Title: Kind of no chill method
Post by: Eccipoo on October 16, 2016, 02:50:15 PM
Post by: Eccipoo on October 16, 2016, 02:50:15 PM
My 1st AG was last Saturday and it definitely had its highs and lows.
One low was the fact that my wort chiller I had built fucking leaked and I couldn't use it. Hence me thinking on my feet quickly and deciding on a no chill method. So in the fermenter it went. Standard 25L youngs fermenter. It had been completely sanitized, grommit and blow off tube included, before the red hot wort went in.
As I put it in the fermentation fridge I noticed that the blow off tube just wasn't quite right, and I tried to move it down a bit more. The grommit got pushed through and down into the wort it went. There was nothing else I could do but wait till the following day and just pitch my yeast.
I've been checking on it ever since and it's been fermenting away nicely and doesn't look like an infections there anyway. How lucky will I be if I don't get an infection?
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One low was the fact that my wort chiller I had built fucking leaked and I couldn't use it. Hence me thinking on my feet quickly and deciding on a no chill method. So in the fermenter it went. Standard 25L youngs fermenter. It had been completely sanitized, grommit and blow off tube included, before the red hot wort went in.
As I put it in the fermentation fridge I noticed that the blow off tube just wasn't quite right, and I tried to move it down a bit more. The grommit got pushed through and down into the wort it went. There was nothing else I could do but wait till the following day and just pitch my yeast.
I've been checking on it ever since and it's been fermenting away nicely and doesn't look like an infections there anyway. How lucky will I be if I don't get an infection?
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Title: Kind of no chill method
Post by: molc on October 16, 2016, 05:18:50 PM
Post by: molc on October 16, 2016, 05:18:50 PM
One of the tricks with no chill us to have no or low levels of o2 in the headspace to limit the growth of bacteria as well as oxidation of the wort, which leads to staleing.
Also the grommet may impart some flavour if it us rubber and not food grade, but I don't know the chemistry well enough here.
So, the usual answer, it depends. It might be fine but there are risks. If bacteria gets hold, you'll know about it though, so just sit back and see where it goes.
Also the grommet may impart some flavour if it us rubber and not food grade, but I don't know the chemistry well enough here.
So, the usual answer, it depends. It might be fine but there are risks. If bacteria gets hold, you'll know about it though, so just sit back and see where it goes.
Title: Re: Kind of no chill method
Post by: Leann ull on October 16, 2016, 05:50:52 PM
Post by: Leann ull on October 16, 2016, 05:50:52 PM
it will be fine
Not a fan of no chill though ;)
Not a fan of no chill though ;)
Title: Re: Kind of no chill method
Post by: nigel_c on October 16, 2016, 06:08:32 PM
Post by: nigel_c on October 16, 2016, 06:08:32 PM
itd much harder to work out you sums with no chill. What you'd expect to get from a late addition can turn into a 30 min addition by the time it cools at all.
It'll be grand but do a good service on your gear before your next brew.
It'll be grand but do a good service on your gear before your next brew.
Title: Re: Kind of no chill method
Post by: Leann ull on October 16, 2016, 08:26:42 PM
Post by: Leann ull on October 16, 2016, 08:26:42 PM
I say not a fan but love lambics and by association cool ships 
Title: Re: Kind of no chill method
Post by: fobster on October 22, 2016, 03:36:34 PM
Post by: fobster on October 22, 2016, 03:36:34 PM
Quote from: nigel_c on October 16, 2016, 06:08:32 PM
itd much harder to work out you sums with no chill. What you'd expect to get from a late addition can turn into a 30 min addition by the time it cools at all.
When I did no chill in my kettle overnight, any additions added during the boil factored in an extra 20 minutes of theoretical boiling time. It was a fairly solid adjustment. Most of my brews back then didn't have any late additions, hadn't gotten into the hoppier styles.
Title: Re: Kind of no chill method
Post by: TheSumOfAllBeers on October 24, 2016, 03:15:16 PM
Post by: TheSumOfAllBeers on October 24, 2016, 03:15:16 PM
I add 20 mins as well. Brewers friend has a no chill factor as well. So you can keep your timing correct and let it auto adjust your IBU.
Title: Re: Kind of no chill method
Post by: Gerryjo on October 31, 2016, 10:56:58 PM
Post by: Gerryjo on October 31, 2016, 10:56:58 PM
I decided against the grommet for exactly the same reason.I've turned to using a 20mm stuffing gland well cleaned and sterilised as it locks down on to the lid and you can vary from tube to airlock without worrying about the size as the gland is variable and can't be knocked out/off.
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