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Post #2 made 14 years ago
by joshua
Good Day, I no chill in the kettle, sealed with an airlock, then Siphon/filter into the fermenter. If you can siphon some what clear wort into the S.S. container, you could airate the wort and pitch the next day or when ever. I suggest 1-2 campden tablets after the wort drops below 140F/60C to help prevent Infections if you delay more than 12 hours. Just my $0.043 (inflation)
Honest Officer, I swear to Drunk, I am Not God.
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Post #3 made 14 years ago
by odi3
I considered no chilling in kettle, but figured that if im doing 10 gal batches, a 20 gallon kettle with 10 gallons of liquid is hard to move around, also due to the high mass, difficult to chill.

Also, I am planning to go electric and insulating my kettle to make keeping mash temp easy, an insulated kettle kinda adds extra difficulty to chilling in the kettle as well, ties up my boil and prevents me from brewing until batch is done.

Although, If u can manage it, the idea of boil, chill, ferment, cold condition all in the same pot would rock!.

Afterwards, its a simple step to transfer to keg for party!
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Post #4 made 14 years ago
by joshua
Good Day, Many have fermented in the boil kettle, Chilled or No-chill, trub and all. Plastic sheeting over the kettle, instead of an airlock works fine, until it is time to condition, Then the kettle is freed-up to clean and reuse. Truely single vessel brewing!
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #5 made 14 years ago
by thughes
I've thought about it. I have a couple of 7.75 gallon Sanke kegs (1/4 bbl) that I could pull the spear and then either stretch a carboy cap over or use/fabricate one of these, just haven't got around to experimenting yet.


---Todd
Last edited by thughes on 15 Dec 2011, 06:10, edited 4 times in total.
WWBBD?
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Post #6 made 14 years ago
by PistolPatch
odi3 wrote:I am thinking if i switch to a stainless steel fermenter, i could ferment in the same container i no chill in.
I think that would work fine odi. Dump the trub before you pitch your yeast and off you go.

The only problems with conical fermentors, besides the cost, is the space they take up and trying to keep them temperature-controlled :think:. (From memory, I also think the trub etc doesn't settle to the bottom as much as you'd expect. I think you have to tap the fermentor a bit to get everything to the bottom.)

Cheers,
PP
Last edited by PistolPatch on 15 Dec 2011, 06:32, edited 4 times in total.
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Post #7 made 14 years ago
by Mad_Scientist
I pressure ferment in a s/s 5 gallon corny. If you don't like the idea of pressure, you can do a regular ferment with a blow off tube. I have some photos of what I've been doing with BIAB and pressure fermenting since May 2011, below...
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