Good point about the danger temp so it’s really best to have no head space hence the cube is the way to go also one could leave the wort in there for weeks in a cool spot so when it suits dump into sanitised fermenter …job done.
Good discussion. I was thinking of trying no chill in a sanitized corny keg set up. The heat would conceivably also sanitize, at the same time. Not too worried about replacing the cheap o-rings as that is not really an issue, (every one who kegs, should have replacements of these on hand). Then maybe using the same keg, to pressure ferment with as spunding valve and floating dip tubes. Would there be any oxidisation issues with the oxygenated head space in the keg while cooling overnight prior to pitching. I have seen people doing the cube method by filling completely up to the top of the vessel to eliminate oxygen. I assume that is precautionary for longer term storage. I just want to save cooling water and faffing around with chillers. I have 6 kegs that I can play around with, so I was thinking of split batching in 2, with different yeasts. Pressure transfer to 2 co2 purged kegs for dry hop and secondary ferm, cold crash or serving. Then over to a serving keg if necessary. I normally use a fermzilla 35L with pressure kit and a ferminator temp controlled system. Currently I use the wasted hot water used for chilling to cleaning my brewing equipment. But chilling wort is a waste of water and time. DrHans (youtube) has shown a no chill method in his all in one brewing system, using cling film to cover the top, then over to fermenter on the subsequent day. That seem also easy and viable for the lazier amongst us.
Thanks Daniel. Yep saving water is often one of the main drivers of the no chill method and no harm in that. As for oxidisation issues caused by the head space by no chilling in your keg the answer is a "maybe" 🤷♂ We did actually discuss that, and also touched on no chilling in the kettle, but that was cut out to keep the video brief... who knows we might make a bonus video out of it down the track. Basically there is a risk of hot side aeration, a contentious topic. I think it comes down to how worried you are about it (most brewers don't seem to be that worried). Opinions will vary. Best practise dictates to leave as little head space as possible to prevent oxidisation, but it might be worth the risk if you are saving yourself a tonne of effort in the process. Give it a go, only one way to find out!
I would be careful using a corny for no chill… they’re not designed for negative pressure, and likely to collapse or at least deform, and they won’t spring back like plastic…. I don’t have specific experience with this, but I did watch an old 80L keg deform under vacuum when we crash chilled a Steinbrew in a river ;)
I use a no chill method with a corny keg. Haven't noticed any issues with the o-rings but I'll keep an eye out for that after this video. Thanks guys! In terms of oxidation, after about 10 batches no-chilling, fermenting and serving in the same corny keg, I haven't noticed any oxidation isses. I haven't brewed any oxygen sensitive styles though, like a neipa, so can't say with authority that there's no oxidation. But with the pilsners, helles, bitters, pales and stouts I've been brewing, it's worked perfectly, particularly with pressure fermenting
I suspect glass should be fine if you preheat it. Putting some mildly warm water in and swirling well, followed by boiling water (with gloves on) and swirling a bit... I don't see why glass shouldn't handle it as long as you heat it up a bit gradually first.
I have a HDPE fermenter which is 10 years old from Northern brewer works a treat for no chilling
Good point about the danger temp so it’s really best to have no head space hence the cube is the way to go also one could leave the wort in there for weeks in a cool spot so when it suits dump into sanitised fermenter …job done.
Good discussion.
I was thinking of trying no chill in a sanitized corny keg set up. The heat would conceivably also sanitize, at the same time. Not too worried about replacing the cheap o-rings as that is not really an issue, (every one who kegs, should have replacements of these on hand). Then maybe using the same keg, to pressure ferment with as spunding valve and floating dip tubes. Would there be any oxidisation issues with the oxygenated head space in the keg while cooling overnight prior to pitching. I have seen people doing the cube method by filling completely up to the top of the vessel to eliminate oxygen. I assume that is precautionary for longer term storage. I just want to save cooling water and faffing around with chillers. I have 6 kegs that I can play around with, so I was thinking of split batching in 2, with different yeasts. Pressure transfer to 2 co2 purged kegs for dry hop and secondary ferm, cold crash or serving. Then over to a serving keg if necessary. I normally use a fermzilla 35L with pressure kit and a ferminator temp controlled system. Currently I use the wasted hot water used for chilling to cleaning my brewing equipment. But chilling wort is a waste of water and time. DrHans (youtube) has shown a no chill method in his all in one brewing system, using cling film to cover the top, then over to fermenter on the subsequent day. That seem also easy and viable for the lazier amongst us.
Thanks Daniel.
Yep saving water is often one of the main drivers of the no chill method and no harm in that. As for oxidisation issues caused by the head space by no chilling in your keg the answer is a "maybe" 🤷♂
We did actually discuss that, and also touched on no chilling in the kettle, but that was cut out to keep the video brief... who knows we might make a bonus video out of it down the track.
Basically there is a risk of hot side aeration, a contentious topic. I think it comes down to how worried you are about it (most brewers don't seem to be that worried). Opinions will vary.
Best practise dictates to leave as little head space as possible to prevent oxidisation, but it might be worth the risk if you are saving yourself a tonne of effort in the process.
Give it a go, only one way to find out!
I would be careful using a corny for no chill… they’re not designed for negative pressure, and likely to collapse or at least deform, and they won’t spring back like plastic….
I don’t have specific experience with this, but I did watch an old 80L keg deform under vacuum when we crash chilled a Steinbrew in a river ;)
I use a no chill method with a corny keg. Haven't noticed any issues with the o-rings but I'll keep an eye out for that after this video. Thanks guys!
In terms of oxidation, after about 10 batches no-chilling, fermenting and serving in the same corny keg, I haven't noticed any oxidation isses. I haven't brewed any oxygen sensitive styles though, like a neipa, so can't say with authority that there's no oxidation. But with the pilsners, helles, bitters, pales and stouts I've been brewing, it's worked perfectly, particularly with pressure fermenting
I suspect glass should be fine if you preheat it. Putting some mildly warm water in and swirling well, followed by boiling water (with gloves on) and swirling a bit... I don't see why glass shouldn't handle it as long as you heat it up a bit gradually first.
Speidel plastic fermenters are not meant to be used at temperatures above 176 degrees F. I certainly wouldn't put wort fresh off the boil in one.
I've done 20 brews and nochill in a plastic fermenter, all times the beer came out fine.
Mine is airtight with an air lock