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Old 08-30-2009, 09:37 PM   #401
The Pol
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Brewing my first no chill Pilsner this month!

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Old 08-30-2009, 11:41 PM   #402
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Quote:
Water temp isn't the reason I No-chill.

I use the method because of the flexibility it ads.
You can brew even if the ferm fridge is full.
You can brew even if you haven't prepared a yeast starter.
Yes, the above and more.
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Old 08-31-2009, 12:39 AM   #403
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Hey "The Pol", could you please post some pictures of your blowoff-tube set-up with these cubes? I am curious as to how you have rigged this up - do you have the tub shoved into the 11.5 stopper? What size tubing are you using?

Thanks to all for all the replies and information posted on this topic. I have just order 2 of these cubes (the ones The Pol is using) and look forward to shaving some time off of my brew day.

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Old 08-31-2009, 12:46 AM   #404
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Originally Posted by jmsullivan73 View Post
Hey "The Pol", could you please post some pictures of your blowoff-tube set-up with these cubes? I am curious as to how you have rigged this up - do you have the tub shoved into the 11.5 stopper? What size tubing are you using?

Thanks to all for all the replies and information posted on this topic. I have just order 2 of these cubes (the ones The Pol is using) and look forward to shaving some time off of my brew day.
Hey, it is easy. You have a three piece airlock? Take off the cap and the bubbler cap inside. Then, put 3/8" ID hose over the tube inside the base of the airlock. CUT the "crosshairs" off the airlock stem as these can clog with hops and break material.

Voila... works excellent
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Old 08-31-2009, 04:44 AM   #405
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Originally Posted by jmsullivan73 View Post
Hey "The Pol", could you please post some pictures of your blowoff-tube set-up with these cubes? I am curious as to how you have rigged this up - do you have the tub shoved into the 11.5 stopper? What size tubing are you using?

Thanks to all for all the replies and information posted on this topic. I have just order 2 of these cubes (the ones The Pol is using) and look forward to shaving some time off of my brew day.
Here was my hefe earlier this week, I've since switched over to airlocks. But yeah using 11.5 drilled stoppers, I believe the line is 3/8 (I forget) and just shoved into the stopper.
img_0770.jpg  
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Old 08-31-2009, 06:55 PM   #406
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Here's another source for cubes, with cheaper prices than US Plastics.
Bascousa.com - Containers - Closed-Head Plastic Pails & Closures

Caveat- no idea much they charge for shipping/handling.

edit-
prices do not includes caps- which the sell only by the thousand.

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Old 09-01-2009, 12:36 AM   #407
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Hey Pol and Juvinious,

Thanks for you feedback and photos. I look forward to receiving my new cubes and giving the no-chill method a go.

Pol, when are you planning to brew your Pilsener? I look forward to hearing about this brew.

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Old 09-01-2009, 12:45 AM   #408
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Hey Pol and Juvinious,

Thanks for you feedback and photos. I look forward to receiving my new cubes and giving the no-chill method a go.

Pol, when are you planning to brew your Pilsener? I look forward to hearing about this brew.
German Pils will be the last week of this Sept. This week (tomorrow) is my Holiday Spiced Ale. I am looking forward to the Pils.
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Old 09-03-2009, 02:20 PM   #409
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Ok, Im going to try this no chill thing out.

I will on the other hand not be using a cube, just racking the hot wort into my fermentation bucket and pitching the following day.

Here is the recipe I will be using (6 gal) :

8.8 lb Pale Ale Malt
1.1 lb Malted Wheat
0.7 lb Melanoidin Malt
1 oz chocolate 250L

Hop Schedule:
FWH: 33 gr Hallertauer Hersbrücker 2% AA, 7.5 IBU
Bittering addition at 60 Min:15 gr / Hallertauer Perle 10% AA, 17 IBU
Flavouring addtion at 15 Min: 33gr Tettnanger 4.1%, 12 IBU
Aroma Addition at knockout: 15 gr Hallertauer Hersbrücker 2%, 0.5 IBU


Do you think this will make sense?

PS
some sources say that you will only have isometrization above 203°F, I would think the wort would cool below that pretty fast

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Old 09-03-2009, 02:30 PM   #410
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Quote:
Originally Posted by DerBraumeister View Post
Ok, Im going to try this no chill thing out.

I will on the other hand not be using a cube, just racking the hot wort into my fermentation bucket and pitching the following day.

Here is the recipe I will be using (6 gal) :

8.8 lb Pale Ale Malt
1.1 lb Malted Wheat
0.7 lb Melanoidin Malt
1 oz chocolate 250L

Hop Schedule:
FWH: 33 gr Hallertauer Hersbrücker 2% AA, 7.5 IBU
Bittering addition at 60 Min:15 gr / Hallertauer Perle 10% AA, 17 IBU
Flavouring addtion at 15 Min: 33gr Tettnanger 4.1%, 12 IBU
Aroma Addition at knockout: 15 gr Hallertauer Hersbrücker 2%, 0.5 IBU


Do you think this will make sense?

PS
some sources say that you will only have isometrization above 203°F, I would think the wort would cool below that pretty fast

The resources I have studied show plenty of utilization above 170F. Your aroma addition at flameout, I am afraid, will not yield the aroma you are looking for. Your flavor addition at 15 minutes, will be much more like a 35 minute addition, flavor/bittering... I have also brewed about 6 no chills and this seems to be the case in the real world as well.

It is pretty well documented that in order to successfully no chill a wort, you need to make hop addition adjustments to do so. I dont even own a chiller anymore, so I have been doing my best to get the hop adjustments nailed down.

Personally, I add 20 minutes of utilization to all of my additions to compensate for the increased utilization. I also have ProMash set up to count my FWHs as a 30 minute addition in terms of IBU PERCEPTION.

Just my $.02

This has proven to be a pretty reliable starting point. Keep in mind common sense plays a role here. If the beer does not put the hop flavor up front, FHW is probably not the way to go with an adjustment. Good luck!

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