jimmyblade
Active Member
I have used the no chill method for all my all grain brews so far, all seem to be looking/tasting good although they are all far from ready.
My question is about transfer of wort to the chilling cube, I currently use a jug to scoop the boiling wort and pour it through a sieve directly into my cube then seal in and leave it to cool. I read recently that the only time you should introduce air into the wort is before pitching the yeast, I just wondered if adding oxygen when I transfer the hot wort to the cube (by splashing in to the container rather than via a tube) would have any negative effect on my beer?
Thanks in advance.
My question is about transfer of wort to the chilling cube, I currently use a jug to scoop the boiling wort and pour it through a sieve directly into my cube then seal in and leave it to cool. I read recently that the only time you should introduce air into the wort is before pitching the yeast, I just wondered if adding oxygen when I transfer the hot wort to the cube (by splashing in to the container rather than via a tube) would have any negative effect on my beer?
Thanks in advance.