McCuckerson
Well-Known Member
Hi folks!
Long time, no talk... Anyway, I have been experimenting lately with different yeast pitching techniques. I use a whirlpool chiller much like the great Jamil's. When the wort hits 100ish, I pitch the yeast into the whirlpool and the wort gently circulates/aerates to the lower 70s. It takes about 20min from there. The inoculated wort is then transferred to a bucket for a 2-week fermentation @ 65ish.
With this technique, the yeast takes off quick and finishes quick. I have had to clean the lid of my ferm-keezer several times and use blow-off tubes. and...The beer has been spectacular:rockin:
What do y'all think of this technique and why do we need oxy/aeratation if this is viable?
Happy Memorial Day and a big "THANK YOU" to all of the vets out there. We couldn't do stuff like brew beer and grow hops if it wasn't for you guys and gals!
McC
Long time, no talk... Anyway, I have been experimenting lately with different yeast pitching techniques. I use a whirlpool chiller much like the great Jamil's. When the wort hits 100ish, I pitch the yeast into the whirlpool and the wort gently circulates/aerates to the lower 70s. It takes about 20min from there. The inoculated wort is then transferred to a bucket for a 2-week fermentation @ 65ish.
With this technique, the yeast takes off quick and finishes quick. I have had to clean the lid of my ferm-keezer several times and use blow-off tubes. and...The beer has been spectacular:rockin:
What do y'all think of this technique and why do we need oxy/aeratation if this is viable?
Happy Memorial Day and a big "THANK YOU" to all of the vets out there. We couldn't do stuff like brew beer and grow hops if it wasn't for you guys and gals!
McC