Originally Posted by Bradinator
I have been almost exclusively doing no-chill for all my batches. Unless there is some sort of external factor forcing me to chill right after brewing I always leave it overnight. Needless to say I have yet to have a bad beer from it.
I am curious what the ratio of cuber's vs. kettle chiller's are.
I just leave it overnight in the same kettle I boiled it in. I simply clean the lid and lock it down with alligator clips. It takes less then 24 hours (sometimes >16 hours during winter) to reach pitching temperatures at which point I move it into the primary and throw in the yeast.
Maybe I am missing something here, but what is the real advantage of the cube? I no chill because of sheer laziness, so moving near boiling hot wort from one container to another seems redundant if leaving it serves the same purpose.
Is it because in the hotter climates you may be required to leave it for several days before its ready for pitching?
Long time after the fact but I don't visit the forum much and as a long time no chill cuber, the info may be of use to someone.
The main advantages of cubing are:
-You can completely seal the cube, giving extra protection against infection.
-You can store the cube if you are not ready to ferment. I almost always pitch the next day or day after but I know some people who have successfully fermented a properly sealed cube up to a year later. Week before last I brewed and as I went to look for my wyeast smack pack, I realised I'd used it elsewhere and forgotten. Rather than pitch an inappropriate yeast, I was able to store the wort till I could get some ordered and delivered from the HBS.
-Additional advantage for me is that I ferment directly in mine (in AU, HDPE barrel fermenters are popular) so I like to remove it from the hot break (cold break is not an issue I'm troubled about as I rarely drink beer cold enough to get chill haze).
@ghpeel: I have had a couple of infections from cubes not sealing properly and I learned that there is a great advantage to lying the freshly filled cube on its side for ten or so minutes. If there is any leakage, you should see wort drops on the ground and can re-seal.