Tony1951
Bungling Amateur
I've been cranking up my beer stocks so that I can allow my brews to age a bit so I have brewed five brews in a row right on top of the trub of the others. As soon as the beer was racked off to the bottling bucket, a new brew went into the trubby FV. I was keen to avoid that horrible twelve hour lag between putting in yeast and something happening in the very fertile bacterial food of wort at 22C. These brews took off like a motor bike within the hour each time, running a more or less constant stream of bubbles out of the airlock. Brews at 1045 OG were down to 1008 in five days and some low alcohol brews (two of) at 1025 were done in two days.
All of these brews taste great, even though a couple of them are not clear yet, but at the end of the last brew I dumped the trub and sterilised the vessel, wondering if I might be taking a chance on things going bad. I had a stack of yeast in there at the end of this, but it was all sweat smelling stuff.
Is this risky behaviour? :)
I now have a hell of a lot of beer in the garage so there is a chance that some of it will actually get to a decent age before being drunk.
All of these brews taste great, even though a couple of them are not clear yet, but at the end of the last brew I dumped the trub and sterilised the vessel, wondering if I might be taking a chance on things going bad. I had a stack of yeast in there at the end of this, but it was all sweat smelling stuff.
Is this risky behaviour? :)
I now have a hell of a lot of beer in the garage so there is a chance that some of it will actually get to a decent age before being drunk.