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  1. M

    Exploring "no chill" brewing

    Long time after the fact but I don't visit the forum much and as a long time no chill cuber, the info may be of use to someone. The main advantages of cubing are: -You can completely seal the cube, giving extra protection against infection. -You can store the cube if you are not ready to...
  2. M

    Oat ale and a couple of sources

    Did anyone give this a go? A couple of Aussies (including myself) have been interested in an all oat beer. I bottled mine yesterday. Varying success, recipes and mash schedules and some great links (including a journal article on oat mashing and fermentation) found here...
  3. M

    Exploring "no chill" brewing

    5 Litres or less (sorry for metric) of boiling water + sodium percarbonate (which I believe is the same as oxyclean) lid on (make sure it is sealed) shake furiously, allow steam to release by backing the lid off a touch. Re-tighten, turn upside down (because I ferment in my cubes and have a...
  4. M

    Exploring "no chill" brewing

    Boil up some water in your HLT. Run it into your cube, let sit to chill, taste the water. If it has the plastic taste you are describing then it is probably the cube (provided your tubing is not also plastic when you do this - do you use silicon?). You can either: 1. Discard the cube...
  5. M

    Exploring "no chill" brewing

    The advantages of no-chill are far more than time saving. In my country there are restrictions on how much water people use and for good reason. That's one advantage. Making sure you have the correct amount of appropriate, healthy yeast is another (big one for me). If your starter doesn't...
  6. M

    Exploring "no chill" brewing

    I can't remember if a previous post of mine actually linked this or just referred to it so sorry if this is a repeat. For those trying to get a good amount of aroma into their no-chilled beers, this is a technique many report success with...
  7. M

    Phenol Taste

    Very old post but worth clarifying: You are right - directly mixing bleach and vinegar will give off toxic gases and is a bad idea. What I'm referring to is diluting bleach with water, then adding vinegar in recommended proportions. There's a basic brewing radio podcast somewhere with the guy...
  8. M

    The Extract "twang" - what is it?

    Prehopped kit tins suffer from 'twang' too, so I'm not convinced about the double boil. Freshness of extract and yeast health seem to be the biggest contributors in extracts I taste that I can pick as extract. Haven't brewed one myself for several years but I have had some that I couldn't...
  9. M

    Exploring "no chill" brewing

    Mine tastes like wort. Sweet, bitter, not vegetal. I take a hydrometer sample before pitching the yeast and always smell/taste after measuring.
  10. M

    Exploring "no chill" brewing

    Either add boiling water straight to the cube or boiled cooled water to the fermenter.
  11. M

    Exploring "no chill" brewing

    There's other reasons to do a 60 minute boil besides bittering. There's a few brewers in AU who have tried adding hops only to the cube, 10 minute IPA style but you'd still want to boil the wort to drive off volatiles, SMM/DMS etc.
  12. M

    Exploring "no chill" brewing

    Depends on whether you are adding the whole wort as an active starter or fermenting right out to grow yeast cells and just adding the slurry. Personally I like to use the whole wort and I'd rather let yeast do its job naturally so I ferment my starter wort at ferment temps and pitch at high...
  13. M

    Exploring "no chill" brewing

    That's exactly why you no-chill though (or one advantage) - so you can get your starter exactly right. As above, I make real wort starters.
  14. M

    Why use a sight glass on brew kettle?

    I'm not trying to be argumentative either. I am, in fact agreeing with the point that I have no sight glass on my kettle and you do - therefore I accept my concerns may be overstated or baseless. Many people express certain worries about no-chill - it's the ones who hold on to those concerns...
  15. M

    Exploring "no chill" brewing

    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.
  16. M

    Why use a sight glass on brew kettle?

    Like I said - your equipment, your experience. I'd suggest that if it's not cleaned properly then whatever temp it gets to during the boil won't matter but I don't use one and you do with no problems. If your experience suggests that they just need a good water clean then your experience...
  17. M

    Exploring "no chill" brewing

    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...
  18. M

    Why use a sight glass on brew kettle?

    Everybody's experience is different. If it works for you then great - personally, I'd freak out a bit if I didn't clean/sanitise it because I highly doubt the wort in the sight glass is going to stay at pasteurising temps for very long. I've thrown lovingly made AG wort/beer away after...
  19. M

    Why use a sight glass on brew kettle?

    Are you using your brew kettle for your HLT? I have a dial thermometer on mine but it's a separate vessel to the kettle. I also no-chill - makes sense to have one if you are chilling I guess. I forgot that bit.
  20. M

    Why use a sight glass on brew kettle?

    This is how I see it. I have a stainless steel dip tube with markings so I can work out preboil. Post boil is whatever makes it into the cube. I know my system well enough to know what to expect. Sight guage will look cool but you probably should break it apart and clean it after each brew...
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