Contrarian wrote:There is no way to remove all air from any no chill cube so it is just a matter of how much. If the cube is cleaned and sanitised there shouldn't be an issue. As others have said, squeeze as much air as possible out and roll the cube around every 10 minutes to get contact with every surface.
A mate had a no chill cube that wasn't full stored for over a year and it was fine. If you plan on pitching within a few days there shouldn't be any issues at all!
The other option is to brew slightly bigger batches and bottle whatever doesn't fit in a keg. I quite enjoy having a few bottles to take on the road as well as having kegs and bottling a gallon won't take long!
Lots of things to say on this...
Firstly, of course, you can remove all air from a no-chill cube so I'm not sure where that comment came from??? One way of doing this is given in Para 3 above.
Time is a factor that Contrarion mentions above and it is a very important one. Pitching a sealed, passively chilled wort (wort in a cube) has many different outcomes. Firstly, if you don't have a chiller and want to pitch as soon as your wort gets to ambient then you are better off chilling in the kettle and following some basic trub practices I won't explain here.
If you are planning to hold your wort in a "cube" for some period of time, many other factors come into play. I've held some beers for 18 months with no problems in a "cube" and, at other times, been totally shafted. I now know the reason why.
Have to end this here sorry as am running way behind on other things.
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