Display posts from previous
Sort by

no-chill fill up volume

Post #1 made 15 years ago
by shibolet
question: as i have just started kegging, i'd like to try and end up with 19L after fermentation. my first kegged batch left me with 19L and another 3L in bottles. that's 22L+ ~1 "fermenter loss" as i cubed 23L.
would cubing less than a full cube have ill affects on my no-chilling? My cube is a 28KG malt extract jerrycan that holds around 23 liters. I'm worried that leaving too much head space will promote bacterial contamination.
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 #2 made 15 years ago
by wizard78
I personally fill my sanitized cube as full as possible, I would rather have some extra bottles which I can put aside and age, rather than chance some sort of infection.
[center]"All right, brain. You don't like me and I don't like you, but let's just do this and I can get back to killing you with beer."
[/center]
[center]Homer Simpson[/center]
[center]K.I.S.S., B.I.A.B.[/center]

Post #3 made 15 years ago
by Ralph
No, it shouldn't really risk infection, the hot wort pasteurises the inside of cube if you lay it over on its side and ensure that all 6 surfaces get a dose of that hot wort, it pays to rotate it to a different side every few minutes until they've all had a go. Having said that, it is best to fill it as much as is possible, as per wiz's recommendation. Of course, a sanitary cube is always going to help minimise any infection risk, no matter how full it is.

Now, I know many folks recommend filling NC cubes completely and go to great lengths in excluding all air, but that's largely just the HSA myth perpetuating. I've tried many a partly- filled NC cube (my kettle is only a 19L stockpot) and have had no hassles, in fact one partly- filled NC batch placed 3rd in QABC. The air space continues to pressurise for a while after filling and capping, I think it usually pays to vent it, I actually fit a tap and vent it through that while it is on its side. It does have a flipside in that when the cube cools it contracts alarmingly (all NC cubes contract on cooling, if I'm not mistaken), but also the tap needs to be closely monitored, if it pops out (either the spindle or the thread) or leaks, you're in strife, so it pays to be very, very careful when fitting a tap to a NC cube.
Also, if you do leave some air space, when it has cooled and it comes time to open and empty it, make sure where ever you open it is quite sanitary, it will suck some air in and if it isn't clean then it will go straight into the wort and in all likelihood, infect it. I use a no- rinse sanitiser, let the thread on the cap drain well before opening.

Hope this helps! :drink:
Last edited by Ralph on 31 Oct 2010, 06:40, edited 5 times in total.
[center]Give me a beer and I will move the world. Archimedes[/center]

Post #4 made 15 years ago
by shibolet
i guess i'll stick with filling my cube full and i'll just have to deal with drinking all the extra beer.
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 #5 made 15 years ago
by shibolet
i don't mind, however i just discovered that your in Reykjavik Iceland !
that's f-a-r.
BTW, what's the weather like in Reykjavik these days?

Regards from sunny Tel Aviv (@ 25C)
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 Reply

Return to “Chilling”

Brewers Online

Brewers browsing this forum: No members and 16 guests