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can i boil, no-chill and than ferment in my kettle?

Post #1 made 15 years ago
by shibolet
my home brew club is doing a collaborative experiment brew. each member will brew one SMaSH (single malt and single hop) beer. The idea is to sample the base malts on their own in order to better understand what each base malt contributed to the beer.

I will be brewing one with Marris Otter and another with Munich. I'd like to brew mini batches (around 7 liters). I have two 11L kettles. but i don't have anything small enough to ferment in.
so, here's my plan: boil, no-chill and than ferment in my kettle
is that insane?
Last edited by shibolet on 21 Dec 2010, 17:54, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #2 made 15 years ago
by Two If By Sea
Noam,

This was a question on the BN recently. They told him it was doable, just get the lid and kettle rim nice and sanitized before you put it on. My buddy built a Yorkshire square out of some slate pieces and open fermented an ale once and it came out awesome with no cover at all so I don't see a problem. Good luck!
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Post #3 made 15 years ago
by PistolPatch
Have had no time to post or read here recently but just logged in and saw your thread shib.

It is not insane. It is a perfectly sensible idea but...

I have never had any luck working out a way of doing it using easy to obtain materials. Designing such a vessell is possible. Making it is possible but by the time you go through all that, it usually turns out that, like me, you give up!

I hope you don't give up on the idea shib and, if I get some time, I'll see if I can dig up some of my primitive old plans.

wizard78 has been working on my long-term dream of a stainless steel auto syphon. He has managed to work it out :champ:.

I think the all-in-one brewing vessel is not insane. I think though that it would be very hard to create such a vessel cheaply. All you really need though is a conical fermenter that can be boiled.

Gotta go,
PP
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Post #4 made 15 years ago
by SacSoul
Theoretically this would be no different than pouring trub and all into a primary. Guess it purely depends on ones view of how trub changes the flavor profile. I don't really see a problem with it at all. I would definitely transfer to a priming tank through a cheese cloth or other filter if you aren't going to use a secondary, but that may not be terribly necessary with a good syphon cane.
Arrogant Bastard Ale: "...Perhaps you think multi-million dollar ad campaigns make a beer taste better. Perhaps you're mouthing your words as you read this."

Post #5 made 15 years ago
by shibolet
Well, I went ahead and did it. The only stuff up was trying to chill the wort in an ice bath. It took too long. I should have left it to cool overnight.
It's now in the fermentation fridge. I'll post as this develops.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #7 made 15 years ago
by PistolPatch
BTW, when I said using the one vessel for everything was not insane, I didn't mean having a vessel that would not allow you to get rid of kettle trub and break hence my mention of the conical fermenter thing :smoke:.

I bet though that there are heaps of beers that could be brewed successfully (or at least to a non-competition level) without the above so brew on shib and let us know how it goes.

Good on ya,
PP
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    • SVA Brewer With Over 100 Brews From Australia

Post #8 made 15 years ago
by shibolet
well, i just finished bottling two mini batches (18 330ml bottles each).
both are SMASH brews

Maris Otter + Fuggle
Munich + Mount Hood
both have OG 1048 / FG 1009
Nottingham yeast, fermented at 13-15 C

both were brewed as single malt, single hop in a single vessel
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #10 made 15 years ago
by shibolet
i figure i should give it at least a week.
they both tasted great at bottling.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #11 made 14 years ago
by shibolet
sigurdur wrote:Hey shib, what was the result from this experiment?
the beers both turned out great :!:
i was really pleased with them. and so were most of my club members who tasted them at an all SMaSH beer tasting i hosted.

It was interesting to see how a base malt can hold up a beer so nicely.

i down't to one last bottle of each.

I brewed an all Marris Otter beer again last night. 40 liters this time :lol: split into two cubes. one will be cube and dry hoped with Amarillo and the other with Calypso.
should make a nice summer ale.
Last edited by shibolet on 06 Jul 2011, 21:00, edited 5 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:
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