Saw this on Reddit, a guy who did an entire brew (extract) in a cube! Brew day took 5 minutes:
Ho ho ho..
so, I've been tinkering with a new Q+D brewing method, Brew in a cube. It springs from the following observations: a) Dried Malt Extract does not need to be boiled. b) Hops isomerise at and over 80C, and... c) A 20 litre water jerry can filled with boiling water holds over 80c for well over an hour.
So with all that in mind, I dumped DME, hops and boiling water into a 15 litre HDPE water jerry can ("cube"), sealed it and insulated. Now, the wort has been sealed up for a week or so, as I'm waiting on room in my fermenting fridge, but a sampler from the cube tap revealed a great level of bitterness and definite hop taste and aroma. I'll be kicking off ferment tomorrow I think, so I'll report back on the finished beer in a few weeks, but I wanted to get some thoughts on this process?
Obvious improvements will be to incorporate a steeping grains step, and even better, to run some serious numbers on the temp cooling : time and the resultant IBU. I'd have to get a lab involved for that though! As an all grain brewer, if this works I'm looking at banging out one each time i do a "real" batch. total time was about five minutes not including the time taken to boil 15 litres of water. Cheers.
UPDATE #1 -> Pitched today. 15 litres of 1.052 wort. I intended to use US05 yeast, but the cupboard was bare, so I pitched an expired packet of Sterling Ale 514. Wort taste was excellent! Bitterness as intended with enough aroma / flavour to get me excited. I'll probably dry hop it as well when the yeast have finished up. Will report back with a finished beer update in a week or so.
UPDATE # 2 -> Day 2 of ferment. Crazy storm yesterday knocked out the power, so the brew free ranged for a day... no idea what temp it got up to, but back at 18c now. I was in the shed just now and thought, stuff it, have a taster. The citra flavour is crazy nice, starting to pop out as the sugars drop. Bitterness is high, but smooth. I'll try to leave it alone for a while now. I think this is working well folks!
UPDATE #3 brew conked out at 1.020, likely due to crappy old yeast, but equally could be oxygen or nutrient or something due to the process. Trying to get it down a few points before kegging. Tastes great, but a bit sweet.
As said in last update, the brew stalled out at 1.018. Thats the bad news. Also, 5 days of cold crashing havent done much to clear it up, so it's quite cloudy. But... the hop flavour is freaking incredible. Juicy, tropical citrussy goodness.
Dudes, i have here a session neipa and it's bloody glorious. Qualified success for the method but i will be back for a 2nd try.