Beer Baron Posted January 13, 2019 Share Posted January 13, 2019 So I was thinking about getting a cube to no chill or just pumping wort into my fermenter and leaving in my temperature controlled fridge overnight before pitching yeast. When I brew in summer using the Grainfather I use the counter flow chiller but to get the temperature of the wort as low as possible it takes about 40ish minutes to transfer and that only gets down to 24-25 degrees. I want to save a bit of water and it will also save time on my brew day. What does everyone think?? Link to comment Share on other sites More sharing options...
Smashed Crabs Posted January 13, 2019 Share Posted January 13, 2019 After just doing my first cube.. go the no chill cube. Saves a lot of time and water. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 13, 2019 Share Posted January 13, 2019 I'd use a cube, less risk of infection. Link to comment Share on other sites More sharing options...
Hairy Posted January 13, 2019 Share Posted January 13, 2019 I have a Grainfather and no chill in a cube. I find it easier, faster and saves water. Link to comment Share on other sites More sharing options...
Beer Baron Posted January 13, 2019 Author Share Posted January 13, 2019 29 minutes ago, Hairy said: I have a Grainfather and no chill in a cube. I find it easier, faster and saves water. I was hoping you would respond Hairy. Last time I chilled I used a ridiculous amount of water so I wanted to use less water and cut brew day down!! It looks like I might transition to no chill!! Thanks everyone Link to comment Share on other sites More sharing options...
Hairy Posted January 13, 2019 Share Posted January 13, 2019 When I first started down the AG path we were still in drought and under water restrictions so I decided to no chill to save water and for convenience. It suits me and I am comfortable with it. I used the chiller once and it took ages to get the temp down. Adding on that time plus additional cleaning time it extended the brew day significantly. Give it a go and if you like it, keep doing it. If not, go back to chilling. No dramas. You can still do both; chill certain beers and no chill most beers. Just find what works for you and don’t let people tell you that you are a lazy brewer Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted January 13, 2019 Share Posted January 13, 2019 1 hour ago, Otto Von Blotto said: I'd use a cube, less risk of infection. That should have said less risk of infection compared to putting it in the fermenter to cool down. It works best with minimal to zero headspace in the container. Overnight you'd get away with it 99% of the time but if something gets in the way and you can't pitch it when planned then it's not gonna be a problem in a cube. In a fermenter it could well get infected if it's left unpitched too long. Link to comment Share on other sites More sharing options...
Smashed Crabs Posted January 13, 2019 Share Posted January 13, 2019 I'm lucky my water tanks close to where I brew but found it a pain in the a$$ catching and putting the water back into the tank. But I at least filled the 19L Pot and the esky 6-7 times each so goes to show the water used can get quite high. Link to comment Share on other sites More sharing options...
Greenyinthewestofsydney Posted January 13, 2019 Share Posted January 13, 2019 I do both. Fast chill my lagers or any beer where i want clarity in the glass. Aint nothing better at combating chill haze than a fast chill. Everything else is no chilled. Link to comment Share on other sites More sharing options...
Beer Baron Posted January 13, 2019 Author Share Posted January 13, 2019 I always start my brew day at 0500-0600 so if I was to transfer into the fermenter it would almost be at pitching temperature by the time I went to bed. At worst I would pitch early the next day Link to comment Share on other sites More sharing options...
Beer Baron Posted January 13, 2019 Author Share Posted January 13, 2019 If I was to chill into the fermenter at 70-75 degrees would I get any extra IBUs even if I put the fermenter straight into a cool fridge. Thanks, Beer Baron Link to comment Share on other sites More sharing options...
Smashed Crabs Posted January 13, 2019 Share Posted January 13, 2019 Nah you won't get any extra IBUs-80 that's why it been doing my bulk flavouring at the temp. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.