Quick no-chill/chilling question

[welly2]

Hey all,

So last batch I made I used my immersion chiller to cool the wort down as much as I could - water temperature up here is still in the high 20s and so managed to get it down to about 28c. From there, I transferred into the fermenter and chucked it in my fermentation fridge where it took around 3 hours to cool down to pitching temperature and then I stuck my yeast in. Is there any issue cooling like this that I should be aware of? I'm guessing it should be fine as it's a bit like an accelerated no-chill but just wanted to double check this before I make my next batch tomorrow.

cheers

 

[manticle]

There is a temperature range between which various microorganisms multiply more rapidly. Below that range, growth is retarded, above it and the microorganisms start to die. pH, time and temperature are all important - it isn't necessarily instant.
Not every microorganism is the same.
The advantage of no chill is that the boiling process will destroy microorganisms (so nothing can multiply, theoretically) so when the wort is placed in a sanitised, clean container, microorganism presence is vastly reduced and if the hot wort remains hot enough for long enough to take the surface to a high enough temp to kill remaining microorganisms, then sealed to prevent further access as it cools to the vulnerable range, there is almost no chance anything nasty will take over the wort.
Anything that deviates from this is some kind of risk. Your method doesn't sound stupidly high risk if everything is clean and sanitary and the wort is covered and the yeast sufficient and healthy.
In short - more risky than proper no chill, probably not a massive deal if you are cautious/clean.

 

[welly2]

Cheers Manticle. Something to think about. So far, not getting any infections or anything but I guess the test will be in the taste when it's finished up. I was pretty vigilant with my sanitation so hopefully that will have help. Might just do a proper no-chill for the next batch.

Thanks

 

[dicko]

Welly, if you have fridge space, chill 2 x. 20 litre cubes of water in the fridge and bring your wort down to tap temp and then pump or gravity feed the 40 litres of chilled water through your chiller.
You will easily get to Ale temps by doing this...

 

[drsmurto]

What yeast are you using?

Some strains will have no issue being pitched at 28C if you bring the temperature down to your desired fermentation temperature in 3 hours. US05 is near bulletproof in that respect.

 

[welly2]

Welly, if you have fridge space, chill 2 x. 20 litre cubes of water in the fridge and bring your wort down to tap temp and then pump or gravity feed the 40 litres of chilled water through your chiller.
You will easily get to Ale temps by doing this...

There's an idea. I'll make fridge space. Good one, cheers!

 

[welly2]

What yeast are you using?

Some strains will have no issue being pitched at 28C if you bring the temperature down to your desired fermentation temperature in 3 hours. US05 is near bulletproof in that respect.

The last batch was using Whitelabs WLP007, the next one with WLP008 (which has had mixed feedback).

 

[CoxR]

I have let the fridge chill to pitching temp from around 30 degrees a few times by leaving overnight

 

[Reman]

What yeast are you using?

Some strains will have no issue being pitched at 28C if you bring the temperature down to your desired fermentation temperature in 3 hours. US05 is near bulletproof in that respect.

John Palmer in How to Brew specifically recommends against pitching high and letting the temperature come down as most of the high temperature esters get thrown in the first 18-24 hours of fermenting and once you have them you can't get rid of them.

Even if it only takes a few hours to get form 28c to say 18c there may still be a risk that it's already thrown some off flavours. YMMV

 

[4KingAle]

John Palmer in How to Brew specifically recommends against pitching high and letting the temperature come down as most of the high temperature esters get thrown in the first 18-24 hours of fermenting and once you have them you can't get rid of them.
Even if it only takes a few hours to get form 28c to say 18c there may still be a risk that it's already thrown some off flavours. YMMV

Guess that depends on the yeast strain?

 

[Yob]

John Palmer in How to Brew specifically recommends against pitching high and letting the temperature come down as most of the high temperature esters get thrown in the first 18-24 hours of fermenting and once you have them you can't get rid of them.
Even if it only takes a few hours to get form 28c to say 18c there may still be a risk that it's already thrown some off flavours. YMMV

Tot..
A few hours is nothing, it's in lag, growth not fermenting