Exploring "no chill" brewing - Page 28 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > General Techniques > Exploring "no chill" brewing

Reply
 
Thread Tools
Old 07-12-2009, 04:47 PM   #271
The Pol
Recipes 
 
Feb 2007
Posts: 11,454
Liked 97 Times on 82 Posts


I have found with 5.5 gallons of wort.

18 hours at 65F and I can pitch

24 hours at 70F and I can pitch

I prefer the 65F ambient temp, only because I generally ferment my ales in the mid 60s.

 
Reply With Quote
Old 07-12-2009, 06:38 PM   #272
thelorax121
Recipes 
 
Apr 2009
Athens GA
Posts: 423
Liked 2 Times on 2 Posts


Pol, you ferment in the cube? If so, what do you use as an airlock? It seems like the opening is too large for a normal stopper...

 
Reply With Quote
Old 07-12-2009, 06:51 PM   #273
The Pol
Recipes 
 
Feb 2007
Posts: 11,454
Liked 97 Times on 82 Posts


Quote:
Originally Posted by thelorax121 View Post
Pol, you ferment in the cube? If so, what do you use as an airlock? It seems like the opening is too large for a normal stopper...
Stoppers come in all sizes... #11.5 fits perfectly.

 
Reply With Quote
Old 07-16-2009, 05:11 AM   #274
smellysell
 
smellysell's Avatar
Recipes 
 
Nov 2008
Helena, MT
Posts: 526
Liked 3 Times on 3 Posts


Has anybody put a spigot on one of the Winpaks yet?
__________________
High Mountain Hoppers Homebrew Club

I heart sour beer

 
Reply With Quote
Old 07-16-2009, 05:34 AM   #275
z987k
 
z987k's Avatar
Recipes 
 
Feb 2007
Anchorage
Posts: 3,518
Liked 30 Times on 28 Posts


Quote:
Originally Posted by chefchris View Post
No, I don't clean anything before brewday. I always clean afterwards; boil kettle and mash tun. I just hate doing it. Last night was the first time I let it just sit over night. Now it's the morning after and I still don't feel like cleaning it. Go figure.

Put the cube in the fridge last night. Still pretty warm this morning when I got up. I'll check it in a couple hours and hopefully pitch tonight.

Let it sit for a week. You'll really find out what sour mash means.

 
Reply With Quote
Old 07-16-2009, 12:53 PM   #276
The Pol
Recipes 
 
Feb 2007
Posts: 11,454
Liked 97 Times on 82 Posts


Quote:
Originally Posted by smellysell View Post
Has anybody put a spigot on one of the Winpaks yet?
Err, no. My hands cant fit through the opening to do so.

 
Reply With Quote
Old 07-16-2009, 01:01 PM   #277
chucke
Recipes 
 
Mar 2009
East Central Alabama
Posts: 321
Liked 10 Times on 10 Posts


Quote:
Originally Posted by smellysell View Post
Has anybody put a spigot on one of the Winpaks yet?
This one has a built-in vent, and the 70mm lids have a recess for a 3/4" spigot.

IOW, if one were so inclined, one could add it to a lid, which are sold extra.

 
Reply With Quote
Old 07-16-2009, 02:37 PM   #278
smellysell
 
smellysell's Avatar
Recipes 
 
Nov 2008
Helena, MT
Posts: 526
Liked 3 Times on 3 Posts


Quote:
Originally Posted by The Pol View Post
Err, no. My hands cant fit through the opening to do so.
Oh yeah, never even thought of that. Maybe I'll just put it in the lid and put a grommet in for the airlock.
__________________
High Mountain Hoppers Homebrew Club

I heart sour beer

 
Reply With Quote
Old 07-16-2009, 04:20 PM   #279
chefchris
 
chefchris's Avatar
Recipes 
 
Jul 2008
Gainesville, Florida
Posts: 1,713
Liked 21 Times on 21 Posts


Quote:
Originally Posted by z987k View Post
Let it sit for a week. You'll really find out what sour mash means.
Maybe I will!*

We opened it the next day and the smell was undescribable.






*read - I already have.
__________________
staygoldBREWING

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions

 
Reply With Quote
Old 07-17-2009, 01:00 PM   #280
postman
Recipes 
 
Aug 2007
Jersey Shore
Posts: 109

Others like me have probably employed a hybrid of this method - the Partial Chill. The summer temps drive the tap water higher making chilling to yeast pitching temps very difficult. I've recently used the chiller take the temps to 100F, transfer to primary, then place in temp controlled fridge. I pitch the yeast the next day. So far, it works well but it takes longer than the no chill. Dropping the remaining degrees would take an eternity for me wasting water and time...I've tried it.

The no chill has me extremely curious as time is my factor. I'm a father of 3 kids 3 and under. My kettle doesn't have a spigot/valve, so I'd need to create a siphon and I don't have the HDPE container yet. All things considered, have others been successful just putting the kettle full of wort to the side for 24 hrs and then transferring to the primary??? I understand that this is not as perfect as the container, but is it reliable/safe?? If so I wouldn't need any new hoses or containers.

Thanks for this fantastic thread, I read it all last night.....so cool!

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"American" or "Imperial" Oatmeal Stout Recipe: Critiques please! cladinshadows Recipes/Ingredients 5 11-23-2015 11:14 PM
Small Scale Commerical Brewing (600gal/mo) on "Beer Budget" GuateBrewer All Grain & Partial Mash Brewing 5 11-02-2010 12:46 PM
NPR Fans: "The Science of Brewing" on Talk of the Nation tomorrow 2-3pm EDT tmoney1224 General Beer Discussion 37 05-21-2008 12:06 AM
Miller "Chill" casper0074 General Beer Discussion 5 09-30-2007 05:16 PM


Forum Jump