donburke
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I am proposing a no chill / partial chill / full chill experiment, as inspired from a discussion with Ross
My rig can make 80 litres of beer, and I can chill all the way down to pitching temperature if i want to
The purpose of the experiment is to see the effect the different rates of chilling have on the bitterness and flavour of the beer
I propose to brew a simple beer of around 1.048 with IBU of around 30 using 3 equal additions of probably cascade at 60, 20 and 5 and then fill 4 x 20 litre cubes according to the following;
1st cube filled straight away
chill remaining wort to approx 70 deg
2nd cube filled with 70 deg wort
3rd cube filled with 70 deg wort and cube hopped with approx 20g cascade
chill remaining wort to 20 deg
4th lot straight into fementer and pitched
next day pitch the 3 cubes and ferment all beers at same temp using US05
i appreciate any input to help make this a useful experiment
My rig can make 80 litres of beer, and I can chill all the way down to pitching temperature if i want to
The purpose of the experiment is to see the effect the different rates of chilling have on the bitterness and flavour of the beer
I propose to brew a simple beer of around 1.048 with IBU of around 30 using 3 equal additions of probably cascade at 60, 20 and 5 and then fill 4 x 20 litre cubes according to the following;
1st cube filled straight away
chill remaining wort to approx 70 deg
2nd cube filled with 70 deg wort
3rd cube filled with 70 deg wort and cube hopped with approx 20g cascade
chill remaining wort to 20 deg
4th lot straight into fementer and pitched
next day pitch the 3 cubes and ferment all beers at same temp using US05
i appreciate any input to help make this a useful experiment