Mar 03, 2019 A simple all-grain brew day. Step 13 - Removing air from your no-chill container. I remove as much air as possible from my no-chill container after transferring my wort to it.
Posted by1 year ago
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No chill brewing
I read somewhere recently that some folks don’t chill wort after the boil, they just wait for it to naturally cool in the pot (with a lid) or fermenter before pitching. Maybe hours later, or even next day.
Does anyone use this method as part of their workflow? Ever had any issues with contamination that made you rethink the method?
I think it would be nice to split the brew day into two, and pitch + clean up the next morning. Cuts total “hands on time” too as the cooling just happens on its own overnight.
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Posted by3 years ago
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No chill method (in the kettle) plans
I'm doing my research to transition from kits to allgrain, and came up to the BIAB-nochill method as the easiest allgrain method for starting. I want to start using these simple methods, but I cannot trust the HDPE containers I find here. (They are probably not food grade). So I'm thinking about letting the wort cool in the kettle and siphone the next day into the fermenter. Are these types of kettles suitable to let the wort cool in it? They are stainless steel containers designed to carry soup in restaurants. The lid looks sturdy, and probably won't let anything bad in, but how about the pressure difference because of cooling? (Crushing risk) The amount of headspace in the kettle? (Oxidation risk) Do you think that those parameters will cause problems? Any experiences about this?
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