kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Link Posted: Sat Feb 06, 2021 6:54 pm Post subject: |
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You can, but not sure I would that long.
No brewer works in perfectly sterile conditions either, so fermentation is always a race against the yeast we pitch and any dust borne wild yeast and bacteria that are floating around in the air. Leave wort out long enough and it will eventually ferment using whatever it picks up from the air, with unpredictable results.
Given the style of beer, it would almost be better to keep it hot (basically pasteurized) at 160F or so until you're ready. But I'm not sure I'd do that either for a day or two.
If I was stuck in this situation and brewing my RIS recipe which uses US-05 active dry yeast, I'd just use the agitating rod because of the note in my aeration/oxygenation guide here about this yeast: https://shop.theelectricbrewery.com/pages/aerating-oxygenating-wort
Quote: "Manufacturers of active dry yeast (such as Fermentis, makers of Safale US-05 and Saflager W-34/70) may indicate that aeration or oxygenation is not required as their yeast is rich enough in sterols (lipids) and minerals for its own multiplication process. When in doubt, there is certainly no harm in aerating or oxygenating anyway. When using liquid yeast or repitching (reusing) dry yeast the wort should always be aerated or oxygenated."
Kal
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