Contrarian wrote:With respect to pouring into a cube the amount of oxygen that can dissolve into your wort at temperatures around 90C will be fairly low and should have very little impact on the final product.
I've finally found a good local supplier of new cubes in my town, and at AUD$14.80 each for something I can reuse over and over, I would recommend going new.
My new process is;
- I let my wort cool to about 85-90C before transferring from the urn into the cube through a silicone hose. I just crack the ball valve to let it go very slowly.
- Cools overnight, but can be left for weeks/months if needed. I'm on holidays ATM and have two temp controlled fridges running two FV's so I've managed to get another two cubes brewed and ready for change over, plus bought another two cube containers today to back up the stock pile. Once I get back to work and start working 12hour days again I can easily keep up my demand plus more.
- When I'm ready to ferment, I transfer again into the fermenter, give it a burst of O2 with the oxygen tank which is attached to an oxy wand and S/S aeration stone for a couple of minutes to aerate the wort before pitching yeast.
This is a process I've only done on a couple of batches so far after the recommendations of others regarding the oxygen input and cubing. I have two batches currently fermenting from this that have about another week to finish.
Stout, Stout, Stout, and some other stuff...