On Thu, Nov 03, 2005 at 07:38:52PM +0100, Thorkild Nielsen wrote:
>
> min foretrukne loesning efter mange bryg er at
> lade den min. 80 grader varme urt loebe via en
> haevert eller aftapningshane over i en rengjort
> gaerspand. laag paa.
>
> Naeste morgen kan man saa tilsaette gaer inden
> man evt. gaar paa arbejde. Omstikningen sker saa
> varmt at det hele pasteuriseres, men det
> forudsaetter naturligvis en haevert / slange af
> varmefast materiale, fx. silicone-slange.
> Fra laaget kommer paa spanden og til den aabnes
> igen er der ingen infektionsrisiko.
Objection, yer 'onner!
I have a strong feeling that the sooner you pitch the yeast (and the
more of it you pitch), the less chance a stray bacteria has to establish
a colony. And those stray bacteria, they are everywhere, even in the air
in your fermenting bucket, before you pour the stuff in.
Also, when the wort cools down, it shrinks in volume. Most likely it
will suck air in, and with that air, who know what visitors make their
entrance...
Then there is the question of aerating the wort - the yeast needs some
oxygen in order to multiply and fill the bucket. Your method does not
sound like took much care of that.
With all respect, good sir, I can not agree with your advice to wait
overnight before pitching the yeast. In my own brews, I feel decidedly
unhappy if I do not see a high krausen within a few hours of the end of
the boil.
But of course, each to his own way of brewing...
It will be beer anyway...
-H
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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