Cube Question...

[Salt]

Hey all, just a quick question.

I have just started the move to AG, having done two 9Lt Stove top BIABs thus far. One thing I dont like doing (little patience) is cooling my pot in the Laundry Tub down to pitching temp. I am going to eventually make an immersion chiller to help speed up this process - well maybe I wont have to following this question and advice...


I have read on here, that a lot of you brewers out there 'No Chill' and pitch at a later stage - following day or weeks later. I like this idea.

So I took a visit to the local hardware stores to check out their Cubes etc. One thing I noticed is that they are quite firm (hard plastic) and I have heard that it is recommended to squeeze the sides to remove air when No Chilling...and to remove the air from the container.

The question I have is, are the cubes you are talking about different/softer than the ones I have seen, or are they pretty easy to squeeze once the hot wort is in the cube?

I plan on doing the same Stove Top BIAB method for a while, but want to use two pots to begin with - so I can get between 18L-20Lts batch and want to use the no chill method. If I cant squeeze the cube, would the small amount of air and head space left in the cube (I have heard the 20Lt ones hold about 23Lts) be an issue?

I like the idea of No Chill, filling the cube and waiting to pour into FV and pitch at a later stage, when it is convenient.
(I have also read about the changes in times of Hop Additions when No Chilling so no need to give me the heads up there B) )

Cheers all!
Salt.

 

[sybarite]

The ones available at bunning or whatever are fine. I use the blue willow ones which are easy to squeeze any air out of. I also have a couple of old cube shape FWK ones that are also good, but slightly more difficult to squeeze the air out.

A good way to get the air out is to lean the cube up against a step at an angle with the spout at the highest point, then lean on it with your knee applying pressure. When the wort begins to come out the spout, put the lid on. Minimizing the air is preferable, but not a big deal if some air is left in there. particularly if you don't let it sit for months and months

 

[OneEye]

The walls soften up a lot once you get the hot wort in there

 

[RdeVjun]

Hey Salt, glad to hear your stovetop brewing is so far satisfying- I'm still doing it over two years later! B)
I actually prefer laundry tub chilling over no- chill cubing, in my view its the simplest method to get hot wort cooled promptly and down to pitching temperature (I leave it at least overnight with one change of water after about 1/2 hour), but no- chill is also a very handy tool in many situations while plate, immersion and counter- flow chillers all have their place.
With no- chill cubes, I believe the consensus is that HDPE is the best material as far as durability and food safe-ness goes, the cube should have HDPE stamped somewhere on it often on the base. Once the cube heats up from the hot wort the sides are easily pressed to expel excess air. However, don't panic if all of the air isn't able to be expelled, the main thing is to ensure it is sanitary by firstly cleaning and sanitising it and then when it is full to give all surfaces some heat treatment by lying it on its side and rotating it after a few minutes. Any air that remains won't be a problem, even (in my experience) with cubes that are just over half- full.
Also, test the cube in the shop before buying, so close it up and sit on it, if you can't get it to seal, discard it and pick another to test. Be prepared to trim the moulding scurs around the lid seating surface and threads, be careful though and don't overdo it!
Some of the big green shed cubes have been faulty, other forum thread (not sure if there's an AHB thread that has that info as well?).
HTH! :icon_cheers:

 

[Cortez The Killer]

I don't bother squeezing the cube any more

Cheers

 

[Truman42]

Ive started doing BIAB and like to do the smaller 10-15 litre batches because my pot is an 18 litre BigW job, and it means I can get more variety down a lot sooner.
I drain the hot wort direct into the white 10 litre hdpe cubes from Bunnings and then lean it against the wall and squeeze the excess air out with my knee.

I like doing this because it means I can come home from work and do a brew on weeknight and then worry about pitching it later that week or on the weekend when I have some time.
I pitch my yeast in the same container, I just swap my lid for one with an airlock hole.

 

[Salt]

Hey Salt, glad to hear your stovetop brewing is so far satisfying- I'm still doing it over two years later! B)

With no- chill cubes, I believe the consensus is that HDPE is the best material as far as durability and food safe-ness goes, the cube should have HDPE stamped somewhere on it often on the base

However, don't panic if all of the air isn't able to be expelled, the main thing is to ensure it is sanitary by firstly cleaning and sanitising it and then when it is full to give all surfaces some heat treatment by lying it on its side and rotating it after a few minutes. Any air that remains won't be a problem, even (in my experience) with cubes that are just over half- full.

Thanks for the advice! I am looking forward to this journey....

I don't bother squeezing the cube any more

Cheers

I take it then, that the excess air might not be so much of an issue...Cheers!

Ive started doing BIAB and like to do the smaller 10-15 litre batches because my pot is an 18 litre BigW job, and it means I can get more variety down a lot sooner.
I drain the hot wort direct into the white 10 litre hdpe cubes from Bunnings and then lean it against the wall and squeeze the excess air out with my knee.

I like doing this because it means I can come home from work and do a brew on weeknight and then worry about pitching it later that week or on the weekend when I have some time.
I pitch my yeast in the same container, I just swap my lid for one with an airlock hole.

Sounds like you're on the same journey...i like your method and way of thinking!

Cheers guys....off to Bunnings!

 

[kymba]

yeah the container walls will soften up heaps once your hot wort is in there

and if you don't want to use an airlock just put a bit of glad wrap over it and secure it with a rubber band

reminds me of the contraceptive of choice when i was at high school

 

[GalBrew]

I have a cube question myself while we are at it. I have a Big W 19L pot, which does not have a tap. Should it be ok to carefully pour hot wort out of the top of the pot into a sanitised funnel attached to some tubing sitting against the wall or the bottom of a cube? Is this good enough to avoid/minimise HSA? Or is it just better to cool the wort in the pot as per the stovetop tutorial? I ask, as it seems overkill top drill and tap a $20 pot from Big W, but until I get the whole AG brewing thing down I want to keep brewing small batches in the 19L pot.

Cheers,

Adam.

 

[hsb]

If you have tubing, you could make a siphon.

 

[loikar]

I have a cube question myself while we are at it. I have a Big W 19L pot, which does not have a tap. Should it be ok to carefully pour hot wort out of the top of the pot into a sanitised funnel attached to some tubing sitting against the wall or the bottom of a cube? Is this good enough to avoid/minimise HSA? Or is it just better to cool the wort in the pot as per the stovetop tutorial? I ask, as it seems overkill top drill and tap a $20 pot from Big W, but until I get the whole AG brewing thing down I want to keep brewing small batches in the 19L pot.

Cheers,

Adam.

HSA IMO is a load of shit in the home brew setting.

Just drop your pot into some cold water and chill it there.
******* around with 19L of near boiling wort in a BigW pot, a funnel a cube and a gut full of piss will end in trouble.

When you go full size, then start worrying about drilling holes and chilling methods.

BF

 

[Steve@PMF82]

I think if your keeping any of your brew long term, it is a good idea to limit HSA wherever possible.

I tend to agree with beerfingers, it really is much easier with the Bigw pots to cool them as is. 10 mins after flame out, give the pot lid a good wipe down with starsan, then cover with glad wrap. I like to remove from the water bath it around 25 degrees, let it sit for another hour or so where i will be transferring to fermenter, to let trub really compact and settle, then siphon slowly. Get very little trub losses.

If you want to No chill, get a brass or SS jiggle siphon and a couple meters of silicone hose. Whirlpool, wait 10mins then siphon into your cube.
Much safer than trying to pour hot wort through funnels ect

 

[QldKev]

wack a tap into the pot, it's not that hard to do and makes life soo much easier.