Chiller For Brew Tomorrow

[arogers]

Hi fellow AHBer's...


After thinking about the effects of leaving our AG's at a prolonged high temp after boiling (no chill) and subsequently stumbling along this post: http://www.aussiehomebrewer.com/forum/inde...showtopic=28155

Have decided to give a chiller a go.

BUT brew day is tomorrow, any suggestions for a last minute chiller (bunnings, etc?)

Thanks in advance!

 

[hoohaaman]

Mate my tip is,just no chill and save the angst :beerbang:

I use to always plate chill beer to pitching temp.A few infections and my time have changed how I brew.No chill does not have the aroma, but the other advantages I'll live with. B)

 

[t2000kw]

Mate my tip is,just no chill and save the angst :beerbang:

I use to always plate chill beer to pitching temp.A few infections and my time have changed how I brew.No chill does not have the aroma, but the other advantages I'll live with. B)

I would have thought that no-chill would keep the flavor/aroma of late-addition hops since it would trap the volatile stuff inside the cube.

I was wanting to do a no-chill but if you lose the contribution of the aroma and flavor hops, I'll have to limit it to certain styles.

Up to this point I have used an immersion chiller. As you mentioned, plate chillers can harbor infections, as can counterflow chillers, though this can be minimized to some extent. Immersion chillers allow you to get the part that will contact the wort up to boiling temperature, and what's inside never contacts the wort. One fellow reported that he had a plate chiller and when he did a soak in PBW, all sorts of gunk came out. He did it again and more came out.

That's part of the attraction of the cube idea. It also saves time, but it breaks up the brewing session and you don't do it all in one day. I like to have everything up to the point of pitching the yeast finished by late evening, but I think I can adjust my preferences to work with a cube and no-chill brewing. I just want to learn a bit more before I try it, and I want to be sure I don't do a brew that needs aroma hops. Unless there's a way to still get the aroma (short of dry-hopping) when using the cube.

 

[arogers]

I would have thought that no-chill would keep the flavor/aroma of late-addition hops since it would trap the volatile stuff inside the cube.

nah, initially i thought this too but my reading suggests the hops continue to be isomerized (turn bitter) while the wort is hot. since i have been no chilling in the kettle, the wort usually is 90 deg for at least another hour after the boil is finished, therefore my late hops end up pretty much being second 60 min hops.

i think i will drop in to reece today and make up an immersion chiller.

 

[braufrau]

In this weather an immersion chiller gets the wort down to pitching T lickety split!
Since I got my whirly coil the haze in my beer has disappeared, which is nice.