Originally Posted by PickledFetus
Arrgh, ok you guys have convinced me yet again. Two years ago when for all I knew I was the only US brewer dumb enough to try something like this, it was easier to write this off as due to differences in Aussie ingredients (or just poor taste buds). But it's encouraging to read about so many people here having success with this method.
I'm thinking now that maybe my corny did get infected when the air cooled and the keg lost it's seal. I only waited ~36 hours before pitching, which is probably why it wasn't completely undrinkable after I pitched a bunch of yeast and let it ferment out.
Now to see if Fred Meyer has jerrycans...
Arrgghh... what am I doing wrong here? I brewed a batch of Bier Muncher's Centennial Blonde on Sunday, drained into the US Plastics jerrycan linked in the first post, and then opened it up and pitched today. The wort smells like canned vegetables! Its seriously awful. I took a small hydrometer sample and tried to drink it, but had to dump it after a small sip! I aerated and pitched anyways, just for science, but I'm seriously bummed out. I only have two hypotheses at this point.
First, I used Pilsner malt instead of American 2-row because the LHBS was out of 2-row. I did a 90 minute boil to compensate, but its possible that no-chill and pilsner malts just don't jive.
Second, I got impatient after the boil and didn't wait very long before draining into my cube, probably not more than 2-3 minutes. I'm not sure what temperature the wort was at this point since I wasn't checking the temperature, but others have stated that they wait 10-15 minutes before draining. Presumably, wort cools down faster while whirlpooling in my aluminum brew kettle as opposed to inside the cube, so perhaps it left my wort exposed to the optimum DMS producing temperatures for a longer time.
I've read a ton about no-chill so I'm pretty sure I did everything else right. I cleaned the cube thoroughly before use (stored full of star-san), rinsed it out and sanitized it again with fresh star san, then drained the wort right onto the star-san foam and capped it. I flipped it upside down for 10-15 minutes to sanitize the lid before storing in my basement. The sides of the cube were still dramatically sucked in up until the point when I opened the lid to rack into my fermentor an hour ago.
Honestly, based on my previous experiences, the beer will probably be drinkable, but no-where near optimal and not what I was hoping based on all of the glowing reviews I've read here. I think I'll probably try one more batch next weekend where I'll try and address the two issues above (use 2-row instead of Pilsner and try to wait until the wort is 180ish until cubing).
Anyone have any ideas of what I did wrong?