skip wort chilling?

[hylowa]

i have used this method in my last brew, but my main question or concern was about the hot break, does it matter that it wont form? 2 gallons of wort and 3 gallons of filtered and boiled water, brought my last batch below 66degrees when i put it all in the fermenter, im not worried about the temp part, ive found what my system can handle and what it gives me, what im worried about is what will happen if i skip the hot break formation stage and just go from 100degrees and chilling with refrigerated water, does that pull the proteins together enough to get the break out? this is my 30th or so brew, just trying diffrent ways to see what works best for my small apartment.

[Mylo]

It sounds like you are looking for the cold break to form. Hot break happens at the boil. Your beer will form cold break - it will just all be in the fermentor. If it really bothers you, you can rack to another carboy after a few hours. You have more things to worry about (such as possible contamination). Unless you are shooting for a crystal clear pils - It not really that big of a deal.

The biggest improvement you will notice is when you go to a full boil, start using ferm temp control, and pitch enough yeast. Until then, I wouldn't worry about the extra cold break in your fermenter.


Mylo

[brewjester]

I wouldn't worry about it that much. I used to do the same thing. Boil 3 gallons and add 7# of ice and it get down to about 74F. I've never had a problem with any of my beers. I usually racked off (I said rack off) after 10 days and the beers would be pretty clear. Don't worry about things like that. Get an Auto-Siphon and 4-5 ft of tubing. Works great and doesn't splash much.

-Jeremy

[hylowa]

ok, thanks guys. so basically, it wont do any damage. im brewing at ambient at this point, so ferm temp control is basically... brew what style my apartment likes. auto siphon has been a wonder so far, but i think im gona get a pump this week, and mod my wort chiller(i have done full boils with it). but since some asshat mowed my garden hose, i cant use the chiller anymore, and im not getting another one for them to drive over again. my plan is to do a bucket of water/ice and pump it throu the chiller with a cheap garden pond pump. then i can do full boils again, till then, im working on this 3gallon boil/3gallon chilled water combo idea. and thanks for the correction, i meant cold break, not hot break. my tripel was made this way, and there was some break in it, does this add a noticable flavor to the final product? there were about 20 diffrent tastes in my tripel when i tasted it during bottling, not sure if any of them came from break.

[TapItGood]

you can brew good beer using this method. Just remember your are boiling a more concentrated wort, so you need to increase the hops a little. If your recipe calls for an ounce. use about 1.2 oz depending on the IBUs. Lower IBU's will need more.

If you are using LME, heat it in a seperate kettle in about a quart of distilled water. Add any sugars to it i.e. dark candi sugar, turabino etc. and slowly bring the temp up (be careful not to burn or scortch this liquid syrup) to about 100-3000 F. Turn off your wort boil and add the sweeeet liquid soup to the Brew kettle with about 15 minutes left in the boil. Crank up the heat and get it going to a good roiling boil.Add the hops as recipe calls..

I also like to add about a 1lb of light LME at the beginning or the boil. this kinda let's the hops know what they are in for.

Chill your wort to about 100. Pour through a strainer into your fermenter filled with 3 gallons of chilled water. It should be exactly 68 F! Make sure you squeeze all the liquid from your hopbags into the fermenter.

Pitch Yeast and your Golden. Make sure to fill the airlock with tequilla, so you can take a Co2 infused victory shot when fermentation is completely finished. You think worm makes you hallucinate...habada, habada, habada, habada...(continue for about a minute and you get the picture!)

Using this method I've gone from brew kettle to fermenter in less than 3 hrs. (that's code for knee deep in some pussy...

Sorry for rambling but I just had some cousin and pyscho bitch is knocking on my window

Keep On Brewing!

[Mylo]

Make sure you squeeze all the liquid from your hopbags into the fermenter.

Leave the bag squeezing to . When you squeeze the bags you risk extracting some tannins or some vegetal flavors, from the grain or hops, respectively. A better solution is to "sparge" with a little water. The best solution is to just not worry about the couple of oz. of wort that you lose to trub. Just account for it in your recipe.


Mylo

[TapItGood]

I agree. Never squeeze the grains, but I always squeeze the hop juice out of the hop bags. There is so much hop flavor and aroma still left in them. It's the only way to make a Big Ole ! I've never had a problem with the vegetable flavors. Only squeeze the hop bags that were in the boil (after they are cooled). Don't squeeze the dry hopped bags. Let those drain naturally.

[deafcone]

I brew extract and specialty grains. When I brew I generally do a 2 gallon boil. I use store bought bottled spring water in gallon jugs. I put 3 gallons of water in the freezer a couple hours while making the beer and with about 15 minutes left in the boil I get it out and pour it into the fermentor. I then pour the hot wort right into the ice cold water and the temp is about 85 - 90 degrees within minutes. If I want it cooler I just put the fermentor in the sink and put ice around it and fill sink with water. I put an airlock with vodka in it on fermentor so nothing gets in. I've used this each time I bre and don't have a problem. I also have a fridge I can ferment lagers in and if it's late I'll just put the fermentor in there until morning and then add tthe yeast the next morning when the temp is right.

DC