Chilling vs No Chill

[manticle]

You can have my plate chiller for $450

 

[Dengue]

You can have my plate chiller for $450

hmm, 300 plates at that price ?

 

[lukiferj]

I have chilled and no chilled. Currently cube and slow chill in the pool. If I brew in the morning I can still pitch that night. Eventually will look at chilling but currently suits my brew day. I like that I can knock out most brews between 3 and 4 hours and pitch the next day. Or the next week/month. A little bit of extra bitterness works in most of the styles I brew.

 

[bradsbrew]

hmm, 300 plates at that price ?

Are you acting a "goose" ??

 

[Thefatdoghead]

I mostly chill but sometimes ill No chill. I only No chill malty beers and beers with early hop additions.

 

[Bizier]

Right. The oils will continue to isomerise despite the wort being drained into a cube away from any physical hop matter, as long as it's >80ºC.

Alpha acids and perhaps beta acids, but not oils.
Oils degrade or oxidise or evaporate or a combination thereof, resulting in less aroma.

 

[mje1980]

I now only no chill when standing on my left leg when brewing. When brewing while standing on my right leg, I add 33.66% more hops with my left hand, then do a pirouette, and go back to standing on my right leg. This is spot on for brewing this way. It is exactly the perfect and best way to brew, and I'm right and you're all wrong.

 

[Diesel80]

I can hop on both legs.

I chill my brews in cubes, no chilling implies that the wort is kept boiling. Adding yeast to boiling wort will kill it and make no beer.

We all chill, just some slower than others and using different mediums to exchange and transfer the heat out of the wort.

Love to see someone make beer without chilling wort.

Cheers,
D80

 

[citizensnips]

Love to see someone make beer without chilling wort.

a rolling boil fermentation perhaps? there's a true steam beer