question about no chill brewing

[bernardsmith]

I am thinking about trying a batch using a no chill method. My question is whether the container must be filled absolutely full or whether there can be air space. If air space is a deal breaker does anyone know whether the use of K-meta (as used in wine making to prevent spoilage from wild yeast and bacteria) is OK for use in brewing (the SO2 produced by the K-meta is a bactericide). My plan is simply to allow the batch to cool over 24 hours and then pitch the yeast and not to store the wort for days or weeks. Thoughts? Thanks

 

[pricelessbrewing]

K meta will stabilize it and prevent the yeast from working.

Airspace is not ideal, but not really a deal breaker. Just make sure the hot wort touches all sides, to pasteurize the air, and it's sealed air tight to prevent air contact after it cools.

 

[RM-MN]

K meta will stabilize it and prevent the yeast from working.

Airspace is not ideal, but not really a deal breaker. Just make sure the hot wort touches all sides, to pasteurize the air, and it's sealed air tight to prevent air contact after it cools.

Don't seal it unless it is OK for it to collapse. Unless your air is super laden with bacteria, just let it cool. I've put an airlock with starsan solution in it for some batches that I've let cool in the plastic bucket and some I've just left to cool in the boiling pot. By putting the lid on when the wort is still near boiling you will steam pasteurize it and the pot above the wort. 24 hours isn't enough for the few bacterial that get in to get much of a start and then you dump in a billion or so yeast cells and they quickly overwhelm the bacteria.

 

[geoffey]

Yeah, it does somewhat depend on what type of vessel you're cooling in. If just the BK then put the lid on and walk away, assuming you have a fairly tight fitting lid and that you're pitching within 24 hrs.
If the container is the winpack type as documented on the no-chill thread here on HBT then airspace is just ok, but not ideal. You would need to be sure to turn the container upside down once you've sealed it to make sure the hot wort sanitizes all surfaces inside.

 

[dobes]

View attachment ImageUploadedByHome Brew1418587071.927414.jpg
I chill mine overnight quite a bit. I don't add anything, just cover it in plastic wrap with the thermometer in it so I can read the temp without disturbing it.

I cover as soon as the boil is done and for the last 10 mins of the boil I have the lid on partially and rotate it so the steam will kill any nasties on it.

I've done this 8 times so far and the first 7 came out great and the last one is still fermenting.

I have not tried this in the summer but with a 5 gallon batch with outside temps around 30 during the day it takes around 20 hours to chill.

I don't like to tie my brew pot up for weeks at a time but if you can you can then ferment it right in your brew pot.

 

[bernardsmith]

Thanks for your quick and thoughtful responses. I will try this with my BK as the lid is quite tight fitting...