Brewlord
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- 30/3/06
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Fellow Brewers,
As I mentioned in a previous post I am trying to get into extract brewing to allow me to personalise my beers more than what can be done in K&K. I have been reading information and asking questions about using the no-chill method to cool the wort overnight before fermenting and would like to get some opinion or experience from the forum.
My concern is the potential for oxidation when transferring the hot wort from the boil to the cube. Advice I have received and information that I have read always mentions to avoid splashing. Palmers guide relates specifically to cooling prior to transferring to the fermenter which is OK but I like the advantages of minimal time required to cool the wort, no requirement for a chiller, ability to make bulk wort and store for later etc. (These advantages are all listed in the no-chill guide from this forum). In addition I was also advised by my LHBS that no-chill is a good way to go.
To give more information of my concerns, I have a 20 litre heavy base stainless steel stock pot (yes a Rolls Royce at a Rolls Royce price) and a 15 litre cube. I did a dry run with water using about 12-15 litres and found that I still had some splashing. I applied the principles I use when racking and used a 750mm length of hose. Of course as there is no tap to connect to on the stockpot, I jammed a funnel into the top of the hose to channel the fluid down to the cube. Accordingly the bottom of the hose sits close to the bottom of the cube. I found that I could achieve a reasonably consistent pour with a small amount of turbulence at the funnel if I stopped and restarted the pour. The stockpot with fluid is reasonably heavy so I am going to need to stop / restart a few times during the transfer.
My questions are:
1. Is there a better way to transfer with the simple equipment I have on hand? (I am willing to buy whatever else is necessary to do it this way.)
2. And, am I unnecessarily concerning my self if the maximum amount of splashing is confined to some turbulence and slight splashes in the funnel and at the base of the short hose in the cube (particularly when it is not submerged in the initial stages of the pour)?
I note from Palmers guide that if the wort is at or below 27 deg C (80 Deg F) it is probably OK for a few splashes but that then requires a chiller or water bath and defeats the no-chill methodology and the associated advantages. I guess my question is the old how long is a piece of string but I dont have any relative guide to what amount of splashing is OK. If I get the idea that standing back at 5 paces and lobbing the beer in is bad, but a controlled and contained fall through a hose from a minimal height is Ok then I will understand a bit more.
Any advice is appreciated.
Cheers
BL
:unsure:
As I mentioned in a previous post I am trying to get into extract brewing to allow me to personalise my beers more than what can be done in K&K. I have been reading information and asking questions about using the no-chill method to cool the wort overnight before fermenting and would like to get some opinion or experience from the forum.
My concern is the potential for oxidation when transferring the hot wort from the boil to the cube. Advice I have received and information that I have read always mentions to avoid splashing. Palmers guide relates specifically to cooling prior to transferring to the fermenter which is OK but I like the advantages of minimal time required to cool the wort, no requirement for a chiller, ability to make bulk wort and store for later etc. (These advantages are all listed in the no-chill guide from this forum). In addition I was also advised by my LHBS that no-chill is a good way to go.
To give more information of my concerns, I have a 20 litre heavy base stainless steel stock pot (yes a Rolls Royce at a Rolls Royce price) and a 15 litre cube. I did a dry run with water using about 12-15 litres and found that I still had some splashing. I applied the principles I use when racking and used a 750mm length of hose. Of course as there is no tap to connect to on the stockpot, I jammed a funnel into the top of the hose to channel the fluid down to the cube. Accordingly the bottom of the hose sits close to the bottom of the cube. I found that I could achieve a reasonably consistent pour with a small amount of turbulence at the funnel if I stopped and restarted the pour. The stockpot with fluid is reasonably heavy so I am going to need to stop / restart a few times during the transfer.
My questions are:
1. Is there a better way to transfer with the simple equipment I have on hand? (I am willing to buy whatever else is necessary to do it this way.)
2. And, am I unnecessarily concerning my self if the maximum amount of splashing is confined to some turbulence and slight splashes in the funnel and at the base of the short hose in the cube (particularly when it is not submerged in the initial stages of the pour)?
I note from Palmers guide that if the wort is at or below 27 deg C (80 Deg F) it is probably OK for a few splashes but that then requires a chiller or water bath and defeats the no-chill methodology and the associated advantages. I guess my question is the old how long is a piece of string but I dont have any relative guide to what amount of splashing is OK. If I get the idea that standing back at 5 paces and lobbing the beer in is bad, but a controlled and contained fall through a hose from a minimal height is Ok then I will understand a bit more.
Any advice is appreciated.
Cheers
BL
:unsure: