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Started By
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re: All-Grain Brewing Step-by-Step
Posted on 1/13/13 at 1:46 am to BottomlandBrew
Posted on 1/13/13 at 1:46 am to BottomlandBrew
You're cooling time to ferm start is interesting. But if it works, it works. I generally mash one day and boil the next which disturbs some people. It just shows that brewing beer Doesn't have to be some nazi progression.
2
Posted on 1/13/13 at 8:50 am to Zappas Stache
quote:
It just shows that brewing beer Doesn't have to be some nazi progression.
I'm sure watching some brewing from back in the day would make a lot of people lose their mind
Posted on 1/13/13 at 9:12 am to Zappas Stache
quote:
It just shows that brewing beer Doesn't have to be some nazi progression.
Indeed. I'm sure all of us on here that brew do it differently.
quote:
When is this gathering of the minds?
I think it's April 6th.
quote:
Do you store the cooled wort at room temperature until you are ready to start fermentation? What brand of container are you cooling/storing it in?
Yes, room temperature. The morning before I ferment it I will throw it in my fermentation cabinet and get it to pitching temps.
I use this container.
ETA: I forgot to mention hopping in regards to no-chill. Above I put the hops in at 60 mins and 15 mins, but in actuality it I did it at 50 and 5 minutes. I have found moving the hop schedule back 10 minutes takes care of most of the issues. YMMV.
This post was edited on 1/13/13 at 9:16 am
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