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Old 10-05-2011, 05:50 PM   #1121
johnodon
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Aug 2010
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Quote:
Originally Posted by bmeyer46 View Post
i know one thing.... no chill in plastic bucket = ick.
By plastic bucket you mean a NON #2 HDPE container?

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Old 10-05-2011, 06:54 PM   #1122
bmeyer46
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no, it was HDPE...not sure what the hell happened...
would you say the taste I mentioned sounds like DMS?

 
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Old 10-05-2011, 07:07 PM   #1123
LVBen
 
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Jan 2010
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Quote:
Originally Posted by bmeyer46 View Post
no, it was HDPE...not sure what the hell happened...
would you say the taste I mentioned sounds like DMS?
Off-flavors are tricky to pinpoint, especially over the internet.
Usually off-flavors are from not doing one of these:

1. Pitch the proper amount of healthy yeast
2. Aerate your wort
3. Keep your fermenting wort at proper temperatures.
4. Sanitize all equipment that contacts your wort/beer.
5. Condition your beer for at least 3 weeks. Even longer for higher gravity beers.

 
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Old 10-07-2011, 09:36 AM   #1124
manticle
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Feb 2010
Melbourne, AU
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Quote:
Originally Posted by bmeyer46 View Post
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.

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?

 
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Old 10-07-2011, 11:27 AM   #1125
wyzazz
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Aug 2009
Atwater, OH
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Quote:
Originally Posted by manticle View Post
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.
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Old 10-07-2011, 12:16 PM   #1126
brrit
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Jun 2011
Dallas, TX
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Bought my Aqua Tainer this week and am cooling my first No-Chill batch right now. Love the simplicity of it all. But the process brought up a question... After pouring the wort into the cube, I closed up the cube and it swelled like crazy. I vented it out of fear that the cube was going to burst or leak. Is this a real concern or am I just paranoid?

 
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Old 10-07-2011, 12:28 PM   #1127
wyzazz
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It will swell as it heats up the plastic, then shrink as everything cools down. You should open the vent right after dropping your wort in there, squeeze out as much of the excess air as you can, then seal her up. It's not going to explode, I used the exact containers without any issues for quite a few batches.
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And I'd like to see my 1.080 beers ready from grain to glass in a week, and served to me by red-headed twin penthouse pets wearing garter belts and fishnet stockings, with Irish accents, calling me "master luv gun," but we can't always get what we want can we? :)

 
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Old 10-07-2011, 12:33 PM   #1128
manticle
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Feb 2010
Melbourne, AU
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Quote:
Originally Posted by wyzazz View Post
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.

Over here you can buy 17-20 litres of no-chilled wort to pitch yeast at at leisure. Commercially available, usually made somewhere by a microbrewery and an easy option for kit/extract brewers to get a sense of decent AG brewing without the time, effort and headspace.

 
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Old 10-07-2011, 01:16 PM   #1129
bmeyer46
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Aug 2010
Tipton, Missouri
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so you all are using the aquatainers from walmart?

 
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Old 10-07-2011, 01:32 PM   #1130
Bradinator
 
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I chill right in my brew kettle. I just take it off the stove, put the lid on it and lock it in place with a couple alligator clips. Around 24 hours later its cooled sufficiently so I transfer to a sanitized bucket and pitch my yeast.
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