Dr_Deathweed
Well-Known Member
I just brewed on Sunday and didn't chill my beer. I probably did everything wrong, but it's all documented and I'm having fun and that's what matters to me.
I left the two kettles on the stove (I'm in an apt.) until the temp was around 180, then I poured both kettles into my six gallon bucket. I didn't have any means to slowly drain the wort, so I got plenty of oxygen in my hot wort.
I hooked up a blow off tube and as the temp dropped, I watched the sanitizer from the blow off bucket get sucked slowly up the tube and the bucket lid was showing serious signs of contraction from the cooling wort. When I woke up the next morning, the bucket was no longer contracted so I suspect my sanitizer was sucked into my bucket.
When the temp was at 78-80, I poured it onto a fresh Nottingham yeast cake. Then I put the bucket into a rubber tote with the blow off tube, water and some ice. The temp dropped down to mid 50's so I guess I used too much ice.
It's now sitting at 64 and bubbling heavily.
I had a lot of fun doing this and it's probably the first time in 40 plus brewing sessions that I truely was able to RDWHAHB.
What is the difference between the two containers listed in the OP? I realize one comes in only a 5 gallon (and smaller) size, is that the only main difference? They are half the cost, and I would love to purchase one if they work for this method.
Size and intended use are the big difference between them. the winpacks are about 6 gallons, so you can no chill, then pitch your yeast and ferment directly in them the next day. No second container. The stackable 5 gallon cans that I use are airtight and I can rack hot wort in them, squeeze out any headspace, seal, and store for long periods of time until I have room in my fermentation cabinet to ferment appropriatly. This is the method the Aussies developed and I have been using the last dcouple of months.