I brew in a shed out in the back yard...I have a fairly nice set up except that my water supply is the garden hose ( cleaning and chilling) I posted last winter asking how to chill the beer and someone suggested just draining the kettle into a sanitized keg.. sealing it up and letting it set over night to cool down then pitching yeast the next day..... Ok I have a lot of kegs so that is covered BUT would I try to ferment in the keg OR would I transfer from the keg to a fermentor ...and if so would I carefully rack it or would I pour it to get some oxygen into the beer? My least favorite part of brewing is chilling the beer because my chiller is pretty bad.. it works fast but I just do not like it... this procedure would make it better for me especially during freezing weather.
how would I go about doing this?
- Thread starter OHIOSTEVE
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when it is cold I just let it sit in my brew kettle until it is a pitch temperature
like no chill brewing
all the best
S_M
like no chill brewing
all the best
S_M
Stauffbier
Well-Known Member
You can ferment in the keg or a fermenter. You don't have to rack carefully. Just pour it.
OHIOSTEVE
Well-Known Member
no way to seal up or really even cover my brew kettle.. it is a converted keg
OHIOSTEVE
Well-Known Member
ok great....sounds like a way to keep brewing all winter
I've struggled with the same thing. I have a plate chiller and that is dependent of the water coming in temperature so in the summer where my ground water is 70ish it doesn't work so well, I always end up putting it in the 0 degree freezer to finish. Tried making a prechiller and works fine for half the time but always end up with 80 in the summer
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If you use a HDPE bucket fermenter you can pour the hot wort right in there and let it cool. I put the lid on and fill the airlock just enough to make a seal but not so much that it can suck the StarSan solution back into the fermenter. I always sanitize the bucket and lid first but I suspect that the hot wort and the steam condensing on the lid does the pasteurizing for me. If you are using dry yeast you can rehydrate and pitch it when it is at fermenting temperature but with liquid yeast make sure you aerate the wort properly before you pitch.
flugelizor
Well-Known Member
There are differing opinions on this. (look up hot side aeration, or HSA). I would be careful not to introduce oxygen until you are ready to pitch yeast.
Also I read somewhere cooling slowly can lead to excess DMS and resulting off flavors. But if it works for you, go for it.
Stauffbier
Well-Known Member
Firstly; I believe the OP was referring to transferring the beer once it has already chilled the next day, but maybe I just assumed that.
Secondly; I personally don't put much stock into the theory of HSA. I don't have any definitive evidence other than my own experiences and that of a few pro brewers I know, but it is largely starting to be seen as something that isn't a valid concern. That is certainly just my belief. I know many people think differently. Here's a good podcast on the subject of flavor stability and specifically HSA.
https://www.youtube.com/watch?feature=player_detailpage&v=Fm2t_5HrMcc
OHIOSTEVE
Well-Known Member
the hot wort would be drained via tubing into a sanitized keg.. sealed and allowed to cool overnight THEN poured into a fermentor and yeast pitched.... now when the hot wort cools down do I have to worry about the keg or the lid collapsing at all? do I need to purge the keg like when I keg my finished beer?
Stauffbier
Well-Known Member
I wouldn't be concerned with that.
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