The least glamorous low o2 brewhouse ever

[mpietropaoli]

Tri clovers rock. Got rid of all the qds about a year ago, well before I knew about any of this. They are so much easier to clean and attach/detach.

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[Owenbräu]

The pumps are strong enough to cause separation between the fitting and the gasket. The gaskets on the ball-lock style QD are tiny and need replacing every ~30-40 batches, more if you use the pump to whirlpool chill.

[Brandon]

I am half way done the Tri clover rebuild. And have the pump head on its way. Now I need to come up with some kind of mash cap.

[mpietropaoli]

So what about the early yeast pitch at higher-than-ferment temps? Anyone have an opinion there? Makes sense as an extra safeguard against o2 cold-side.

Again, I ask because right now, our plate chiller (with 40-ish* groundwater) is only taking wort down from boil to 60* or so, and we had to chill 12 gallons in the conical in the ferment chamber down to 48* over a few hours with our first go at this...

[Brandon]

On the Helles I brewed on Monday, I was able to get the wort down to 53 going into the fermenter, using a prechiller in a cooler full of ice. My ideal would be to get it down to 44-46F.

I pitched at 51F, and cooled to 48F. On the sample I took on Wednesday it tasted very clean and the fermentation is going strong (WY2124). It is what it is, I'm not currently going to be able to cool in the summer like I can in the winter. I recommend adding a pre-chiller with ice to get the kettle wort temp down into the low 50s. The consensus from the group when we discussed my situation was to get the yeast going, Bryan indicating that he noticed degradation of flavors if spending too long to chill before pitching.

[Weizenberg]

THAT fridge. LOL. No glamour indeed

[Roachbrau]