No Chill Cubes

[The Cat]

I've been doing this for years with no issue: seal the lid with plastic wrap and into the cellar overnight.View attachment 104921

I do similar these days and have not found off tastes or infections as yet.

 

[Larse]

Likely would yes
It's kinda how I handled it last night with my initial cooling period being expedited by the somewhere messy IC.
Thinking about cubes bc it opens up the potential for me to do brews after work and still have time to clean

Considering I was set up properly and on time when I arrive home lol

You cooled to 40° and were probably very hands on by the sound of it. If you just let it cool naturally to around 50° and clean up while waiting, all you'd be left to clean would be the kettle. Might be an efficient way of doing it.

 

[foxy]

Hello,

I've had a disaster of a first brew in my backroom with no running water. Steam condenser didn't work as well as I though it would with a large capacity pump which was inconvenient but manageable.

The biggest sticking point was cooling.
I tried using my immersion coil chiller and this ended up being incredibly inefficient and messy.
I managed to get it down to about 37°C before transferring to my fermzilla for the evening and pitched the yeast this morning.

I will not be using this method again in this setting. Which lead me to the no chill method.

I'm looking at these:

https://www.bluestarpackaging.co.uk...-evident-cap---30-recycled-content-3810-p.asp

Also looking at the 20L from Malt Miller too and a couple of 1/2L ones too from Bluestar to maximise my yield.

Anybody able to share their experience with no chill?
It's rather deflating that the money I spent on the cooling equipment is effectively wasted in my current setting but needs must you know?
Once I get a different place with better room and running water access it'll come into its own again.

Only use HDPE cubes if you really want to cube the wort. But I agree with what a couple of others have said: leave it in the kettle until the next day. The kettle is sanitised, so there are no worries there.
The other issue is the hops, some will say to use the 40 minute in place of 60 min, 10 minute in place of 30 minutes 20 and later add after flame out or in the cube.
It makes more sense to calculate the hops at 80 minutes, not 60 minutes and the same with other additions. Isomerisation at 90C is half of what it is at 100C. Brewers Friend or the like will help calculate the additions.

 

[MashBag]

I think @MashBag is a minimal effort AG brewer, even fermenting in the kettle (which I might try at some point)
At one point I think he was using a standard fan pointed at the kettle to increase the cooling rate as a simple alternative to a fancy chiller.

Just to complete that... Its the extractor fan. After boil I remove the 4" hoze and then aim in at the kettle. Works like a charm. Beer is cool after lunch and i nip back & sprinkle.