I have now completed two small batch BIAB brews, the first turned out very nice even though I missed a few of my numbers and, the second is waiting patiently in the FV for me to get home and bottle her in a week or so. With both of these brews I chilled the hot wort in an ice bath in my laundry trough which worked but took about an hour to achieve the pitching temp I was after. I have gotten hold of a nice clean 10lt cube and am thinking about using the no-chill method for my next brew but there is one aspect of the process that I am not sure on. The 1st couple of you tube clips I saw when I started looking into the technique banged on about the importance of not oxygenating the wort during transfer into the sanitised cube however, a number of subsequent videos I have seen don't seem to place any importance on this?
I was also listening to a pod cast recently where John Palmer talked about his change in attitude to wort oxygenation to that of it only being an issue in cooled wort AFTER pitching and/or during packaging.
Do I need to transfer through a hose subsurface ASAP or, can I just pour it on in there through a strainer and a funnel???
Post #2 made 9 years ago
How long are you planning on leaving the wort on the chiller? I think if you are storing wort long term the extra oxygen/air may cause an infection. If you are just storing it short term I don't know if it would hurt. You need to aerate before pitching anyways. If you are just letting it cool overnight you can just leave it in your kettle and keep it covered.
Hopefully someone will come along with a better scientific answer for you.
Hopefully someone will come along with a better scientific answer for you.
Some people are like slinkies. Not good for much, but bring a smile to your face when pushed down the stairs.
Weehoosebrewing.ga
Weehoosebrewing.ga
-
- SVA Brewer With Over 20 Brews From Canada
-
Post #3 made 9 years ago
Pilch, It will be better to drain as much as possible of the Kettle Directly in the "Cube".
Why??? the temperature of the wort. If you want the Filter the Wort, it WILL cool off below 145F.
Which is the temperature that Bacteria will Survive.
You will need to Oxygenate the Wort when you plan to ferment it, so, a strainer and some Splashing, will be needed.
BTDT, YMMV
Why??? the temperature of the wort. If you want the Filter the Wort, it WILL cool off below 145F.
Which is the temperature that Bacteria will Survive.
You will need to Oxygenate the Wort when you plan to ferment it, so, a strainer and some Splashing, will be needed.
BTDT, YMMV
Honest Officer, I swear to Drunk, I am Not God.
-
- SVA Brewer With Over 100 Brews From United States of America
-
No-chill Question
Post #4 made 9 years ago
With a small batch a syphon is probably the best way to transfer wort from the kettle to the cube or a lot of other brewers have a ball valve. Make sure you use silicone hose as it can handle the temperature.
In terms of transferring hot wort don't worry about a bit of splashing. There is a lot of info on hot side aeration but this really isn't a problem on a home brew scale.
In terms of transferring hot wort don't worry about a bit of splashing. There is a lot of info on hot side aeration but this really isn't a problem on a home brew scale.
Post #5 made 9 years ago
Thank you for the feedback guys. I only need to give it enough time to cool down in my brew fridge so I thunk I will take Joshua's suggestion, pour it all straight into the cube carefully via a funnel and then pour it into the FV the next morning (or later that night) through my sieve with plenty as much airation as I can give it without making a mess.
Cheers.
Cheers.
Post #6 made 9 years ago
No idea on the "hot side aeration" thing although there is at least one large commercial brewery that actively aerates their hot wort - can't remember which one or why though now.
Pilch, you mentioned above about the brew cooling down in your fridge. Don't do that as you'll bugger your fridge for very little increase in cooling time.
One hour to chill is great so I wouldn't abandon your current method without some thought. (Start with no ice first in your sink and use your masher or something to agitate the wort every now and then. When the water gets hot or warm, dump it and re-fill. Only use your ice, mixed with water, when the wort gets to within about 5°C of your tap water otherwise you are wasting your ice.)
Lumpy mentioned cooling overnight in your kettle. It's probably not best practice on some styles
but I've never had a problem with it. It's especially good if you drink too much while you are brewing 
. In a very hot climate, you may still need to use an ice bath or your fridge to get it down to pitching temperature the next day.
Using a cube is great if you want to delay your pitching. (Buy an o-ring for the lid though as some cubes don't seal on the second brew with the seal that comes with the lid.) But, if you want to pitch as soon as possible, I really don't see the point of transferring it to a cube. It's one more transfer and one more vessel which requires cleaning and maintenance and therefore more labour.
Chilling's a PITA pretty much whatever you do, however, if your batch size is small enough to use a sink, then that is the least painful method of all I reckon.
PP
Pilch, you mentioned above about the brew cooling down in your fridge. Don't do that as you'll bugger your fridge for very little increase in cooling time.
One hour to chill is great so I wouldn't abandon your current method without some thought. (Start with no ice first in your sink and use your masher or something to agitate the wort every now and then. When the water gets hot or warm, dump it and re-fill. Only use your ice, mixed with water, when the wort gets to within about 5°C of your tap water otherwise you are wasting your ice.)
Lumpy mentioned cooling overnight in your kettle. It's probably not best practice on some styles
but I've never had a problem with it. It's especially good if you drink too much while you are brewing . In a very hot climate, you may still need to use an ice bath or your fridge to get it down to pitching temperature the next day.Using a cube is great if you want to delay your pitching. (Buy an o-ring for the lid though as some cubes don't seal on the second brew with the seal that comes with the lid.) But, if you want to pitch as soon as possible, I really don't see the point of transferring it to a cube. It's one more transfer and one more vessel which requires cleaning and maintenance and therefore more labour.
Chilling's a PITA pretty much whatever you do, however, if your batch size is small enough to use a sink, then that is the least painful method of all I reckon.
PP
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
-
- SVA Brewer With Over 100 Brews From Australia
-
Post #7 made 9 years ago
Yeah thanks Pete. I picked up on the problems related to putting a large hot object into the fridge on another forum last night, glad I worked that out before I did something stupid?!
I will definitely be using the no-chill method when I upgrade to a bigger kettle (with a tap) soon as water availability for immersion Cooler is a bit of an issue. We run on rain water at home and would be a huge PITA to recirculate from, and back to, the rain water tank at the other end of the property. Once I have a tap with a spigot it will be much easier to use a heat rated piece of tube to run the hot wort into the bottom of a cube for a slow chill(?) over a couple of days (including some time in the brew fridge to bring it down to pitching temp one the wort is below 25c 'ish.
I will definitely be using the no-chill method when I upgrade to a bigger kettle (with a tap) soon as water availability for immersion Cooler is a bit of an issue. We run on rain water at home and would be a huge PITA to recirculate from, and back to, the rain water tank at the other end of the property. Once I have a tap with a spigot it will be much easier to use a heat rated piece of tube to run the hot wort into the bottom of a cube for a slow chill(?) over a couple of days (including some time in the brew fridge to bring it down to pitching temp one the wort is below 25c 'ish.
Post #8 made 9 years ago
One quick one - no matter what you hear, silicone is the only hose you should use for no-chill transfers.
And don't be scared of trying a kettle chill.
And don't be scared of trying a kettle chill
.If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
-
- SVA Brewer With Over 100 Brews From Australia
-
