Luke Posted August 9, 2010 Share Posted August 9, 2010 Hi All, Will this turn out alright? My plan is to make an all grain beer, and instead of transferring to the fermenter after cooling, just stick the boil kettle with the lid on in the fermenting fridge, cool to pitching temp, then aerate and pitch the yeast. I'm not fussed about all the trub in the bottom and I'm sure everything will be sanitary. I'd be cutting a good hour off the brew day. (I'm getting really lazy...) Link to comment Share on other sites More sharing options...
PB2 Posted August 10, 2010 Share Posted August 10, 2010 It may produce a beer with higher bitterness and astringency. [sideways] Link to comment Share on other sites More sharing options...
PB2 Posted August 10, 2010 Share Posted August 10, 2010 Just cornered a Master Brewer in the tea-room [biggrin] He talked about "dirty wort", lack of aeration, increased DMS, astringency, bitterness, dissolving trub, excess nucleation sites, ...[sleeping] [sleeping] I think you should try it and let us know how it goes [bandit] [bandit] Link to comment Share on other sites More sharing options...
Luke Posted August 10, 2010 Author Share Posted August 10, 2010 Nice, thanks for the info PB2. All I get to corner in the tea-room is a ham & pickles sandwich! [roll] Sounds like I'm doing another experiment! How does a nice & simple single malt, single hop, low bitterness pale ale sound? Link to comment Share on other sites More sharing options...
PB2 Posted August 11, 2010 Share Posted August 11, 2010 Use a recipe you have made before - so you have a reasonable idea of how it should turn out [rightful] Link to comment Share on other sites More sharing options...
Luke Posted September 5, 2010 Author Share Posted September 5, 2010 It's on! Did an all grain 100% pilsner malt and galaxy hopped pale ale that I did a few months back. It didn't save me any time, it only takes 5 mins to transfer to a fermenter. (maybe saves cleaning time!) S.G. - 1.050 Wyeast 1056 American Ale. The Galaxy hops were 14% A/A and smell amazing! I calculated 50 IBU's for this beer. (I used 60 grams througout the boil) Link to comment Share on other sites More sharing options...
Andris Posted September 5, 2010 Share Posted September 5, 2010 I would get rid of trub, it will settle and compact on the bottom and will deteriorate, producing a lot of "off-flavors". Really, all you need to get rid of it is sanitized bucket (fermentation vessel) with airlock and spaghetti strainer - maybe extra 10-15 minutes of work altogether - just pour chilled wort through strainer into your FV. Link to comment Share on other sites More sharing options...
Luke Posted September 6, 2010 Author Share Posted September 6, 2010 Sorry about the image quality, but she's got a nice & healthy ferment going on. Smells great! The heatbelt in the fridge is keeping a nice & steady 18 degrees. Link to comment Share on other sites More sharing options...
AndrewC5 Posted September 6, 2010 Share Posted September 6, 2010 I gotta be honest with you mate. This seems stupid haha [lol] With my first AG, i got confused/panicked and forgot to not add break material and trub. I can tell you, when i did mine like this (pretty much the same) the beer was opaque, and tastes weird from all the trub in the fermentation. Theres a reason we REMOVE break materials and trub and hops gunk. But, if your not too worried it will still make beer. A lesson learned haha. Btw, next time, why not invent something more useful? hahaha Best of luck [biggrin] ! We learn from mistakes. I guess some of us need first hand experience. [ninja] Btw, have u heard of www.aussiehomebrewer.com? its more for all grain and stuff, this forum is more about brewing with coopers products (nothing wrong with that) Link to comment Share on other sites More sharing options...
Luke Posted September 6, 2010 Author Share Posted September 6, 2010 [biggrin] Yeah, that's why I did a nice & easy one in case it turns out ordinary. I'm sure this will be a once-off experiment. I have a look at aussiehomebrewer every now & then, but gotta admit, it's hard following more than a couple of forums!!! Link to comment Share on other sites More sharing options...
AndrewC5 Posted September 6, 2010 Share Posted September 6, 2010 ahh kk fair enough, i see your comming into the all grain world, so if you need a hand, swing on over :D P.s. mine is drinkable, but its got a shit load of hops haha. Link to comment Share on other sites More sharing options...
Luke Posted September 18, 2010 Author Share Posted September 18, 2010 My batch is all kegged and carbonating now. It finished at 1.005 and the sample was all good. Smelt like fruit salad in a glass! Passionfruit, Apricot, Mango, yum!!! But, it was really bitter!!!! We're talking American IPA bitter. But that's ok! Beersmith calculated IBU's at 48 which isn't too high. Link to comment Share on other sites More sharing options...
PB2 Posted September 19, 2010 Share Posted September 19, 2010 The gauge for a beer being too bitter for someone is facial expression. If they swallow the first mouthful of beer then their eyebrows go up and ears pin back, too bitter [w00t] Not a word needs to be said [devil] Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted September 19, 2010 Share Posted September 19, 2010 LOL, im with paul on that one!! looking forward to see how it goes luke! cheers matt Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 19, 2010 Share Posted September 19, 2010 If beersmith says it isn't too bitter it may just be a case of getting your face recalibrated. Link to comment Share on other sites More sharing options...
2 bird brewing Posted September 20, 2010 Share Posted September 20, 2010 Hi Luke I know it's not all grain but I make all my coopers kits in a 32l stock pot. Just boil 4l of water in the pot to sanitize it steep your hops and grain in the hot water if you have them add beer kit and cold water pitch yeast and ferment.I have done 15 brews like this and it works a treat.No more plastic buckets for me[happy] Link to comment Share on other sites More sharing options...
Luke Posted September 20, 2010 Author Share Posted September 20, 2010 Here's the result... A little cloudy, but that will settle out with time in the keg (it's only been kegged for 3 days) The bitterness is certainly not offensive! But if you weren't used to it you'd be a little shocked. There are no weird or off flavours from fermenting in the kettle! [cool] So this one's a success, but I'll probably use a fermenter because of the amount of trub and the effort of trying not to let any of that go into the keg.[roll] Link to comment Share on other sites More sharing options...
PB2 Posted September 21, 2010 Share Posted September 21, 2010 The result looks very drinkable [tongue] Link to comment Share on other sites More sharing options...
THIRSTY MATT Posted September 21, 2010 Share Posted September 21, 2010 Pretty cool! good stuff mate! matt Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.