First No Chill

[argon]

I've been using a method proposed by argon, in my last 2 brews so early days yet..

This is the water temp calculator i wrote for this... but i like the online version too.
View attachment Water_Temp_Adjustment_Calculator.xls

Works really well actually... the aroma that it locks in is great. :icon_drool2:

 

[samhaldane]

Works really well actually... the aroma that it locks in is great. :icon_drool2:

Yeah. I did this on the weekend with an Epic Pale Ale clone. 45g US Cascade in the cube, then another 45g at flameout of the small re-boil strained into the fermenter with the rest of the (cold) wort from the cube. Smelled amazing when I pitched the starter.

The only thing I do differently is that I pour half of the cube into the fermenter, put the lid on both the cube and fermenter, then tap a few litres out of the fermenter into a pot for the late hops addition, as I find it too hard to pour directly from the cube into a small pot without making a mess (my cube doesn't have a tap). Then while the wort in the pot is coming to the boil, shake the half of the wort still in the cube for a minute to get it nice and aerated, then pour it into the fermenter.

I'm not sure if the wort that I re-boil getting a bit aerated from the cube to fermenter step is a problem or not.

 

[beerbrewer76543]

I brewed up my second 20L stovetop AG on the weekend (Irish Red) no chilled in the stockpot, gladwrap sealed the lid on

Bottled the previous batch (ESB) last night and pitched the yeast into the new batch. All done in 2 hours :beer: