Q for the no chill brewers

[The Baron]

I am going to buck the trend I let my wort drop in temperature if doing a standard hop boil so as it is not too hot for the plastic FV or do my whirlpool by which time it is usually below 70c then FV again.
I do not use a cube just cover the FV bung hole with clingfilm and let it freefall to pitching temp then add the yeast and airlock. My thoughts are you need oxygen in the wort so why squeeze it out as long as nothing can get in hence the clingfilm it should be ok, not orthodox but works for me

 

[obscure]

Out of interest does everyone no chill into the cubes (as I've seen on the Oz sites) then purge the existing air, or can you go direct to the fermentation bin?

I run my boiling wort straight into my fermentor, pop the lid on and leave to cool this has the added benefit that it likely kills of anything that the sanitiser solution didn't (I do use a stainless steel fermentor as was always a bit worried about it splitting when I used a plastic fermentor).

 

[Cwrw666]

I run my boiling wort straight into my fermentor, pop the lid on and leave to cool this has the added benefit that it likely kills of anything that the sanitiser solution didn't (I do use a stainless steel fermentor as was always a bit worried about it splitting when I used a plastic fermentor).

More or less the same here. After switching off the boiler and adding flameout hops I let it stand for 30 minutes to let the gunk and hops settle and then drain it into the FV. I've never taken the temperature but it must be over 90.

 

[dad_of_jon]

Out of interest does everyone no chill into the cubes (as I've seen on the Oz sites) then purge the existing air, or can you go direct to the fermentation bin?

I do a reduced volume boil as I my main malts are dme so no need to chill

 

[Agentgonzo]

I run my boiling wort straight into my fermentor, pop the lid on and leave to cool this has the added benefit that it likely kills of anything that the sanitiser solution didn't (I do use a stainless steel fermentor as was always a bit worried about it splitting when I used a plastic fermentor).

I'm tempted to try this for my next brew. I've just done a saison and it's almost impossible to be sure that I've cleaned all the diastatic yeast out without resorting to bleach.

23L of 90° wort should make short work of any remaining yeast.