It was at this point that I managed to well and truly confuse myself wether to chill or no-chill. I was using all sort of calculators and software to try get an idea of volumes and possible efficiency so I wouldn't end up with to little or to much wort to fill a cube. In the end I decided to make my own immersion chiller out of a roll of 1/2 copper I had from aircon installs. Been in cairns the tap water wasn't going to cut it to chill the wort so I filled all my cubes -150 litres total - and got them into a commercial fridge I used to ferment with and set it to 2 degrees.
So this morning I filled the keg with 35 litres, fired the burner and got it up to 71 degrees. I added the grain bill I'd ordered for a basic pale ale and let it "steep"? For 60 mins.
I then got the burner going again and got it to a rolling boil and added some Waimea at various stages. After a 90 minute boil it was time to try out the chiller, I dumped all the water into a big esky and hooked up a 12v pump. About 11 mins later the wort was down to 18 degrees- ferment temp, so in the fermenter it went.
All in all it was a great learning curve, I'm sure I made plenty of rookie errors but it was clean and sanitised so hopefully it turns out. Ive now got plenty of numbers to work with for the next brew so it can only get better from here. Looking forward to any suggestions or even criticism to make the next brew day a bigger success. Cheers Adam