no chill

[Dave-Leeds]

Hi

i have done 2 biab and transferd both from the boiler to a 25 ltr no chill cube.
Then into fv with yeast once cooled to correct temp.

is this how u guys do this or are there any other no chill methods

cheers
dave

[Clibit]

Some people just put lid on FV and leave overnight before pitching. Some pitch yeast in the no chill cube.

[bob3000]

Yep. I use use plastic jerry cans. make sure your cube is HDPE.

[Dave-Leeds]

What sort of time scale do u leave it in?, will it be safe 4 a while?,

Does any1 add extra hops if doing no chill

Cheers

[crimsongarlic]

I do BIAB and generally just cool in with the kettle in a sink of cold water. I don't tend to rush the process and If I start a brew in the afternoon it's not down to pitching temp before I go to bed.

I just leave it in the kettle, with a lid on, until the morning. When I get up I transfer to FV and pitch yeast. Never had a problem doing this yet.

[Dave-Leeds]

Cheers lads

dont see the point in making a wort chiller then as the cubes are cheap from work

Cheers

[Clibit]

The wort will be fine in a cube for a while. If you make sure the inside is all sterilised by the hot wort, it will keep a good while. If you read the Aussie forums there are reports of people pitching the yeast a year later. A lot of brewing literature says that quick cooling is important though, and makes better beer. It's one of them debates. The Aussie no chillers will tell you the difference is not detectable. I chill mine in the sink, and stir the wort, takes about an hour. I would happily use a cube if I had one, but don't feel there's a great need to get one. Or a chiller for that matter, but probably will at some point.

[StickyCola]

I did a few no-chill batches of pale ale in the summer heat wave to save water & reduce risk from airborne infections. I was very pleased with the results. . I always do a vigorous 90min boil & there was no detectable DMS & the beer cleared well. Hop aroma was diminished but improved using FWH. Bittering hops need to be scaled down but even my first attempt produced a very nice beer to my taste anyway. After dropping the hot wort into the cube & allowing to cool slowly overnight to pasteurize, I put the cube in the temp cont. fridge for 24hours to reach pitching temp. This enables you to make sure the yeast is good before committing it the the wort. To aerate I pour half the wort into the FV , replace the cap on the cube, give it a good shake then pour the rest in. This minimises exposure to airborne infections & has given me some of my best performing fermentations to date. The time saved not having to rapid cool & clean the chiller is another bonus. Chilling probably improves clarity & long term stability but I can't detect any off flavours in my No-chill beers. If you want to save time & money & brew in the summer then I'd say give No-Chill a go, you may be surprised!

[Dave-Leeds]

Put both my biab in a cube and it makes it easier for me splitting brew day up.

how do you adjust the hops if your going to no chill?, so far i have done a smash and copied
gw old peculier from his book

[hoggyafc]

I've done two now and both times I've put the pot into the bath (on a towel) and filled the bath with cold water. Then I clean up, have a cup of tea, a read of my book or a watch of the telly and, boom, it's at temperature.

[bob3000]

To adjust for late hops, put them in the cube instead and treat them as 15min additions for bittering. You can also make a hop tea at pitching time. Or pull off 3l or so of wort next day and boil with late hops for 5mins and pitch (haven't tried this yet)

[Dave-Leeds]

Cool might try those ideas next i get chance to put another brew in

[Bribie]

I generally try to pitch as soon as possible, but have kept wort in cubes for weeks and in one case for over a year when I moved house. Wort was fine, and I entered the beer in competitions where it was well judged (Russian Imperial Stout).

Many Aussie home brew suppliers and some microbreweries sell "no chill" cubes full of AG wort that have a shelf life of a year or so. They are popular with brewers who normally do tins but looking for all grain beers the easy way.

[simco999]

I just run the boiled wort into an FV and let it chill overnight - leaving the lids on cracked open.

Never fails - just pitch when down to room temp.

[Beer O'Clock]

I just run the boiled wort into an FV, lid on and let it chill overnight.

Never fails - just pitch when down to 20 degs.

This ^^^