No Chill In A Fermenter

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hopmonkey

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We are about to get some water restrictions, and so am looking at no chill as a solution to this.
Most people on this site are using 'cubes' but is there any problem just whacking it straight into the fermenter?
I could purge with co2 prior, to prevent air in the headspace.

Any thoughts
 
if you put it in a jerry, you've got a large flat surface to lay flat against cool concrete.
you also have the option of dropping the jerry contents from great height into your fermenter, adding O2.
 
is there any problem just whacking it straight into the fermenter?
Click to expand...

This is the exact method I use. Have never had an off batch. I suggest that you use a hop sock from Ross to stop the hop slop from entering the fermenter. I do this in fear of increased bitterness, however I have nothing to support that hops will continue to bitter when slowly cooling.


Cheers, Jj
 
I think as long as you're pitching yeast as soon as the wort is cooled enough you'll probably be fine. some of the guys using cubes are storing them for weeks, and even months, prior to use. definitely dont try that in a fermenter
 
jimmyjack said:
This is the exact method I use. Have never had an off batch. I suggest that you use a hop sock from Ross to stop the hop slop from entering the fermenter. I do this in fear of increased bitterness, however I have nothing to support that hops will continue to bitter when slowly cooling.
Cheers, Jj
Click to expand...

I use a really-finely woven lady's lingerie wash bag as my filter. At the end, I have a big pile of baby poo in the bag and a very clean wort in the fermenter. They're $4 in the supermarket. I have no experience with the hop sock thingies.
 
Yeah I do it too, directly into fermenter which sits on concrete overnight then in the fridge the next day. Pitch about 24 hours after boil end.
You want to make sure the water in airlock is as sterile as possible - some of it inevitably gets sucked back in as a function of the cooling wort.
I brew enough so that I shut off the tap before too much hop or break ends up in the fermenter, best to work this out for your system.
 
+1 here for no chill fermenter...

Straight from the kettle into the fermenter. I leave about a litre of hop sludge in my kettle. Some of the break does get into the fermenter but i have found this goes to the bottom with the yeast anyways after fermenting...I also crash cool most of my brews to clear them up a bit after.
 
Apologies for driving this slightly off-topic, but...

I figure that if you might be re-using your yeast, getting as little hop/protein crud into the fermenter as you can is a good idea as it makes it easier to prepare your yeast for the next use. If you are going to just turf your next beer on top of the yeast cake, the reduced non-yeast crud on the bottom of the fermenter has to be a plus.

Feel free to stray back on topic now... :)
 
I also rack straight to the fermenter and let chill overnight before going into the fridge for 6hrs or so before pitching the yeast. I've never had a problem in 40 odd brews and I think headspace is not a problem for this method. I also use a hop sock to keep the trub out of the fermenter.
What SpillsMostOfIt said about the break material, I use Koppafloc and when the wort has eventually cooled, more break material has formed in the fermenter. I believe they reckon it is good nutrient for yeast. I nearly always harvest the yeast from the previous brew and chuck it into the next batch. I don't think you have to worry too much about it.

cheers

Browndog
 
barneyhanway said:
You want to make sure the water in airlock is as sterile as possible - some of it inevitably gets sucked back in as a function of the cooling wort.
Click to expand...

Hey Barney,

I actually just fill the airlock with a little vodka instead of water.

Cheers,
Michael.
 
I've done this once when brewing at a mates place and fermenting at my place. As others have said pitch the next day, without fail. I would also add that you should be triple sure of your sanitation of both the fermenter and the racking line. Disassemble the tap, clean the threads, remove and soak the airlock grommet and lid O-ring in sanitiser for an hour, etc etc etc. If you keep it "perfectly" clean and pitch yeast ASAP, add lots of air with a sanitised whisk (or SS airstone) at pitching time, it should be fine.
 
You are describing my now standard way of brewing. Brew on Sunday, whirlpool and siphon hot wort to the prepared fermenter, drape a clean towel over the fermenter and rest the lid on that. Pitch the yeast the next day and afix lid. Works very well when ambient temps are low. I'm a bit concerned about whether the wort will come down to a safe pitching temp within 24 hours when ambient is over 20 degrees. So some kind of extra cooling assistance, like brewing to a slightly higher gravity and adding a couple of liters of sanitized ice cubes might be needed, or refridgerate it if that is an option.
 
im wanting to do my first biab this long weekend and trying to get as much info as i can on no chilling!

can anyone recommend any threads as im getting the shits with searching this forum and not to mention fairly pissed coz ive been sittin here for an aaaaaaaaggges......
 
i feel even sadder sitting here getting pissed reading about kingy getting pissed reading another thread! :super:
 
that thread is a good read on positives and negatives on no chilling.... but.. is there a thread :
A guide to no chilling. Thats what i neeed

cheers kingy

p.s neonmeate now im getting pissed trying to read up on no chilling and also reading up on you getting pissed at watching me getting pissed on reading up on another thread. Gootta love friday nights its well earned after a week of hard yakka :beer:
 
Kingy said:
that thread is a good read on positives and negatives on no chilling.... but.. is there a thread :
A guide to no chilling. Thats what i neeed

cheers kingy
Click to expand...

What do you need to know :) - Fill your cube with hot wort, expell as much air as possible by filling to the top or squeezing the sides & seal - Store until you are ready to brew - Simple B) - Or you can spend the evening reading 54 pages of posts....your call :D

cheers Ross
 

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