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Ahb Wiki: The No-chiller Method / Using A Cube

Discussion in 'AHB Resources (Wiki Topics)' started by Cortez The Killer, 18/6/08.

 

  1. Steve@PMF82

    Simplicity is perfection

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    Posted 16/11/12
    Have a look through the many many threads where this has been discussed. Basically find out what works for you and your system and adjust your recipes as needed.

    http://www.google.com/search?q=site%3Awww....amp;x=0&y=0
     
  2. canislupus

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    Posted 16/11/12
    Hello Hellbent,

    I have taken on consideration the no chill for the hop and I have move my hope schedule 20 minutes late.

    In fact for the first couple of day it smells very good hoppy aroma but now

    On Saturday I will move to secondary for dry hopping I will taste a little bit.

    My hop schedule is like that: 60 minutes move to 40 and 30 to 10

    14,00 g Ahtanum [3,91 %] - Boil 60,0

    14,00 g Chinook [12,00 %] - Boil 60,0

    25,00 g Ahtanum [3,91 %] - Boil 30,0

    15,00 g Chinook [12,00 %] - Boil 30,0

    26,00 g Chinook [12,00 %] - Dry Hop

    12,00 g Ahtanum [3,91 %] - Dry Hop

    12,00 g Nelson Sauvin [12,00 %] - Dry Hop

    12,00 g Simcoe [13,50 %] - Dry Hop 10,0 Days Hop



    Also Im thinking now that the wort has only boiled for about 50 minutes, I dont know if that could be a problem. Also some time it has boil with the lid on (I know now that can cause some problems that).

    Thank you very much for your help.
     
  3. manticle

    Standing up for the Aussie Bottler

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    Posted 16/11/12
    Don't boil with the lid on. Sulphur and "rotted" could be DMS which no chill might exarcebate if other factors in your process weren't up to scratch.
    Ok to bring to the boil with lid on but once boiling, boil with the lid off and boil for at least 60 minutes with the wort moving constantly from the boil.
    HDPE will soften a little with hot wort - that's normal.
     
  4. canislupus

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    Posted 16/11/12
    Do you think I could drink it or better throw it away right now?

    Ok, on Sunday will try another batch and follow your advices.

    Thank you.
     
  5. Maheel

    Well-Known Member

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    Posted 16/11/12
    draw a sample off and taste it

    if it tastes and smells like "beer" (warm flat beer in a good way not yesterdays stale beer ) then let it ferment some more
     
  6. manticle

    Standing up for the Aussie Bottler

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    Posted 16/11/12
    At least ferment it out and see. Some dms may be scrubbed out by co2 during fermentation.
     
  7. canislupus

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    Posted 16/11/12
    Thank you guys I will do that and tell you what has happend finally with the beer in a few days.
     
  8. Aydos

    Well-Known Member

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    Posted 16/11/12
    I think some people just really want to throw away a batch sometime! :rolleyes:
     
  9. canislupus

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    Posted 19/11/12
    Its been 8 days fermenting but it smells really bad, I will throw it away tomorrow morning.

    Well, too bad for me, I wont do that mistake any more, I hope. :wacko:


    Thank you for the help.
     
  10. canislupus

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    Posted 19/11/12
    Yes that's why I have done it, here in Spain just started the "Brew Masters" show from discovery channel and I'm doing like DogFish, always throwing a batch for some reason :D .
     
  11. Dowley

    New Member

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    Posted 17/7/13
    Hi Cortez,

    Thanks for the wiki creation. I am a n00b to AG (count at zero currently) but looking to get some skills. I think this could be a good article for me but the link does not seem to work. Can a get the link from somewhere else?

    Dowley
     
  12. Cortez The Killer

    HeCameDancingAcrossTheWater

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    Posted 17/7/13
  13. Matty3450

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    Posted 17/7/13
    Hi Cortez,

    Excellent article. Im very interested in trying the no chill option. With your personal experiance with the method have you found that you have needed to adjust your hop schedule by for example 10-20 mins as discussed on other forums or have you brewed using conventional recipes designed for chiller use?

    Thanks

    Matt
     
  14. Cortez The Killer

    HeCameDancingAcrossTheWater

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    Posted 17/7/13
    I have for the last couple of years stuck with 60 10 0 minute additions

    I tried cube hopping but didn't like the grassiness that it would give

    With the flame out addition I'll turn off the power throw the hops in and stir hard and let it sit for 10mins before racking off into a cube

    I found the hop presence is more pronounced this way

    I don't adjust for bitterness, but while I'm partial to hop forward beer, I can't say I'd regard the potential extra bitterness from no chill significant

    Here are some recipes of what I've been brewing lately they'll probably better explain what I am trying to achieve more so than me crapping on

    http://hyperfox.info/allgrain01.htm#100

    Cheers
     
  15. Matty3450

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    Posted 17/7/13
    thanks cortez
     
  16. Dowley

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    Posted 19/7/13
  17. menoetes

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    Posted 17/1/14
    Thanks Cortez for this useful article. I noticed a bunch of people talking about cubing on the forums and wasn't too sure what they meant until reading your wiki.

    I like the idea of having a wort or two prepared before brew day. I run two fermenters now and even though I am only extract brewing and mini-mashing at the moment it still takes a lot of time getting two brews down in one day. I can see that just adding a prepared cubed wort to the FV and pitching the yeast would make these special days far easier for me.

    My question; can I use this method for extract and mini-mash worts? I have a couple of 10lt cubes laying around, and my worts are rarely bigger than 8lts; could I just pop them into these 10lt cubes and just top up to full volume with water on the brew day?

    Everyone else using this method seems to be AG brewers which is why I ask.
     
  18. Bribie G

    Adjunct Professor

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    Posted 17/1/14
    You would need to top up the cubes to the top, but if you use boiling water then that's out of your "top up" allowance anyway. Personally I wouldn't leave an air space that could have nasties in it.
     
  19. Cortez The Killer

    HeCameDancingAcrossTheWater

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    Posted 17/1/14
    I don't see an issue with the method for extract / mini mash as long as everything going into the cube has been boiled. I do not believe headspace is an issue. I occasionally put 19L batches in 25L cubes.

    A while ago I was using 15L cubes, making higher gravity wort and watering down to 19L. And from memory I was just using tap water to top up in the fermenter.

    Cheers
     
  20. TheWiggman

    Haters' gonna hate

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    Posted 11/8/14
    Has anyone tried chill-cubing? i.e. chilling down to say 50°C to address the bitterness and late hop offsetting which is the major challenge when no-chill cubing and following recipes.
    I really like the convenience of having my brew in the cube, mainly so that I can get it to pitching temp accurately in the fridge as well as making sure my yeast is ready.

    Main risk I see is infection. Major benefit is as above but also using substantially less water for chilling. If people have done it numerous times without fault then I might give it a whirl. If nobody's tried it... I might give it a whirl.

    Please don't suggest I work on getting my hop additions right in the first place - I'm already doing this and isn't the point of the query. Just curious.
     

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