I've just read an article about the concept of no chill. Very interesting. At the moment I've done a 5L and 2x10L AG batches, just dumping the stock pot in a sink of cold water.
I'm going to invest in some new gear to start making 23L batches and I'm not overly keen on dumping gallons of water from a chiller down the drain every time I make a brew. We're not on a meter, but jt does seem like a terrible waste :???:
So this no chill thing - basically dump the hot wort in an airtight sealed (sterilised of course) container and leave it for 24hrs or so to cool naturally. Which if you guys do this? Are there any glaring flaws to this method?
One thing I have read is the idea of putting the wort in a 'cube' so the excess air can be squeezed out. Makes sense, but would there be any issue with putting it in a standard fermenting bucket and sloshing everything round so that the hot wort comes into contact with the lid and further sterilises everything?
One more thing, the article I read this morning talked about adding hops slightly later to make up for the extra contact time with the hot wort. Now, I think I'm missing something here. Why not just drain the hot wort from the boiler leaving the hops behind?
Wow! My posts are getting longer! My apologies :-P
Cheers.
I'm going to invest in some new gear to start making 23L batches and I'm not overly keen on dumping gallons of water from a chiller down the drain every time I make a brew. We're not on a meter, but jt does seem like a terrible waste :???:
So this no chill thing - basically dump the hot wort in an airtight sealed (sterilised of course) container and leave it for 24hrs or so to cool naturally. Which if you guys do this? Are there any glaring flaws to this method?
One thing I have read is the idea of putting the wort in a 'cube' so the excess air can be squeezed out. Makes sense, but would there be any issue with putting it in a standard fermenting bucket and sloshing everything round so that the hot wort comes into contact with the lid and further sterilises everything?
One more thing, the article I read this morning talked about adding hops slightly later to make up for the extra contact time with the hot wort. Now, I think I'm missing something here. Why not just drain the hot wort from the boiler leaving the hops behind?
Wow! My posts are getting longer! My apologies :-P
Cheers.