johnodon
Well-Known Member
i know one thing.... no chill in plastic bucket = ick.
By plastic bucket you mean a NON #2 HDPE container?
John
i know one thing.... no chill in plastic bucket = ick.
no, it was HDPE...not sure what the hell happened...
would you say the taste I mentioned sounds like DMS?
in all honesty, I don't know why you couldn't put cooled wort in a sanitized container for pitching later?
especially if you could store the cube in a cool location, then bring it out later and let it warm till its time to pitch.
Do you guys get Fresh wort kits in the states or is that mainly an aussie thing?
The only "Fresh Wort Kits" that I've seen around are those Festa Brew things. It's a 2L or so PET bottle filled with wort and you pitch your yeast and let it go. Not too popular in my area in any event.
so you all are using the aquatainers from walmart?
so you all are using the aquatainers from walmart?
no problems with it getting flimsy. I've cooled in my brew kettles before also...let it sit outside overnight when it was like 40 degrees. That worked fine, but wasn't sure what type of plastic the aquatainers were made of.
In the past (before upgrading to sanke kegs for fermenters) I used them without any issues. I drained my 6 gallons of finished hot wort in to the Aquatainer, then I would squeeze all the air I could out and seal it. When it was cooled down to pitching temps I would open her up, aerate with my Mix-Stir and pitch my yeast or starter.
Does your Sanke fermenter have a hole cut into the top of it? If so, how do you seal it for fermentation?
manticle said:Why wouldn't you pitch if you chill it though?
The advantage of no-chill is so you can hold off on pitching - whether to shorten the brew day, because you don't have the right yeast, the starter didn't fire, you want to brew but keep fermenting for later (much later - proper no chilled worts will keep for months).
If you go to the effort of chilling, why not just add yeast then and there? If you store it, you miss the advantage of chilling AND the advantage of no chilling.
Do you guys get Fresh wort kits in the states or is that mainly an aussie thing?
The one thing I could think of would be to wait on your starter. A lot of times I brew at the last minute. If I have no dry yeast then I would want to make a starter. I could make a starter while brewing then pitch 24-48 hours later after the wort cools down.
bigljd said:I think you're missing the point of no chill brewing. If you are not going to pitch yeast for 24-48 hours later, you do not have to chill your wort, it will have cooled to pitching temps in 24 hours.
You also do not need to make a starter while brewing. Just drain 1000 ml of hot wort from your boil kettle into an erlenmeyer flask at the end of the boil. Chill it and use it for your starter (it's called a real wort starter). Then drain the rest of the hot wort into your no-chill container following the process discussed in this thread. Then 24 hours later when your wort has cooled to pitching temp, pour it into a fermenting bucket, aerate and pitch your whole yeast starter.
You don't have to waste water to chill, and you don't have to buy DME to make starters because you are using actual wort from your brew.
The one thing I could think of would be to wait on your starter. A lot of times I brew at the last minute. If I have no dry yeast then I would want to make a starter. I could make a starter while brewing then pitch 24-48 hours later after the wort cools down.
I'm not gonna read a thousand posts, but I want to point out that it's important to ferment this "real wort" starter at a "real fermentation" temperature! A conventional starter is typically fermented at somewhat higher temperatures, making lots of yeast quickly, but also possibly creating funky flavors.
Hmmmm...I never even considered that.
Anyone else wanna chime in?
John
The real point of this for me was sop I could ferment these low - 62 f - but the whole thing may well be a regular part of my brewing process.
Hmmmm...I never even considered that.
Anyone else wanna chime in?
John
Do you guys have to worry about the air space above the wort contracting during cool-down and wanting to suck in outside air, or do you always use flexible (i.e., collapsible) containers?
Do you guys have to worry about the air space above the wort contracting during cool-down and wanting to suck in outside air, or do you always use flexible (i.e., collapsible) containers?
If you see the container starting to swell, it means ugly stuff is happening inside and that batch is a dumper.
Unless of course you have pitched your yeast.
Sorry...may be an obvious point but I'm sure we don't want new brewers dumping perfectly good batches!
John
If you see the container starting to swell, it means ugly stuff is happening inside and that batch is a dumper. (I discovered this the hard way when I vented a cube to draw off some wort for a starter.....must have sucked in a nasty).
I've got a brew I have in mind for my first go-around at no-chill. The original recipe calls for it's only hop addition of Amarillo at 15 minutes. 3-4oz, depending on AA% which makes for a smooth bitterness calculated around 30 IBU in a 1.050 beer.
According to the charts, this addition for no-chill brewing could be adjusted as a FWH addition. However, it's pretty close to being a "Transfer or hot cube" addition. The latter option could lend itself to the possibility of a much shorter boil, say 15 minutes. Any suggestions/opinions?
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