiple step mushing - I don't do it and I avoid brewing beers that need it.
5. Decoction mash - nein, frau Farbissina!
6. Yeast starers - I avoid making yeast starters. Why make beer before you make beer? Whenever possible, I use the old yeast cake either by pouring the new wort directly on top of the old cake or storing the cake in the fridge for a week or two. Sometimes I use two vials of yeast so I don't have to do a starter. I also use dry yeast whenever possible (I love US-05!)
7. Washing the yeast - I don't bother.
8. Reactivating dry yeast - I don't do it, I simply sprinkle dry yeast on top of the wort's foam after aeration and let it wake up this way.
9. Whenever possible I try to follow the "KISS" rule: (Keep It Simple, Stupid!)

I'll see your 9 items and raise you the no chill. And 3 weeks is a bit long unless you're making some fancy-schmancy beer. My liquid yeast is only costing me about $6 per smack pack so the yeast goes bye-bye unless I'm following up with the same style. I do make a starter but with no chill that's as easy as skipping it. No secondaries for me. I'd rather let it clear up in the keg so I can drink some in the meantime

 

[Scooby_Brew]

For modest ales, I just chill the kettle and pitch yeast in the kettle. Ferment 7-10 days, cold crash and keg.

Wow, I like that!
:rockin:

 

[Scooby_Brew]

Here is something both lazy and cheap; After brewing a double batch I left the spend grains overnight in the mash tun and let them sour mash till the next day. Then I sparged it and boiled the wort, no-chilled it and now It's fermenting in my keggle outside on the deck

 

[artyboy]

I use starters. They're so easy to make and they make a big difference. Besides that I'm about as lazy as they come. Half the time I can't even be bothered to take hydrometer readings. I stick to extract brewing, though (more proof of my laziness). I'll be getting a lot of grain at the end of the month, though, and I have most of the equipment needed for all grain. I'm sure after a couple of batches I'll figure out all of the shortcuts for that, too. I don't care about brewing perfect beer. Good beer is sufficient for me.

 

[Marsdude]

I am still a noob, just 6 brews to-date so I am just learning where I can take shortcuts. I had a real eye-opener about lazy brewing just last week.

My wife and I visited a pub named "Flood Stage" in Brighton, CO. I was happy hour and they had 24oz mugs of their brew for $3!!! I got to talk with John the owner and brewer and he shared a lot of how he brews with me when he found I was homebrewing. He never harvests yeast, and never makes a starter. He even was laughing on how unconcerned he was about his mashing temps. His beer was really good.

BTW - when I told him I was an extract brewer and was wanting to go to all grain he told me that the beer that he used as an example of what he could do to get the bank loan for his pub - was an extract beer.

 

[JNye]

BTW - when I told him I was an extract brewer and was wanting to go to all grain he told me that the beer that he used as an example of what he could do to get the bank loan for his pub - was an extract beer.

i need the name of this bank, give em a few free drinks and leave with 200K.

 

[noble13]

I'm very similar to most of the OP, but will do a starter for lagers and do wash yeast to save $. No need to whirlpool - just dump it in. I've been doing PM in the oven and all grain in a cooler with a paint strainer bag, and will likely go back to all extract (w/steep) when ever I can. Did my first no-chill yesterday. Maybe we're not lazy, just efficient.

 

[Bernie Brewer]

I have a confession to make: I am turning into a lazy brewer. I cut more and more corners while brewing, am I the only one? Here is some of the things I do not do anymore:

1. Iodine test - IMO a complete waste of time Agreed
2. Secondary fermentation - I don't do it. 3 weeks in a primary and they go straight into the cornies. Depends on the brew
3. Mash out - I don't do it. Agreed-not needed for batch sparging
4. Multiple step mashing - I don't do it and I avoid brewing beers that need it. disagree- what's so hard about this?
5. Decoction mash - nein, frau Farbissina! Disagree- it's soooo worth it for German lagers
6. Yeast starers - I avoid making yeast starters. Why make beer before you make beer? Whenever possible, I use the old yeast cake either by pouring the new wort directly on top of the old cake or storing the cake in the fridge for a week or two. Sometimes I use two vials of yeast so I don't have to do a starter. I also use dry yeast whenever possible (I love US-05!) Disagree- who has money to piss away on an extra pack of yeast? Not me. OTH, I don't mess with MR Malty, though. A three gallon starter for a five-gallon lager? No way- that's insane and over the top.
7. Washing the yeast - I don't bother. Disagree- again you must have lots of money to piss away on yeast. Not me.
8. Reactivating dry yeast - I don't do it, I simply sprinkle dry yeast on top of the wort's foam after aeration and let it wake up this way. Agreed
9. Whenever possible I try to follow the "KISS" rule: (Keep It Simple, Stupid!)Agreed

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