My No Chill German Pils came first in AABC B)
My No Chill German Pils came first in AABC B)
And a stand out good beer it was!
There was nothing to set it out as faulty against other beers in the category. ...
But I wont do it again because I'm not feeling the convenience factor everyone else quotes ..
so if anyone wants to sell me an immersion chiller they're not using ...![]()
Some more positive results for no-chill, I entered 5 beers in the SOBA New Zealand National Homebrew Competition - http://www.realbeer.co.nz/forum/viewtopic.php?p=9874#9874, results came in this morning.
Mild Ale: gold, best in class
American Brown Ale: silver, best in class
Best Bitter: silver
Best Bitter (summer bitter) bronze
I'd say that's enough justification for me at least to stick with no-chill.
I'm confused, you say NC is not as convenient, but don't have a chiller.... have you tried both methods?
if you put the wort into a sealed vessel, brew day ends when you tighten the lid on the vessel. (ok, so maybe it ends after you're done cleaning upUntil the no-chill brew .. which I'm bottling tonight .. I always carried the boiling pot of wort to the laundry
to chill in an ice bath.
It wasn't a safe practice so i thought
I'd try no-chill but it just makes the brewing go on and on and on. I like to have it all over in one day.
So now I'm looking for a chiller. Maybe santa will bring me one.
chiller, I'd certainly like to try one out myself; but dont keep bashing nonchill because it didnt save you any time, since you picked a method that didnt allow it to.
Honestly, isn't their someone who can do two exact same brews. 1 no chill and 1 chilled and then take to samples to a scientist to look under a microscope. I thought their were some science buffs here. Maybe we could put this to bed once and for all. The nc nay sayers are starting to sound a little bit like the world is flat.
Cheers, JJ
What you would need to do is infect two brews with botulism and see if it survives.
Actually .. that's not a bad idea! Infect two wort samples, chill one and not the other and see what happens.
Where's a biologist to take up the no chill challenge?
So how often do you buy new fermenters? I presume the same comment could be made about any piece of brewing equioment that is used time and time again.
No procedure, even using a chiller like a counter flow is free of the risk of infection. Personally I don't have a problem with the low level of risk of no-chilling. I use fermentors not jerry cans, and feel a lot more comfortable about being able to clean and sanitise the inside of a big bucket, which I can also visually inspect, rather than the inside of a counter flow chiller.
Cheers
MAH
your complaint seems to be about a non-standard variant of nochilling,