Make sure the lid is on properly.
Yes.
Make sure the lid is on properly.
Racking into a fermenter rather than a cube is more slow chilling than no-chilling.
Slow chilling is letting the wort chill naturally. No chilling is putting the hot wort into a sealed container with minimal headspace, squeezing the remaining air out and allowing the heat to pasteurise the container.
Similar in the case of using a fermenter but I'm not sure how you could get all the air out. With slow chilling, you need to pitch when the wort is cool (say 12 -24 hours) and there is a slight risk of infection during that time. With no-chill you can potentially keep the wort unfermented for months or more.
Just hope it turns out OK since I "aerated" while the wort was hot.
Thanks Again
HSA can lead to stability problems (Hot side aeration). Is it a beer you were hoping to age? If not, you may not notice a thing.
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