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Yea - it seems there's alot of "no-chill"-ers out there who make it happen without issues. Maybe I should just calm it down and get on it. I'm not seeing the advantage however in my situation. If I chill it, which I have the means to, I can get it into a sanitized primary immediately and seal...

I think I'm back to my original issue... Does it make more sense to no-chill this whole thing and let it roll with it's own temp, or chill it down to room temp and treat it the same way by sealing it up and sitting on it for 24hr? I'm not opposed to chilling it down, but I've never...

Just trying to limit infection risks... I think you're right. If I take the brew from the pot - right out to the fermentor (which is rated for 190F fluids... not 212F...) and seal quickly - as long as I let it chill on its own and pitch within 36 hours, I think I'll be good.

Yea... I can;t be buying cubes this late in the game. I have my primary/bucket investment made... Just thinking how to properly purge what oxygen would be left behind post steam/airlock mix... only need 24 hours of safety or so...

"The Cube" Seems to be the way of the no-chill. I, have standard 6.5g primary containers for all the beers. I didnt pop the holes in the top yet for the airlock. I can't really fill to the brim to eliminate all oxygen -- hence the dilemma. Since I only intend to hold for 24 hours, I don't...

Just thinking here too... With No-Chill... the main concern would be ambient oxygen inside the fermentation bucket post-sealing. If I'm dumping 210degF wort into the primary that is sanitized, this wort is more than likely giving off copious amounts of steam. If I pop a solid lid on this...

The more I read on No-Chill, I don't see why not. Obviously there's concerns, but dumping the hot wort into properly sanitized containment and sealing air tight... I should be good for 24 hours for sure. My only concern (for the non-lagers) is my pitching of yeast at ambient temps -- but the...

Looks like I'm pseudo-rehashing this 'ole thread... https://www.homebrewtalk.com/f13/exploring-no-chill-brewing-117111/

No Chill is great... hrmmm...

Keeping it cool between chilling and pitching would be difficult. If I could do that effectively, I wouldn't need to bring it to the basement. Contemplating the no-chill still to buy some time I suppose... but I suppose I could also pitch same day and bring to better temps within 24 hours. A...

So, I'm torn here. I plan on doing two days of brewing this weekend. Optimally, my fermentation closet isn't going to be sitting in an optimal range for my Ales to ferment - as it will likley be around 72-74Fambient. No good. So, Im contemplating taking it to a basement (ambient 64F)...

Yea... the prize could be better... but... you know... it is what it is. Bragging rights?

I got all my hops from you! I still haven't used them... I ordered all my grains/extracts from BMW... If I need hops I know where to go. Didn't notice you had a full on storefront - I should have got my Perlick 525 SS from you...

Order placed. We're definitely looking at a full on weekend of brewing here. One day is impossible at this point - Looking at a full on Labor Day weekend Brewfest! On the menu... Lagers: -Triple Hopped German Pils -Ketchy Chubby (LHBS Red Stripe Clone) -Oktoberfest (LHBS) Ales: -Bee Cave...

Just read this... thought you all should know about it. http://wholefoodsmarket.com/storesbeta/bowery/eatery-menu/wp-content/blogs.dir/214/files/2010/08/HomebrewHero_ContestRulesandTermsConditions.pdf Pretty sweet.

So far so good. Have two beers running icy cold through the lines. Had a regulator mishap last night - still undetermined reason - but the beer is cold, for sure.

Final modified pipe with insulation. Insulation Three Tap Kegerator! Finally!