Cubeless No Chilling Method.

[Dave70]

Ok, I just made that term up..but anyway..
At the moment I have 2 kegs freed up so storage is'nt a problem - yet anyway, and with my first AG imminent, just gota plumb up my e-bay esky, would I get away with transfering straight out of the kettle into the fermenter, then plonking it into a laundry tub filled with ice water, sealing it up and pitching the yeast the following day? I just seems pointless going kettle / cube / fermenter in the space of 24 hours.

cheers.

 

[buttersd70]

Many people no chill in the fermenter if it's going to be pitched as soon as it's down to temp, without having an issue.

 

[mesa]

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)

 

[chappo1970]

Do it as a matter of procedure now mainly due to wild yeast infections <_< . Drop from boiler to fermenter and then cool it down in the ferment fridge overnight, then pitch the next morning. Simple and effective. Just need to remember to reset the tempmate back up to ferment temp

Cheers

Chappo

 

[Murcluf]

Many people no chill in the fermenter if it's going to be pitched as soon as it's down to temp, without having an issue.

Exactly what i do and have done since day one never had an issues, been brewing for 5 years.

 

[raven19]

Personally - I would get a good yeast starter cranking now if that is your planned method.

Our first AG - my brewing mate did as per your method, and one of his two batches had some wild yeast take hold. Still drinkable just a bit 'interesting' in flavour!

My 2c fwiw.

 

[Bribie G]

I've no chilled in a fermenter before now, but because of the shape of the fermenter it has a smaller surface to volume ratio compared to a jerrycan shaped cube and takes longer to cool down, so I would also go the laundry tub or fridge option. If you cool overnight and pop into a cold fridge first thing in the morning it should be ready to pitch before lunch time.

 

[Cocko]

I have No Chilled in my fermenter countless times without an issue.

Just chill in a nice cool dark place, preferably inside - and pitch the next day.

I have moved to cubes now and do feel safer about it but yeah, never had an issue!

Cheers

 

[browndog]

The method you have described is my prefered method of brewing, I've done nearly 100 brews this way and had no infection issues.

good luck

Browndog

 

[Dave70]

Me think's the I's have it.
Thanks guys.

 

[smollocks]

The downsides I see are that

(1) you're committed to pitching the next day, as opposed to being able to delay it if you get busy, or if your starter or smack pack is slower than expected

and

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

 

[dpadden]

The downsides I see are that

(1) you're committed to pitching the next day, as opposed to being able to delay it if you get busy, or if your starter or smack pack is slower than expected

and

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

+1 for the above...very good points. For my last few brews I have also been putting an extra litre or two of wort in the cube, so I can leave all the cold break in the bottom of the cube when pouring it in.

 

[browndog]

The downsides I see are that

(1) you're committed to pitching the next day, as opposed to being able to delay it if you get busy, or if your starter or smack pack is slower than expected

and

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

I've never bothered to aerate a no-chill straight to fermenter brew and never had a problem with yeast not doing its thing. It could be a problem with high gravity brews but not apa-ipa sgs.

cheers

Browndog

 

[Bribie G]

Please nobody mention olive oil at this stage.


OOps I just did

 

[buttersd70]

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

Ever heard of a spoon?

edit, ie a sanatised spoon, to beat the wort? or shaking/rocking the fermenter? Pouring from a cube is only one way to aerate, amongst many.

 

[Bribie G]

Ever heard of a spoon?

edit, ie a sanatised spoon, to beat the wort? or shaking/rocking the fermenter? Pouring from a cube is only one way to aerate, amongst many.

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

 

[Mantis]

Been no chillin into cubes since starting AG, and never really thought of going straight into the fermenter, even though I usually pitch the next morning.
But thinking about it now, I like the idea of the wort being in a cube with all the air out, and the sterilising effect of tipping the cube on its side.
I dont like the thought of the wort cooling in the fermenter and sucking air in as it does.
If it works then go for it , but its cubes for me. No biggy to clean a cube.

 

[smollocks]

Ever heard of a spoon?

edit, ie a sanatised spoon, to beat the wort? or shaking/rocking the fermenter? Pouring from a cube is only one way to aerate, amongst many.

Of course, same for airstones and so on. It's just that pouring from a cube, and shaking the cube vigorously when it's half full, are convenient ways to do it. For me the flexibility of pitch time is the main advantage. More than once I've planned to pitch the next day and for various reasons have been delayed by a week.

 

[Mantis]

Of course, same for airstones and so on. It's just that pouring from a cube, and shaking the cube vigorously when it's half full, are convenient ways to do it. For me the flexibility of pitch time is the main advantage. More than once I've planned to pitch the next day and for various reasons have been delayed by a week.

Delayed by a week, get your priorities right man :icon_drunk:

 

[Adamt]

When I no-chilled, I just did it in the kettle (kinky).

Whack the clean lid on after whirlpooling (if you wish), seal up if necessary (I just threw a towel over mine), come back in the morning and it's all done. This way you can aerate when racking into the fermenter, and keep more break outo f the fermenter.