Circuit Brewing

Posted on 2010-06-16, tagged

The Aussies and their water restrictions have given us no-chill brewing. I also like the idea of being able to pitch stored wort on a just-been-racked yeast cake. Seems like you could get into a pretty productive cycle and shorten the brew day down a bit.

Couple the no chiller method with full volume all grain brew-in-a-bag (also perfected by the Aussies) for added controversy and a considerably shortened, cheaper, less equipped brew day which might like this:

EQUIPMENT/INGREDIENTS:

<ul>
    <li>beer in the primary that&#8217;s ready to be kegged.</li>
    <li>a previously stored and cooled 'cube&#8217; of wort</li>
    <li>a keggle, a big ass grain bag and a burner</li>
    <li>grain, hops, full volume of water</li>
</ul>

<p><strong>BREWING:</strong></p>

<ul>
    <li>conduct brew in a bag technique as usual</li>
    <li>while that&#8217;s mashing and boiling rack your beer from primary to secondary, keg, or bottling bucket</li>
    <li>Pitch stored wort on to that yeast cake (style, recipe, taste permitting)</li>
    <li>wash and sanitize the now empty cube</li>
    <li>transfer your near boiling wort to empty cube</li>
</ul>

<p>Now all you have to do is wait 10 days or so and repeat the process!</p>

<p>Some photos of a circuit I did with my regular setup:</p>

Step 1: Racking fermented beer off of the yeast cake

Step 2: Pitching wort on to yeast cake.

Step 2: Pitching wort on to yeast cake.

http://vimeo.com/18330655&autoplay=1