I've been thinking again...

[MyQul]

always a bad sign. :mrgreen:

What I was thinking was that if you did your mash then boiled the wort for a couple of mins to sanitise it (not adding any hops). You could then cube the wort for whenever your ready to do the boil say a day or several later. In this way you could split your brewday so your not committing 5hours or so in one chunk. Anyone see any problems doing this?

 

[LesTom]

I'll keep my eye on this thread. Interesting idea

 

[Linalmeemow]

You're massively increasing the potential for infection having the wort sitting around for that long, but if your sanitisation is good enough I don't imagine there'd be any other ill effects...

 

[MyQul]

You're massively increasing the potential for infection having the wort sitting around for that long, but if your sanitisation is good enough I don't imagine there'd be any other ill effects...

It will be given a short boil to kill any nasties, then cubed to prevent any more getting in. I'm basing this on no chill cubing. People cube wort and leave it for sometimes months with no problem before pitching the yeast

 

[Linalmeemow]

It will be given a short boil to kill any nasties, then cubed to prevent any more getting in. I'm basing this on no chill cubing. People cube wort and leave it for sometimes months with no problem before pitching the yeast

That's probably true, but I don't think I could trust myself to sanitise well enough. Don't get me wrong, I'm no filthier than the next man, but keeping a syrupy sugar solution free from biohazards for weeks at a time is probably not something I'm well suited to!

 

[MyQul]

That's probably true, but I don't think I could trust myself to sanitise well enough. Don't get me wrong, I'm no filthier than the next man, but keeping a syrupy sugar solution free from biohazards for weeks at a time is probably not something I'm well suited to!

Tbh, I only plan on leaving it in the cube for a couple of day. I do this anyway when I no chill. I usually pour the near boiling wort into a spare FV and cover with cling film and leave it to cool for 24-48 hours. I've never had a problem doing this other than when I left it longer than 48 hours, and I put that down to not using a proper cube, just the covered FV.
I'm definatle going to try it as I mostly make 5L stove toppers nowaday so if I **** it up it'll only be 5L ruined (I'll probably still drink it though :lol:)

 

[Linalmeemow]

I mostly make 5L stove toppers nowaday so if I **** it up it'll only be 5L ruined (I'll probably still drink it though :lol:)

There's nothing quite like the satisfaction of choking down the last of a batch of ****e beer, knowing that you've won and you'll never have to drink it again!

 

[Linalmeemow]

Can I not even say ****e without getting censored? Bollocks!

 

[Irishwizard]

Tbh, I only plan on leaving it in the cube for a couple of day. I do this anyway when I no chill. I usually pour the near boiling wort into a spare FV and cover with cling film and leave it to cool for 24-48 hours. I've never had a problem doing this other than when I left it longer than 48 hours, and I put that down to not using a proper cube, just the covered FV.
I'm definatle going to try it as I mostly make 5L stove toppers nowaday so if I **** it up it'll only be 5L ruined (I'll probably still drink it though :lol:)

Why not tip it straight into your FV and put the lid on and then pitch 2-3 days later. Ive done this several times and its worked out well fro me

 

[MyQul]

Why not tip it straight into your FV and put the lid on and then pitch 2-3 days later. Ive done this several times and its worked out well fro me

Because it wont have any hops in it. Just to reiterate, I'm going to boil the wort just for 5 mins after mashing to sanitise, before cubing. Then 1 or 2 days later pour it back into the pot and boil properly adding the hop additions, before cooling (ill no chill it) and pitching

 

[foxy]

Nothing wrong with that,except fot the extra work involved, be far better though to plan to finish the job once started.

 

[Slid]

I expect it is riskier to cube it up unhoped, but 5L for a couple of days is possibly worth taking the risk, as you say.

As a keen "partial masher", my inclination would be to add spare unhoped wort to a one can kit, brew it a bit short and dry hop it.

 

[MyQul]

I expect it is riskier to cube it up unhoped, but 5L for a couple of days is possibly worth taking the risk, as you say.

As a keen "partial masher", my inclination would be to add spare unhoped wort to a one can kit, brew it a bit short and dry hop it.

Thats one of the things I was wondering, whether unhopped wort when cubed be any different from hopped wort. As I mentioned, I never have any problem usually when cubing hopped wort

 

[Sadfield]

A couple of observations.

How much time will you save getting the wort to boil from room temp? Considering you have already got it there for a 5 minute boil.

Why unhop it if you make bittering additions anyway? If you add hops and boil for 5 minutes, no chill and then reboil, I suspect you'll get the same effect or better than a normal bittering addition at 60 minutes. Through longer extraction and isomerisation time.

Aren't you just making a similar thing to the maltmiller fresh wort kits? Or a very runny liquid malt extract?

As most conversion in the mash happens in around 20 minutes. Doing a no sparge shorter mash, 40 minute boil and no chill cooling would be a better way to save time and still guarantee a good beer.

Sent from my C5303 using Tapatalk

 

[Covrich]

Sounds doable in theory but hmm I think the trade off given you have already boiled it, if you are going to no chill you are saving yourself what 55 mins give or take on a brew day..

Apart from a cooldown (which IIRC you dont bother with) and clean up once I hit the boil my brew day is 70% the way through given the time to get 27 or whatever it is litres of wort to the boil

 

[foxy]

Cubing an unhopped wort wouldn't be any different to a hopped wort, sterilising the cube beforehand and then the sterilisation of the hot wort would ensure no ill effects. If for some reason you want the brewday to end early then do it. Adding any hops wouldn't be any advantage, more a disadvantage, adding hops before the hot break has finished and with oxygen still in the wort would just be adding tannins from the hops.

 

[BeerCat]

Just boiling up a small batch from wort saved 24hours ago. Left in kitchen overnight and only covered at midnight when I remembered. Tastes fine.

 

[marlon]

always a bad sign. :mrgreen:

What I was thinking was that if you did your mash then boiled the wort for a couple of mins to sanitise it (not adding any hops). You could then cube the wort for whenever your ready to do the boil say a day or several later. In this way you could split your brewday so your not committing 5hours or so in one chunk. Anyone see any problems doing this?

Myqul, if you give it a go and keep us posted, we'll all know the answer...:lol:

 

[johnbarleycorn]

Myqul, if you give it a go and keep us posted, we'll all know the answer...:lol:

DO IT...DO IT...DO IT:lol:

 

[Irishwizard]

Thats one of the things I was wondering, whether unhopped wort when cubed be any different from hopped wort. As I mentioned, I never have any problem usually when cubing hopped wort

I can't see the point...dont take this personally. You could do the following
1. Leave in your boil pan for a few days covered.
2. make as usual and transfer to the FV(lid on obviously) and leave to cool for as long as required, which is what I do sometimes.
As an observation, the NC method developed in Oz is really a method made to deal with the long hot months they have where brewing is difficult, the temps extremely high compared to here, and water prices are also way beyond those we have to pay. I have friends in Melbourne and even there the summers are relentlessly baking. Some guys on this forum claim they don't brew in the summer!! just my thoughts