No boil. Add full water amount, grain, hop additions into a food grade bag and seal. Raise temp and mash then finish at whatever temp/time combo to kill all bacteria. No sparge. Strain grain and hop residuals, pitch and ferment.
What gas exchange would there be? I think you are vastly misunderstanding me. After the sous vide of the wort, I would add it to a carboy/bucket and ferment normally from there. There aren't going to be any yeast in the bag during the process, so no CO2 will be expelled (also, they would more than likely die)... Besides, optimal ale yeast temp is around 60-70F anyways.
The major difference is that without a hot break, the proteins will remain in the wort. It'd definitely give the brew an extremely creamy texture, but I wonder what effect it would have on the bittering of the hops addition. I'd also probably have to be some sort of SMaSH.
EDIT: After some reading, there is some talk about no-boil for Berliner Weisse. Gonna look into it.
No boil. Add full water amount, grain, hop additions into a food grade bag and seal. Raise temp and mash then finish at whatever temp/time combo to kill all bacteria. No sparge. Strain grain and hop residuals, pitch and ferment.
So you want a RIMS with a hopped mash and an unboiled fermentation?
Edit: Don't put the hops in the mash - make a tea and add them separately.
Any of you brewmaster guys ever try and make a batch of hard cider? My Dad bought himself a Mr Beer kit and some other tools like a hydrometer. He made a batch of Octoberfest that came with the Mr Beer kit and made batch of hard cider as well. Its going to take at least 2 weeks before its drinkable.
I'll be taking my first crack at it shortly. A friend has an apple grinder and cider press, and we got the apples for free from a local orchard.
So yeah, that apple grinder? It's totally a grape crusher.
Fortunately, I had grunt labor and a food processor.
If you're wondering, it takes about 3 hours to pulp 2 bushels of apples in a food processor - and it'll get you ~4.5 gallons of cider.
Also, you can make a halfway decent cider press for the price of a 3-ton hydraulic car jack and some lumber, a bucket, and pipe fittings.
I'm confused. What's a ferm bucket (I get that it probably stands for fermentation, but..) and how does it preclude apple crushing?
Bring your ferm bucket to the apple orchard and have them just fill it with fresh cider from their industrial press. Clamp a lid on it, drive it home, start your ferm.
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Gary Bettman Bitter - Lockout Edition
BEER BREWED SOUS VIDE
I wonder if it would work...
That's not really sous vide brewing so much as laboratory bulk culture.
The major difference is that without a hot break, the proteins will remain in the wort. It'd definitely give the brew an extremely creamy texture, but I wonder what effect it would have on the bittering of the hops addition. I'd also probably have to be some sort of SMaSH.
EDIT: After some reading, there is some talk about no-boil for Berliner Weisse. Gonna look into it.
Edit: Don't put the hops in the mash - make a tea and add them separately.
Fortunately, I had grunt labor and a food processor.
If you're wondering, it takes about 3 hours to pulp 2 bushels of apples in a food processor - and it'll get you ~4.5 gallons of cider.
Today's lesson: buy the damn cider.