brewmatt wrote:So now I understand that if I No-Chill straight to a bucket for a next-day ferment I shouldn't seal it to prevent implosion. (I haven't done it yet, just taking everyone's word for it.)
Next question, if I "cube hop", do these hops need to be removed before fermentation to prevent grassy or veggie flavors?
Like I said above - I would use the lid you normally would for fermentation, put in a stopper and an airlock, stuff a cotton ball in the airlock and moisten it with vodka or ethanol or whatever. Or fit a sterile filter. Something to allow air into the bucket. But preferably not air that has any bugs in it.
The less headspace in your bucket - the less of an issue it is.
This is definitely one of the reasons I don't like No-chilling in this sort of container. Don't let air in - risk cracking bucket. Let the air in - risk infection.
Look, honestly - if you just make sure the bucket allows a little air in, it will be fine for a brew where you pitch the next day. But there is a minuscule risk. If you use a cube that can suck itself in without cracking, or that you have squeezed all the air out of in the first place - you have no issue at all.
I would remove the hops before the wort went into the fermenter. As I would if they were kettle hops. I usually put my cube hops in a bag inside the cube - but I have also had them in loose and just poured the wort through a sanitised hop bag on the way to the fermenter.
If you put them in loose - expect to get the same bittering from them that you would if you added them to the boil at 25-30min. If you put them in a bag - more like 20min. Once again - thats for pellets. Flowers would be different without the agitation of the boil.