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1st BIAB - quick question

Post #1 made 15 years ago
by adz1179
Hi Brewers,

have done my share of kits, extract and partial's and am moving to BIAB. Have a 50lt pot (dont have dimensions here with me at work) and am making the good Dr Smurto's golden ale as a jumping off point. :thumbs:

Quick question re chill / no chill...

I have a temp control fridge and my plan was at the end of the boil, cover the pot with glad wrap, wack the lid on and then chuck the pot in the fridge for a few hours until it hits ferment temp. I havent seen this method in any of the forums and was just wondering if you lot figured this was a good idea or not

Cheers :salute:

Post #2 made 15 years ago
by stux
Two Problems with it

1) as the wort cools, it sucks air in to the pot. The air in a fridge can be filthy, this is the benefit of using a sealed container
2) it can put a lot of strain on the fridge's compressor, I assume its going to be running flat-out the entire time the wort is cooling

Sometimes that is referred to as slow-chill

You might as well just put the pot in a water bath to bring it down to 30C or so, and then put it in the fridge

The problem with doing a crash chill in a sealed container (ie by throwing it in a pool or something) is that your risk of infection goes up as the pasteurization is a factor of time * heat above pasteurizing level, and when you rapidly bring the wort below pasteurizing temperature you get less pasteurizing
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #3 made 15 years ago
by Ralph
+1 for stux's post.
Putting it in the fridge fresh from the boil is just wasting energy, suggest leave it to cool passively in the kettle overnight, either in water or air- cooled. It will probably cool just as quickly and costs you nothing.

If it were me, I'd sanitise the lid with Starsan then place it on the pot for the last few minutes of the boil (its presence at that point is not significant, but turn the heat down if need be), then chill in a tub of water overnight. By all means put it in the fridge in the morning to chill even more, but cover with cling film to keep off any drips of condensation or bugs. I've kept wort like this for several days before pitching, its no biggie.

I'm not a fan of on slow- chill in a vessel other than the kettle. I say use that latent heat to good effect in applying pasteurising units to the inside of the cube, or don't do it at all. We know no- chill works fine (particularly when coupled with cube hops), but take that extra heat out of the equation and we may as well pitch clean wort into a dirty fermenter.
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