Users Of The "no Chiller Method"

[bindi]

My first "no chill" went so well and so easy I am about to weigh up the grains for my first double batch off to buy another cube or two.

[post="116124"][/post]​

Can't do the double "no chill' I have been asked to do a AG demo for a few guys here, and only my 12th AG [and no march pump ] so I will show the new AGs the other way [for now] do what I have been doing.

 

[redbeard]

I cheated.

I did a double batch with the intention of cooling half into the fermentor & no chill the other half. i realised my starter wasnt quite ready, so decided to no chill both halves. just to mix it up a bit more, put both the (wort) cube & jerry into a large plastic storage bin & added about 20l of ambient water from a previous cfcw outflow. after a while the water got really hot ! so pumped it back into a cube & left the wort cubes to cool on my tiled balcony. after about 16 hours, they were ambient temp (25-28).

sorry ray, i couldnt help myself. i needed to get a quick chill, even if it was only 15 - 20'

whats the difference between addiction & passion again ?

;-)

 

[Duff]

I had a few of the wort kit containers cluttering up my garage so being unable to brew over the next couple of weekends, I thought I'd try making my own along the lines of the ESB product.

An Australian Ale today and a LCPA clone tomorrow. Adjusted my final volume to 31L and also to account for a fresh water addition of 5L when ready to ferment. Chews up the grain stock a bit though :lol: (around 18kg for both). Ready to pitch wort whenever I want.

Cheers.

 

[T.D.]

I brewed my LCPA clone today using the no chiller method and I couldn;'t have asked for a smoother brew day. Started at around 7am and finished at 11:30am (which also meant it was a relatively fast brewday!).

The wort is sitting in a 25L cube now and is still quite hot to the touch. I plan to pitch either tomorrow afternoon or Monday night. The only problem I have is that I am itching to know what the OG is so I can see whether my efficiency was good, bad or indifferent!

I'll be doing this again. It speeds up the brew day, It means one less piece of equipment to clean at the end of the day (ie the immersion chiller), and I can transfer to a fermenter and pitch the yeast whenever it suits from tomorrow onwards.

 

[Tony]

If you are to continually place hot wort into the same container and allow it to cool, you will quite effectively select for bacteria that will grow under those conditions. Stand up Mr Clostridium! (its lethal like AIDS too)

I agree you guys are doing something outside of the circle but you must be aware that there could be risk factors associated.


Darren.

Do you recon a bit of a bleach soak would kill anything in the cube between brews.

Its all i do with my firmenters and no infections yet!!!

Duff... 12 KG, is that all?

i am planing a wheat beer and a APA on my chill then dont chill brew day. that will use about 22kg of grain but 100 liters of beer

cheers

 

[Ray_Mills]

Hi All
Well its good to see this "no chiller" method is sinking in and some of you are giving it a go.
Will be doing a double batch tomorrow and dumping my Schwarzbier on some nice active yeast.
We are just making beer and whats all the drama
Cheer to all
Ray

 

[big d]

Its looking to me as if quite a few posters have forgotten its generally only 22-23 litres of beer.
Hardly worth worrying about.If i have a beer im not pleased with i chuck it no probs.

Cheers
Big D

 

[Pumpy]

We are just making beer and whats all the drama
Cheer to all
Ray

[post="116406"][/post]​

Another gem Ray, sometimes we all get a bit "precious" about brewing


Pumpy :lol:

 

[T.D.]

I had such a ball yesterday brewing with the no chiller method that I am probably going to brew again this afternoon! I don't think I have ever brewed both days of a weekend before but this stuff is just too much fun. I think I have definitely narrowed down which part of the brew day I least like! :lol:

I'm heading out to Big W to grab another 25L cube. This afternoon's beer will be the NSW Xmas in July Case Swap beer (super hoppy American IPA). So, anybody who is participating in this case swap will be able to see the method's results first hand!

Cheers, and hurrah for the no chiller method!

 

[T.D.]

Well the Xmas in July brew is safely sitting in a 25L cube awaiting pitching in a couple of days time (or whenever I feel like it! ). I pitched the yeast in my LCPA clone this afternoon, following brewing it yesterday. After a few hours in the fridge it was 16-17degC when I pitched the yeast. I'll let it slowly rise to around 18-20, hopefully in around the same time it takes for the yeast to fire.

I am loving this method - so much more flexibility and I never realised how long the chilling process took me (and the extra hassle) until it was gone.

Cheers :beer:

 

[T.D.]

Hi all,

I must say that whist I have successfully put down the "No chill" beer from thursday I will still stick to the cooling quickly and pitching immediately method. But it is nice to know that I can piggy back brews in advance. As soon as a fermenter is free, just bang another wort in and jobs on. Looking forward to putting another brew down this week, even though I have a full fermenting fridge. I love the flexibility this presents.

[post="116549"][/post]​

Chippy,

If you don't mind me asking, what made you decide to stick with the quick chilling method?

 

[Darren]

If you are to continually place hot wort into the same container and allow it to cool, you will quite effectively select for bacteria that will grow under those conditions. Stand up Mr Clostridium! (its lethal like AIDS too)

I agree you guys are doing something outside of the circle but you must be aware that there could be risk factors associated.


Darren.

Do you recon a bit of a bleach soak would kill anything in the cube between brews.

Its all i do with my firmenters and no infections yet!!!

Duff... 12 KG, is that all?

i am planing a wheat beer and a APA on my chill then dont chill brew day. that will use about 22kg of grain but 100 liters of beer

cheers

[post="116404"][/post]​

Tony,
should work a treat. Just remember they are spore forming organisms and will take a bit more to kill than your average bacteria.

cheers
Darren

 

[Uncle Fester]

If you are to continually place hot wort into the same container and allow it to cool, you will quite effectively select for bacteria that will grow under those conditions. Stand up Mr Clostridium! (its lethal like AIDS too)

Would you not also be risking this if you used the same sanitisation method each time? You would be grooming for a bleach/Iodophor/Sodium Met bacterial resistance?

I guess the key is HOT wort. If the wort is packed into a cleaned and steralised container at above pasteurisation temps, then the total environment is sterile?

"Nothing comes of Nothing"
King Lear

M

 

[Duff]

All my kits are soaked in strong bleach solution for 24hrs prior. When I refill next I am thinking of a hot caustic solution. I figure it's the same when treating any pest on turf, you have to keep a rotation policy in place.

Cheers.

 

[JSB]

Love the Brew Itinery Duff !

Cheers
JSB

 

[Duff]

Love the Brew Itinery Duff !

Cheers
JSB

[post="116682"][/post]​

I love trying JSB, but I don't see too much happening down there mate judging by your sig....

What's the deal??

Cheers.

 

[Tony]

Darren said:

Slowly cooled and stored wort is perfect for this particular bug which produces a flavourless toxin

So what is the big deal if its flavorless????

Chill out man (pun intended)

Have a beer and dont worry so much.

If u dont like it, dont do it!

We are all fairly smart people, im only an electrical engineer, not quite a chemist or a scientist but i do think im smart enough to make my own mind up after trying something and i recon thats the best way to test this.

everyones brewing techniques are different and im sure that there are those that will find that this method is a failure for them but there will be those that will go well with it.

take it easy mate. :beer:

cheers

 

[sintax69]

Found the downfall for this method today I laid myself on the line and tried this method (bugs come and get me)
Anyway every thing went fine brew went in cube nice and hot and I love that I can now look out the window and if its sunny its a brew day no having yeast ready and it rains or its too bloody hot.
Anyway the downfall came just as I was packing up SWOMBO can out and said
"Well you are finished nice and early why dont you mow the grass now"

Ahhhhhhhh I going back to fly sparge & chilling with a ice cube if I have to, gone are my arvos of brewing and drinking dam you all

 

[Uncle Fester]

If we are getting all bent out of shape about transferring wort to a container and allowing it to cool, then what do we think about the risks of secondary racking a brew?


Would we not be playing Russian Roulette with a semi automatic pistol?

 

[mongo]

I think I'll bow out of this debate for a while. I don't think there is much to be gained from continually presenting all of our respective opinions on the method.

Good idea. I am going to follow your lead.

all of the people who do not support this method are the same people who have never tried it.

I've never tried it, and I support it!

Will be trying it soon though.