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Old 07-08-2009, 06:58 PM   #1
pnj
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Default Help me make sure my No Chill technique is correct.

From what I've read, this looks pretty simple. I will be making EdWorts Haus Ale, AG. I will be boiling in two kettles on my stove also.

I have a six gallon primary that has a plastic spicket and the lid has a hole in the top for an airlock. Also, I am pretty sure my lid leaks air, will this be a problem? I know in the past, I have had to give my wort/beer a shake and saw small drips coming from the bucket lid, indicating a lid that doesn't seal perfectly. (I suspect all plastic lids don't seal too well)


Is it nessassary to whirlpool and syphon? What would the effect be on my beer if I simply put the entire contents from my boil kettle into the bucket?


I plan on pitching the dry yeast the next day (within 24 hours or so). How will I airiate the wort and can I just pitch the yeast directly into my primary bucket?

With the leaky bucket lid, and the drain valve/spicket (which may not hold up to much PSI), I'm thinking No Chill may not be the way for me..?

Thanks!

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Old 07-08-2009, 07:06 PM   #2
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How do you plane to siphon your hot wort? It's too hot for an auto siphon. I just pour everything into an ale pail (I leave trub if I can, but it's not a big deal if you miss some). I plug the hole with a sanitized dial thermometer (the big long one that came with my fryer pot).

The next day I siphon to a carboy and use a venturi to aerate (look up cheap and easy aeration gadget). If I had a stone and the O2 bottle/aquarium pump I'd probably use that instead.

I shook the heck out of my ale pail with no other transfer for my first no-chill and did not care for that process.

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Old 07-08-2009, 07:15 PM   #3
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You're probably just overthinking it. Could you let it cool covered in your pots after you stir it in a circle for a while? Stuff will settle, you can then siphon the beer off the gunk and aearate in the same motion into your bucket, and finally pitch. See - simple.

If you want to complicate it a bit, pull off a cup of wort, cool it in the fridge and give your yeast a 24 hour head start before dumping it all in your fermenter.

-OCD

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Old 07-08-2009, 07:17 PM   #4
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Hmm, I was going to siphon using a racking can/rubber hose but I guess 190+ might be too hot for that?

I could use a carboy for my primary but both of the ones I have a only 5 gallons. I think I'd loose some beer due to blowoff..

I guess my question is, why siphon? Is it to remove the crud that wouldn't normally form if I use a wort chiller? Typically, I don't use hop bags and end up w/ a bunch of stuff in the bottom of my primary, I then loose most of that when I secondary. But maybe without the use of a wort chiller, I do need to siphon?

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Old 07-08-2009, 07:28 PM   #5
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Nah. No need to siphon hot. Like I said, I just pour. Just make sure you have a plan for aeration is all-- which is something you probably want to do cold. I'm on the fence on the whole HSA deal but see no reason to temp fate

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Old 07-08-2009, 07:56 PM   #6
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OK, this is all about "easy" right? What about siphoning the wort off the stuff in the bottom of the BK after it has all cooled. And then skip secondary.

-OCD

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Old 07-08-2009, 07:59 PM   #7
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What is HSA? I suck at acronyms. and spelling....

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Old 07-08-2009, 08:04 PM   #8
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Quote:
Originally Posted by pnj View Post
What is HSA? I suck at acronyms. and spelling....
hot side aeration....

traditional wisdom says that aerating the wort about 90*F is HSA and can lead to increased oxidation, but more recently, homebrewers aren't convinced it happens in the small scale that we brew at.
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