argon
firmitas, utilitas, venustas
- Joined
- 8/5/09
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Typically when I NoChill I calculate all hop additions as plus 15 minutes.
But the one thing that NoChilling doesnt allow me to do, is add those really late kettle hops to get that big flavour and aroma I would normally get from a 10min, 5min, 0min addition that was rapid chilled.
Now, I have come up with a way to add these late hop additions and still NoChill, that is no harder than making a yeast starter.
To qualifyI have used a French Press in the past, but it can be a real pain using pellet hops, as they swell up so much. In my opinion French Press is most effective using plugs or flowers.
Now I recently cubed a Black IPA, where I did my usual hop additions with the intention of adding 15 minutes to each hop addition, then cubed as normal.
When it came to pitching time I changed things up a bit because I wanted more late hop presence and wasnt keen on using the French Press.
The process that I went through was like this;
Firstly I put the 17L cube in the fridge overnight to drop the temperature down to 4C
I then boiled up 3L of some more wort at 1040 (3L and 300g LDME)
I boiled this for 15 minutes adding a 10 min hop addition, a 5 minute hop addition and took it off the stove
I then took the 3L in the stock pot to the fermenter and set it aside
I added the 17L of 4C wort to the fermenter (I always pour through a 500micron hopsock to filter out a bit of debris from the cube)
I then added a 0min addition of hops to the 3L of near boiling wort
Then almost immediately say 10 to 20 seconds later poured the 3L into the 17L of wort through the hopsock filtering out all the hop debris
Gave the fermenter a bit of shake/stir to make sure it was all mixed up
Now I had 20L of 18C wort in the fermenter all aerated and ready to pitch
I then threw my 1L of active starter on top
This gave me 21L of 1072 wort ready to go into the fermenting fridge at 18C
Glad wrap on, attach the temp probe (confirmed 18C), shut the door and walk away.
So I figure that this process is rapid chilling for the late hop additions. As soon as the hot wort integrates with the cold wort it all comes in at the right pitching temp for my yeast of 18C. Its important to note and calculate that; 17L @ 4C + 3L @ 90C = 20L @ 18C
Sweet now I can no chill and enjoy late kettle hop flavours and aromas.
Ill report back on how that all turns out as its now a few days fermenting with a nice healthy Krausen that took off within 12 hours and smelling nice.
:icon_cheers:
But the one thing that NoChilling doesnt allow me to do, is add those really late kettle hops to get that big flavour and aroma I would normally get from a 10min, 5min, 0min addition that was rapid chilled.
Now, I have come up with a way to add these late hop additions and still NoChill, that is no harder than making a yeast starter.
To qualifyI have used a French Press in the past, but it can be a real pain using pellet hops, as they swell up so much. In my opinion French Press is most effective using plugs or flowers.
Now I recently cubed a Black IPA, where I did my usual hop additions with the intention of adding 15 minutes to each hop addition, then cubed as normal.
When it came to pitching time I changed things up a bit because I wanted more late hop presence and wasnt keen on using the French Press.
The process that I went through was like this;
Firstly I put the 17L cube in the fridge overnight to drop the temperature down to 4C
I then boiled up 3L of some more wort at 1040 (3L and 300g LDME)
I boiled this for 15 minutes adding a 10 min hop addition, a 5 minute hop addition and took it off the stove
I then took the 3L in the stock pot to the fermenter and set it aside
I added the 17L of 4C wort to the fermenter (I always pour through a 500micron hopsock to filter out a bit of debris from the cube)
I then added a 0min addition of hops to the 3L of near boiling wort
Then almost immediately say 10 to 20 seconds later poured the 3L into the 17L of wort through the hopsock filtering out all the hop debris
Gave the fermenter a bit of shake/stir to make sure it was all mixed up
Now I had 20L of 18C wort in the fermenter all aerated and ready to pitch
I then threw my 1L of active starter on top
This gave me 21L of 1072 wort ready to go into the fermenting fridge at 18C
Glad wrap on, attach the temp probe (confirmed 18C), shut the door and walk away.
So I figure that this process is rapid chilling for the late hop additions. As soon as the hot wort integrates with the cold wort it all comes in at the right pitching temp for my yeast of 18C. Its important to note and calculate that; 17L @ 4C + 3L @ 90C = 20L @ 18C
Sweet now I can no chill and enjoy late kettle hop flavours and aromas.
Ill report back on how that all turns out as its now a few days fermenting with a nice healthy Krausen that took off within 12 hours and smelling nice.
:icon_cheers: