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First no chill and well chuffed.

Post #1 made 13 years ago
by Yeasty
Brewed today and No chilled for the first time. Apart from the saving in time I found it so much easier due to not having to be ultra careful about sanitation like you do with chilled wort. Boil end, 20 minute settle and syphoned whilst still piping hot.. :shoot:

First time I'd used my syphon with hot wort and it performed perfectly. I think I might have to develope a system to start it off. Today I used a long length of tubing and some careful suction, watching for the hot wort and stopping before I got a mouthful. I think I need to rethink that one. :think:

So the cube is now sitting with the flame out hops in it, waiting for tomorrow where I'll transfer and pitch the yeast..happy days

:peace:

Yeasty
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Post #3 made 13 years ago
by thughes
Welcome to the NC world! As to the siphon....yeah, I think you need to find a better way to start that! :argh:


---Todd
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Post #4 made 13 years ago
by Lylo
Fill the hose with water,clamp one end and keeping that end low put the open end into the wort,then release the clamp,let the water run out until the wort shows up,drain. You might want to practice this first or have an assistant at hand,NOT your do!!
AWOL

Post #5 made 13 years ago
by Yeasty
I'm thinking of adapting a cap.

Drill 2 holes. One for the syphon outlet that will reach to the bottom of the cube. The other for a short piece that I can suck on. This way I will creat a vacuum in the cube which will set the syphon working. Once cube is full change cap and seal.
Lylo wrote:Fill the hose with water,clamp one end and keeping that end low put the open end into the wort,then release the clamp,let the water run out until the wort shows up,drain. You might want to practice this first or have an assistant at hand,NOT your do!!
Won't work with my syphon Lylo :sad: Here
Last edited by Yeasty on 08 Oct 2012, 06:45, edited 2 times in total.
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Post #10 made 13 years ago
by PistolPatch
Good on you Yeasty :peace:. :lol: on the syphon.

How big's your kettle btw? I've been double-batching lately and no-chilling half and chilling the other half. It's great to have a supply of cubes around ready to go. First cube tasted great and the second is ready for a taste in about ten days :party:.
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Post #11 made 13 years ago
by Yeasty
PistolPatch wrote:Good on you Yeasty :peace:. :lol: on the syphon.

How big's your kettle btw? I've been double-batching lately and no-chilling half and chilling the other half. It's great to have a supply of cubes around ready to go. First cube tasted great and the second is ready for a taste in about ten days :party:.
Kettle is 52L. (45.5 x 32.5cm) I suppose I could squeeze a double batch (46L) if I maxi biab. I'll have to look into it, do you have any good links to a site where I'll find an expert :lol:
Last edited by Yeasty on 08 Oct 2012, 21:13, edited 2 times in total.
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Post #12 made 13 years ago
by PistolPatch
I reckon it would be a doable but perhaps slightly uncomfortable stretch. I'm getting that you'd need 58 litres of water and that you'd have to hold back 16 L. Use 8 L in a sparge and add the rest during the boil. This also assumes you'd manage your hop trub and crash-chill your fermentor before transfer.

Check with an expert first :lol:.
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Post #13 made 13 years ago
by Yeasty
PistolPatch wrote:I reckon it would be a doable but perhaps slightly uncomfortable stretch. I'm getting that you'd need 58 litres of water and that you'd have to hold back 16 L. Use 8 L in a sparge and add the rest during the boil. This also assumes you'd manage your hop trub and crash-chill your fermentor before transfer.

Check with an expert first :lol:.
:roll:
Last edited by Yeasty on 10 Oct 2012, 00:07, edited 2 times in total.
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First no chill and well chuffed.

Post #14 made 13 years ago
by Lars
My first nc didn't work out so well. Filled 20l food grade jerrycan to about 19l. Squeezed out air and capped. Damn lid doesn't fit so good so it sucked air in and inflated back to 20l. Squeezed out air again and same thing happened so just left it to cool overnight hoping it didn't suck in any nasties. Starter on for about 20hrs and could see loads of bubbling so pitched it about 8 hrs ago, it's fermenting but not too aggressively. It's a 1.07 OG brew. Pitched a little prematurely, hope it's ok...

Post #15 made 13 years ago
by joshua
Lars, Was the NC too hot or too cool, I do a Slo-Chill in the kettle overnight, and have not had an infection for 45+ batches.

Also, What yeast are you using?? I have use some that start like a rocket, others that took 24hr+ to go to High Krausen.

I would let it go for 24-36 hours and check the Gravity, maybe your batch is a low foam, High flocculation yeast brew.
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Post #17 made 13 years ago
by Lylo
Maybe,next time wrap the seal threads in teflon or place a piece of heavy plastic over the hole before threading the seal on.Do you have a breather hole in it too?
AWOL

First no chill and well chuffed.

Post #21 made 13 years ago
by Lars
joshua wrote:Lars, Was the NC too hot or too cool, I do a Slo-Chill in the kettle overnight, and have not had an infection for 45+ batches.

Also, What yeast are you using?? I have use some that start like a rocket, others that took 24hr+ to go to High Krausen.

I would let it go for 24-36 hours and check the Gravity, maybe your batch is a low foam, High flocculation yeast brew.
all ok, goin like the clappers when I got up this mornin. Loads a krausen an co2
Last edited by Lars on 26 Oct 2012, 06:15, edited 2 times in total.

Post #22 made 13 years ago
by Yeasty
Hi lars

Silly question but is the sealing washer still in the cap ? and hows the top of the filling hole for flatness :? (if you know what I mean). I had a pressure barrel that wouldn't seal and I found that the top of the rim had a raised portion where the 2 halves of the barrel were welded together during manufacture. Once I had scraped it smooth it was ok.
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Post #24 made 13 years ago
by Yeasty
Lars wrote:The washers in there all right. I must check the ridge, but I don't know if I'll be trying nc again. Kinda put me off
Don't give up Lars, If i think of all the problems I had with that pressure barrel I should have given up brewing :argh:

Saying that if you are happy to chill and pitch the same day I can't see any advantage. I liked it cos it removed that fumbling/hurried period of time when all you want to do is get finished (and pissed). It splits your brew day into more manageable chunks.

What happens when you put the lid on the empty cube and squeeze it, can you hear it leaking ?
Last edited by Yeasty on 26 Oct 2012, 21:25, edited 2 times in total.
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