No Chill for Tiny Batches - how to?

[carp]

As described in the thread '2Mash Series' in the recipes forum, I plan to make a 3 gallon batch and split it into 3 boils with different hops as a way to systematically develop my understand of hop tastes.

I ordered three 1-gallon jugs and stoppers to ferment in, but had not really decided how I was going to chill. Now having just read the No-Chill thread, I am convinced that this is the way to go for these little batches.

It would be most convenient to go from the BK directly to the glass jugs. Concerns / questions are:
1 - at what temp can this be done safely (without the jugs breaking)
2 - is this temp adequate for sanitation (assuming jugs are sanitized prior)
3 - can the jugs tolerate the vacuum generated as the wort cools

thanks in advance,
greg

 

[CalmYourself]

Disclaimer: I only have a couple no-chill batches under my belt. I don't ever use glass (plastic fermenters, secondaries, cubes and boiler). I haven't done any detailed tests with any conclusive data capturing.

Now that that's out the way...

1 - at what temp can this be done safely (without the jugs breaking)

I would perhaps consider pre-heating the jugs with a couple step-temp raises to ensure that they aren't shocked into high heat. I suppose it would depend on the ambient vs wort temp as well as the quality of the glass (hidden defects etc)

2 - is this temp adequate for sanitation (assuming jugs are sanitized prior)

You should sanitize before anyway so shouldn't be a concern.

3 - can the jugs tolerate the vacuum generated as the wort cools

Probably not if you seal them. I assume if you're going to be fermenting in them you'll have some type of blow-off or 1-way valve? If yes then you can simply plug the tube in and then stick some cottonwool soaked in sanitizer in the other end of the tube.


Last option, why not simply no-chill in a separate larger container and then transfer to the smaller jugs once already cooled?

 

[nutty_gnome]

I would never put hot wort in a non-borosilicate fermenter. They will crack eventually from the temperature change. If you can't comfortably put it in your mounth, its too hot to go into a thin glass vessel.

I am a proponent of no chill. but I have to ask you why you don't want to chill 3 gallons in an ice bacth in a sink. 3 gallons can cool in an ice bath within 20 mins easy. There is very little work entailed and you can get it done in a short time. Consider that option.

If you are going to no chill and don't want to buy the cube: Just pop the sanitized lid on your kettle and put it somewhere quiet for 18 to 24 hours. It will be room temp. then just use a funnel and pour it into each sanitized jug as required. Pitch yeast, shake and let 'er rip.

Also follow the adjusted bittering hop schedule posted here in the no chill threads.

Just a few suggestions, good luck.

 

[Yuri_Rage]

Chill directly in the kettle in an ice bath, then transfer to a sanitized fermenter.

 

[carp]

I'm definitely going to do no-chill for real for my next regular batch - I ordered 2 6-gallon cubes from USP yesterday
The issue for this experiment is that I'll have 3 different batches, as described here https://www.homebrewtalk.com/f12/2mash-series-142161/.
I'm going to make ~3 gallons of wort, then separate it into 3 batches and boil with different hops, with the objective being to come to a better knowledge of the taste of each hops (cascade, centennial, willamette). Then I'll ferment each 1 gallon batch in the glass jugs on the way from Brewmaster Warehouse.

I'm just looking for the most convenient way to get from 3 different BKs of hot wort into 3 1-gallon glass jugs, ideally with fairly similar treatment (in termsof time/temperature) of each of the batches. Probably chilling the pots in an ice bath will be the way to go.

Thanks for the responses.