Really? Have you ever tasted a well made no chill IPA? I have, and it was one of the best beers I've ever drunk, and one of the worst beers I've had was a chilled IPA.Gingerbrew said:I chill because I make better IPA's than you
It doesn't matter whether you chill or no chill. You merely adjust for either process in your recipe formulation. Sure you will handle your aroma hopping differently but it's really not that hard.JDW81 said:Really? Have you ever tasted a well made no chill IPA? I have, and it was one of the best beers I've ever drunk, and one of the worst beers I've had was a chilled IPA.
I don't think chilling or not chilling makes a better or worse beer. The care taken to produce the wort and then how well you can control your fermentation are (IMHO at least) the primary determinants of the quality of the beer.
My 2c
JD.
Logman said:I'm going to break out the copper chiller :super: .
To save water I'll fill two cubes, dump them into the HLT, pump it through the chiller and back into the cubes and save it. I realized I could throw the cubes in the fridge the night before to chill quicker. Knowing nothing about cold break I wondered if it's OK to use cold water?
Also, is two 20 ltr cubes of cold water going to get a 40 litres down to pitching temp?
I agree with this on my many , many no chill brewing efforts. 20 mins to your boil hop additions is almost spot on for no chillsponge said:I no chill, because it allows me to use leftover wort to make starters, and also allows me to brew at any time and then ferment when I have the necessary resources available.
I've found they make a more bitter beer without changing the hopping schedule, and have found adding an extra 20min to the boil times provides me with a decent approximation of additional bitterness.
As per usual, YMMV, and this is just how I've worked it with my setup. Others have reported not changing hop schedules on their setups to no ill effect either. I originally added on 10min, but still found a lot of the beers to be quite bitter, so upped the times to 15min, then 20min.
Test, taste, and tinker.
I don't think so. Assuming your cold water is 4 degrees and your hot wort is 90, it's not going to bring the temperature much under 50.Logman said:I'm going to break out the copper chiller :super: .
To save water I'll fill two cubes, dump them into the HLT, pump it through the chiller and back into the cubes and save it. I realized I could throw the cubes in the fridge the night before to chill quicker. Knowing nothing about cold break I wondered if it's OK to use cold water?
Also, is two 20 ltr cubes of cold water going to get a 40 litres down to pitching temp?