Late Fermentation.....?

[theashman661]

Recently I brewed a Hop Stoopid Clone. Turned out alright, not amazing. Now I know I had two technical mistakes. First, I pitched @ 76-77 degrees. Second I fermented around 76 degrees. I couldn't get my house down cold enough. Even with wet towel around carboy and fan. I used my immersion chiller to get the wort down to 77 degrees. It sat at that temp for the whole night. I eventually got impatient/tired and pitched then put in closet.

Next time, do you think I can take freshly boiled wort, and wait over night before pitching the yeast so It can lower to optimal temp ranges?

FYI I know I could have put into an ice bath, didn't think of it at the time.

 

[erick0619]

You can absolutely use the no chill method my last batch I did was no chill. I just took a hydro sample today and it tastes delicious. Also while I have you here any chance you could share your hop stoopid recipe it's pretty much my favorite IPA's

 

[theashman661]

You can absolutely use the no chill method my last batch I did was no chill. I just took a hydro sample today and it tastes delicious. Also while I have you here any chance you could share your hop stoopid recipe it's pretty much my favorite IPA's

http://beersmithrecipes.com/viewrecipe/505946/hop-stoopid-clone

Here is the recipe I entered into Beersmith.

I would hold off on the bittering hops just a little at the 90min. Has a little too much hops, but then again its hop stooped. It turned out well, I did have the hot fermenting temps, so that may have led to the extra bitterness. But all around success with my friends.

Also since there was so much dry hops, I would add more to your sparge water, about 1/2 gallon. This way you come out with ~5.5 gallons in primary. By the time you rack and dry hop, you will easily lose .5gallons.

 

[SDCraftBeer]

I guess you would just need to make sure the wort is aerated when you go to pitch the yeast.

 

[summitbear]

So are you talking about just leaving it in the kettle with the lid on or what?

 

[erick0619]

http://beersmithrecipes.com/viewrecipe/505946/hop-stoopid-clone



Here is the recipe I entered into Beersmith.



I would hold off on the bittering hops just a little at the 90min. Has a little too much hops, but then again its hop stooped. It turned out well, I did have the hot fermenting temps, so that may have led to the extra bitterness. But all around success with my friends.



Also since there was so much dry hops, I would add more to your sparge water, about 1/2 gallon. This way you come out with ~5.5 gallons in primary. By the time you rack and dry hop, you will easily lose .5gallons.

Thank you!!

 

[erick0619]

So are you talking about just leaving it in the kettle with the lid on or what?

What I did was I let the kettle sit una. Water bath just to lower the temp a bit and the. I just dumped the entire contents of the kettle into my ferm bucket sealed it up and stuck an airlock on it and put it in my fridge to cool overnight I pitched at 8 am the next day

 

[TimFarAway]

Thats exactly what I do. I put a couple pieces of sanitized foil on top, then the lid. No problems and tasty beer. & it saves a ton of water & ice. The aussies use HDPE cubes, and let it sit until whenever they get around to pitching.

Beware though... no-chill will change your hops utilization schedule. Based on multiple forum posts, and a little more research, I add 20 min. i.e.: my 60 min hop addition goes in at 40 min. brewersfriend.com has a spot for this when working out recipes.

 

[theashman661]

So are you talking about just leaving it in the kettle with the lid on or what?

No, in my glass carboy with air lock on.