MastersBrewery
Journeyman, the learning never stops
- Joined
- 7/6/11
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Yesterday went out to this guys place and picked up some used cubes, the smaller one had concentrated lemon essence, and the larger had caramel colouring, they look like 25 and 30L I got 10 of each. I'm cleaning them out as we speak and they look to clean up ok, just waiting to see if the lemon flavour/ smell will go. Thing is I think 20 cubes might just be a lil over kill.
I have always chilled I have immersion and CFC, so the whole no-chill thing is new, I can see the advantages and not having to run around sanitising fermenters and having starters ready just at the right time, at the end of a 4 hour brew day is a big one. I'm also hoping to build a bit of stock so I can pick and choose what to ferment next.
So for the first time no-chiller any great tips?
MB
I have always chilled I have immersion and CFC, so the whole no-chill thing is new, I can see the advantages and not having to run around sanitising fermenters and having starters ready just at the right time, at the end of a 4 hour brew day is a big one. I'm also hoping to build a bit of stock so I can pick and choose what to ferment next.
So for the first time no-chiller any great tips?
MB