Winter Brew

[Elbow]

Hi All,

I've got an all-grain pilsner in the beer fridge at the moment sitting at 10c. It's down to 1020, so I was about to rack to secondary and dry hop some Saaz. Now, I also have another batch of pilsner in a no chill cube which I want to pour straight onto the yeast cake from the primary fermenter. My fridge is on the small side and there is really only enough room for one fermenter or chill cube at any one time. Now, with Melbourne currently enjoying less than tropical temperatures, I was wondering if the second pilsner could be left out in the open with maybe a blanket on at night for a bit of warmth. Any thoughts/suggestions?

[bullfrog]

What temps are you hitting outside the fridge and what yeast are you using?

[Elbow]

I'm using Wyeast Czech (2278 I think), the temperature in the garage is around 8-10 maximum during the day, probably dropping to around 2-4 at night. Like I said, a bit nippy!

[bullfrog]

If you think you can get a constant 10-12(ish) degrees then you should be fine, as it looks like the target range on 2278 is 10-14C. Wrapping in a blanket might be the go. Also, at this point in fermentation, you shouldn't have to be too worried about higher-than-recommended fermentation temps, so hitting a little higher than 14 won't do too much harm.

[drsmurto]

Nothing to add re temperature but.....

Dont dry hop a pilsner.

The aroma should be subtle and dry hopping isn't subtle.

If you feel your pils is lacking in aroma then use the french press method (steep in boiling water for 5 mins and the strain liquid into fermenter) as its less harsh.

[Elbow]

Ah, in that case I might just do the french press method as suggested. I'll probably bring it in to the kitchen overnight as the garage is exposed on one side and can get quite chilly at night.

[drsmurto]

One of the 'issues' associated with no chill is how to make up for bugger all aroma.

I know the AHB crew love this method but so many people comment about having to make up for this or that.

I did it recently at a big brewday. It was a RIS so had only a bittering addition but i was very nervous for the next 48 hours until i pitched the yeast.

I like going to bed after a brewday with a krausen already on top of the wort. Makes me sleep easier.

[Elbow]

Unfortunately due to time constraints, it's not really a possibility for me.

[drsmurto]

Time?

I run the wort out of my fermenter via a tap at full speed through a plate chiller.

It would run at the same speed if it was running into a no chill cube.

Time is not a valid argument.

Try again.

I will accept money or waste of water (assuming you don't have rainwater tanks or a pool)

And just in case you don't realise i am taking the piss, not being serious.

Cheers
DrSmurto

EDIT - actually, i am reminded that some people don't have lots of time to brew so belt out a few batches at once or double batches. I guess that assumes lack of fermenters or lack of fermenting space.

[Elbow]

You can also throw timing (or lack thereof) into the mix as well! Plate chilling is something I probably will do as I get more proficent in AG brews. At the moment though, I'm just not organised enough to try and co-ordinate having a starter ready at the same time the chilled brew is done. I'm gonna get me some of that organisation one day

I brew in a bag as well, so no chill kind of fits in with the whole ease of use/less equipment ethos too.

[slayer71]

I'm also brewing a pilsner at the moment and I used Saflager yeast it's currently in the garage sitting at around 5-12c, should I have used 2 packets of yeast or is the 1 ok ?
If the temp fluctuates higher will it hurt it, hopefully this cool snaps going to hang around.

[bullfrog]

I'm also brewing a pilsner at the moment and I used Saflager yeast it's currently in the garage sitting at around 5-12c, should I have used 2 packets of yeast or is the 1 ok ?
If the temp fluctuates higher will it hurt it, hopefully this cool snaps going to hang around.

Did you build a starter or just pitch the pack directly into the wort?

What stage of fermentation are you at, currently? It's the earlier stages of the brewing process that you want to keep an eye on temperature -- after high-krausen, it's not as important.

[billybushcook]

Chilling doesn't take long anyway,

Mine brings a full 23L batch down from 100 deg to 20Deg in 20 Mins! just enough time to empty the sanitizer out of the fermenter, boil a jug & rinse twice then a moment to cool ready to fill & pitch.

How big is your kettle!

I do my boil with the 16M of Copper coils in the kettle to keep them sanitary.

This was my Camp shower during manufacture, it has had a few tweaks since then & now enjoys a double life as a beer kettle as well.

Mick.

[slayer71]

I'm also brewing a pilsner at the moment and I used Saflager yeast it's currently in the garage sitting at around 5-12c, should I have used 2 packets of yeast or is the 1 ok ?
If the temp fluctuates higher will it hurt it, hopefully this cool snaps going to hang around.

Did you build a starter or just pitch the pack directly into the wort?

What stage of fermentation are you at, currently? It's the earlier stages of the brewing process that you want to keep an eye on temperature -- after high-krausen, it's not as important.

I just pitched the yeast in the fermenter, it's been slowly bubbling for away for about a week with not a whole lot of activity I can see, probably sitting at 10c or below the temp indicator is hard to read.
Should there be alot of krausen activity on these cold fermenting brews ?

I'm worried there maybe a drama with the Saflager yeast, I think maybe when I put the kit mix in and added the water I added some warm water to the overall mix, have I stuffed it ?

[bullfrog]

I'm also brewing a pilsner at the moment and I used Saflager yeast it's currently in the garage sitting at around 5-12c, should I have used 2 packets of yeast or is the 1 ok ?
If the temp fluctuates higher will it hurt it, hopefully this cool snaps going to hang around.

Did you build a starter or just pitch the pack directly into the wort?

What stage of fermentation are you at, currently? It's the earlier stages of the brewing process that you want to keep an eye on temperature -- after high-krausen, it's not as important.

I just pitched the yeast in the fermenter, it's been slowly bubbling for away for about a week with not a whole lot of activity I can see, probably sitting at 10c or below the temp indicator is hard to read.
Should there be alot of krausen activity on these cold fermenting brews ?

I'm worried there maybe a drama with the Saflager yeast, I think maybe when I put the kit mix in and added the water I added some warm water to the overall mix, have I stuffed it ?

I wasn't even paying attention the other day, it would seem. You're using a lager strain, so it's bottom-fermenting, and here I am banging on about "high-krausen."

Idiot.

Take a gravity reading and that should tell you whereabouts the brew is in the fermentation process.

Oh, and don't worry about adding some warm water; yeast cells thrive in warmer environments, the product just doesn't taste as good, is all. I would have considered building a starter or pitching two packets of yeast, as under-pitching can cause some strain (which can lead to more off flavours) but I think you should be okay. I'm guessing it was an 11g yeast sachet?

[slayer71]

I'm also brewing a pilsner at the moment and I used Saflager yeast it's currently in the garage sitting at around 5-12c, should I have used 2 packets of yeast or is the 1 ok ?
If the temp fluctuates higher will it hurt it, hopefully this cool snaps going to hang around.

Did you build a starter or just pitch the pack directly into the wort?

What stage of fermentation are you at, currently? It's the earlier stages of the brewing process that you want to keep an eye on temperature -- after high-krausen, it's not as important.

I just pitched the yeast in the fermenter, it's been slowly bubbling for away for about a week with not a whole lot of activity I can see, probably sitting at 10c or below the temp indicator is hard to read.
Should there be alot of krausen activity on these cold fermenting brews ?

I'm worried there maybe a drama with the Saflager yeast, I think maybe when I put the kit mix in and added the water I added some warm water to the overall mix, have I stuffed it ?

I wasn't even paying attention the other day, it would seem. You're using a lager strain, so it's bottom-fermenting, and here I am banging on about "high-krausen."

Idiot.

Take a gravity reading and that should tell you whereabouts the brew is in the fermentation process.

Oh, and don't worry about adding some warm water; yeast cells thrive in warmer environments, the product just doesn't taste as good, is all. I would have considered building a starter or pitching two packets of yeast, as under-pitching can cause some strain (which can lead to more off flavours) but I think you should be okay. I'm guessing it was an 11g yeast sachet?

Thanks I kind of thought there wouldn't be heaps of krausen but wasn't sure, yep it was just the standard pack of yeast 11g I think ?
Would maybe throwing in another spare pack of yeast do any harm, not sure if I have any more Saflager yeast though only maybe a ale yeast or something similar from a brew kit tin ?

[rotten]

G'day, don't throw in another yeast if you don't have the same yeast. Different yeasts have different character or profiles i guess. You may get undesireable flavours etc in your brew. I tried it once, it didn't work. I'ts still the only brew I have ever turfed. It did sound like your brew was fermenting, even if only slowly. Check hydro readings, if not falling over two days and still not low enough shake the fermenter to stir it up a bit. Tried this too and it worked a treat.
Good Luck.
Cheers.

[bullfrog]

I agree with not pitching another yeast sachet. Your yeast would have multiplied by now, anyway, so you'll already have enough yeast to do the job. If you've not done a lager before, then do know that lagers take a longer time to ferment than ales. As what Rotten said, if you get a stall, gently swirl the fermenter a bit, to get some of your yeasties back in suspension, and then consider warming it up a degree or two with a blanket.

[slayer71]

Cheers guys will leave as is, then maybe give a slight swirl about.