Users Of The "no Chiller Method"

[dicko]

Thanks Andrew,
This is the standard of report needed for all to assess this method.

Duff,
If you have no other problems with this method then you could just brew a couple of extra litres.

Cheers

 

[warrenlw63]

Something that's slightly OT but vaguely related to the subject.

On a few occasions I've done 60 litres of Mild from 40 litres of wort. This would involve diluting the higher gravity wort with water.

I used to boil 25 litres of water and just pour into to a plastic fermenter and allow it a day or 2 (or longer) to cool. Not exactly the same method but the finished beer was always stable with no signs of infections from the added water. No plastic flavours either.

When the wort was chilled I'd just add the water evenly between 3 fermenters.

Warren -

 

[Jazzafish]

Spot on Mah

 

[Joel]

The main drawcard for me is the ability to step up the starter with the same wort it is going into, while the bulk of it cools down to pitching temp.

 

[bindi]

My no chill ale is now in the fermenter bubbling away with Danstar Nottingham yeast at 16.5c the wort was so clear smelt and tasted great, I was suprised by the amount of hops in the bottom of the cube though <_< thought I was pretty good at leaving most in the kettle, I will keep you posted on how it turns out.
So far so good.

 

[Weizguy]

Hey Dunkel! Wassup?

I think that cold break is a function of temp, not cooling rate, as U suggested.
Had a heap of break in my boiler the next day, after siphoning the hot wort into my sanitised fermentor. The fermentor was placed in a laundry tub and the tub was topped up with cold tap water. Call me lazy, coz I left it there for 12 hrs b4 I changed the cold water. Remember the fermentor was sealed, with an airlock containing hot tap water added after the vessel was sanitised.
The vessel was placed in the fridge overnight, and then removed/allowed to warm up an extra 2 degrees to 18C, and then pitched with enough aeration to almost foam out of the top of the vessel. The beer seems to be going OK (krauesen/ tide mark). Will test sample tomorrow and advise.

Hopefully, as the airlock would have trapped any filth, the beer should be good.

This is a fairly rough experiment as I was simulating what a very busy (or lazy )(or tired) individual would do. If the result is good, I'll be drinking 25 litres of Irish Red (ag, if anyone cares) within a month.

Was thinking of bottling a case in J. Squire stubbies, and kegging the remainder.

No sodium met was harmed (nor used) in this exercise.

Seth (it feels good 2 B a brewer)

 

[berto]

Ray, thats the exact same way i stepped up. Went to extract/partials (only 100g or so at this point of specialty grains) with just the bair minimum of extras and it really didnt take that long at all to do a brew. I was happy with the results vs time spent doing it.

 

[user 384]

Its got me beat.
If brewers are so hung up on the length of a brew day why are you bothered with brewing your own beer.This topic is about a different method but is slowly swinging to a time saving method.I love my brewday.I couldnt care less about 5-10 minutes saving.Big deal.Try it and see the outcome.
Enjoy the day a few beers a different method what ever.Brewing rocks and i cant get enough of it.

cheers
big d

[post="115845"][/post]​

I agree with you Bid D, I love my brew day, but lately the opportunity to brew is getting less and less. I'm not worried about knocking 30 mins off the end of my brew day, but I do like the sound of a double brew day, where you chill and pitch one batch and run the second batch into a cube, and then 1-2 weeks later, pitch directly on to the yeast cake. This would certainly be an advantage to someone like me who can only fit one 25 litre fermenter in their fridge.

Cheers
MAH

 

[warrenlw63]

Crozdog

They look attractive. OTOH The many references to them having contained pickles or vinegar give me the heebie geebies. h34r:

Warren -

 

[Tony]

bleach em!!!

nothing will live

hehe

cheers

 

[Tony]

oooo forgot to add....

I am keen on the double batch in a day method.

I whave the capacity to make 2 x 50 liter batches.

one in the firmenter, one into 2 x 25 liter cubes.

100 liters on brew day.

Will take pics if i do it.

might have to do some planing first

cheers

 

[warrenlw63]

Except the smell. Got a subway gerkin bucket. 1 year on and many different potions and lotions when I got it.... still stinks.. :lol:

Brent

[post="115940"][/post]​

Berliner Weisse anybody?

Warren -

 

[warrenlw63]

bleach em!!!

nothing will live

hehe

cheers

[post="115937"][/post]​

Tony, have you tried this? If so did it work OK? :unsure:

Warren -

 

[Boots]

Well i love my brew days, but i have 2 kids under 4, a wife who works full time, and a new house which has a "to do list" as long as Darren's list of objections . My best chance for brewing is on a weeknight after work

I'll be trying it for the time saving. Plus ... I've never really been happy with my CFC anyway. 30mins with the hose on full bore, god knows how much water, and a wort in the high 20's

What I'll be doing on my next brewday is this:
- more grain / less efficiency for a 30 min mash
- no chiller method

Should easily shave off an hour.

Cheers
"wouldn't know what dms tasted like anyway" Boots

 

[hupnupnee]

I've been finding this a fascinating thread.

I brewed my third partial on the weekend, not up to AG yet, I boiled at a higher gravity than the final I was aiming at, simply because of a lack of boiling space. To cool the hot wort down fast I did a combination of cooling methods. First I used a short (5m) copper cooler, using recirculated water in an esky with lots of ice blocks and second I bought the equivalent mass of "pure" ice as I needed water and syphoned the hot water over the top.

I was a little concerned about contaminents in the ice but I figured that it is probably made with filtered water, as most ice is, and that the sub zero temps would have inhibited the growth of any bacteria that was there. I also considered the fact that by cooling fast I was reducing time for foreign microbs h34r: to get established before the yeasties got to work.

Cheers Tim

 

[Tony]

i havnt tried it in a gerkin drum but i recon a week with either a bleach or caustic solution would cure most problems.

No promises though, just my opinion

cheers

 

[Kai]

Ensure that the boil is vigorous - rolling

Allow at least 8% evaporation

[post="115981"][/post]​

Got those bits covered, 33% evap on my last brew :blink:

 

[AndrewQLD]

Ensure that the boil is vigorous - rolling

Allow at least 8% evaporation

[post="115981"][/post]​

Got those bits covered, 33% evap on my last brew :blink:

[post="116003"][/post]​

you must have some good efficiency with all that spargeing

 

[Uncle Fester]

i havnt tried it in a gerkin drum but i recon a week with either a bleach or caustic solution would cure most problems.

No promises though, just my opinion

cheers

[post="115995"][/post]​

Do you reckon those drums could handle an immersion element, and become a cheapo kettle?

or, to quote from "The Castle", Tell me I'm Dreaming.....

Have some jousting sticks going cheap...

 

[Weizguy]

Berliner Weisse anybody?

Warren -

[post="115944"][/post]​

I'll take that bet, maybe one day next week. Just gotta get the German Ale yeast culture up to 1 litre first, coz I'm giving the lacto culture a 4 hour head start. Definitely, ready to rack in 5 days.

The other reason DMS may not be a huge issue is the level of the precursor, SMM, is quite low in Australian malts. According to Wes in an old thread.

[post="115940"][/post]​

No point telling the Yanks about this coz it won't work 4 them. Darn that 6-row malt!

Seth out