Howdy All,
I have read a few historical posts already about swollen no chill cubes, unfortunately all were doom and gloom saying the worts infected and should be tipped. Is this the only experience or has the odd person had another outcome?
Ive often heard of peoples cubes swelling up when after pouring the boiling wort into the cube they then put it in something like a swimming pool to get the temp down faster, I'm sure these must be ok otherwise nobody would do it...right?
My situation is I have moved to All Grain recently but still had one more partial mash recipe with ingredients to brew. So I brewed the PM like I would an all grain except was only left with about 12L of wort in the kettle at flame out. So I racked this to the cube (which had been cleaned an sanitised) and then tipped the cube on its side so the hot wort could get into the handle part. After 5-10 mins I then topped up the cube with water and sealed it.
Two days later the cube was like a balloon, but I couldnt see any signs of fermentation from wild yeast so just left it. It has slowly gone down over time so I'm guessing one of the seals eventually started leaking under the pressure. I have another brew fermenting atm so I dont want to open the cube only to find the wort is ok.
I realise I may be clinging to false hope but currently it takes me about 4 1/2 hours to knock a single brew over in the brewing process so I kinda just want it to be "ok".
Cheers Colo
I have read a few historical posts already about swollen no chill cubes, unfortunately all were doom and gloom saying the worts infected and should be tipped. Is this the only experience or has the odd person had another outcome?
Ive often heard of peoples cubes swelling up when after pouring the boiling wort into the cube they then put it in something like a swimming pool to get the temp down faster, I'm sure these must be ok otherwise nobody would do it...right?
My situation is I have moved to All Grain recently but still had one more partial mash recipe with ingredients to brew. So I brewed the PM like I would an all grain except was only left with about 12L of wort in the kettle at flame out. So I racked this to the cube (which had been cleaned an sanitised) and then tipped the cube on its side so the hot wort could get into the handle part. After 5-10 mins I then topped up the cube with water and sealed it.
Two days later the cube was like a balloon, but I couldnt see any signs of fermentation from wild yeast so just left it. It has slowly gone down over time so I'm guessing one of the seals eventually started leaking under the pressure. I have another brew fermenting atm so I dont want to open the cube only to find the wort is ok.
I realise I may be clinging to false hope but currently it takes me about 4 1/2 hours to knock a single brew over in the brewing process so I kinda just want it to be "ok".
Cheers Colo