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I use a 23litre cheap fermenting bucket with no airlock hole on the lid. It has a tap at the bottom
I take it that's the one I have the oatmeal.As always it's each to their own. I am always up for a beer swap with you so called chiller's
Our if you really want to push your OCD to the limit. I have a no boil no chill oat meal stout for you to try.
This is all about risk reduction/mitigation. As with all risks many people will not see the risk become an issue due to the low frequency of the risk, but that doesn't mean the risk doesn't exist. ie just because you haven't had a problem with no chill doesn't mean it's not a risk.
I understand what you're saying here but I don't think you assessment is accurate. I would classify it as 'very low' and 'moderate' respectively*. If I lose 1 in 100 batches that would be a minor annoyance, brewing a 20 litre batch costs me very little money and very little time partly due to to time-saving measures like no-chill.What is the PROBABILITY of the spoilage risk without chilling, given good hygiene precautions? LOW
What is the potential IMPACT of the spoilage risk, if it occurs? HIGH
Thanks for the reply, its been crossing my mind more and more to try brewing from scratch.Hi Dro it only applies really to beers that are boiled mainly All grain and some extract recipes that are boiled. It does generally not apply to standard can kits which are mixed with a little hot water and then topped up with cold to your pitching temp
Don't daunted by it (or all the arguing about process :) ). BIAB in particular is dead simple, there's just a little bit of a learning curve to get it straight in your head. Use an app like Brewfather for your recipes.Thanks for the reply, its been crossing my mind more and more to try brewing from scratch.
Your ghetto chilling system might be a winner. Out tap water here is never that cold here anyway and warm in the summer.So I guess no one ghetto chills using frozen 2l bottles like me then? 3 2l bottles in my 20l pot, and an ice Bath in the sink does the trick
We don't do sums in the ghettoMy sums tell me you’ll need around 18 kg of sanitized bottles of frozen water to get 22 litres of wort from 100C to 20C.
We don't do sums in the ghetto
I only do 10l brews and 3 2l bottles and the ice Bath get it down within 30 to 45 mins usually, I tried it with 2 bottles and it took forever. For 20l I'd go for 6-7 bottles, but then you need freezer space to freeze them first.
Did you include the specific latent heat of fusion, and the initial temperature of the ice (prob. about -10ºc) ? :-)
My sums say 10 litres of boiling wort will need 8 litres of frozen water, a.k.a. ice to get to 20C, no ice bath
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