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We all get lazy, lately even finding the time has been a real battle, however I have used a technique last few brews to compensate for some laziness, with no adverse effects. I get pretty sick of standing around waiting for my wort to chill at the end of brewday, kids and wife are generally over my indulgent day in the brewery so I kind of give up at about the 35 deg mark (the last 15 deg takes sometimes another half hour) and transfer to fermenter, pitch the next day. This may be a function of my ridiculously heavy pot holding too much heat so this possibly isnt a problem for others. However, to satisfy any paranoia I might have about an infection taking hold I just pitch in a little bit of yeast (like 10% of total) so Im satisfied that at least the dominant organism will be the one I intended to have in there. Love to hear peoples thoughts. And any other lazy techniques if you have them!
Some good hacks there. Mark (Tilt) it doesnt surprise me you have tackled hacking your brewday in such a scientific way, some great tips there. Never tried 'cubing' myself but seems like the consensus is very much for in most cases/beer styles. I too crank the element the second I get wort coming up over it, and have also tried a 15 minute mash and fast sparge, getting down well under a 4 hour brewday, however probably lost around 15-20% efficiency in the process (ive got a pretty decent false bottom too). I gave up on monitoring mash PH as I was never comfortable the meter was giving the right result, but maybe should give it a bit more attention. Have also done the mash/sparge and boil the next day as well. And one particularly difficult day with the kids I just turned the kettle off and threw tinfoil over it until the next day for transfer/pitching. Again, no issues. Great stuff! Keep the hacks coming!