dantheman13

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After spending nearly two hours and two trips to the gas station for ice to chill my first All Grain BIAB, I am ready to explore a No Chill method. Actually, what I was thinking of doing is just dumping the wort into the fermenter directly, and allowing it to chill over night. I'd then aerate and pitch the following night.

My reasoning:
1. Traditional "No Chill" requires a cube that has to be cleaned and sanitized.
1a. I am lazy.
2. I am not going to be storing my wort for more than a day before pitching.
3. Hot side aeration appears to only be a real concern for large commercial breweries and not homebrewers.

Note that 3 is probably redundant as even the wiki for No Chill doesn't mention anything about HSA being an advantage of that method. I am just mentioning this because it was the first thing that came to mind before I starting looking into No Chill.

How come I don't read much about over night chilling in fermenters? Am I missing something that could potentially effect my beer if I "no chill" in a fermenter? Also, is there a keen term for "no chill in a fermenter"?

Thanks in advance!

BendBrewer

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Don't do that into glass. It will shatter.

I think the main concern is that is when the wort is most susceptible to contamination and the quicker one gets the yeast working the less the chance of anything else taking over.

That and to lock in hop goodness.

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smokinghole

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I do exactly that. I brew, do a quick whirlpool and then straight into my 10g stainless fermentor. You cannot do it with glass or plastic for obvious reasons. I actually forgot I wasn't using my stainless fermentor once and melted a better bottle. Silly me right?

Anyhow I dump some star-san into my fermentor shake it around and let it sit while I brew. Then just before flame out I dump the sanitizer back into a bucket and cap the fermentor waiting to receive wort. Then I do what I described above. I let the fermentor sit for a good 12-18 hours then I chuck in my yeast. As mentioned in the no-chill thread this gives me the option for a real wort starter. In the case of high gravity beers I dilute down to approximately 1.040 and then go with it. Sometimes I decant the starter sometimes I chuck the whole thing in, which is dependent on how delicate the beer is flavored.

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dantheman13

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I have a plastic true brew fermenter. I've read that some of these can withstand 180 degree F temperatures. Could I chill the wort down to say 150 and safely dump it into my plastic fermenter?

Thanks for the infos!

509inc

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FYI Better Bottle max temp is 140F.

I personally chill to 100F then throw it in the fermenter to chill overnight and pitch the yeast in the morning.

wedge421

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I on occasion will do no chill batches and I just dump it into my Fermenator. Ill wit about 24 hours or so and add the yeast. Done deal.

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dantheman13

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What kind of fermenter do you have, and what would you say the temperature of the wort is when you dump it in?

jbrookeiv

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The cube is super simple to clean, and can withstand heat. It also gives you a chance to aerate the batch by pouring the cooled wort from the cube to the fermenter.

To clean my cube, I immediately fill it with water and Oxyclean after dumping the wort into the fermenter. I let it sit like that until my next brew session. While my wort is boiling, I dump the Oxyclean solution, rinse, and add some Starsan. I slosh around the Starsan and let it sit. I then empty it prior to filling it with boiling wort. Repeat.

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dantheman13

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Looks like I found an answer to my question about plastic fermenter temperatures: http://www.homebrewtalk.com/f14/fermenter-bucket-max-temp-165830/

Thanks for all the feedback, guys! I will keep the cube in mind if I feel the fermenter route isn't working out.

JayInJersey

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For what it is worth...

I've dumped near 180 wort (I'd guess 180 as I didn't measure on that batch) into my VittlesVault that I use for fermenting

It didn't melt/deform or otherwise do any visible harm

Beer tasted fine and I'm still alive after drinking it.

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