Fermenting in the kettle on all the trub?

[PeeBee]

... In fact, I’ve decided to give it another go. I’ve got some English Lagers to brew for the summer and loads of whole Goldings hops to use up. Hopefully a more successful attempt.

Now you have remembered what I said?

... But "bottled it and gave it away" ... I wouldn't want to be doing that either! ... Ah, is that why "Mashbag" wants us all doing it?

... has he given you his delivery address yet?

Keep us updated please (especially if a successful outcome)

[MashBag]

Shout up if you have any questions.
If you want to be really idle, this is the full monty and works well on a BM

Overnight mash. (Wakeup & boil)
Overnight chill.
Ferment in kettle.
Bottle day 7 & wash up.

But it does mean you can only brew about 160 bottles a month

And don't forget you (with new BM) have the opportunity to take this further with more controlability.

[MashBag]

I've long considered leaving the beer in the boiler to ferment (do you - "nallum" - leave it to cool naturally or rapidly with a cooler or like?), but I've never been brave enough to try it myself.

Nothing brave about it, you just need to think it through and have the right kit... Arrrr... Now I see the problem

[nallum]

A careful look (and taste) of the crap in the bottom of my kettle after transferring wort to an FV, I’m having second thoughts.

IMG_0731.jpeg (3.28 MiB) Viewed 7504 times

Tastes awful. Nothing like sweet wort.

[MashBag]

You won't be bottling that.
If you tested yeast nutrient that is also terrible.
As are hops.
And its not like its on it for weeks?

[BrianEKG]

I tried something similar 3 weeks ago! I was trying to make the cheapest least effort beer possible, heated the water to 66 degrees added the grain,100%maris otter , left it for an hour, then one bittering addition for the 20 min boil (perle because I was trying to get rid of it) and then just left it in my porch with the lid on overnight. Added topcropped kveik from a previous brew then put it in a bucket with an airlock a few days later. I'm currently drinking it and it's fantastic! A little haze but otherwise perfect , acceptable head retention too

[nallum]

I tried something similar 3 weeks ago! I was trying to make the cheapest least effort beer possible, heated the water to 66 degrees added the grain,100%maris otter , left it for an hour, then one bittering addition for the 20 min boil (perle because I was trying to get rid of it) and then just left it in my porch with the lid on overnight. Added topcropped kveik from a previous brew then put it in a bucket with an airlock a few days later. I'm currently drinking it and it's fantastic! A little haze but otherwise perfect , acceptable head retention too

'Fantastic' compared with what? Norwegian home brew? I didn't realise anyone was still using that stuff for beer. You a noob?

[nallum]

You won't be bottling that.
If you tested yeast nutrient that is also terrible.
As are hops.
And its not like its on it for weeks?

I don't know, I bottled out. I built the lager yeast (WLP800) up to a 1L starter and repitched from a 10L batch to a 20L batch for a 50L batch. Then decided I didn't want to take a chance with that much volume and effort getting there. I think I'll try at some point with a half batch (20L) when I have time.

[MashBag]

I tried something similar 3 weeks ago! I was trying to make the cheapest least effort beer possible, heated the water to 66 degrees added the grain,100%maris otter , left it for an hour, then one bittering addition for the 20 min boil (perle because I was trying to get rid of it) and then just left it in my porch with the lid on overnight. Added topcropped kveik from a previous brew then put it in a bucket with an airlock a few days later. I'm currently drinking it and it's fantastic! A little haze but otherwise perfect , acceptable head retention too

That's good to hear. So many people have a pop, preferring complicated, long process, gizmo driven, Internet connected brewing. Each to there own.

Keep up the good work

[IPA]

I tried something similar 3 weeks ago! I was trying to make the cheapest least effort beer possible, heated the water to 66 degrees added the grain,100%maris otter , left it for an hour, then one bittering addition for the 20 min boil (perle because I was trying to get rid of it) and then just left it in my porch with the lid on overnight. Added topcropped kveik from a previous brew then put it in a bucket with an airlock a few days later. I'm currently drinking it and it's fantastic! A little haze but otherwise perfect , acceptable head retention too

That's good to hear. So many people have a pop, preferring complicated, long process, gizmo driven, Internet connected brewing. Each to there own.

Keep up the good work

I have been homebrewing for fifty years and it is beyond my belief that what is being produced by this, and similar methods resembles what I recognise as beer. It is simply an alcoholic beverage of extremely low quality made by those who are not interested or willing to devote the required time and expertise.They are just making something that has the same alcoholic effect. Would they buy it if it was commercially available? I suspect that the answer is no.
In fact it reminds me of a drink that I tried years ago in the South Pacific called Kava. This is made by people chewing a plant and then spitting it into a bowl then diluting it with some water.
https://en.wikipedia.org/wiki/Kava

[MashBag]

Sorry been away.
I too have been brewing for decade's, for me it is about learning all the time, growing and changing.
All I will say is, my beer has received many many compliments. This recipe had been requested and proofed many many times.
I have started a few people up, and to my surprise with the similar kit and methods it did not initially deliver.

Time does not equal quality. But perhaps it is knowledge over the years that makes the difference?

[MashBag]

I tried something similar 3 weeks ago!

How did it go?

[Nitro Jim]

Time does not equal quality. But perhaps it is knowledge over the years that makes the difference?

Not necessarily... My brother was a home brewer in the London suburbs and received quite a few accolades. He then moved to Devon and his beer became almost undrinkable, so much so that he gave up. I now have a lot of his kit and produce beer that is ok to my palate and many of my friends find it agreeable. Funnily enough, I live fairly close to Mashbag so maybe we should be thanking Anglian Water...

[MashBag]

You are right there, water does make a difference.

I moan about AW because of the hardness, but perhaps the alternative is unthinkable, I meant undrinkable but they both apply.

Which would also explain why some folks work much harder to

[PeeBee]

... I moan about AW because of the hardness ...

Grr. You don't mean "hardness" (though why anyone would mean outdated flippin' Hardness is beyond me), you mean (carbonate) "alkalinity". Now there's a risk of people asking "what's the difference"? As penance, you answer them.

I'm having a hard time at the moment with people not understanding the difference, so I'm grumpy. And you're at a handy swipe distance.