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no chilling was a bit scary

Post #1 made 13 years ago
by uk brewer
i put the brew 20+L
in to the cube , it was very hot and the cube was a bit wobbly,

did i put it in too hot, or is this normal,

the cubes are food grade and quite thick

heres a couple of piccys, you can see the full cube has taken on an expanded look

Image
Image

the trub has settled nicely...
Image
Last edited by uk brewer on 12 Dec 2012, 07:20, edited 2 times in total.

Post #2 made 13 years ago
by cmcquistion
You say that they are food-grade, but are they HDPE (high density poly ethylene)?

As I understand it, HDPE is rated for hotter-than-boiling temperatures, but not all food-grade containers are made of HDPE, so that is something important to check.

As to your question, I have noticed my cubes swelling a bit from the heat of hot wort, but your cubes look a little "dimple-y" (for lack of a better term) and look like the plastic is melting a little.

I would check on their material and make sure it is HDPE.

Post #3 made 13 years ago
by Yeasty
Assuming your cubes are food safe :shock: which I think they are, don't worry too much about the bulging. I've just started NC and my cubes got very flexable and now look a bit out of shape. As long as they hold wort they are working..
Why is everyone talking about "Cheese"
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Post #4 made 13 years ago
by joshua
I found that the wort is sterile until 180F/82C, and I wait until that temperature to dump the wort.

Maybe that can save the "cubes".
Honest Officer, I swear to Drunk, I am Not God.
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Post #5 made 13 years ago
by thughes
Looks fine to me. I drain the kettle right after flameout so I'm guessing the wort is 200+ F when it goes in, never had a problem. After the cube has been emptied into the FV I just pour a gallon of VERY hot water in it, put the cap on, and shake it for a minute or two. The hot water re-softens the plastic and the shaking builds up pressure that puts the softend cube back into its original shape.

---Todd
WWBBD?
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Post #7 made 13 years ago
by uk brewer
pitched the yeast this weekend, :thumbs:
the cube went back into shape ,

an issue i had was, that when i removed the lid wort spewed out every where..

and i was surprised that the 20L cube held nearly 6 gallons, it was fully topped up,

so .. do i need to fully fill the cube in future

Image


popped it in my home built fermenting cab...
Image


Image
Last edited by uk brewer on 17 Dec 2012, 19:07, edited 2 times in total.

Post #8 made 13 years ago
by Yeasty
Nice one uk :clap:

You don't have to fill the cube, I use 25L containers and normaly fill with about 24.5 L to give me 23L ish into packing. This leaves some space at the top which I reduce as much as possible by loose capping and gentle squeezing. I can't remove 100% due to the cube design but I don't worry about it.

Nice fermenting cupboard by the way, I like that lamp in a tin as a heat source :thumbs: great pictures :cool:

Yeasty
Why is everyone talking about "Cheese"
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Post #9 made 13 years ago
by joshua
Don't forget a blow off tube and a container, when you pitch the yeast!!!

I forget it sometimes, beacuse I have 4L/4.05qt heasd space, and still get a mess.
Honest Officer, I swear to Drunk, I am Not God.
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Post #11 made 13 years ago
by mally
UKB;
The top pic in post#7 - Is that rehydrated yeast or Polyclar in the jug?
G B
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I've stopped drinking, but only when I'm asleep
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Post #13 made 13 years ago
by PistolPatch
Yeasty wrote:Nice fermenting cupboard by the way, I like that lamp in a tin as a heat source :thumbs: great pictures :cool:
I agree :thumbs:.

ukbrewer...

I reckon calculate your recipes so that you are guaranteed to fill your cube. For example, if you have a cube that will hold 25L hot, then brew enough to to yield 25L at least at the end of the boil. I'm not an experienced no-chiller but that is what I have done with the cubes I have and all six cubes I have, cubed 8 months ago, are still sitting here happily undistorted. If I fell short on volume, personally, I would prefer to top up from my kitchen kettle and score a weaker beer than subject my cube to conditions they were never designed for.

Re-hydrating dried yeast is a PITA. I used to do it and more. Now I have no problem sprinkling the yeast on the top of a well-aerated wort. If I had a bit more time, I could write a ramble on why sprinkling dried yeast on a well-aerated wort is a lot more sensible than re-hydration. For now, I'll just have to say, "Trust me!"

:peace:
PP
Last edited by PistolPatch on 19 Dec 2012, 22:20, edited 2 times in total.
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Post #14 made 13 years ago
by BobBrews
PP said: Re-hydrating dried yeast is a PITA. I used to do it and more. Now I have no problem sprinkling the yeast on the top of a well-aerated wort. If I had a bit more time, I could write a ramble on why sprinkling dried yeast on a well-aerated wort is a lot more sensible than re-hydration. For now, I'll just have to say, "Trust me!"
----------------------------------------------------------------
July 28, 2011 - BYO-BBR Yeast Rehydration Experiment
Chris Colby, editor of Brew Your Own Magazine, and Sean Terrill, head brewer of Silverton Brewing Company, help James examine the results of the latest collaboration experiment.

http://www.basicbrewing.com/index.php?p ... radio-2011
-----------------------------------------------------------------

I think is you listen to the show you will come to the same conclusion? It really doesn't matter if you sprinkle or Rehydrate?
Last edited by BobBrews on 19 Dec 2012, 22:40, edited 2 times in total.
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Post #15 made 13 years ago
by Yeasty
BobBrews wrote: I would prefer to top up from my kitchen kettle and score a weaker beer than subject my cube to conditions they were never designed for.
Ya big girl !!

Diluting beer is a sin unless it is diluted with a liquid with a higher ABV than the liquid being diluted.

On a serious note if only they made a cube with 3 or 5 creases around the middle (Laterally) so that it could collapse like a concertina. Then they could be adjusted to the volume required.
Last edited by Yeasty on 20 Dec 2012, 02:00, edited 2 times in total.
Why is everyone talking about "Cheese"
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Post #16 made 13 years ago
by thughes
Yeasty wrote:.....if only they made a cube with 3 or 5 creases around the middle (Laterally) so that it could collapse like a concertina. Then they could be adjusted to the volume required.
That would be the ultimate cube but it sounds like a nightmare to clean!
Last edited by thughes on 20 Dec 2012, 05:52, edited 2 times in total.
WWBBD?
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Post #17 made 13 years ago
by Yeasty
thughes wrote:That would be the ultimate cube but it sounds like a nightmare to clean!
No more so than a carboy. Fill with water + oxy soak shake rinse.. :thumbs:
Last edited by Yeasty on 20 Dec 2012, 06:04, edited 2 times in total.
Why is everyone talking about "Cheese"
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Post #18 made 13 years ago
by uk brewer
cmcquistion wrote:You say that they are food-grade, but are they HDPE (high density poly ethylene)?

As I understand it, HDPE is rated for hotter-than-boiling temperatures, but not all food-grade containers are made of HDPE, so that is something important to check.

As to your question, I have noticed my cubes swelling a bit from the heat of hot wort, but your cubes look a little "dimple-y" (for lack of a better term) and look like the plastic is melting a little.

I would check on their material and make sure it is HDPE.

had a look, and there hdpe... :thumbs:

the cube went back into a decent shape when it was emptied... :party:
Last edited by uk brewer on 23 Dec 2012, 02:34, edited 2 times in total.
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