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09-05-2012, 09:06 PM
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#21
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AHA Member
Feedback Score: 1 reviews
Join Date: Dec 2010
Location: Nashua, NH
Posts: 11,953
Liked 433 Times on 391 Posts
Likes Given: 266
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Quote:
Originally Posted by zach1288
It has been about 24 hours.  |
When you swirl it and nothing happens, it's probably done. Expect that to be in the next 12-48 hours. As I mentioned earlier, starters without stirplates take much longer to complete. You also need to make larger starters when you don't use a stirplate.
__________________
My RocketHub Project
Hopping Tango Brewery
跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se
On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
...the right of the People to keep and bear arms shall not be infringed
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09-05-2012, 09:09 PM
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#22
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Feedback Score: 0 reviews
Join Date: Dec 2009
Location: Wilmington, North Carolina
Posts: 175
Liked 3 Times on 2 Posts
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Quote:
Originally Posted by Golddiggie
When you swirl it and nothing happens, it's probably done. Expect that to be in the next 12-48 hours. As I mentioned earlier, starters without stirplates take much longer to complete. You also need to make larger starters when you don't use a stirplate.
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I know, I use MrMalty. 
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09-05-2012, 09:11 PM
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#23
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AHA Member
Feedback Score: 1 reviews
Join Date: Dec 2010
Location: Nashua, NH
Posts: 11,953
Liked 433 Times on 391 Posts
Likes Given: 266
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Quote:
Originally Posted by zach1288
I know, I use MrMalty. |
Then where's your stirplate???  
__________________
My RocketHub Project
Hopping Tango Brewery
跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se
On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
...the right of the People to keep and bear arms shall not be infringed
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09-05-2012, 09:13 PM
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#24
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Feedback Score: 0 reviews
Join Date: Dec 2009
Location: Wilmington, North Carolina
Posts: 175
Liked 3 Times on 2 Posts
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Quote:
Originally Posted by Golddiggie
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It's my next purchase. |
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09-05-2012, 09:27 PM
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#25
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AHA Member
Feedback Score: 1 reviews
Join Date: Dec 2010
Location: Nashua, NH
Posts: 11,953
Liked 433 Times on 391 Posts
Likes Given: 266
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Quote:
Originally Posted by zach1288
It's my next purchase. |
Soon I hope...
__________________
My RocketHub Project
Hopping Tango Brewery
跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se
On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine
...the right of the People to keep and bear arms shall not be infringed
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09-05-2012, 09:32 PM
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#26
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Feedback Score: 0 reviews
Join Date: Jul 2011
Location: Bellevue, WA
Posts: 1,754
Liked 48 Times on 47 Posts
Likes Given: 108
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Quote:
Originally Posted by Golddiggie
This is another reason you'll never see me using the 'no chill' method (if I have any say on it). I have wort chillers to use that make short work of chilling my wort. I use plate chillers to do this, with the newer one being a longer version of the one I first purchased. I'm considering selling the older, shorter, chiller once I've used the new one a few more times. Or I'll use them in tandem to chill even faster, or larger batches just as fast.
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Well if you are no-chilling in a kettle it is known that you should not use your ball valve to transfer after the wort is cooled so that was just a silly mistake. If no chilling in cubes then it is totally fine to use the ball valve to transfer seeing as the wort is still above 200*.
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"Wisdom isn't "thinking hard". It's experience." - PassedPawn
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