Cubeless No Chilling Method.

[manticle]

Spoon shmoon. Use one of these. Four bucks from Go Lo

View attachment 30084

I use one of those, a whisk AND pouring from height.

As suggested though, aeration can come from multiple sources. A goldfish with a snorkel is one example. It may be foresighted to give it some coffee about thirty minutes before pitching.

 

[Nick JD]

Pour 20 ml of hydrogen peroxide in a few minutes before your yeast. :blink:

 

[Pollux]

I'm glad I NC into a cube.....

I brewed the other day (Friday) with plans to pitch on Monday........And well I won't be pitching it for a few weeks now after my hospital visit....

 

[Dave70]

(2) you won't get the benefit of aeration that comes with pouring a cube into a fermenter from height.

On that front, I will be trotting off to the aquarium section of Petbarn and following Pat's lead.

http://www.absolutehomebrew.com.au/?page_id=54

 

[Kai]

I have used this method (although I skipped the sink and just let it cool in air). It will work *most* of the time, as long as you try to pitch as soon as its cooled. The thing about the cubes is you can get rid of most of the air and use hot wort to steralise the lid. Can't really do that with the fermenter due to airlock holes. Using the fermenter, you should make sure its all steralised first. My preference is to transfer the wort from the kettle via the hole for the airlock to minimise the chance air any airborne nasties getting anywhere near the fermenter (I do this with cooled wort as well)

It's not so much getting rid of the air that's the issue, it's re-introducing more air during cooling that is. With a full cube tightly sealed you effectively have a sealed environment (well, most of the time) but with a fermenter you will get air ingress as the fermenter cools and the headspace draws a vacuum.

This might work just fine for some people all the time, but if you live in an environment with a high wild yeast or other load in the air, then you're almost guaranteeing an interesting pre-inoculation of your wort.

 

[buttersd70]

This might work just fine for some people all the time, but if you live in an environment with a high wild yeast or other load in the air, then you're almost guaranteeing an interesting pre-inoculation of your wort.

Which is a good point, and one of the big downsides to the method. I would think that its likely that most people that do this regularly with no problem probably leave the fermenter in a closed environment, such as their brewfridge, to minimise the liklihood.

 

[muckey]

leaving the fermenter overnight in the brewfridge during an Adelaide winter works a treat

just stir the bejeezus out of it with a sanitized spaghetti spoon before pitching

 

[Murcluf]

leaving the fermenter overnight in the brewfridge during an Adelaide winter works a treat

just stir the bejeezus out of it with a sanitized spaghetti spoon before pitching

A few of the brews I've done this winter I've just poured it in the fermenter and popped a bit of tissue in the airlock (empty of course) to stop crap coming i. and got up the next morning and pitched there and then temps have been between 14 to 18C no infection issue. So now I'd have to say it's my perfered cooling method until the weather warms up.