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The Pol · 07-12-2009, 03:11 AM

Quote:

Originally Posted by purechaos

Pol do you use irish moss, gelatin or anything else to clear ÿour beer?

I always drop irish moss, or whirlflock in my wort.

The Pol · 07-12-2009, 03:13 AM

Quote:

Originally Posted by deathweed

Thats a damn fine looking beer there! I can't wait to try out my "extended storage" no chill. Another 2-3 weeks and it comes out of the cube and into the fermenter!

I am rarely concerned about the appearance of my beers, I brew to drink, not look... BUT to some these qualities matter, and this is physical evidence of what is possible.

**CharlosCarlies** · 07-12-2009, 11:59 AM

This is really pretty awesome for me because I've actually been having slight quality issues from pitching too warm (the 105F heat and 75F well water doesn't chill well...go figure).

I finally built myself a pre-chiller, but for the sake of simplicity I might have to give this a shot. Kudos to you Pol for going against common wisdom and actually putting this to the test!

The Pol · 07-12-2009, 12:03 PM

Thanks, and you are welcome. $15 and a Winpak and you can give it a shot. I do have a hop time adjustment table on here somewhere too.

It saves some time on brew day, and doesnt require cold water to get the wort to pitcing temps. Dealing with pre-chillers, chillers... that is a lot of equipment for me.

Most evenings it gets down in the low 60's here, so I can just toss the Winpak outside and pitch in the morning.

Edcculus · 07-12-2009, 03:27 PM

I'm getting ready to switch to cornies for fermenters. Would you see any problem doing no chill straight into a clean and sanitized keg?

The Pol · 07-12-2009, 04:38 PM

A lot of these questions have been asked 20x....

Um, the only issue is how to deal with no headspace and the vaccuum presented when the wort cools. It is pretty tremendous. Get around those, and yah, SS handles heat well. Ive never done it, and with the need for foam control and modification to the keg itself, it is just easier for ME to use the Winpak...

Anyone using kegs for this??

**WortMonger** · 07-12-2009, 05:15 PM

Makes me want to do a test in my type of system. I don't know about a Corny, but I bet a Sanke would pull the one way spear cone in "as needed", and still have a slight vacuum by the next day when you opened it to pitch.

Wait a minute, I could rig the tap with a yeast loader container type-a-thingy and suck the yeast in through to the bottom of the dip tube by modifying a tap connector. Then when I attached the spunding tap connector it would release the rest of the vacuum (maybe, but if not... not a bad thing either), and then the yeast would start producing their own keg pressure with CO2.

Great read Pol, can't wait to hear more and experiment for myself.

The Pol · 07-12-2009, 05:18 PM

Quote:

Originally Posted by WortMonger

Makes me want to do a test in my type of system. I don't know about a Corny, but I bet a Sanke would pull the one way spear cone in "as needed", and still have a slight vacuum by the next day when you opened it to pitch.

Wait a minute, I could rig the tap with a yeast loader container type-a-thingy and suck the yeast in through to the bottom of the dip tube by modifying a tap connector. Then when I attached the spunding tap connector it would release the rest of the vacuum (maybe, but if not... not a bad thing either), and then the yeast would start producing their own keg pressure with CO2.

Great read Pol, can't wait to hear more and experiment for myself.

Wouldnt the yeast die at those temps?

Or would it only be introduced after complete cooling?

chefchris · 07-12-2009, 05:42 PM

I was just thinking about the same thing last week. It would be cool to setup a little device that once you hit your pitch temp the yeast would be sucked into the fermenter. Only problem when doing it with a vacuum is I'm sure the yeast would be introduced far too hot.

The Pol · 07-12-2009, 05:48 PM

Far too hot, and in the presence of a vaccuum. There may be a serious lack of O2.