Squeezing in a brew day

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Squeezing in a brew day

Postby Matt F » Fri Nov 10, 2017 4:18 pm

I squeezed in a brew day yesterday and did a few things different to fit my schedule better and simplify a step.

First, as usual I prepared my water and milled grain night before. A simple outlet timer switches on which fires up the electric HLT and a pump to recirculate the water in my mashtun as well as preheat it. The change was I took a late lunch at work to go home and mash in around 2:30. I mixed in grain, vorlauf a few times, start the pump and head back to work. The HERMS coil in the HLT maintains my temp until I get home around 5. Then I get home, mash out, sparge. Was boiling by 6:30.

Second thing I have been doing since getting a conical involves my yeast starter. I use to make a starter the night before. Now I pull off some chilled wort before it goes to the fermenter and make a starter at the end of my boil. I will pitch it when get home tonight from work after dumping all the trub and hops that made it from the boil kettle to the fermenter. Works pretty slick so far. You must have solid cleaning and sanitation in order to do this. So far no issues.
Matt Franklin
Slappy Brewing North

On Tap:
Saison
Matt Damon in my Mouth

Fermenting:
Tree House Julius Clone

Up Next:
Belgian Dubbel/Sour
Coffee Chocolate Latte Stout
Peanut Butter Cup Stout
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Matt F
 
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Location: Cedar Rapids, IA

Re: Squeezing in a brew day

Postby bf514921 » Fri Nov 10, 2017 5:25 pm

do you no chill, or put it in the fermenter chilled?

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Brandon Franklin - The other Franklin
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Re: Squeezing in a brew day

Postby Matt F » Fri Nov 10, 2017 5:27 pm

In fermenter chilled to pitching temp.
Matt Franklin
Slappy Brewing North

On Tap:
Saison
Matt Damon in my Mouth

Fermenting:
Tree House Julius Clone

Up Next:
Belgian Dubbel/Sour
Coffee Chocolate Latte Stout
Peanut Butter Cup Stout
User avatar
Matt F
 
Posts: 3375
Joined: Mon Feb 13, 2006 9:09 pm
Location: Cedar Rapids, IA


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