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irish red/advice PLEASE.

Post #1 made 10 years ago
by onkeltuka
Brewed "Ruabeoir" from BCS today. Everything went smoothly until I decided to start improvising. The original plan was to go no-chill,but As there's a lot of snow here,I thought that we'll chill the wort in no time by digging the kettle into the snow bank. I rehydrated the US-05. After boil there was about 40 liters left in the kettle and we carried it outside,waited for 15 mins and took a temp reading which was something like 82C! We eere in a bit of hurry by this time,and I thought it'll never chill to 20 this way. So we hosed it into the no-chill cub . Problem is,I hydrated all my yeast... so I took 250ml of wort and chilled it and poured it in with the hydrated yeast. Will it keep this way until tomorrow? Or is it better to wait until Monday when I can go get some fresh yeast?
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #2 made 10 years ago
by ShorePoints
It looks like you've made a starter, if unintentionally. Keep it alive with some aeration periodically and suitable temperatures - indoors in our current weather. When you pitch it tomorrow, it should be fine. Watch for the airlock to be active sooner than the usual 18 to 24 hours. It will be good beer.
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Post #3 made 10 years ago
by onkeltuka
Thanks! I still wonder how come snow was so poor on chilling the thing though?
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #4 made 10 years ago
by Lumpy5oh
Snow is actually an excellent insulator. If you just put your kettle into the snow bank it would have initially melted around the kettle but it then would work to keep the heat in. This is really how igloos work. The inside of the igloo is warmer than the outside.
Some people are like slinkies. Not good for much, but bring a smile to your face when pushed down the stairs.

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Post #6 made 10 years ago
by safebrew222
Funny, I brewed the same recipe on Saturday. Fermenting nicely... the wort tasted fantastic. I reckon it'll be a great beer. Used WLP004 from a 1.25L starter I made on Thursday. The pitch of yeast had dropped clear of the starter wort by the time I pitched that night. The temps outside were about 13 below zero C. The wort cooled to pitching temps in about 12 hours or so. I'm sure your beer will be fine. If you are unsure of your yeast pitch, it's better to pitch another packet of yeast. IMO, better to be extra sure about the yeast and not risk ruining a perfectly good brewday.

Post #7 made 10 years ago
by onkeltuka
I pitched the yeast about 24 hrs after transferring the wort into the cube. 24 hrs from that it's bubbling away nicely. Lesson learned:stick to the plan.

My wort came out surprisingly dark,it's red hue only comes through against light. Still,I hit the OG right on the spot,1.054.Go BIABicus!
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus

Post #10 made 10 years ago
by onkeltuka
OK, it's bottled now. FG was about 1.013. Fermentation was quite violent, but still there was surprisingly little yeast on the bottom of the fermentor.. Kept the dark colour though, almost as dark as the PP's Schwarzbeer we brewed a while back.
"The rules for making hop additions during the boil are about as well defined as those for a knife fight." -Stan Hieronymus
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