jcorn
Well-Known Member
I boil and chill in a little different way. It is a "No chill once chilled to under 130 degrees" way of brewing. It normally takes me around 12-16 hours to reach my room temperature yeast pitching temps after I pour ALL of the wort from the kettle into my bucket fermenter. I pour in all of the kettle trub and that brings me to my next question.
Back in the day I would pour all of my wort including kettle trub into my fermenter after doing the typical 20 minute or so immersion chill to room temperature. I have noticed new things since making the transition to this new "immersion chill to only under 130 degrees and pour, sit and wait for room temperature" way. For one: since doing this new way my trub cake is alot larger than before (even before pithing yeast) I have read the articles of kettle trub beers vs. Non kettle trub beers and I think my scenario differs a little. By doing such a long chill am I creating a large trub cake sue to the slow chill? I have read about hot break entering your beers. Would this slow chill afyer 130 create a hot break?
Am I hurting myself by not removing the wort from this large kettle trub cake? I am happy with my beers but have noticed that if I make a 10 gallon batch and split into two different 5 gallon batches that the one that was first poured out of the kettle (I sanitize and use a pitcher to pitch out my wort) the first 5 gallons removed tastes alot cleaner than the bottom of the kettles 5 gallons provides. Both come out very clear with no haze.
Back in the day I would pour all of my wort including kettle trub into my fermenter after doing the typical 20 minute or so immersion chill to room temperature. I have noticed new things since making the transition to this new "immersion chill to only under 130 degrees and pour, sit and wait for room temperature" way. For one: since doing this new way my trub cake is alot larger than before (even before pithing yeast) I have read the articles of kettle trub beers vs. Non kettle trub beers and I think my scenario differs a little. By doing such a long chill am I creating a large trub cake sue to the slow chill? I have read about hot break entering your beers. Would this slow chill afyer 130 create a hot break?
Am I hurting myself by not removing the wort from this large kettle trub cake? I am happy with my beers but have noticed that if I make a 10 gallon batch and split into two different 5 gallon batches that the one that was first poured out of the kettle (I sanitize and use a pitcher to pitch out my wort) the first 5 gallons removed tastes alot cleaner than the bottom of the kettles 5 gallons provides. Both come out very clear with no haze.