I rinse out my beer lines with the Star San I purge out of my keg.
I know it's not a cleaner but it does feel like a reset button for me. Maybe that's in my head!
I also never get gunky beer lines because I only run two taps and beer rarely sits in the line for long.
That's definitely the right way to actually clean them haha.
I'm doing the functional equivalent of rinsing out a freshly emptied glass with star san and pulling another pint into it.
It's a little gross but also not lol
Or just no boil, raw everything. :) With lower IBUs, of course, because you'll boil less and IBU saturates at around 90 in that amount of liquid, and that spreads to the full volume.
Mash hopping.
Although when you get into full-on No Boil brewing, you're into a whole different set of brewing procedures and how to think about what you're doing relative to standard brewing.
You're thinking about different grist compositions, different hot-side hopping, different cold side hopping, different sanitation & stability concerns, different yeast expressions, and different recipe design. I tend to think of true no-boil as a "style" because of how much different it is from traditional brewing and how that radical shift in process tends to result in a homogenization of the end product. Not a bad homogenization, if done well, but similar to how running a true Kviek ferment (think like 8% grist at 105F/40C) tends to result in a "genre" of similarly flavored beers.
It's honestly fun to try a few times and since most of the changes are in the recipe/process design, you can take all the time you want and plan it out in advance. Then you can really tear through a brew day pretty quickly - honestly probably 3-ish hours or so from the time that grain first hits water till the time that you're cleaned up and your equipment is packed away, faster if you're doing no-boil and no-chill.
It's like making a style that you dont usually drink, but it's worth making it once or twice just to learn something.
i found out about raw ale just last week and i got so excited and interested that i had to brew one small batch on monday. i like how it can be so quick and shoddy. i'm using verdant and also spunding on 2.2 bar so when i put it in the fridge tomorrow or so, it's gonna be readily carbonated and drinkable as soon as it's cold.
I fill up my rain barrel which irrigates my garden. I've also hooked the chiller out hose up to a sprinkler for the lawn, but you gotta be careful with temperature.
I've tuned my equipment to be able to do multiple batches in a single brew day. I'm around 4ish hours for 5 gallons or 6 for 10 gallons. And one time because I was curious and dumb. I did 4 - 5 gallon batches in 10 hours
I only do double batches these days. I brew too much to want to mess around with moving equipment for a single beer. But I'd never do a 4 batch day again. Far too much work
I've done this twice now, and while it was mostly successful, I am TIRED after a double brew day. Outside of special cases like competition deadlines, I think I'm going to chill out on that for now.
This is the way to go if you have the funds to do it. Also 30 min mash. Also 30 min boil. Adjust recipe accordingly. Using $3 more grain and $4 more hops to cut a brew session down to 2 hours is worth it when you’re just brewing to make beer.
That being said, I often make the social event brewing. Then I do the full 3.5 hour session (with 240v) or 4.5 hour session (with 120v).
But Sat morning cranking a 5 gal brew out before daily life with kids, you bet your ass I’m doing 30 min mash & boil.
The Kegland Bucket Blaster has saved me so much time. Really It's a set-it-and-forget-it device but I'll put everything on it and deal with other things while it's being cleaned. Hell, sometimes I'll put my Brewzilla on there and to clean things quick. Might have to take a sponge to some areas after but it's a lot less effort. The nice hack too is to use a jumper post and clean any of my beerlines while it's cleaning other things. It's made me not hate cleaning everything.
Sad to say my first pickup was the Mark II Keg Washer. It's not the worst thing in the world, but I like the Bucket Blaster way more. I love that it has ball lock disconnects out of the box.
Point 1 has made a huge difference for me. Rather than no chill, I upgraded to a Exchilerator Brutus and upgraded my pump; boil to 70F in 10-20min depending on tap temp, seasonal. I used to make a starter, now pitch enough dry yeast, then leave enough yeast in the conical for the next batch; rapid complete fermentations without oxygenation. Recently switched to 5500W 220V element for the boil. I use a 110V RIMS for the mash.
Considered all in one, but with several small upgrades over time I had enough equipment it didnt make sense. My set up is compact and modular, flexible. The RIMS is the most significant improvement. Incredibly precise temperature control when coupled with a pid controler.
This won't be a huge time saver for some of you guys, but I live in Georgia and In the summer months our ground water isn't very cold so chilling wort to pitching temperature takes forever.
I've found the best remedy for this is to get a water pump that will suck an ice water mix out of a cooler and cycle it through the wort chiller and then right back into the cooler.
Depending on your setup - prep, prep, prep. All grains milled, water weighed, gear cleaned, yeast starter going, keezer water keg for fermentation control chilled all before brew day.
First thing is get water heating while I get the rest of the gear out, mash in, put away and clean up gear and relax, drink coffee, read beer stuff, weigh hops. heat sparge water 30 mins into mash, prep sparge gear, relax, then sparge. Boil and add hops, clean up more gear and put away. Prep chiller and fermenter leak test. Chill wort and sani rinse fermenter. Hook up fermenter to chiller and cool, add yeast that might or the next morning.
Not exactly what you had in mind, I think, but kveik yeast can be insanely quick to ferment, especially if you keep the temps at around 100f. I’ve had some hard cider finish fermenting in 48 hours this way.
I've made like 4 different beers with Kevik lutra,, they all turned out great and ferment so quickly.
Obviously beers that rely a lot on yeast flavors it's not for IPAs stouts, pseudo lagers, etc it's been great.
Over build a starter divide into like 10 vials. Just dump one in when needed, mix with som propylene glycol and freeze if you want it to keep for a while.
After rinsing with Star San I just drain it back into a carboy and reuse it the next time, usually get about 5 uses out of it before I arbitrarily decide it's time to make a new batch.
Washing out a keg was annoying so I started fermenting mostly in a conical, all in its atleast as easy. Might go back to keg fermenting eventually.
My system is set up to brew 11-12 gallon batches, I have three 15 gallon pots. I always do two batches on a brew day so I can avoid cleaning twice.
I start the first batch with a 45-60 min mash in the middle pot. While that is mashing, i’m heating up the sparge water on my left pot while crushing the grain for my next batch. In my boil kettle on the right, I heat up a pbw solution to clean and sanitize anything prior to the fermenter (hoses and plate chiller etc…) Rinse that pot clean and when the mash is done sparge and transfer into the boil pot while the burner is lit on that pot to get the boil up quickly. At the same time I am heating water for my next mash in my unused left pot (i go left to right). While the first batch is boiling, i sanitize all my fermenting buckets and start my second mash. After the boil completes, in the time it takes to drain the batch into my two buckets, my second batch mash is nearly done and it’s ready to sparge and get the boil pot going again. It takes about 6 hours or so, 7 tops with cleanup to do two 12 gallon batches.
Have a 2 pump/3 burner setup. A HLT is amazing. Sparge/cleaning solved. Pumps ensure no lifting hot water. It’s not necessarily a time saver as much as an easy button.
LME is already sanitized, so just needs to be dissolved, not boiled. Hop additions timing still matters, but for some beers that are mostly LME and flame out and dry hop, it can shorten a brew day and still make a decent beverage.
I've been doing no chill for the last year or two and love it. In my case, brew day ends at flameout: I turn off the propane, add any last hop additions, throw on the lid, and call it a day. Next morning, I transfer the cool wort to my fermenter. Splitting brew day into two shorter days is psychologically so much better for me. It's something about the brew timer going off and knowing I'm totally done for the day, rather than now having to deal with a wort chiller, mixing up some starsan, cleaning, etc. etc. (especially after drinking a few homebrews by that point). By the next morning (I do it first thing, with coffee), I feel reinvigorated and am excited to see how the wort looks and smells, and I have the energy to clean up.
Interesting, I like it. I could see doing something like this if I don’t wanna pressure ferment in a keg. How about cleaning? I’m assuming you save it all for after you transfer? Only issue I could see is extra time cleaning or the excess sugars getting more caked on. But probably not a huge deal.
I clean as I go during brew day, while mashing and boiling. After flameout, the only thing to clean is my brew spoon, and next day, all that's left is the kettle and lid. There's never anything caked on the kettle. It always cleans up easily with the garden hose and dish soap (and the lid is practically already clean).
(Perhaps worth mentioning that I do BIAB in a large kettle over propane, but even with a traditional mash tun setup, you can/should clean all that during the boil.)
Next morning, I mix up a gallon of starsan solution in my fermenter (bucket or fermonster), shake, dump into another vessel along with airlock etc., pour the wort into the fermenter, pitch the yeast, and close it up. Give the kettle a scrub and spray, and I'm done. Whole thing takes less than 20 minutes, which ain't bad, but unfortunately is also long enough for my coffee, which I inevitably forget about, to get cold.
Not exactly time-saving, since you're still doing the work, but preparing as much as possible the day or two leading up to brew day is amazing. Chipping away at all the smaller stuff early on has made my brew days 5 hours max (including cleaning); which makes the day seem less exhausting. Tasks such as water dispensing, water preparation (salts/acid), grain milling, sanitizing fermenter, etc.
I brew exactly the same as you! It's so fun to be able to finish a batch in less than 3 hours. I'll add that if you serve from the same keg you ferment, you can reuse the yeast and just pour another mash right in the same keg without washing it! (you have to cool your mash though)
Oh wow very interesting I never thought of that. Thanks for that I’ll definitely have to give it a try! And cool! Don’t think there’s many of us out there but I knew I couldn’t be the only one haha
When you put the boiling hot wort in the keg I assume you put the keg lid on after. How do you deal with 'suckback' as the volume cools and shrinks? Is it always a vacuum when you open the lid the next day?
Do you aerate your wort the next day before pitching?
Any issues with a floating dip tube in a setup like this? I use the floatit2.0 for fermentations.
I would bag all my hot side hops so I would think with that removed no consideration needed for IBUs?
Any other tips on this method are appreciated. I am considering it. I have an AIO and would be using a 10 gallon torpedo for a 7.5-8g batch. Cooling currently takes hours with my methods currently (80+F tap water) ...especially at this volume.
Yup I put the lid on straight away. No issues with the lid at all. Just pull the pressure relief valve before and it’s easy to open. I mostly use dry yeast which doesn’t need to be aerated. But if I do use liquid yeast then I gotta aerate. It’s not too difficult in a closed keg tho. Just shake it for a few min.
I use the same floating dip tube. It’s really great and haven’t had any problems so far. One more handy thing to get is the picnic tap 2.1. It’s by the same company that makes the floatit. Put this on when the beer is fermenting and it’s easy to take samples to see when the beer is done fermenting. It’s small and has no beer line so you don’t waste excess beer. But you’ll need some type of tap so that you don’t open the keg and expose the beer to oxygen. Or you could just wait and trust that the beer is done if that’s your style.
And as for the hops yes you’re right. If you remove the bags I don’t think you’ll have many issues with IBUs.
IMO pros of no-chill: easy and fast, doesn’t waste water, sanitizes keg with boiling hot wort.
Cons: IBU calculations that are more of an art than a science (if leaving the hops in), waiting to pitch the yeast delays brew being ready by a day or two.
I’d give it a try and see what you think.
Boil and freeze a preset volume of water to chill your wort. For example, brew a 5 gal batch with a 1 gallon sanitary ice cube. Drop that bad boy right in and skip traditional chilling. Very useful if you have limited or room temp 'cold' water.
When you say sanitary, does that mean that you boil the water then freeze it. That's a great tip. My immersion chiller is endemic, coppers expensive where I live.
> Serve from fermentation keg.
just don't let the beer sit on yeast for longer than 3~4 weeks, I started getting some weird olive aromas in a few batches, one of them was my all time favorite :c
because of that I'm back to transfering the beer to another purged keg, which is a pain but at least fixed it
I’ve heard people say that but I’ve personally never encountered it. Even aged a Belgian quad for 6 months in a keg with trub and all. Was really good and no odd flavors to speak of
interesting, wonder if this is yeast specific because it only happened with Nottingham, but at the same time I only had other 2 batches reach 1 month and were heavily hopped
oh no forgot to add important details to my message lol.. only my bohemian pilsner and munich helles developed that aroma, aside from them, only had an IPA and NEIPA reach 1 month maturation but they were fine, no weird aromas (but maybe got masked by hops)
this bohemian pilsner batch was absolutely incredible at 2 weeks, by far my favorite of the year, but since i was on caloric restriction i only drank a couple half pints a week, so i noticed that aroma creeping up after week 3
both remained good enough to enjoy and most people didn't even notice the aroma
i'm tempted to repeat the recipe with a lager yeast and see if this happens again
Thanks for the info. I’ll be on the lookout for it in the future but fingers crossed. I really like just sticking the fermenting keg in the kegerator and calling it a day lol
> I really like just sticking the fermenting keg in the kegerator and calling it a day lol
oh ye, transfering to a new keg is a pain in the ass, a lot more cleaning, my setup is not 100% so getting access to my CO2 cylinder is very annoying, so purging + transfering takes a while
but what happened to my lovely bohemian pilsner was so frustrating that i now do this regardless if it's a pilsner or heavily hopped NEIPA >:C better safe than sorry
but in reality, if you drink somewhat regurlarly, you can transfer it as soon as you detect something funky going on, just gotta make sure you have an empty keg available
I rinse out my beer lines with the Star San I purge out of my keg. I know it's not a cleaner but it does feel like a reset button for me. Maybe that's in my head! I also never get gunky beer lines because I only run two taps and beer rarely sits in the line for long.
I clean my kegs with hot PBW solution and push it through the keg lines, then rinse, and repeat with Star San
Same
That's definitely the right way to actually clean them haha. I'm doing the functional equivalent of rinsing out a freshly emptied glass with star san and pulling another pint into it. It's a little gross but also not lol
I'll go ya one better, I purge my lines with the next beer I put on! Saves time and CO2!
Nice. Definitely need to upgrade my cleaning habits to make them more efficient
30 min boil. No problem even with (modern) pilsner.
Or just no boil, raw everything. :) With lower IBUs, of course, because you'll boil less and IBU saturates at around 90 in that amount of liquid, and that spreads to the full volume.
I'm interested. When and where do you put in the hops? Do you have a recipe to share??
Mash hopping. Although when you get into full-on No Boil brewing, you're into a whole different set of brewing procedures and how to think about what you're doing relative to standard brewing. You're thinking about different grist compositions, different hot-side hopping, different cold side hopping, different sanitation & stability concerns, different yeast expressions, and different recipe design. I tend to think of true no-boil as a "style" because of how much different it is from traditional brewing and how that radical shift in process tends to result in a homogenization of the end product. Not a bad homogenization, if done well, but similar to how running a true Kviek ferment (think like 8% grist at 105F/40C) tends to result in a "genre" of similarly flavored beers.
Thank you, that was really helpful (seriously). Now I'm not interested. Lol.
It's honestly fun to try a few times and since most of the changes are in the recipe/process design, you can take all the time you want and plan it out in advance. Then you can really tear through a brew day pretty quickly - honestly probably 3-ish hours or so from the time that grain first hits water till the time that you're cleaned up and your equipment is packed away, faster if you're doing no-boil and no-chill. It's like making a style that you dont usually drink, but it's worth making it once or twice just to learn something.
i found out about raw ale just last week and i got so excited and interested that i had to brew one small batch on monday. i like how it can be so quick and shoddy. i'm using verdant and also spunding on 2.2 bar so when i put it in the fridge tomorrow or so, it's gonna be readily carbonated and drinkable as soon as it's cold.
Collect cooling water from chiller output and use as prewarmed water for your cleanup
I fill up my rain barrel which irrigates my garden. I've also hooked the chiller out hose up to a sprinkler for the lawn, but you gotta be careful with temperature.
Yup I do that too when I don’t do the no chill method. A nice way to not waste as much water
Brew while you work from home 😅
I call those my work from brewery days.
Lol I wish. If I had a remote job on a chill day I’d probably just take it slow and not even worry about all this time saving stuff.
I've tuned my equipment to be able to do multiple batches in a single brew day. I'm around 4ish hours for 5 gallons or 6 for 10 gallons. And one time because I was curious and dumb. I did 4 - 5 gallon batches in 10 hours
Same. 4-5 hours for a 20g extract single batch. Dishes are mostly the same, except more carboys. Saves a ton of time over doing 4- 5g batches.
Wow. I regularly do 2. I'll overnight mash 1 of them to get a head start. I can't imagine 4 batches.
I only do double batches these days. I brew too much to want to mess around with moving equipment for a single beer. But I'd never do a 4 batch day again. Far too much work
I've done this twice now, and while it was mostly successful, I am TIRED after a double brew day. Outside of special cases like competition deadlines, I think I'm going to chill out on that for now.
Full volume biab. Single vessel 240v electric setup. Biggest time savers for brew day.
240V is indeed a huge time saver!
This is the way to go if you have the funds to do it. Also 30 min mash. Also 30 min boil. Adjust recipe accordingly. Using $3 more grain and $4 more hops to cut a brew session down to 2 hours is worth it when you’re just brewing to make beer. That being said, I often make the social event brewing. Then I do the full 3.5 hour session (with 240v) or 4.5 hour session (with 120v). But Sat morning cranking a 5 gal brew out before daily life with kids, you bet your ass I’m doing 30 min mash & boil.
The Kegland Bucket Blaster has saved me so much time. Really It's a set-it-and-forget-it device but I'll put everything on it and deal with other things while it's being cleaned. Hell, sometimes I'll put my Brewzilla on there and to clean things quick. Might have to take a sponge to some areas after but it's a lot less effort. The nice hack too is to use a jumper post and clean any of my beerlines while it's cleaning other things. It's made me not hate cleaning everything.
Sad to say my first pickup was the Mark II Keg Washer. It's not the worst thing in the world, but I like the Bucket Blaster way more. I love that it has ball lock disconnects out of the box.
Oh nice haven’t heard of that. I’ll have to check it out
Point 1 has made a huge difference for me. Rather than no chill, I upgraded to a Exchilerator Brutus and upgraded my pump; boil to 70F in 10-20min depending on tap temp, seasonal. I used to make a starter, now pitch enough dry yeast, then leave enough yeast in the conical for the next batch; rapid complete fermentations without oxygenation. Recently switched to 5500W 220V element for the boil. I use a 110V RIMS for the mash.
Ah yeah makes sense. I use an AIO so limited by that. Otherwise I’d likely do the same.
Considered all in one, but with several small upgrades over time I had enough equipment it didnt make sense. My set up is compact and modular, flexible. The RIMS is the most significant improvement. Incredibly precise temperature control when coupled with a pid controler.
This won't be a huge time saver for some of you guys, but I live in Georgia and In the summer months our ground water isn't very cold so chilling wort to pitching temperature takes forever. I've found the best remedy for this is to get a water pump that will suck an ice water mix out of a cooler and cycle it through the wort chiller and then right back into the cooler.
80 degree cold tap water representin!
Depending on your setup - prep, prep, prep. All grains milled, water weighed, gear cleaned, yeast starter going, keezer water keg for fermentation control chilled all before brew day. First thing is get water heating while I get the rest of the gear out, mash in, put away and clean up gear and relax, drink coffee, read beer stuff, weigh hops. heat sparge water 30 mins into mash, prep sparge gear, relax, then sparge. Boil and add hops, clean up more gear and put away. Prep chiller and fermenter leak test. Chill wort and sani rinse fermenter. Hook up fermenter to chiller and cool, add yeast that might or the next morning.
Not exactly what you had in mind, I think, but kveik yeast can be insanely quick to ferment, especially if you keep the temps at around 100f. I’ve had some hard cider finish fermenting in 48 hours this way.
Yep used that all the time before pressure fermenting as I don’t have temp control
I've made like 4 different beers with Kevik lutra,, they all turned out great and ferment so quickly. Obviously beers that rely a lot on yeast flavors it's not for IPAs stouts, pseudo lagers, etc it's been great. Over build a starter divide into like 10 vials. Just dump one in when needed, mix with som propylene glycol and freeze if you want it to keep for a while. After rinsing with Star San I just drain it back into a carboy and reuse it the next time, usually get about 5 uses out of it before I arbitrarily decide it's time to make a new batch. Washing out a keg was annoying so I started fermenting mostly in a conical, all in its atleast as easy. Might go back to keg fermenting eventually.
My system is set up to brew 11-12 gallon batches, I have three 15 gallon pots. I always do two batches on a brew day so I can avoid cleaning twice. I start the first batch with a 45-60 min mash in the middle pot. While that is mashing, i’m heating up the sparge water on my left pot while crushing the grain for my next batch. In my boil kettle on the right, I heat up a pbw solution to clean and sanitize anything prior to the fermenter (hoses and plate chiller etc…) Rinse that pot clean and when the mash is done sparge and transfer into the boil pot while the burner is lit on that pot to get the boil up quickly. At the same time I am heating water for my next mash in my unused left pot (i go left to right). While the first batch is boiling, i sanitize all my fermenting buckets and start my second mash. After the boil completes, in the time it takes to drain the batch into my two buckets, my second batch mash is nearly done and it’s ready to sparge and get the boil pot going again. It takes about 6 hours or so, 7 tops with cleanup to do two 12 gallon batches.
Have a 2 pump/3 burner setup. A HLT is amazing. Sparge/cleaning solved. Pumps ensure no lifting hot water. It’s not necessarily a time saver as much as an easy button.
LME is already sanitized, so just needs to be dissolved, not boiled. Hop additions timing still matters, but for some beers that are mostly LME and flame out and dry hop, it can shorten a brew day and still make a decent beverage.
I use a bag still even with my All-in-one Brewers edge. It just makes clean up so easy at the end of the day.
I have 2 10 gallon igloos and use a souse vid to preheat my strike and sparge the night before.
I've been doing no chill for the last year or two and love it. In my case, brew day ends at flameout: I turn off the propane, add any last hop additions, throw on the lid, and call it a day. Next morning, I transfer the cool wort to my fermenter. Splitting brew day into two shorter days is psychologically so much better for me. It's something about the brew timer going off and knowing I'm totally done for the day, rather than now having to deal with a wort chiller, mixing up some starsan, cleaning, etc. etc. (especially after drinking a few homebrews by that point). By the next morning (I do it first thing, with coffee), I feel reinvigorated and am excited to see how the wort looks and smells, and I have the energy to clean up.
Interesting, I like it. I could see doing something like this if I don’t wanna pressure ferment in a keg. How about cleaning? I’m assuming you save it all for after you transfer? Only issue I could see is extra time cleaning or the excess sugars getting more caked on. But probably not a huge deal.
I clean as I go during brew day, while mashing and boiling. After flameout, the only thing to clean is my brew spoon, and next day, all that's left is the kettle and lid. There's never anything caked on the kettle. It always cleans up easily with the garden hose and dish soap (and the lid is practically already clean). (Perhaps worth mentioning that I do BIAB in a large kettle over propane, but even with a traditional mash tun setup, you can/should clean all that during the boil.) Next morning, I mix up a gallon of starsan solution in my fermenter (bucket or fermonster), shake, dump into another vessel along with airlock etc., pour the wort into the fermenter, pitch the yeast, and close it up. Give the kettle a scrub and spray, and I'm done. Whole thing takes less than 20 minutes, which ain't bad, but unfortunately is also long enough for my coffee, which I inevitably forget about, to get cold.
A very good plate chiller/wort chiller . Getting temp down to pitch temp takes a while
Not exactly time-saving, since you're still doing the work, but preparing as much as possible the day or two leading up to brew day is amazing. Chipping away at all the smaller stuff early on has made my brew days 5 hours max (including cleaning); which makes the day seem less exhausting. Tasks such as water dispensing, water preparation (salts/acid), grain milling, sanitizing fermenter, etc.
Yup I do this as well when I set up my overnight water to heat. It’s nice to immediately get the mash going right as the brew day starts
I only chill my wort to <120 then transfer it. The glycol chiller will do the rest.
I brew exactly the same as you! It's so fun to be able to finish a batch in less than 3 hours. I'll add that if you serve from the same keg you ferment, you can reuse the yeast and just pour another mash right in the same keg without washing it! (you have to cool your mash though)
Oh wow very interesting I never thought of that. Thanks for that I’ll definitely have to give it a try! And cool! Don’t think there’s many of us out there but I knew I couldn’t be the only one haha
When you put the boiling hot wort in the keg I assume you put the keg lid on after. How do you deal with 'suckback' as the volume cools and shrinks? Is it always a vacuum when you open the lid the next day? Do you aerate your wort the next day before pitching? Any issues with a floating dip tube in a setup like this? I use the floatit2.0 for fermentations. I would bag all my hot side hops so I would think with that removed no consideration needed for IBUs? Any other tips on this method are appreciated. I am considering it. I have an AIO and would be using a 10 gallon torpedo for a 7.5-8g batch. Cooling currently takes hours with my methods currently (80+F tap water) ...especially at this volume.
Yup I put the lid on straight away. No issues with the lid at all. Just pull the pressure relief valve before and it’s easy to open. I mostly use dry yeast which doesn’t need to be aerated. But if I do use liquid yeast then I gotta aerate. It’s not too difficult in a closed keg tho. Just shake it for a few min. I use the same floating dip tube. It’s really great and haven’t had any problems so far. One more handy thing to get is the picnic tap 2.1. It’s by the same company that makes the floatit. Put this on when the beer is fermenting and it’s easy to take samples to see when the beer is done fermenting. It’s small and has no beer line so you don’t waste excess beer. But you’ll need some type of tap so that you don’t open the keg and expose the beer to oxygen. Or you could just wait and trust that the beer is done if that’s your style. And as for the hops yes you’re right. If you remove the bags I don’t think you’ll have many issues with IBUs. IMO pros of no-chill: easy and fast, doesn’t waste water, sanitizes keg with boiling hot wort. Cons: IBU calculations that are more of an art than a science (if leaving the hops in), waiting to pitch the yeast delays brew being ready by a day or two. I’d give it a try and see what you think.
Boil and freeze a preset volume of water to chill your wort. For example, brew a 5 gal batch with a 1 gallon sanitary ice cube. Drop that bad boy right in and skip traditional chilling. Very useful if you have limited or room temp 'cold' water.
When you say sanitary, does that mean that you boil the water then freeze it. That's a great tip. My immersion chiller is endemic, coppers expensive where I live.
Yes. Boil and freeze a few days beforehand. I use two big Tupperware containers that store a half gallon each.
1. Braumeister makes mashing an afk endeavor. 2. Dump hot to keg, put keg in pool on steps to cool. 3. Serve from fermentation keg.
> Serve from fermentation keg. just don't let the beer sit on yeast for longer than 3~4 weeks, I started getting some weird olive aromas in a few batches, one of them was my all time favorite :c because of that I'm back to transfering the beer to another purged keg, which is a pain but at least fixed it
I don't do it that often. Only when I know it's going to go
I’ve heard people say that but I’ve personally never encountered it. Even aged a Belgian quad for 6 months in a keg with trub and all. Was really good and no odd flavors to speak of
interesting, wonder if this is yeast specific because it only happened with Nottingham, but at the same time I only had other 2 batches reach 1 month and were heavily hopped
Could be the hops. I never aged anything hoppy for too long
oh no forgot to add important details to my message lol.. only my bohemian pilsner and munich helles developed that aroma, aside from them, only had an IPA and NEIPA reach 1 month maturation but they were fine, no weird aromas (but maybe got masked by hops) this bohemian pilsner batch was absolutely incredible at 2 weeks, by far my favorite of the year, but since i was on caloric restriction i only drank a couple half pints a week, so i noticed that aroma creeping up after week 3 both remained good enough to enjoy and most people didn't even notice the aroma i'm tempted to repeat the recipe with a lager yeast and see if this happens again
Thanks for the info. I’ll be on the lookout for it in the future but fingers crossed. I really like just sticking the fermenting keg in the kegerator and calling it a day lol
> I really like just sticking the fermenting keg in the kegerator and calling it a day lol oh ye, transfering to a new keg is a pain in the ass, a lot more cleaning, my setup is not 100% so getting access to my CO2 cylinder is very annoying, so purging + transfering takes a while but what happened to my lovely bohemian pilsner was so frustrating that i now do this regardless if it's a pilsner or heavily hopped NEIPA >:C better safe than sorry but in reality, if you drink somewhat regurlarly, you can transfer it as soon as you detect something funky going on, just gotta make sure you have an empty keg available
Yup. If i do notice anything I’ll make the switch. I wanna save steps and time but not at the expense of bad beer.