TOP 10 WAYS to SAVE TIME BREWING (How to Brew When You Have Kids)
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- Опубліковано 7 лип 2024
- Many of you know that I am the proud dad to a 3 month old daughter - she is my whole world and I spend a lot of time taking care of her, time that definitely impacts my homebrewing passion. Here's what I've come to realize are the best ways to save time and still enjoy this hobby while having kids!
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0:00 Intro and welcome
0:41 Tip 1
1:16 Tip 2
1:57 Tip 3
2:36 Tip 4
3:24 Tip 5
3:46 Tip 6
4:37 Tip 7
5:40 Tip 8
6:07 Tips 9 & 10
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One more thing about using kveik that I forgot to mention - not only does it generally not require you to invest time in making a starter but it also can be pitched around 100 F (38 C), this will save you chilling time!
And that is ideal. The last few degrees dropping to the ideal fermentation temperature takes the longest.
One thing I have done is start heating the water the night before so first thing in the morning is mashing.
Best idea for sure!
That definitely makes a difference! If you have a system that can schedule a heat up time, thats ideal
Delayed start is the biggest advantage of my electric system for sure. I love the smell of a mash in the morning especially with no waiting.
Kids or not, these are amazing tips!
Excellent tips, Steve. One thing I started doing is clean equipment while the brew day is in progress. For example: clean the brew basket during the boil, stir paddle and cups from hops while chilling, countertops and surfaces all the time during brew time. Small things, but they add up if you have to do all at once after the brew day is over. Cheers and happy brewing!
Cleaning as you go always helps too!
This is especially important for 3V brewers like myself. By the time the boil is done, I usually have just the boil kettle and spoon left to clean.
@@GentleGiantFan yes, absolutely agree!
Exactly. Dont waste time waiting around mash or boil. I start my brewday with quickly only getting the mash up and running and then i will start prepping other things needed for the day. Things for the boil, chiller, hoses, sanitizer into the FV and all the other things needed. Having almost Hot enough for mash tap water helps.
If you're doing pressure fermentations, you can always add a floating diptube to your keg and use the keg as a unitank. No transfers and no dedicated fermenter to clean.
Thats a great tip!
All great advice. I've found the biggest improvement in my efficiency is going 240V. It really takes a lot of time off of waiting for water to warm up and come to a boil.
I take out the top basket of my dishwasher, and everything except the kettle itself fits in there (all in one system). I run a quick program without soap, and rinse the equipment after. Cut my cleaning time by at least half! :)
I like how you are transferring wort on top of the chilling coil in the fermenter. I also brew over 3 days exactly how you do it.
I do no-chill in the kettle. Just plastic wrap it up. Works amazing for malt forward beers. It also helps to have a partner that has a lot of chill.
Great video, Steve! One thing I’ve been doing to speed up the chill down process is to rack one to 2 gallons less into the fermenter and top up with cold distilled water. Gets me to pitching temp in five minutes or less, cheers.
Thats awesome! Thanks for sharing!
Yes this is actually a great method for many reasons! It also lets you target the exact OG you want by adjust how much cold water you add back. Plus brewfather (maybe others) have a place for fermenter top up that makes the calcs for gravity, salts, IBUs all easy. I hear pros refer to this method as high gravity brewing some breweries do it for every beer.
Ok to use cold RO water ?? Your thought on freezing 1 gal bucket of distilled or RO water ??
Thats how i started all grain but beacause i didnt have big enough kettle and also used chill the top up water . Now i do and thx to supercold well water i cool my wort under 10min anyways.
Great video. I used all your tips and finished brewing a beer during the video. Cheers!
Saving time doesn't have to mean making things shorter. It's reducing your hands on time that is key. For example a 2 hour mash might seem like you are adding 1.5 hours to your brew day vs a 30min mash but if during that 2 hours you do something else like make dinner or put your kids to bed it's not really wasted.
That helps as well - but in my case and for many new parents that time is 100% focused on the kid
Hey!!! Fellow brew-dad here! Love the channel man. Thanks for taking the time to do this. Just wait until your little one is big enough to help. My youngest and my middle child LOVE to help me brew.
Pro-tip for when your kid is a few years older; Make a keg of soda with them on brew day. Makes them feel involved, and gives you time with them. I keep my kegerator taps locked now (2 of my kids are now teenagers). I leave 4 taps unlocked. 1 for root beer. 1 for another rotating soda flavor, 1 for sparkling fruit punch, and 1 for the wife's cold brew nitro coffee.
Love the idea of having something on tap for the kid!
How are you locking those taps?
Also a brewer and a recent dad of a 5 month old. My strategy has been not to shorten the brew day but to convert as much active brewing time to passive time as possible. This has resulted in not only being able to continue brewing this whole time, but the process is more enjoyable because I don't feel like there's as much time waste. Here are the primary ways I've been able to do this:
1. I brew on a gas system, but I bought a digiboil to use as my hot liquor tank. This was a huge win, as now I don't have to be monitoring the brew while heating up strike and mash water.
2. I use a wifi enabled inkbird that I stick into the digiboil (during mash) and a thermowell in my boil kettle (during boil). I don't have to go into the garage now to check any temperatures. I can monitor the boil from my phone as it's heating up and cooling down.
3. I have a mash tun with a false bottom, but I started also using a BIAB. This removed the need to vorlauf, which saves time on the full brewday but more important removes active time.
Both those changes result in the only real active time that I must be on call for the beer is the one hour boil. Besides that, I can watch the kid and hand off to my wife for 10-15 minutes at a time to go perform certain tasks.
The greatest gift you give your kids is yourself - and that means sacrificing your time and desires. The best I’ve found to be available for them is to plan well, work around their schedules, and communicate with your partner. If I do all my prep separately (1hr) I can do a full mash through chill/cleanup in 4 hrs. When they’re infants they go to bed early and the evening can be yours. When they’re teens they sleep past noon and the morning is yours. You don’t need to sacrifice enjoying the brew process! Never forget that being your daughter’s father is the most important thing you will ever do!
All very good points - I'm lucky my wife is so supportive of what I do!
Yes! So glad you did this. Thank you for this video from all the new and soon to be new parents!!
My pleasure!
Great points about preparation the day before and syncing up naps with certain brewing steps. Brewing with kids adds another fun layer to the ingenuity that goes into a successful brew day.
Brewing involves a lot of adapting! But its definitely a lot of fun with the kids in the mix
This one hits a home run for me. Congrats on the new kid! I'm looking at getting into brewing but my problem is that I have 3 kids - 6, 3 and almost 1. I didn't realize it was possible to extend the mask for several hours. I always assumed it would be like steeping tea or coffee for too long when I should be thinking of it as a slow cooker.
Love the content. Thank you!
Looking great Pops!
Brilliant! We always appreciate your perspective and expertise. Thank you, and cheers to your growing family.
Thank you!
Thx Steve all super helpful tips. Killing it, dude 😅
Yeah! Great video. It's easy to let any hobby take up too much time. I do love the idea of anything you can do in smaller blocks of time.
Splitting it up makes all the difference!
Cheers Steve; as a homebrewer and proud first time dad of a 2 month old, this video couldn't have come at a better time!
That is awesome. Congratulations!
This was such a great subject area for a video. As a dad to two young kids, the hobby needed to take a break for a bit before I was able to juggle it all by doing most of what you covered. Doing all the prep the day before is CRUCIAL. If I don't have everything prepped the day before, one. of two things happen. I either scrap the brew day entirely or press forward and up having a crappy brew day. I often mash first thing in the morning or as soon as I get back from work quickly and do my boil/ chill late at night. If I am not fully down to pitching temp, I toss the fermenter in my chest freezer and will pitch my yeast first thing the next morning. This is why I made the jump to an electronic system (clawhammer). No babysitting needed.
I'm glad you enjoyed the video! Prep is indeed critical, and electric is a game changer!
I gave up brewing for a few years while the kids were little. When I started again, I would get up early on Saturday and was near the end of the boil when kids were up. Kids also make a good bottling team.
Can't wait to have the help haha
I use a keg as a fermenter.
By dumpling boiling wort into a keg it steralizes itself and cools overnight. I pitch my yeast the next day and oxygenate the wort by rolling the keg back and forth on its side.
I don't have to worry about sanitizing all my equipment and the risk of contamination is very low.
Make sure use a blow out line connected to the gass in valve!
The pressure you create in that keg can be drastic!
Ferment in a keg is a great method!
Thanks!
Appreciate your work Steve, thank you!
Thank you!!
Something I've done a couple of times to rapidly chill.. a couple of kilos of store bought ice right after the boil. Haven't noticed any awful effects yet, just need to make sure that adding ~2 litres of ice water doesn't send the o.g too low! Also makes me happy to avoid wasting a bunch of water...
That works well, but ice can get expensive!
Something I've seen on ice bath videos, is buying whatever size bottles of water fit in your freezer and then freezing them, using them and then refreezing them for next time
All of these are great ideas! I’m always worn out after a long brew day so a lot of times I do wait to clean until the following day.
Nothing wrong with that method, its pretty much my go to now
I have done many of these things already but need to consider shorter mashes and boils! I recently have gotten a pressure fermentation vessel so that should save time on my lagers, excited to try it out soon! I myself am a new dad again to twins, party of 5! Cheers to the new dad!
Congratulations!!
All in one brewing system and fermenting in the keg. Solid ways to cut down on time.
This is actually one of my favorite brewing topics! I love splitting up and spreading out the brew day. I take advantage of the flexible time on brewing - the mash can be while I work, while I run errands, play with kids, if it’s 1 hrs or 10 hrs, whatever! I’ll get back to it when I can. Same with letting go wort settle in kettle after chilling, 20 minutes or 4 hrs, whatever! Same with chilling to pitch temps. This lets me prioritize the family and for brewing in around my life.
I’m also big on stream lining processes - I got ride of my conicals and do everything g in legs mostly because cleaning them all at once with a keg cleaner is so easy. I also set up a keg to see to run them through after.
Thanks. I like how you transfer the wort into the fermenter by showering it over the cooling coil. I think that will help save some time in getting the wort down the few remaining degrees to pitching temperature. Will be using that method going forward.
Every little bit helps!
Nice tips! No-chill sets it to the easiest way!
Some great tips. I’ve been boiling for 40 minutes for a couple of years now and not seen any difference with hoppy and light beers and I just adjusted the bittering hops for other beers. Only just started pressure fermenting and closed transferring and it’s an absolute game changer for me. The absolutely best thing I’ve ever done in my life is parenting my daughter she is 10 now ,the daughter father bond it’s incredible and I can see your loving it already. Cheers from over the pond 👍🍻
Glad to see success with the shorter boil times! Cheers!
I took a hiatus from brewing after my twins were born (4 years ago). Since I got back into it 12 months ago, I've only done 30 minute boils. And I just add more hops at 30 mins for my bittering additions. I really want to try shortening the mash and eliminating the sparge
You may also save some time and will save some energy by not heating your sparge water. All the sugars have already been extracted. All you want to do with a sparge is rinse the last of them out. You can sparge with room temp or tap water.
Nice tips, figured out most of them naturally evolving brewing process, like kegging - huge time saver. Brewing under pressure just makes beer last longer, even a year-old keg kept refrigerated still tastes amazing. Kveik is ok to get beer into a glass faster. No chill in a kettle or stainless fermenter, and splitting a brew day into 3 days comes naturally. Since we got a kid I decreased consumption and also stopped brewing experimentally to make every drop count so I mostly brew beer using recipes that work and I like. The next optimization I plan to implement is to migrate into triple and quadruple batches, and double brew days and then swap beer with other homebrewers to increase variety.
Dry yeast is a time saver, no starter or o2 required
Just got back brewing after my 1st one was born 7 years ago, one vessel brewing and kegging sure save a lots of time, love your content bud, cheers from the Cape
Like, Cape Breton? Cape Cod?The Cape of Good Hope?
@@XLegiitBadassX good one but yeah Cape Cod
@@claudiorocha7513 howdy from Halifax, Nova Scotia
That is true! No way I'd be able to do three vessel or something like that!
@@XLegiitBadassX Howdy!
Best time saver and the best way to brew with a toddler is to brew outside on the deck and clean everything with the garden hose. No kitchen to clean. No floor to mop. No kid gets burned on the boiler. I chilled the beer with immersion chiller and the hot water goes into my kid plastic pool after 10 minutes is warm enough to swim in it. After that I use that water to quickly rinse my equipments before bringing those inside and properly clean them. So no mess inside.
Great video! Just brewed a beer this weekend while simultaneously watching my 3yr old so I can relate! I just brewed a neipa and one thing I did to save time was decrease my whirlpool time. I just got done reading Scott Janish’s book and there was a chapter where he referenced a study saying that hops fully extracted in a whirlpool in just 5-10 minutes. If you brew a lot of hoppy beer, this could shave nearly as much time as an abbreviated boil or mash.
It is an absolute gamechanger!
Great video and tips. like you said the last one is by far the biggest for me and has been standard process for the last 4 yrs. My daughter is now 4 and it has become even more difficult with time so other sacrifices might be coming down the road. One thing not mentioned is open communication with your partner. Let them know you want to brew and when you plan on doing it. If your partner is willing they might give you a few hrs of alone time. Lastly, I’ve moved to night brewing after 4 goes to bed or if needed take a vacation day. Cheers
Great tips! Just the home brewing tips. I recently purchased a fermzilla plastic conical that allows me to drop out trub yeast and hops. Which saves me time from doing multiple closed transfers 🤓
hey Steve: great video. Congrats again on the addition to your family. You are correct about no-chill in regards to the hops. However, you can update your equipment profile on your software to allow the recipe to take that into consideration. I am using the clawhammer 120v profile in brewfather and I made a copy of it, then added 30 minutes to the whirlpool/no-chill setting. Using this profile with this setting appears to work as I have not had any problems so far. I believe the 30 minutes no-chill setting is meant for how long it would take your wort to cool down below 170 F or whatever the temp is that dramatically decreases hop bitterness.
Also: you can leave the hot wort in your boil kettle, you just need to seal it off with the lid and either some plastic wrap or foil around the lid edge to ensure a seal. Then just through that hot boil kettle somewhere it can cool down. As a parent of 2 toddlers: the overnight mash and no-chilling this way, works very well for me.
And speaking with my homebrew clubs vice president, whom spoke to a champion of homebrewing competitions within the LoneStar Circuit in Texas, apparently cold crashing your wort before pitching the yeast and then letting it free rise to pitching temp works wonders for clarity. I am going to try this in my next brew. It will make no-chill go so much faster if I can just cold crash it before allowing it to free rise. Yeah, the time spent free rising the temp may take longer but it will work for my needs of making brewing a lot less time consuming.
I hope this helps clarify a few things. Try no chill this way if you can, I imagine you will be pleasantly surprised by the results!
Cheers!
Thanks for the info! That is a very good point about adjusting the software to compensate for it. Interesting topic with the pre-fermentation crash, I'll have to try that out sometime.
1. I break up the brewday as mentioned, mill the grains the night before, collect water and set up the delay timer on my anvil foundry so strike water is ready the to brew in the morning.
2. Shorten boils like you mentioned, I've exclusively moved to 30 minute boils for all of my recipes and just keep extra bittering hops on hand to make adjustments as needed.
3. There is nothing wrong with the occasional extract brew to get something in the pipeline. I've made amazing extracts and I think they do have a place in any homebrewers lineup. I can easily knock out an extract in 2 hours including cleanup.
4. As my kids get older, I'm realizing I actually have less time than when they were infants and toddlers... I could fit in a brew day on Saturday mornings in the past, but I've always got some kind of sport or event I need to get the kids to now it seems, all the more reason to try and compress brew days. I've reduced my drinking a lot recently so the need to brew more hasn't been there, I can sneak a brew day in on a Friday or Saturday evening after the kids are in bed sometimes but getting older definitely makes this harder as I just can't stay up until 1am brewing as easily as I could 10 years ago.
As a dad of 4, pressure ferment and serve in the same keg with a floating dip tube. Buy hops in bulk to save money.
Amongst other methods you mentioned I'd intentionally overshoot my gravity and use both a chiller and a big block of ice to cool. Shaved off another 10 minutes. Not a lot but generally those 10 minutes can be quite stressful as you're kinda done but also not and you just want the beer to be in the fermenter already.
That is a great method!
I’m a believer in using extract to help out. I know it has a reputation for producing poor quality beer, but it’s not entirely deserved.
Extract is like any other ingredient. If the brewer understands its qualities it can serve well, and save time.
Its biggest drawback is the expense. Quality extract is quite expensive, and it’s not worth buying cheap extract.
Nothing wrong with extract!
All great advice! My current system uses propane. I’m plan on buying the 120v Clawhammer system very soon. Sort of freaking out about heat up times being a pain….
Going electric is a huge upgrade IMO. Sure the heat-up time on the 120V system is a decent amount of time, but you can set it and forget it unlike propane. Also with the clawhammer system you can still use a flame underneath if you wan to.
Excellent video, Steve!
PS - excellent t-shirt
Thank you!
Brewdays all about time gains for me.
I use RO water made/filtered during the previous brewday and stored in an old fermenter, into Brewzilla with salts and set to strike temp whilst I go and do something else for 30 mins or so to get to strike temp. Normally cleaning out any kegs that are empty.
Mashing in is a full grain dump and the use of the kegland drill mash paddle on slow all done in about 5 mins.
Mash 30 mins (iodine test to make sure no starch left) plus a mash out with temp set to 75 for 10 mins (quick to gain temp as on 240v), during the mash I am normally kegging previous brew and cleaning out the fermentor.
Sparge from a HLT set at 100 which is key reason I don't miss the sparge as I increase towards mash temp, getting to boil temp by the time sparge completed.
30 min boil whilst cleaning up everything I can.
Then through a kegland wort chiller (single pass) into a pressure fermentor and Kviek yeast.
Boom.... Beer nearly as quick as I drink it.
Great process, thanks for sharing!
If you don't want to skip sparging altogether, one option is to get the system on full tilt and sparge on while heating up!
Sure it heats up a minute slower, but you get that step done + can just squeeze the grain depending on the system.
I brewed a 30min boil + 30min mash Witbier just recently an dit turned out well for me. This brew also included multitasking while I got the water heating up.
It was enough time to measure salts + adjuncts, mill the grain from pre-prepared bag and prep the fermenter.
Every bit of chilling helps!
For me, what has been a true game-changer is going electric. This was particularly problematic during the mash when I was always having to babysit the Blichman burner on propane. With my Auber EZ Boil controller and 5500W 240V element in my kettle, I just set my mash temp and it always keeps it in range, allowing me to go on with my life. I can get other things done during the mash. Rice hulls and a fairly strong recirculation help as well. Similarly, the EZ Boil reduces concerns about a boilover, so boiling is less of a concern. Great stuff!
You really can't beat the convenience, and the peace of mind walking away from the mash or boil for a bit
Overnight brewing.....? That's new to me, could you explain here or in a future video what you do? Great video once again thanks and I hope your new family are doing well.
Yup, I will cover it in the brew day videos where I used it. Its really as simple as it sounds though, mash in the night before, let it sit until the next morning and carry on with the brew day. I set my system up to hold the set temperature without the pump running. You can do this without temp control as well because by the time the temp falls below target most of your conversion is probably already complete, you may get a slightly lower than target FG but should be acceptable.
Hey don't forget to make that big beer or mead to age until she's 21!
Another time saver with Kveik is you don't need to chill the wort as much. If I'm pitching Voss I don't have to chill all the way down as far as I would with most yeasts, those last 10 degrees usually take an additional 20 minutes for me
Definitely a big time saver! Its something I meant to mention in the video but totally forgot
little tip: turn the heat back on at the end of the mash to save time on boiling
Shout-out to Genus Brewing for this, they did an extract brew and just dumped ice directly into the brew. Assuming your ice is clean, it's a very quick way to cool the wort, especially since you need to add water anyway.
Definitely another great method!
As a fellow BrewTuber, My tip to save time is not to film the brewing process. Loved the video, Cheers!
Lol people have no clue how much time that takes up
This tips are gold!
The cooling is the most cancerous part of the brewday. I use a (fairly) efficient 30 plate chiller, but it stills cools it down to about 35 or 40, depending on the tap water temp.
What I do now is cooling it down as much as possible through the plate chiller, then put in the fermentor, and leave in the closed in the cold fridge.
next day, I set the temp control to desired fermentation temp, and when it heats up to the target, I pull out the fermentor, and pitch.
So its a mix of "no chill" and using a plate chiller, if that makes any sense at all.
Thats definitely a method I've used before in the summer. If you get it down to within 20-30 degrees F of the pitch temperature its close enough to just let chill on its own.
I have to say that the best move I have ever made in my brewing process was to move from plate chiller to immersion chiller (Jaded brewing Scylla). I'm now saving time on cleaning the mess I was always making connecting/disconnecting... And omg, cleaning the thing itself! I understand the appeal of chilling on the single pass but man that immersion chiller is cooling fast enough to make me happy.
If I ever get a dedicated "brewing space" I might go back to a counter flow but probably something like the the exchillator... Or something... Not the plates but a nested tube design.
My 2 cents
@@MatBarbeya I’m with you on the immersion chiller. Even with a dedicated brew space and after using the brewtools with dedicated valves and a good CFC… I still prefer a good immersion chiller!
@@marklpaulick Thanks for the input! I'll remember that.
Fermenting and serving in the same keg is another way to simplify and reduce cleaning.
Very cool man!👍🏻👍🏻
😎🍺🍺🍺
I've pressure fermented Lagers but can you pressure ferment a hazy?
Yup no problem - ua-cam.com/video/oGvLBcTCzcY/v-deo.html
Clean as you go. After a piece of equipment isn't needed anymore (mash tun, etc) I clean it and put it away.
Thats a great method, so long as you don't have other stuff going on during the brew day!
Don't forget to switch to kegs. Bottling takes forever. Kegging is 1/4 the time.
i have a question. i have a Grainfather vessel, a Grainfather conical fermenter and a Grainfather glycol chiller. where i live is hot most of the year, causing the glycol chiller to be on constantly thus, causing my electricity bill to be ridiculously high. what fermenter do you recommend that i can just place in my stand up cooler with a temp probe? thanks in advanced
I love the anvil bucket fermenters, I use them for more than half the beers I make, but they don't have a dedicated thermowell. I think the Delta Fermtank has a thermowell but would still fit in the cooler
Great tips.
I find what works for me is simply to prepare everything that can be prepared the night before. I like to brew on a Saturday but often don't have the whole day free, so just getting things set up, laid out on the bench, filling water into the Brewzilla and the separate hot water tank and grain ready in a bucket. It means I can start heating water as soon as I get out of bed and have a coffee while waiting.
And as someone else has mentioned already; clean as I go. I hate cleaning brew equipment but if you're doing it while the wort is boiling anyway, no time is lost.
Cleaning as you go is worth it if you don't have to take care of other stuff while you're brewing, that's why I split up the brew day.
@@TheApartmentBrewer Absolutely. In the past I have used no-chill methods and a few other things which have helped make the process less time-intensive on one particular day.
I have never managed to fit in a brew day on a work day but with my current setup, I think I could probably do it by having everything ready, including water in the Brewzilla and starting the programme remotely so it's ready to dough in when I get home. If I no-chill in my steel fermenter and pitch the yeast in the morning, I think that's a way I might get away with it.
On a side note, thank you for what you're producing here. I've done breqing on an off for many years but your approach to brewing and how you present your content has tought me a lot over the past year or so.
I'm very glad to help!
For me a big thing is not worrying about when things are perfect...why do I have too much water for mash? Who cares, did I come up short on OG, keep on going, run out of propane? Dump the rest of the hops and move on to chilling...some people care about the macros, and I would love to know what's really going on...but I just need to get to fermentation with whatever happens, happening and moving on
I have that exact attitude! I'm usually +/- a few points on OG, +/- a few minutes on hop additions, etc.
Nice video. I want to know the details of managing fermentation temperature precisely using thermostat in a mini fridge. Many of the videos dont have the details. Could you do it one in future. If so 👍
I've got one covering fermentation temperature control. It's a bit older but still has what you're looking for
Great video, Steve. I have started using Kviek more and more. Trying to experiment with different fermentation durations depending on the temp at home… BTW, your fermentation vessel looked cool… which one is it?
It really is a phenomenal yeast! All three of my fermenters show up in this video: the Spike CF5, the Brewbuilt X2 and the Anvil bucket fermenter.
Quick question, when you 'Overnight Mash' do you have the mash recirculating via a herms or rims to keep the temp or do you do the mash, then transfer and then do the boil the next day? If its running overnight have you tested to see if their is a difference in taste/abv/mouthfeel? Ok maybe thats a few questions :- )
Clawhammer did an overnight mash recently and basically just had it hold temp all night - no circulation. It would probably bump up efficiency a bit, but is it worth running the pump all night?
So the batches that I overnight mashed are still in the fermenter, so I will let you know when those videos come out if there are impacts, but I held temp and did not recirculate all night. I'd avoid running the pump though as well - don't want to ruin it if for some reason it runs dry, plus there is a potential for hot side aeration I suppose. I did get a very slight efficiency bump. If you don't have mash temperature control and the overnight mash you will likely see a lower than planned FG so that might be one thing, but theoretically if the temp is consistent that probably wouldn't happen.
@@TheApartmentBrewer Hmmm might be a bit tricky for me with a cooler for a mash tun no way to keep temp unless run it through my herms. No worries it was just a thought, will have a play around and see what happens. Keep up the good work.
When you do overnight mash, do you keep the heating element and pump on? Feel a little insecure with having the heating on all night
For me, the heat stays on but I have an electric system with temp control that makes that a breeze. Pump however I do turn off. There's nothing wrong with leaving the heat off though since the mash temp will gradually fall, but most of the conversion will take place in the first 15-20 min so worst case scenario your FG is a few points lower
@@TheApartmentBrewer I have a grainfather g40. I might give it a go!
Sup Baby Braj ! U forgot doing a double batch I’ve graduated to 10g bathes and the doing a 2 nd running pale ale day 2 with remains sugars
Is there no need to do a mashout step after overnight mashing?
No real need to
For me brewday is enjoyable.
But cleaning, rinsing, capping 3 or 4 cases of beer, was becoming a chore.
Recently found out about the super affordable 8L PET bottle with convenient supermarket CO2 bottles.
Guess who can't wait to DRAFT his first own beer at home, next weekend ?
Also i'm still looking for a cheap powerdrill and V-belt + pulleys, so i don't have to stand ~15 min squeezing the button on my drill, like an idiot.
The V-belt, because i had a little rock in the malts once or twice while milling and direct drive while weighing other malts will either wreck the mill or motor by the time you can shut it off...
Is pressure ferment good enough for getting a beer ready "right away"? I would think that once cooled the Volume of CO2 is likely too low...
I've done it before, it can be done at fermentation temps but if you cold crash the pressurized fermenter it works like a charm. Some styles might need a bit of a top off of CO2 but for most beers it works great. Higher OG will cause more CO2 production too so that might be a factor.
Once fermentation slows I ramp up the pressure to 30 psi on the spunding valve in my warm desert house. Works great every time. 25 psi may be more appropriate for you.
if im making stouts could overnight mash create more unwanted astringency?
Stay tuned and I'll let you know, one of the beers I did this with was an Irish Extra Stout.
Not astringency, but attenuation. As the temps drop through the night, it's doesn't leech out the tannins (not hot enough), but the beta enzymes take over and break down the non-fermentable complex sugars perhaps further than the recipe called for. If you overdo it, you could end up with a thinner bodied beer with more alcohol and less flavor.
My oatmeal stout that was supposed to be 5.7 abv ended up at 7, and my cream ale turned into a malt liquor, but they are still tasty and easy drinking- probably a little too easy-drinking for their alcohol content.
I love the efficiency boost of an extended mash, but I'm still trying to balance the other factors.
This doesn't save me any time during brewing, but my little trick is having my wife take the kid out for breakfast and then go clothes shopping 😂😂😂. It ends up being a win win for both of us.
That definitely is a way to get some uninterrupted time haha
How about skipping the mash out process... If you are not sparging, then lautering isn't an issue so after the mash, heat straight to the boil.
That could definitely save time, I usually do it out of habit and since I think it helps with draining the grain basket but its really not necessary
Overnight mash? as in just soaking the grains overnight? Surely not at mash temp overnight?
[Edit] I seem to be the only one in the comment's unsure about this, this must not be a new thing at all but I am only now hearing about it, OK, off to do some research haha
Yup, its been around for a while but not used too frequently. Its literally what it sounds like, holding mash temp for a long time. Once that conversion is fully complete, as long as you don't leave it long enough to sour, you can pause the brewing process there for a long time.
Max 30 min boil for sure …
Tried overnight mashing and my beer is more tanin than usual ,anyone have encounter same problem?
What was your temperature and mash pH?