3 replies to this topic

[dagomike]

I chilled my lager down to about 70 today. Then tossed it in to the fermentation freezer and cracked it up. I pushed it up against the wall. It sat at about 5-degrees for three hours and it was at 40. The top of the carboy was frosted over. I let the freezer warm up to about 40 with the lid open, then oxygenated and pitched. Closed it up and set the temp controller for 48 for a slow rise up.Anyway... screw ice and recirculation pumps and all that crap. If I was really crazy I'd rack off the trub, or even chill down to 32 and then do that, but don't that really is worth the effort.

[RommelMagic]

Chill to 32?? You'd have icy wort that won't get fermented 'til it warmed up.Oh wait, you mean down to 32, rack off the trub then warm up and pitch?

Edited by RommelMagic, 10 April 2009 - 07:33 PM.

[djinkc]

I chilled my lager down to about 70 today. Then tossed it in to the fermentation freezer and cracked it up. I pushed it up against the wall. It sat at about 5-degrees for three hours and it was at 40. The top of the carboy was frosted over. I let the freezer warm up to about 40 with the lid open, then oxygenated and pitched. Closed it up and set the temp controller for 48 for a slow rise up.Anyway... screw ice and recirculation pumps and all that crap. If I was really crazy I'd rack off the trub, or even chill down to 32 and then do that, but don't that really is worth the effort.

Don't beat yourself up about this. I almost never brew lagers - but you have a new little one around now and have to accomodate.After a couple more kids is when I hung it up for a couple decades. Pat yourself on the back, give the wife a hug.......................Coffee will be your friend, been there...

[dagomike]

Chill to 32?? You'd have icy wort that won't get fermented 'til it warmed up.Oh wait, you mean down to 32, rack off the trub then warm up and pitch?

Yeah, that's how you maximize cold break. Chilling down to 60-70 is like only 50% or somewhere in there.

Don't beat yourself up about this. I almost never brew lagers - but you have a new little one around now and have to accomodate.After a couple more kids is when I hung it up for a couple decades. Pat yourself on the back, give the wife a hug.......................Coffee will be your friend, been there...

Other than maybe having some more trub in the fermenter, I'm not sure there's a disadvantage here. It's only delaying pitching by 3 hours, and lagers a relatively slow to get going anyway. Plus, the wort is being chilled which will slow any bugs that got in there.