Great vid, once I switched to stainless steel I have been trying no chill occasionally and loving the time savings. Plus saving all that clean up of chilling gear.
Really glad I found your channel. I love my cube. You can keep wort in it for ages if you’re waiting on a fermenter. I have been worried about the smell sometimes but so far I’ve had zero problems after more than six brews.
I do extract brewing using partial boil. Its great when using Kveik as after topping up the 8 litres left after the boil with cold water in the fermenter, its at pitching temp. If using another yeast, I transfer, top up to 23l and leave it over night in the fermenter with the lid on and an airlock in place. I've never had a problem with infection and next morning the wort is at pitching temp.
It's great to hear that you've found a method that works well for you in extract brewing with partial boil. Using Kveik certainly seems to make things easier in terms of pitching temperature, and it's great to hear that you haven't had any issues with infection. It sounds like you have a solid process for getting your wort to pitching temperature, even if you're not using Kveik, and I'm glad to hear it's been successful for you. Thanks for sharing your experience with us, and happy brewing!
My last few batches I've just left in the kettle. I mash and boil in the morning, latches on and plug the hole in the lid at flame out. Then I transfer and pitch the yeast in the evening. You'd be extremely unlucky to get any bugs in there in the short time frame the temperature is habital for them.
If you are concerned about infections then don't use a cube at all. Put some plastic wrap over your kettle and put the lid on. Done! Less cleaning, less work. You are oxidizing the wort more when splashing it down to your cube.
found your channel by accident, well done, very conversational. Next batch I'll do an iodine test at 30 min and if conversion is complete I'll also try the no chill method. If successful it could cut an hour out of the brew day. Keep up the good work.
It's funny, out of sheer necessity, I did no-chill brewing from my first beer nearly twenty years ago. I didn't have a chiller and I didn't really know that such a thing would exist for homebrewing. In fact, I was fascinated to see someone at some point talking about it in terms of having a name haha. One of the great things about the method, to me, was that it was an obviously safe way of cooling the wort basically without having to worry about infection at all. I cleaned my cooling vessel, which at the time was just a second fermenter, but didn't bother with StarSan for it as it was going to have all hell boiled out of it when the wort went in anyway. Never had a problem with it. I have at times decided to put the cooling vessel into a bathtub of cold water just 'to get on with it' and that has worked OK. I do think there are options to be a bit more precise with the late hop additions when you cool your wort and not having that is then the one small downside to the no-chill method. You might argue though that this isn't a big deal with quite a few beer styles.
Thanks so much for watching and your comment. Really interesting how much home brewing has changed over the years. At the end of the day, if you get something you're happy to drink and share with others then you're winning!
@@Kveiksmithdaryl Absolutely! My thinking and how I went about brewing at the start (and often still now) was the idea that I boiled down to 'If ol' Betty could brew beer out of a wooden bucket, some straw, good skill and a fire in the corner of a medieval kitchen,' then I should be able to brew something not too shabby in a modern kitchen. I've made some that we okay and I've made some of which I have been genuinely proud. After a few years of not brewing because the house I'm in doesn't really accommodate brewing in the kitchen, I've recently bought a Brewzilla 35l system and I'm very much enjoying using that and getting my head around it. It's not hard, but there are things I can do on it that I haven't before and I'm still learning the ins and outs of it. It does take out a lot of the hassle of what I used to do. I hope we'll get to see more videos from you Daryl. I really appreciate your approach both to brewing and how you present on the channel.
Nice! Will you keep doing 30 min mash as well? Actually I made my first no chill this weekend. For me the transfer into the bucket was the biggest pain.. spilled quite a bit on the floor. 😂
Hi Really enjoying the videos, particularly as I’m looking to make the jump from extract brewing to all grain. One thing I do need to look at is my water profile, as I’ve previously used bottled water for the kits. So where do you get your Water treatment chemicals from? Also like the look of your weighing scale/spoon, I guess it’s from Amazon? One last Question what size syringe do you need/use for dosage?
Thanks for enjoying my videos, I'm really glad they've been helpful as you make the jump from extract brewing to all-grain. When it comes to water treatment chemicals, I've personally used gypsum to adjust the calcium and sulfate levels in my water, which I've found at my local homebrew supply store. You can also find it online if you prefer. For adjusting the pH, I've used both calcium chloride and lactic acid in the past, both of which have worked well. And yes, the weighing scale/spoon I use is from Amazon, and it's been great for precise measurements. As for the syringe size, it really depends on the dosage you're looking for, but for most homebrew applications, a 10ml or 20ml syringe should do the trick. Thanks for your questions, and good luck with your all-grain brewing!
So....just playing Devil's advocate here. Why not just transfer straight to the fermenter and let it cool down there? I have done this, by the way, with no ill effects. Just filled up the bath with cold water and let it sit there for a few hours.
I think it would depend on the fermenter you're using, not all of them can take the higher temperatures. Also, not everyone (Like myself) have Co2 to hand!
Has anyone considered that no cool method can impact bitterness since you're in isomerization range longer than you might be typically? Do you see or perceive higher IBUs and hop flavor/character when using no chill vs chilling? 🤔
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LOL bonus black ipa tasting, nice
Thanks! I enjoyed it as a treat after filming!
Great vid, once I switched to stainless steel I have been trying no chill occasionally and loving the time savings. Plus saving all that clean up of chilling gear.
Cheers! It's great to have it as a backup on days when you really want to brew, but there isn't the time to do so!
Great video and beautiful lacing on the beer! Great tip to leave out the cooling and to shave off time from brew day! Keep em coming!
Thanks so much!
Really glad I found your channel. I love my cube. You can keep wort in it for ages if you’re waiting on a fermenter. I have been worried about the smell sometimes but so far I’ve had zero problems after more than six brews.
Thanks for watching! It's absolutely the best bit of gear I purchased in the last year!
I do extract brewing using partial boil. Its great when using Kveik as after topping up the 8 litres left after the boil with cold water in the fermenter, its at pitching temp. If using another yeast, I transfer, top up to 23l and leave it over night in the fermenter with the lid on and an airlock in place. I've never had a problem with infection and next morning the wort is at pitching temp.
It's great to hear that you've found a method that works well for you in extract brewing with partial boil. Using Kveik certainly seems to make things easier in terms of pitching temperature, and it's great to hear that you haven't had any issues with infection. It sounds like you have a solid process for getting your wort to pitching temperature, even if you're not using Kveik, and I'm glad to hear it's been successful for you. Thanks for sharing your experience with us, and happy brewing!
My last few batches I've just left in the kettle. I mash and boil in the morning, latches on and plug the hole in the lid at flame out. Then I transfer and pitch the yeast in the evening. You'd be extremely unlucky to get any bugs in there in the short time frame the temperature is habital for them.
A little happy accident with the black IPA! Love it when that happens, cheers!
Ha ha, thanks! It's absolutely not the first time I've made that mistake!
If you are concerned about infections then don't use a cube at all. Put some plastic wrap over your kettle and put the lid on. Done! Less cleaning, less work. You are oxidizing the wort more when splashing it down to your cube.
Now this is a really interesting idea! I think I'm going to try this!
found your channel by accident, well done, very conversational. Next batch I'll do an iodine test at 30 min and if conversion is complete I'll also try the no chill method. If successful it could cut an hour out of the brew day. Keep up the good work.
Really enjoy your videos.
Thank you for watching!
It's funny, out of sheer necessity, I did no-chill brewing from my first beer nearly twenty years ago. I didn't have a chiller and I didn't really know that such a thing would exist for homebrewing. In fact, I was fascinated to see someone at some point talking about it in terms of having a name haha.
One of the great things about the method, to me, was that it was an obviously safe way of cooling the wort basically without having to worry about infection at all. I cleaned my cooling vessel, which at the time was just a second fermenter, but didn't bother with StarSan for it as it was going to have all hell boiled out of it when the wort went in anyway. Never had a problem with it. I have at times decided to put the cooling vessel into a bathtub of cold water just 'to get on with it' and that has worked OK.
I do think there are options to be a bit more precise with the late hop additions when you cool your wort and not having that is then the one small downside to the no-chill method. You might argue though that this isn't a big deal with quite a few beer styles.
Thanks so much for watching and your comment. Really interesting how much home brewing has changed over the years. At the end of the day, if you get something you're happy to drink and share with others then you're winning!
@@Kveiksmithdaryl Absolutely!
My thinking and how I went about brewing at the start (and often still now) was the idea that I boiled down to 'If ol' Betty could brew beer out of a wooden bucket, some straw, good skill and a fire in the corner of a medieval kitchen,' then I should be able to brew something not too shabby in a modern kitchen. I've made some that we okay and I've made some of which I have been genuinely proud.
After a few years of not brewing because the house I'm in doesn't really accommodate brewing in the kitchen, I've recently bought a Brewzilla 35l system and I'm very much enjoying using that and getting my head around it. It's not hard, but there are things I can do on it that I haven't before and I'm still learning the ins and outs of it. It does take out a lot of the hassle of what I used to do.
I hope we'll get to see more videos from you Daryl. I really appreciate your approach both to brewing and how you present on the channel.
Nice! Will you keep doing 30 min mash as well? Actually I made my first no chill this weekend. For me the transfer into the bucket was the biggest pain.. spilled quite a bit on the floor. 😂
I think I will, I did another 30 minute mash a couple of weeks ago and it went really well!
Some great advice as always cheers 👍🍻
Cheers Rick! 🍻
Hi Really enjoying the videos, particularly as I’m looking to make the jump from extract brewing to all grain. One thing
I do need to look at is my water profile, as I’ve previously used bottled water for the kits. So where do you get your
Water treatment chemicals from? Also like the look of your weighing scale/spoon, I guess it’s from Amazon? One last
Question what size syringe do you need/use for dosage?
Thanks for enjoying my videos, I'm really glad they've been helpful as you make the jump from extract brewing to all-grain. When it comes to water treatment chemicals, I've personally used gypsum to adjust the calcium and sulfate levels in my water, which I've found at my local homebrew supply store. You can also find it online if you prefer. For adjusting the pH, I've used both calcium chloride and lactic acid in the past, both of which have worked well. And yes, the weighing scale/spoon I use is from Amazon, and it's been great for precise measurements. As for the syringe size, it really depends on the dosage you're looking for, but for most homebrew applications, a 10ml or 20ml syringe should do the trick. Thanks for your questions, and good luck with your all-grain brewing!
So....just playing Devil's advocate here. Why not just transfer straight to the fermenter and let it cool down there? I have done this, by the way, with no ill effects. Just filled up the bath with cold water and let it sit there for a few hours.
Totally fine if you've got stainless gear. Plastic fermenters on the other hand should not have hot liquids put in them.
I've done this a few times before, before I invested in a counterflow chiller and had no Ill effects.
I think it probably depends on the fermenter, some of them might not be able to take higher temperatures without getting damaged.
Just found this, wot a great video I am waiting for my 10 litre cube delivery, so can start a AG brew hope it turns out simular to yours.
@@digitaldominatrix they are graded up to 85C.
Can you make a ginger ipa GIPA ?
Or just leave the liquid in the kettle with the lid on :D Cube is great if you're not planning to pitch it very next day
I like your style!
Could you transfer straight from kettle to your fermenter and top off with co2. Let it cool there before pitching the next day?
I would say so, yes
I think it would depend on the fermenter you're using, not all of them can take the higher temperatures. Also, not everyone (Like myself) have Co2 to hand!
Has anyone considered that no cool method can impact bitterness since you're in isomerization range longer than you might be typically? Do you see or perceive higher IBUs and hop flavor/character when using no chill vs chilling? 🤔
Yeah! The bitterness increase like it was infusing 20min more. The flavor increase but that will be no aroma left
This is great advice, thanks for sharing!