Linny wrote:since were talking about values over 10%.
sam_and_liv wrote:I think another point as to why people would be fermenting on the grain and not boiling is that not everyone has the set up for all grain?
Easier to just mash in cooker then chuck the whole lot into a fermenter, then your not losing a heap of sugar because you can't sparge effectively :think:
That Guy wrote:I know this is was 4 years ago, but I wanted to share my finding from brew day yesterday.
After searching around a bit, I decided to not boil.
I mashed in 12.5kg of ale malt and sparged to 50 litres at 1.065 SG.
Chilled to 20c with an imersion chiller and pitched rehydrated US04.
Put it in the fermenting fridge and set it to 20c.
I then brewed a Pale Ale, same process but boiled it, of course.
Before I finished the pale ale, there was already visible signs of fermentation in the first no boil batch. Ive never seen a ferment take off so quickly.
This morning the no boil batch was absoluty fermenting like crazy, Ive only ever seen turbo yeast ferment like that.
The yeast krausen has spewed out the airlock and the pale ale is still lagging with no visible signs of fermenting yet.
That Guy wrote:I know this is was 4 years ago, but I wanted to share my finding from brew day yesterday.
After searching around a bit, I decided to not boil.
I mashed in 12.5kg of ale malt and sparged to 50 litres at 1.065 SG.
Chilled to 20c with an imersion chiller and pitched rehydrated US04.
Put it in the fermenting fridge and set it to 20c.
I then brewed a Pale Ale, same process but boiled it, of course.
Before I finished the pale ale, there was already visible signs of fermentation in the first no boil batch. Ive never seen a ferment take off so quickly.
This morning the no boil batch was absoluty fermenting like crazy, Ive only ever seen turbo yeast ferment like that.
The yeast krausen has spewed out the airlock and the pale ale is still lagging with no visible signs of fermenting yet.
bluc wrote:That Guy wrote:I know this is was 4 years ago, but I wanted to share my finding from brew day yesterday.
After searching around a bit, I decided to not boil.
I mashed in 12.5kg of ale malt and sparged to 50 litres at 1.065 SG.
Chilled to 20c with an imersion chiller and pitched rehydrated US04.
Put it in the fermenting fridge and set it to 20c.
I then brewed a Pale Ale, same process but boiled it, of course.
Before I finished the pale ale, there was already visible signs of fermentation in the first no boil batch. Ive never seen a ferment take off so quickly.
This morning the no boil batch was absoluty fermenting like crazy, Ive only ever seen turbo yeast ferment like that.
The yeast krausen has spewed out the airlock and the pale ale is still lagging with no visible signs of fermenting yet.
I havnt had one ferment yet after sitting overnight but have seen lacto in one I have done. Sounds like you you have a lot of wild yeast. What do you do with waste is it disposed of in imediate area?
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