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Old 07-12-2009, 05:47 PM   #271
The Pol
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I have found with 5.5 gallons of wort.

18 hours at 65F and I can pitch

24 hours at 70F and I can pitch

I prefer the 65F ambient temp, only because I generally ferment my ales in the mid 60s.

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Old 07-12-2009, 07:38 PM   #272
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Pol, you ferment in the cube? If so, what do you use as an airlock? It seems like the opening is too large for a normal stopper...

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Old 07-12-2009, 07:51 PM   #273
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Originally Posted by thelorax121 View Post
Pol, you ferment in the cube? If so, what do you use as an airlock? It seems like the opening is too large for a normal stopper...
Stoppers come in all sizes... #11.5 fits perfectly.
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Old 07-16-2009, 06:11 AM   #274
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Has anybody put a spigot on one of the Winpaks yet?

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Old 07-16-2009, 06:34 AM   #275
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Originally Posted by chefchris View Post
No, I don't clean anything before brewday. I always clean afterwards; boil kettle and mash tun. I just hate doing it. Last night was the first time I let it just sit over night. Now it's the morning after and I still don't feel like cleaning it. Go figure.

Put the cube in the fridge last night. Still pretty warm this morning when I got up. I'll check it in a couple hours and hopefully pitch tonight.

Let it sit for a week. You'll really find out what sour mash means.
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Old 07-16-2009, 01:53 PM   #276
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Has anybody put a spigot on one of the Winpaks yet?
Err, no. My hands cant fit through the opening to do so.
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Old 07-16-2009, 02:01 PM   #277
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Has anybody put a spigot on one of the Winpaks yet?
This one has a built-in vent, and the 70mm lids have a recess for a 3/4" spigot.

IOW, if one were so inclined, one could add it to a lid, which are sold extra.
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Old 07-16-2009, 03:37 PM   #278
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Err, no. My hands cant fit through the opening to do so.
Oh yeah, never even thought of that. Maybe I'll just put it in the lid and put a grommet in for the airlock.
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Old 07-16-2009, 05:20 PM   #279
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Let it sit for a week. You'll really find out what sour mash means.
Maybe I will!*

We opened it the next day and the smell was undescribable.






*read - I already have.
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Old 07-17-2009, 02:00 PM   #280
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Others like me have probably employed a hybrid of this method - the Partial Chill. The summer temps drive the tap water higher making chilling to yeast pitching temps very difficult. I've recently used the chiller take the temps to 100F, transfer to primary, then place in temp controlled fridge. I pitch the yeast the next day. So far, it works well but it takes longer than the no chill. Dropping the remaining degrees would take an eternity for me wasting water and time...I've tried it.

The no chill has me extremely curious as time is my factor. I'm a father of 3 kids 3 and under. My kettle doesn't have a spigot/valve, so I'd need to create a siphon and I don't have the HDPE container yet. All things considered, have others been successful just putting the kettle full of wort to the side for 24 hrs and then transferring to the primary??? I understand that this is not as perfect as the container, but is it reliable/safe?? If so I wouldn't need any new hoses or containers.

Thanks for this fantastic thread, I read it all last night.....so cool!

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