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Old 07-23-2009, 11:08 PM   #321
nostalgia
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I just picked up one of these at my local Campmor.

7 gallons, HDPE, built-in spigot, $13. I may try a simple recipe next week to test out the process.

-Joe


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Old 07-23-2009, 11:44 PM   #322
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Quote:
Originally Posted by The Pol View Post
Burbing the air out, pretty important if you are STORING the wort. If you are simply pitching the next day, no need.
Just curiosity - if we're putting the wort in the container at near-boiling temps (read: way over pasteurization temps) does it matter if there's air in the headspace?

-Joe


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Old 07-23-2009, 11:54 PM   #323
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I got all out I could and stopped worrying. The head space did shrink as it cooled.

David
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Old 07-24-2009, 12:07 AM   #324
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Quote:
Originally Posted by nostalgia View Post
I just picked up one of these at my local Campmor.

7 gallons, HDPE, built-in spigot, $13. I may try a simple recipe next week to test out the process.

-Joe
Careful, I bought one like that and it leaked air through the air vent when a little vacuum was place on it. Thats why I went with this container for storing wort:

Stackable Containers - US Plastic Corporation
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Old 07-24-2009, 12:20 AM   #325
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Hey, it just occurred to me that as a partial boil extract guy..... I probably dont want to use a 5 or 6 gallon winpack for no chill. My usual take from a one hour boil is 3.75 gallons. I guess maybe for extract, you'd want a 4 gallon or less winpack for the no-chill chilling, then add the wort and top up water to the regular fermenter the next day.

Hmm. US plastics doesn't seem to have something useful....
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Old 07-24-2009, 12:29 AM   #326
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here is a 2.5gal one, it prob holds a touch more than that.
Stackable Containers - US Plastic Corporation

The 5 gallon ones become pretty soft when you put hot wort in them, and you could probably squeeze all the air out of one for a 4 gallon batch.
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Old 07-24-2009, 05:05 AM   #327
The Pol
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Quote:
Originally Posted by nostalgia View Post
Just curiosity - if we're putting the wort in the container at near-boiling temps (read: way over pasteurization temps) does it matter if there's air in the headspace?

-Joe
If you are storing it, you dont want head space. It isnt nasties you are worried about, it is exposure to O2.

 
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Old 07-24-2009, 12:32 PM   #328
nostalgia
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Quote:
Originally Posted by The Pol View Post
If you are storing it, you dont want head space. It isnt nasties you are worried about, it is exposure to O2.
Ok, well that's my question then: why is exposure to O2 a problem? We want to oxygenate the yeast before pitching anyway, right? Or is there some subtle mechanism at work here that I'm missing?

Thanks,

-Joe
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Old 07-24-2009, 12:35 PM   #329
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Quote:
Originally Posted by nostalgia View Post
Ok, well that's my question then: why is exposure to O2 a problem? We want to oxygenate the yeast before pitching anyway, right? Or is there some subtle mechanism at work here that I'm missing?

Thanks,

-Joe

O2 is good, but I dont beleive it is for long term storage of the wort. It is good for yeast, but they scrub it out pretty effectively. If you want a defiinitive answer though, best to go talk to the Aussies who store thier wort and have been for years. They make it a point to remove as much of the headpsace as possible, I only assume there is a good reason. Perhaps there isnt. Go ask the pros.

 
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Old 07-24-2009, 12:38 PM   #330
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Cool, I think I'll do just that Purging the headspace sounds like the right thing to do, I was just wondering if there was any further reasoning behind it. Being an engineer and all

I just ordered ingredients for the Irish red that will be my first no-chill. Looking forward to it!

-Joe


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