No Chill In A Fermenter

[PistolPatch]

Howdy Kingy*!

You might be in the same boat as me regarding no chill as I've only picked up bits and pieces. Someone will correct me on this but I think...

No Chill is for when you want to keep the wort for a little while before pitching the yeast - several days to several weeks.

SteveLacey's post above is probably a lot easier if you want to pitch as soon as possible but don't have a chiller. Or use Browndog's method, which is Steve's, with the addition of chucking it in the fridge for a few hours the next day if neccessary.

I think 'No Chill' in the manner that Ross described in the post above is more intended for pitching at a later date.

Spot,
Pat

*Sorry Kingy. I said in that other thread I'd have a new BIAB bag sewn up for you today and would post pics but my niece found better things to do! Won't be sewn up until tomorrow now.

 

[barneyhanway]

No chill for pitching the next day or the next month,
the concept is all about NOT having to invest in another piece of equipment (a chiller), all the associated water used and the extra time taken.

The various discussion's (sometimes arguments) are all about what the trade-offs are in terms of quality and taste of the finished beer.

 

[Ross]

I think 'No Chill' in the manner that Ross described in the post above is more intended for pitching at a later date.

Not at all - As soon as it reaches pitching temp it can poured into the fermenter - Gives an opportunity to aerate the wort if you so desire; others throw the whole cube into a swimming pool to speed up the process a bit - Personally, like Browndog, I pour hot directly into the fermenter, so as to save on one more bit of cleaning/sterilising .

cheers Ross

 

[phonos]

If you have a swimming pool, you can just stick your kettle in the pool (with a lid on) and let it chill for an hour. I did that on wednesday and, along with 2 litres of preboiled ice, my 23 litres was down to ~18C.

 

[PistolPatch]

I think 'No Chill' in the manner that Ross described in the post above is more intended for pitching at a later date.

Not at all - As soon as it reaches pitching temp it can poured into the fermenter - Gives an opportunity to aerate the wort if you so desire; others throw the whole cube into a swimming pool to speed up the process a bit - Personally, like Browndog, I pour hot directly into the fermenter, so as to save on one more bit of cleaning/sterilising .

cheers Ross

My use of the words, 'more intended,' may have been not written clearly enough - dunno?

What I was trying to say Ross was that a cube is 'more intended' to be used for those who want to pitch at a later date while those wanting to pitch asap 'usually' go straight into the fermenter.

From the look of the above posts in this thread and other bits I have picked up, that seems to be correct. I was not saying that all people who wanted to pitch the next day would never use a cube.

Cheers,
Pat

 

[SpillsMostOfIt]

I really like the NoChillCube mechanism.

I can brew whenever I want (and/or have time) to and send it straight into a cube. Then, when the fermenting fridge becomes free (could be next day or next week) it is only so for a brief period as I prepare the fermenter for the wort. In this way, it forms a nice buffer between kettle and fermenter as well as all the other things people like about it.

In cooler weather, the cube can sit inside the house, allowing me to recover some of the heat I've pumped into it.

I've never gone straight to the fermenter from the kettle, but I figure it would reduce the cleaning quite a bit - but it clearly isn't for people who ferment in glass or have a more chaotic lifestyle!

 

[Kingy]

ok so 20 mins after flameout i can just pour the hot liquid through a funnel with a hop sock or grain bag to filter, into a 20 litre plastic jerry. and just leave it there to cool. When its cool add to fermenter and pitch yeast. That seems to easy :unsure:

 

[lucas]

My use of the words, 'more intended,' may have been not written clearly enough - dunno?

What I was trying to say Ross was that a cube is 'more intended' to be used for those who want to pitch at a later date while those wanting to pitch asap 'usually' go straight into the fermenter.

From the look of the above posts in this thread and other bits I have picked up, that seems to be correct. I was not saying that all people who wanted to pitch the next day would never use a cube.

Cheers,
Pat

just to put that comment in perspective pat, how would you react if someone posted in the BIAB thread "I havent actually used this method myself yet, but from what I've read the method PistolPatch describes is more intended for those just starting out".

intentions are in the eye of the beerholder, blanket statements such as these dont really help anyone. nochill in a cube or a fermenter is for whatever the brewer wants it to be for

 

[SpillsMostOfIt]

ok so 20 mins after flameout i can just pour the hot liquid through a funnel with a hop sock or grain bag to filter, into a 20 litre plastic jerry. and just leave it there to cool. When its cool add to fermenter and pitch yeast. That seems to easy :unsure:

I don't usually wait that long - probably only 5-10 minutes. I figure I want it as hot as the jerry can handle - which is quite hot - to reduce the infection risk.

I've given up trying to filter hot liquids. It's too much of a pain. I filter into the fermenter using a ladies' lingerie bag, but I'm told the hop sock things work nicely too.

Otherwise, you're spot on.

 

[lucas]

pouring it hot through a funnel probably isn't ideal for a number of reasons, but if you've got no tap on your kettle and dont want to risk syphoning near boiling liquids (I know I wouldnt) then I guess it's your best bet

I agree with spills on the filtering. much easier to take care of once it's cooled.

 

[Darren]

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

cheers Ross

Ross, you forgot to mention that sanitation has to be better with "no-chill" as there is an increased chance of it becoming infected during storage.


cheers

Darren

 

[PistolPatch]

blanket statements such as these dont really help anyone. nochill in a cube or a fermenter is for whatever the brewer wants it to be for

Lucas, if you read my posts above there is no reason they should have been singled out. They are not mis-leading or inaccurate.* You've done this a few times lately so maybe just send me a PM explaining what's really bothering you.

Edit: *In the original post I also invited corrections as to whether my no chill definition was correct. What more can one do?

 

[SpillsMostOfIt]

I tried syphoning over several batches. I tried several techniques to try and get the syphon started and ended up frustrating myself and stirring up what little break material had managed to settle. I bought three different syphons and none of them performed in hot liquid. The Fermtech thing was wonderful but warped in the hot wort and is now less than wonderful.

Since fitting a tap to my boiler, I have been a much calmer person...

Given the choice of syphoning or pouring through a funnel, I would let the wort cool in the kettle, go to the extra effort to clean funnels and stuff and almost anything else to avoid having to deal with a syphon again.

 

[Ross]

Ross, you forgot to mention that sanitation has to be better with "no-chill" as there is an increased chance of it becoming infected during storage.


cheers

Darren

Good sanitation practise goes without say Darren, whether "no chill" or not - I don't change my proceedures at all

cheers Ross

 

[Darren]

Yeah,

Syphons suck.

cheers

Darren

 

[Darren]

Good sanitation practise goes without say Darren, whether "no chill" or not - I don't change my proceedures at all

cheers Ross

Ross,

Things like old scratched cubes/tubing and taps are areas of greater concern for no-chill storers.

cheers

Darren

 

[Stuster]

Since fitting a tap to my boiler, I have been a much calmer person...

Agreed. If you are no-chilling, a tap on the kettle makes life so much easier.

 

[lucas]

Edit: *In the original post I also invited corrections as to whether my no chill definition was correct. What more can one do?

how about when you're corrected, not just go "what I was trying to say was [insert exactly the same thing I said last time]." you were corrected by Ross, reiterating exactly the same idea doesnt make it correct the second time

 

[Kingy]

ok so it looks like im gunna have to put a tap on my kettle to make life easy.

any hints or help on drilling or fitting a tap to an 80 litre aluminium boiler would be muchly appreciated

 

[browndog]

Jeez Guys, take a (no)chill pill would ya. We are just chatting about the great NC method. Darren, I'm with Ross, you either have good sanitation methods or you don't. Kingy, the best way to make a hole big enough for a tap is to use a hole saw of the correct diameter or stitch drill it with a 3/32" or 1/16" bit then use a round file to clean it up.

cheers

Browndog