Feeling defeated

FYI, adventures in homebrewing has immersion chillers at 20% off right now. Might help, as per my earlier post

 

I heard treehouse pitches at 85 for all their hazy beers though.

 

Echoing everyone here that an immersion wort chiller was the single best investment I've made since beginning to brew BUT if you can't afford/aren't sure you want to spend the money on it, put a couple gallons of filtered water in the fridge while you brew.

I'm guessing you're probably brewing extract (me too), and I typically aim to stay around the 3 gallon mark for my boil and expect to top off the fermenter with another 2 gallons of water. You can cool MUCH faster if those 2 gallons happen to be refrigerated ahead of time. I'm not as familiar with all-grain, so I don't know if this method would work as well for that, but maybe someone else here has some insight.

Happy brewing!

 

Being from Texas your ground water may not be cold enough to make an immersion chiller work that well on its own. You may want to use a cooler and pond pump to push ice water through the chiller. I had the same issue in SoCal and the immersion chiller took hours using my hose.

 

Not super on topic, but if you're going to do an ice bath, add rock salt on top of your ice. I routinely knock out sub-20 minute chill times this way.

 

You need to say more about the style of beer you are making before any of this is helpful. If you're making a Saison, some of this is ok. Also if you don't have a chiller, just embrace no chill and leave it in the kettle for 18hr, then transfer and Pitch. Also use dry yeast and sprinkle. Those 2 things alone would solve everything except the burn.

 

How's that possible?

 

Eh? Which problem would using dry yeast and sprinkling solve?

 

Since the beer turned out great, I'm pitching at 85F from now on!

 

His issues with not being really timely with the smack pack and sanitation.

 

^^^^ Can't tell if trolling or....

 

The OP didn't mention anything about yeast related sanitation. But even if it had, there's nothing more sanitary about dry yeast than liquid yeast.

That aside, are you're suggesting if someone takes liquid yeast out of the fridge earlier than necessary, they should just switch to dry yeast? If I had a clever meme about not throwing the baby out with the bathwater, I'd link it right here.

 

The guy clearly is having sanitation issues, just trying to give him some advice to make things easier for him. Moving on....

 

Clearly.

 

Your story sounds like a pretty typical first-brew story.

 

I've done it. I made a belgian last year with a similar story. It was winter, hose was frozen (so no chiller) and it took forever to get the wort cooled. I pitched at 85 or so because i was exhausted. The beer turned out great and actually scored pretty high in competition. Just depends on the yeast and what you are hoping to get out of it.

It's not ideal. But I also don't think it is the end of the world for this dudes brew like you seem to think.

 

He brewed an IPA with wy1056. Try pitching at 85F and ferment with 1056 at Texas room temperature next time. Let us know how that works out for you.

 

Seems like it worked out ok for him. Not saying it's best practice by any means, but it is also not a death knell for every homebrew.

Also, That would mean I would have to go to Texas. That sounds terrible.

Lastly, you seem to believe every house in Texas has the same temperature. I'm no scientist, like you obviously are, but that seems...improbable.

 

A noob homebrewer liking a flawed homebrew isn't unusual. Like I said, you try it and let us know how that works for you.
The rest of your post isn't worth responding to.