storing wort

[user 31093]

Once for a second 2 days ago.

I thought about that already

A seconds enough to lose negative pressure and suck crap in.

 

[DJ_L3ThAL]

I thought that was one of the differences between a general sanitiser and one for brewery use. To kill yeast. You are saying Starsan doesn't kill yeast? Interesting. Also, according to the instructions, you need to use demineralised water if you want to keep Starsan mixed for any time.

You don't HAVE to use demineralised water, I use plain tap water and just keep my pH test strips handy, so each time I open a cube to use the starsan (yes, you can continue to re-use it) I just make sure the pH is 3 or lower which means the starsan is still effective. Bang for buck I tells ya!

 

[user 31093]

You don't HAVE to use demineralised water, I use plain tap water and just keep my pH test strips handy, so each time I open a cube to use the starsan (yes, you can continue to re-use it) I just make sure the pH is 3 or lower which means the starsan is still effective. Bang for buck I tells ya!

Exactly what I've been doing, I use pH test strips and keep reusing unless it loses acidity or gets crap in it.

If I make a cider or gluten free beer I'll make a new batch just to be 100% sure I haven't gotten traces of malt in it by accident.

 

[shaunous]

A seconds enough to lose negative pressure and suck crap in.

Lose negative pressure? Whaaaaaaaa?

My cube isn't a vacuum chamber

 

[slcmorro]

My cube isn't a vacuum chamber

It should be. The idea is if you push out all the air and the wort cools in the cube, it should then 'suck in' when it cools. Heat expands, cold constricts etc. When you open the lid, the cube should instantly
'take up' air because it's under negative pressure inside the sealed container.

 

[shaunous]

I chilled the wort, this was my original concern.

What about storing wort which was 'chilled' after the boil, in a sanitized cube, same same???

A week in a cube sitting around 30 degree's in my shed OK-ish, i realize it probably not ideal, but is it down right outrageous.

 

[user 31093]

I chilled the wort, this was my original concern.

Ah. Valid concern indeed.
The last step in sterilising the cube is by the hot wort itself.

I fill my cubes to the brim (almost) and squeeze out the last centimetre or so of air, so the pressure difference isn't huge but it's still there.

I also sanitise the crap out of the cube's exterior prior to opening and tipping.

 

[shaunous]

Yeh, I'll see how it tastes and smells when my other half of the batch I fermented straight away tastes.

My ferm fridge **** itself so I normally would have brewed the lot.

 

[user 31093]

Yeh, I'll see how it tastes and smells when my other half of the batch I fermented straight away tastes.

My ferm fridge **** itself so I normally would have brewed the lot.

Hope it goes alright mate. Bloody glad I'm not in that boat with the "heatwave" in Adelaide.

When you said no ferm fridge room I thought you meant it was full not self-shat, or do you have more than one?

 

[shaunous]

Normally ferment in a chest freezer. I was already fermenting a cider which has only just finished which was lucky, have now cleared a normal fridge to ferment the beer in, but meant I could only fit the one fermenter in, meaning half of my double batch is the current one we are posting about in the cube.