A yeast pitching question....

[Luke]

Hi All,

 

I'm wondering what is the longest anyone has left a brew before pitching the yeast?

 

I brewed a pale ale yesterday (all grain) and cooled it down to about 25 degrees. I put it in the beer fridge set at 18 deg and pitched the yeast tonight, a good 24 hours later (the wort was about 20 deg).

 

I know Paul uses a no-chill method but I don't know how long you take to add the yeast?

 

Paul, have you ever tested how long you can leave the wort?

 

Also, Paul, could you give me the low-down on the way you do the no-chill?

 

 

 

Cheers,

 

 

 

Luke.

[PB2]

I have not left a no-chill any longer than a week. Haven't left it longer than that because I'm kinda not willing to risk losing a brew, having invested at least 4 hours of my time in it!

 

 

 

My method is:

 

1. flame out and whirlpool gently with a spoon.

 

2. drop to the cube after an hour or so (it will get hot so use leather gloves).

 

3. if need be, top the cube up with boiling water to reduce the airspace.

 

4. squeeze the sides of the cube to reduce the airspace further and fit the lid.

 

5. invert for 30mins to an hour.

 

 

 

Later on (next day or days) - pour the contents of the cube into a fermenting tub (including the fallout at the bttom if you like, I do), check the SG and adjust with water and/or light dry malt to achieve the correct volume and OG.

[Luke]

Thanks Paul,

 

Why do you invert it?

 

And also, could you purge the cube with co2 instead of topping up with boiling water?

 

 

 

Cheers,

 

 

 

Luke.

[PB2]

At this stage, the wort is well over 65C. Inverting gives me a "warm and fuzzy" that all internal surfaces, including the inside of the screw-cap are pasteurised.