Yeast pitch temp, worried

[Gugs44]

Back again (sorry)

Well as my first all grain brew day it went well, although a lot longer than i thought but worth the effort (hopefully)

Problem is that my chiller wasn't immersed enough due to a massive pot I got from a restaurant and after 45mins chilling I had enough of waiting so pitched my yeast at 27.5 and thats 2.5 outside the recommended pitch at 25

Will it spoil my brew? The OG for the recipe was 1.004 and I hit 1.008

Any replies greatly appreciated

Cheers

[Gugs44]

Thanks IT for quick reply to that

I have no probs fermenting around 18c coz the parents house is always warm and have the belt if needs be but didnt need it before for my last 2 extracts and they came out great

Really nice to get going AG, but man its a days work like on a stanley 8 range

[RichC]

Thanks IT for quick reply to that

I have no probs fermenting around 18c coz the parents house is always warm and have the belt if needs be but didnt need it before for my last 2 extracts and they came out great

Really nice to get going AG, but man its a days work like on a stanley 8 range

If you need to shorten the brewday Gugs you can do overnight mashes or you can mash/mashout on day1 and boil the next morning. The Aussies do no chill which can also break it up a bit

[Gugs44]

How do they get away with no chill??

Ya think il be mashing on a seperate day next time, sound for that

[RichC]

How do they get away with no chill??

Ya think il be mashing on a seperate day next time, sound for that

They use a food grade container( at high temps) like a carboy. At flameout they drain the complete kettle into the 'clean' food grade container, squeeze any air out so there's no headspace and cap it. They then let it chill naturally. Check out biabrewer.info or i think some guys on jbk do I also. Apparently some guys are brewing competition winners like this. They leave this for up to weeks sometimes before pouring it into a fermentor, leaving break material behind,  and pitching yeast. Woodies actually have suitable 20L containers. However you need to adjust flavour and aroma additions as they're remaining in hot wort for longer.
If you're overnight mashing you might want to consider mashout before goin to bed as I've found my beers came out thinner when mashed overnight which only suits some styles. I BIAB, so it's easy for me to dough in at 9pm or so and pull the age at 10:30 before bed, then start the boil at about 7am. I can have the yeast pitched and cleanup done by 10:30 in the morning

[TheSumOfAllBeers]

How do they get away with no chill??

What @Lars said.

I do No Chill in food grade plastic water containers. It works, and has a lot of benefits besides. Note: squeezing off the headspace is not required (and very hard to do without good gloves).

It is revolutionising my workflow, as my 2 fermenters are never empty - cubes queue up for fermenter space, and 90 minutes of bottling finishes off with a new brew getting pitched. Before, my bottling day could never sit alongside a brew day - too much work.

Now it is practical for me to pitch onto a yeast cake if I so choose.

There are other benefits, like the fact that if the cube is left alone long enough, all the break material will settle out, and you can siphon off the hopped wort. If you pick the right size fermenters, the wort is transportable too, which may be practical if you can brew quicker than you can empty fermenters (make use of friends houses etc.).

You have to change your hop schedule, or extract hops at flameout. Otherwise all your flavour and aroma boils off or turns to bitterness. There are charts for this, but TBH it all ends up as add everything @15/10/5 or similar.

Lastly it is another technique that you can make use of. Some cubers dispense with all late hop additions, and just dump them straight into the wort in the cube in a nylon bag. Some people 'age' their wort, and there is anecdotal evidence that it makes a difference. There is an aussie guy who brews during the summer and ferments the wort in the winter so the stuff keeps.

Some caveats: there is not much information about chemical leaching at high heat from even food grade HDPE. The US guys seem to be more on the ball about this, and have better products to choose from.

Regular beer infection is unlikely to happen, and if it does the cube will expand and you can chuck it. The big risk is that you dont pasteurise effectively (too much headspace in the cube, and you dont circulate the hot wort, or you let the wort cool down before transferring it or you actively cool it in the cube). You can create a perfect environment for botulism (if you see any cube expansion - chuck it).

[Gugs44]

Those OG were meant to b 1.044 and 1.048, apologies and fair play for not staring it was totally wrong