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What is the longest you have stored wort in the cube?

Post #1 made 12 years ago
by BobBrews
What is the longest length of time you have stored un-fermented wort in a no-chill container?

I have done only 4 months. How long for you or your friends? :think:

I brewed a beer and stored the wort four months. I re-brewed the exact beer and fermented them side by side. I tasted the wort at bottling and they seemed identical? Any thoughts?
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 #2 made 12 years ago
by joshua
Bob, the longest "no-chill" for me was 6 months, The beer finished fine, but, seem more "refined" than fresh, day old "No-Chill".
Honest Officer, I swear to Drunk, I am Not God.
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Post #3 made 12 years ago
by PistolPatch
Either a bit more or a bit less than 12 months. Hold on...

I have an English IPA brewed on 6th APril 2012. I couldn't stand the original brew which came out of the same kettle on the same day - totally the same wort.

I think I used an English Ale yeast (Nottingham?*) on the first brew and I hate them! On this one I think I shouldn't.

* This is why you should take notes :lol:.

Anyway, I have no qualms about pitching that IPA now or leaving it a few months more.

Let me know. Probably should pitch now but what yeast????
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Post #4 made 12 years ago
by tolonen
Checked my logs and longest I have waited was 24 days. I dont have as much patience as you guys yet. It was a Wee Heavy that finished high FG, 1.034 (OG was 1.094) because I mashed high at 156°F and then ended up using the low attenuating Scottish WLP028 yeast.

Still ended up being tasty. Nice sweet dessert beer. One of the best tasting beers I have made. Slowly sampling that one to see how it ages!

Love no-chill, get to split up the brew day into multiple days for when I have time to complete the job. Tried it 10 batches ago and have not used my immersion chiller since.
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Post #5 made 12 years ago
by BobBrews
Good information guys! If anyone else has any relevant no-chill storage stories let me know! I am collecting data for a podcast! Np chill related stories are good too!

PP. :shoot: Pitch a yeast new to you! Something you have always wanted to try and didn't? :think:
Last edited by BobBrews on 22 Jun 2013, 19:56, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #6 made 12 years ago
by shibolet
at what temperature are you guys holding these no-chill cubed beers?
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #7 made 12 years ago
by joshua
Shibolet, I store the No-Chill's on the floor at ambient 25C to 33C, until it cools to 15C to ferment.

I have noticed the wort and hops seem to age nicely.
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #8 made 12 years ago
by BobBrews
Shibolet, I store the No-Chill's on the floor at ambient 22.2C (72F) for Summer and 15.4C (60F) Winter. In between seasons the temperatures vary? I may do a longer term storage for fun? (I lead a dull life)!

Hey! Has my Black IPA changed or matured for you?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #9 made 12 years ago
by shibolet
BobBrews wrote:Hey! Has my Black IPA changed or matured for you?
it's changed from full keg to empty keg. fast!
i will re-brew this. it was awesome. truly
Last edited by shibolet on 24 Jun 2013, 13:54, edited 2 times in total.
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #10 made 12 years ago
by BobBrews
shibolet,

I know the feeling. I will be brewing a double batch of it when I get back from the NHC. I ran out a while back but didn't want to waste it by brewing it until I get my sense of smell back! I am starting to smell flowers and hops when I open a bag. All beer still tastes like (Bud Lite) to me. The NHC this week will be a bust unless I find some sour beers that I can really taste! Oh Well?

P.S. My wife says that I don't smell any better? :whistle:
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America
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