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Post #2 made 14 years ago
by PistolPatch
Oooooh! I like your post Guest5234. (Where did that nickname come from???)

You've broken all the usual rules and have still scored a great beer!

I'd love some more detail on this. Just some simple stuff like how did you keep your kettle covered/sealed while it was fermenting and how you transferred into bottles/kegs etc.

Can't wait to hear more info :peace:.
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Post #3 made 14 years ago
by Guest5234
PistolPatch wrote:Oooooh! I like your post Guest5234. (Where did that nickname come from???)

You've broken all the usual rules and have still scored a great beer!

I'd love some more detail on this. Just some simple stuff like how did you keep your kettle covered/sealed while it was fermenting and how you transferred into bottles/kegs etc.

Can't wait to hear more info :peace:.
Just kept the stainless steel lid on, let it ferment for 5 days and transferred it to my glass carboy for a further 2 weeks transferred to my corni and left it a week befor a sample.....it tastes delicious and seems to av a much malty feel on the mouth, did not leave hops in the boiler as I always se muslin bags for these as I cool the wort overnight.
Last edited by Guest5234 on 15 May 2012, 23:19, edited 3 times in total.

Post #4 made 14 years ago
by 2trout
PP wrote
You've broken all the usual rules and have still scored a great beer!
I love that!

Ive never picthed like that, but I do cool my wort in the same manner as you do 5234. This another reason I BIAB breaking the rules.
Last edited by 2trout on 16 May 2012, 12:27, edited 3 times in total.
"All I know is that the beer is good and people clamor for it. OK, it's free and that has something to do with it."
Bobbrews
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Post #5 made 14 years ago
by PistolPatch
Thanks for the details Guest :peace:.

I've heard of some guys no-chilling and then fermenting in the same cube so I suppose this is pretty much the same. I haven't tasted their beer but who knows, it might be an easy way to brew certain styles without any penalty, little penalty or maybe even a benefit?

Another thing to put on the "side by side brew" to do list :P.
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Post #6 made 14 years ago
by BobBrews
PistolPatch,

Earlier this year I fermented in my N/C cube twice! I fermented in the cube and when I moved the beer into a secondary I reused the yeast-cake in the cube. Normally I don't use a secondary but this first beer was going to be my first beer on a nitrogen tap so I wanted it to be residue free. I gave it extra time to settle and clear. The second wort took off like a bat out of hell. I had a blowout because of the large yeast-cake and because in the process I forgot my Ferm-cap!

So it ended up like this. Both beers tasted great! The nitrogen tap still has the second beer on it and it is the best beer on tap! Cleaning the cube (it's actually a round win-pack) was not as hard as I originally imagined. A brush and a little shaking cleaned it up and I always store StarSan in my N/C cubes?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

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Post #7 made 14 years ago
by PistolPatch
Well there you go Guest, you are in good company :).

Bob, I think AcesHigh has fermented a few in the cube as well so I'll make sure I taste some of his.

:peace:
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