Beer Forum

To save time, I transfered my wort back into all the gallon jugs the distilled water came in and stored it in the fridge. I'm going to finish up two days after mashing. Has anyone else done something similar? Can anyone give any tips or advice or just share their experience?

Its probably similar to the Aussie Cube Chilling style. You might want to look into that.

It's basically the idea that after boild the hot wort can be stored in a plastic cube. Due to the heat the cube is sterile, and the wort can be stored generally up to a week in many cases. I have even heard of storing for a few months and still having high quality beer.

Cheers,

Sean.

Did you boil the wort before chilling it down? That could be a problem if you didn't boil and kill off anything you don't want in there.

If you're just mashing then you'd want to make sure that the jugs are sanitized.

anday6 wrote:Did you boil the wort before chilling it down? That could be a problem if you didn't boil and kill off anything you don't want in there.

I didn't boil it before transferring to the jugs. Fingers crossed! Starting my 90 minute boil now

How did it smell coming out of the jugs?

Depending on if you mashed out or not at the end of your saccharication rest, the beer might over-attenuate during fermentation. As your wort cooled in the fridge without being boiled first to stop any enzymatic progression. This might also be minimal based on the amount of active available enzymes to continue breaking down the remaining sugars.

At this point i would think your biggest concern would any off-flavors from transferring your unboiled wort into an unsanitized container. Good luck and let us know what happens!

spiderwrangler wrote:How did it smell coming out of the jugs?

It smelled and tasted just fine. So if there were any problems, I take it I would have been able to smell/taste right away?