How Long In No-chilling Cube?

[sluggerdog]

Usually around a week for me, most has been around 3 weeks.

 

[T.D.]

my longest has been a month or so....
no probs with the brew, but i think we need duff to ferment his for science.

No need. I brewed a double batch of pilsner in mid May 2006. I fermented one lot then but it was over 6 months later when I brewed the second half (early Dec). In fact it was the beer I had on tap for our family Christmas get-together. It went down really well. I don't remember it being really any different to the first batch, and I'd say any difference could be attributed to yeast (different type used for the two brews) and fermentation temp etc rather than effects of the time in the cube. Hadn't lost any freshness, to my taste anyway...

Based on my experience I don't think extended time in the cube is of any concern. As Duff said, make sure sanitation etc is good and it'll be fine...

 

[Fingerlickin_B]

Looks like heaps of you are leaving your worts for very long periods of time...so I figure a no-chill cube can be compared to a food tin (fruit, etc).

I guess we are doing more or less the same thing as SPC and the like

PZ.

 

[SpillsMostOfIt]

Everytime you or your misses flushes the toilet quite a bit goes down then too. If are really worried about saving water you could always shower in the warm run-off :huh:

...of the chiller or the toilet? :blink:

 

[winkle]

Mine get put into cubes then sit in the pool o'nite - usually down to 20ish the next morning, so between 12 and 20 hours - can't waste a big heat sink like that.

 

[Cortez The Killer]

I've pitched my two no chiller attempts the day after brew day

Cheers

 

[Steve]

Quick question if I may so I dont have to read the 50 odd pages on the no-chiller thread. What temp do you put the wort into your cubes?
Cheers
Steve

 

[warrenlw63]

Steve.

Turn the flame off. Wait 15 mins for pellet muck to settle then rack. Never checked the temps but looks close to boiling to me. Anything over 80 degrees would be a good thing I think.

Warren -

 

[Steve]

Steve.

Turn the flame off. Wait 15 mins for pellet muck to settle then rack. Never checked the temps but looks close to boiling to me. Anything over 80 degrees would be a good thing I think.

Warren -

Thanks Warren.....

 

[Fingerlickin_B]

Yeah, as quickly as possible with me

Using a hop sock there's not as much goop in there, so on goes the hose and straight into the jerry.

Sometimes it's so hot I'm aftraid it'll burst h34r: :lol:

PZ.

 

[Jazzafish]

My first no chill came from a Hills Brewers Guild Function... an ESB brewed at Braidwood.

I was unable to ferment it for 3 to 4 weeks. There was no issues with the end result. Other than that I have waited up to a week... all at room temperature.

How long do you think fresh wort kits sit on a shelf at your local shop? Where have they been before the shop?

 

[KillerRx4]

I checked temp after racking last brewday. Was 25lt wort rested for 25 min after flameout & whirlpooling.

Wort in cube measured 85 degC.

 

[browndog]

I drain the kettle straight to the fermenter and let it sit overnight then it is into the fridge in the morning and down to pitching temp by the afternoon. Never any longer than 24hrs here and never had a complaint about my beer. Aside from the break material left in the keg after whirlpooling, by the morning there are huge clouds of stuff visible in the fermenter as a result (I guess) of using koppafloc instead of irish moss.


cheers

Browndog

 

[sah]

I do similar to Pumpy.

Calculate brew for 44L volume, but only to fill 2 x 15L cubes. Dilute each with 7L and ferment seperately.

I regularly keep cubed worts for over a month.

On a couple of occasions I've had them for over 6 months and I haven't noticed any problems.

regards
Scott

 

[Blackfish]

I did one last night (AG #3)
Flameout +15mins put it straight into the fermentor
about an hour later, just before bed it was at 50 degs

The sides were quite soft and it was starting to look a little pear-shaped :blink: I mean literally like a pear!

I'm sure it will be fine though


And Dammit I forgot the whirlfloc!! :angry:

 

[Fingerlickin_B]

And not a single case of Botulism yet h34r:

I just tasted my latest no-chill on its way from fermenter to kegyummo APA!

This poll was started before the evils of no-chill really started to surface, but after reading what was said and the results given here, Im more than happy to continue utilising this method.

Thank you to everyone :beer:

PZ.

 

[Doc]

I brewed a Baltic Porter yesterday and calculated a bit more wort for saving for building up the yeast.
After sitting for 5 mins I slowly filled the cube, then at the end of the kettle filled two PET bottles. They buckled a little but have held up nicely. Should be plenty in that 2 litres to build up enough lager yeast

Beers,
Doc

 

[Gerard_M]

How long do you think fresh wort kits sit on a shelf at your local shop? Where have they been before the shop?

We are currently brewing 3-4 batches of the Brewers Selection kits per week to keep up with demand. By the time I head off to cricket on a Saturday arvo there is usually only a dozen assorted casks left in the warehouse. Wort Kits would be the one product that your HBS operator doesn't have to worry about gathering dust.
Cheers
Gerard

 

[randyrob]

Ahh just the topic i need!

ok i've done 6 no chills and the longest i have left them is 24 hours, now i've reached my dilemma
i did 2 ag's this week. one i no chilled overnight and its currently in my fermenting fridge
and the other is in a corny no chilling until i free up the fermenting fridge. this is probably going
to be next weekend. so this will be my first no chill that is going to be in the corny for a week.

i'm glad to see others are pushing the limits because when i reach equilibrium (got a 3 keg fridge
and only 3 kegs) i will still be brewing and leaving them in the cubes until a keg is nearly empty
and fermenting it in time to fill the keg again!

also are corny's ok for no chilling, i just give it a blanket of co2. is anyone else using them?

Rob.

 

[sah]

This afternoon I started fermenting a wort that has been stored in a cube that was brewed up on new years eve.

Yes that's right, nearly 12 months ago!

This is the second half of the batch. The first half was fermented within a couple of weeks and I remember its character reasonably well.

I will report if it shows problems.

regards,
Scott

EDIT: to make sense