Been looking at the amount of time all grain beer takes.
The objective: to move quality forward, while reducing the end to end time. Currenlty @ 5 hours - 'start' to 'pitch'
Over the past few brews have made some significant changes to the post boil process.
I have done away with hop bags,internal strainers/tap sieves. Gone is the chiller coil. Gone is overnight cooling.
This is the post boil process:
1. Plunge 6 x 4l frozen (water filled) milk bottles into the boiler. In 20 mins the temp is 25 – 30°C.
Reason. This reduces the need for pre and post sterilization of the chiller coil.
2.Hops have gone straight in whole. Once cool the boiler is now stirred. The vortex creates a low-pressure and the hops settle in the centre of boiler.
Reason: Better extraction & less washing up.
3:The boiler tap has been upgraded to a 15mm bore. Once the vortex has settled the tap is opened, the wort - with a few hops is sieved through a household strainer into the fermenter & the yeast added.
Reason: This seemed a more practical place to have a sieve - much easier to clean. Quicker transfer. No blocking and the tap is easier to clean.
Can anybody see any flaws with this process? is anybody doing anything similar?
The objective: to move quality forward, while reducing the end to end time. Currenlty @ 5 hours - 'start' to 'pitch'
Over the past few brews have made some significant changes to the post boil process.
I have done away with hop bags,internal strainers/tap sieves. Gone is the chiller coil. Gone is overnight cooling.
This is the post boil process:
1. Plunge 6 x 4l frozen (water filled) milk bottles into the boiler. In 20 mins the temp is 25 – 30°C.
Reason. This reduces the need for pre and post sterilization of the chiller coil.
2.Hops have gone straight in whole. Once cool the boiler is now stirred. The vortex creates a low-pressure and the hops settle in the centre of boiler.
Reason: Better extraction & less washing up.
3:The boiler tap has been upgraded to a 15mm bore. Once the vortex has settled the tap is opened, the wort - with a few hops is sieved through a household strainer into the fermenter & the yeast added.
Reason: This seemed a more practical place to have a sieve - much easier to clean. Quicker transfer. No blocking and the tap is easier to clean.
Can anybody see any flaws with this process? is anybody doing anything similar?
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