BrewN00b
Well-Known Member
Well, it's been a long day, and I did not get to start as early as I would like, but I do want to get this AG (my first) batch done before I have to go back to work on Wed.
I was thinking about going ahead and doing my mash, sparge, and than brew tomorrow after the dentist, so about 11am. I know that this would be a hotbed of possible infection, but wouldn't my boil tomorrow kill off anything that may have gotten in there? I was thinking of taking all my liquor and putting it into a sterilized and sealed fermenter, storing it in the refrigerator (about 42F) and than going through the boil, hop, chill, aerate, and yeasting the next day.
Have any of you tried this? If I did it, would it be a good idea to take the liquor and bring it to a quick boil to kill off and enzyme activity?
I was thinking about going ahead and doing my mash, sparge, and than brew tomorrow after the dentist, so about 11am. I know that this would be a hotbed of possible infection, but wouldn't my boil tomorrow kill off anything that may have gotten in there? I was thinking of taking all my liquor and putting it into a sterilized and sealed fermenter, storing it in the refrigerator (about 42F) and than going through the boil, hop, chill, aerate, and yeasting the next day.
Have any of you tried this? If I did it, would it be a good idea to take the liquor and bring it to a quick boil to kill off and enzyme activity?