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Old 04-19-2011, 09:11 PM   #11
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Originally Posted by JayInJersey View Post
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.
Hence the name, "Hazard Brewing"?

Thanks. This is my plan for the next batch.
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Old 04-20-2011, 12:07 AM   #12
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I've always done no-chill.. I didn't have a chiller when I started and from my research, alot of Aussies don't either. I gave it a shot, and loved the results.. can't tell the difference.
The one time I tried to do a side by side, I got an infection in the chilled batch (running wort through a copper pipe in ice water) not sure what caused it.. but it was pretty nasty

Just be sure not to tell people at your homebrew club that you no chill... they'll look at you like you just said " I like dudes"

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Old 04-20-2011, 12:57 AM   #13
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Just be sure not to tell people at your homebrew club that you no chill... they'll look at you like you just said " I like dudes"
Thanks. I have a feeling there is a lot of that. I probably won't admit to BIAB either, lol!

Actually, I could really care less. If people want to know, I will tell them. The main thing I want is good tasting beer.
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Old 04-20-2011, 02:06 AM   #14
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If you warm the glass first, a carboy ought to be just fine to use. You might have to fill it a couple times with hotter water each time, but I don't see why it wouldn't work. You'll only risk breakage if you add hot wort to a cold carboy.

Or, if you have two pots, do your boil in one, and set the other on the stove with a carboy partway full of water. Warm it up for a 1/2 hour or so while you boil. Sanitize, add wort. Just keep some over mitts handy to move it around afterwards.

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Old 04-20-2011, 02:10 AM   #15
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I run straight from the boil kettle boiling wort into corny kegs and get around to fermenting the wort when I have time. I brew when I want to and keep the fermenters going as well. I have 20 gallons of wort to ferment right now, 8 kegs in the keezer and 8 empty kegs. I better start emptying something because I want to brew on saturday.

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Old 04-20-2011, 02:38 AM   #16
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Onthekeg- great idea !! I'll have to work that into my pipeline ! I only have one fridge so when I bring it to ferm temps I want it full !!

Another idea that sounds crazy but I've heard works is just to kill the heat and leave the wort in the kettle with the lid on until it gets to "carboy safe" temps, probably only a couple of hours ...

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Old 04-20-2011, 04:54 AM   #17
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I boil in a 5.5 gal (real capacity) pressure cooker, so when I'm done I sanitize the lid and lock it on. The next morning I siphon to my bucket, aerate, and pitch.

I tried to ice bath 5 gal one time and it took 4 hours to get to 85*. No way in hell I ever pitch above 65* again, so I ended up having to wait overnight anyway.

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Old 04-20-2011, 05:27 AM   #18
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Always let it cool to pitch temps. If you can find yourself some kegs you can keep your beer in stainless all its life! Pinlocks are perfect actually, I think they seal better.

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Old 04-20-2011, 11:37 AM   #19
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I tried to use an immersion chiller twice, and gave up, about 30 brews ago (and 18 months). In the summer, I drain the hot wort into the brewbucket, lock the lid on, and put it in the house over one of the AC vents on the floor. Brew buckets are good up to 200F (and some people use a heat stick to boil wort in them).

I usually cover the airlock hole with a paper towel soaked in starsan.

The rest of the year I put a lid on my e-keggle and let it cool in the garage for 24 hours to pitch temp.

t

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Old 04-20-2011, 05:10 PM   #20
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So, how about clarity? On my first BIAB All Grain, I chilled for 2 hours, and a lot of the proteins and hops settled to the bottom of the kettle during that chill period. I strained it into my fermenter, and had a whole lot of trub left over.

Does pouring the wort directly from the kettle, through a strainer and directly into the fermenter cause the resulting beer to be any more hazy than it would be if no chilled in a cube first, then racked to the fermenter?

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