Users Of The "no Chiller Method"

[TidalPete]

Bump.
Any more progress reports anyone? This is very interesting.

:beer:

 

[T.D.]

I've now brewed 7 times with the no chiller method. Having said that, I've only tasted 3 of them (the rest are in the fermenter or waiting for a spare fermenter) but they are all void of any flaws that I can see. One is OTT hoppy but that was my fault (no chiller can't be blamed for every cockup unfortunately ).

I seriously can't see myself using my lonely old immersion chiller any time in the near future. Only way I could see that happen is if I NEED to pitch the yeast on the same day I brew (but how often does that really happen).

But for me, by far and away the biggest advantage is time and effort. Since I started using the method I have done two 2-brew weekends (one on each day), which would have almost killed me before. I used to be stuffed after a brew day, now I mostly feel like doing another one back to back!

 

[dicko]

I have done three brews using this method and I report that they are all just fine.
Two of them I took straight from the kettle into the gerry and into the fridge and then let them warm up before adding to the fermenter and pitching.
The other one I just left sitting on the shed floor and pitched the yeast about a week later when I was ready.
This method allows a lot of flexibility with picking a brew day, with the fermenter fridge and the yeast starters.
Cheers

 

[Duff]

Pitched two into fermenters yesterday. Tasted the wort and it was fine, now happily bubbling away, and I gave one of my kits to a commercial brewer to see what he thinks. This method enables me now to do in effect double batches with a 30L output, viz., two 15L fresh wort kit containers which I factor in a dilution addition of 5L each for a 20L batch in the fermenter when I'm ready. Couldn't be happier.

Cheers.

 

[homebrewworld.com]

This method enables me now to do in effect double batches with a 30L output, viz., two 15L fresh wort kit containers which I factor in a dilution addition of 5L each for a 20L batch in the fermenter when I'm ready. Couldn't be happier.


Duff......yep you are on a rell rippa here!

Im gonna work on this one ! :beerbang:

 

[Kai]

Every one of the brews on my new system has used the slow-chilling method and I can honestly say that I am producing some of the best beers I ever have. However, that's irrelevant to the chilling method, but slow chilling has not detracted from my beers in any way.

 

[Tony]

mine sat in the cubes for a month and is fine.

just finished firmenting

i just hope the flavourless bacteria doesnt spile it

cheers

 

[Kai]

Tony, if you experience loss of control in your nervous system please report back ASAP.

 

[sah]

My one and only no chill (not including the St Peter's purchases ) is still in the fermenter.

I have thought a little about the botulism issue since this thread cooled down. The vacuum cans that we buy hopped (kits) and unhopped liquid malt extract in also seem to have the right conditions for anaerobic bacteria. Can anyone report one way or the other if this is tackled by the kit manufacturers? Are the sealed cans pasturised?

Scott

 

[T.D.]

This method enables me now to do in effect double batches with a 30L output, viz., two 15L fresh wort kit containers which I factor in a dilution addition of 5L each for a 20L batch in the fermenter when I'm ready. Couldn't be happier.

Cheers.

[post="122280"][/post]​

I did the exact same thing last weekend. A mate of mine who is new to brewing came over to see how AG works and we did 2 15L cubes that had dilution of 5L each factored in. My one is bubbling away at the moment and looks good.

 

[Pumpy]

The great thing about Rays "No Chill method " is that

1) you can mash anytime that is convienient to you

2) ferment when your fermentation fridge is not tied up with a brew

Pumpy

[post="114778"][/post]​

Pistol patch, credit for the 'No chill method" should go to Ray Mills who had raised this topic 'before' this very successful thread. in Ducati Stu's post
'Natural borne chillers'

Pumpy

 

[Weizguy]

I have bottled and about to keg the remainder of an Irish red ale (ag). The beer tastes great at ambient temp straight from the fermentor, not oxidised or infected, tainted or off in any way. My lhbs will prob give me grief about "drinking" from the fermentor, but how else do you get familiar with the beer? :beer:

I have since done an APA (ag/ SFPA-based) and the Arrogant clone (extract + steep/ full boil) which were cooled by no-chill or a variant.

The APA had to sit for a few days until the yeast culture was ready, and the Arrogant was cooled overnight in the sink to reach 22C the next morning.

In all three cases, the wort was drained into a recently sanitsed fermentor while hot from the kettle. And the fermentor lid was screwed on, the airlock was added and topped with boiled water. I feel that some cotton wool could be added to the top of the airlock, but as long as the water in the airlock is not too high, so that no water (clean or otherwise) is drawn back into the clean wort, all should be good...or at least as good as a sealed jerry can. Another option is iodophor or betadine solution in the airlock.

Feedback re my feedback, anyone?

Seth

 

[jayse]

snipped>
I have bottled and about to keg the remainder of an Irish red ale (ag). The beer tastes great at ambient temp straight from the fermentor, not oxidised or infected, tainted or off in any way. My lhbs will prob give me grief about "drinking" from the fermentor, but how else do you get familiar with the beer? :beer:

[post="122461"][/post]​

I'd say any LHBS that gives you grief about drinking from the fermentor is a tool and not the handy kind, something like a spanner that doesn't fit any known nut. h34r:

Drinking from the fermentor is manditory! :chug:

Alcohol fueled brewtality.
Jayse

 

[Ken Man Do]

Seth, use a big piece of Iodophor-soaked cotton in the airlock to act as a sterile filter for the air that will enter the fermenter during cool-down. Pack it down, but not too firmly. I always do this with the starters I make in my 6 liter Erlenmeyer.

As a test, I have a .5 liter jar of wort sitting on a shelf that is now 16 months old. It has a cotton filter and the wort still looks perfect. The cotton has long since dried, but I believe it is the fibers that trap any bacteria or spores from entering. It creates what I believe is called a "treacherous path" in the microbe biz.

I've also used this method successfully on autoclaved mushroom spawn.

And as I mentioned, it also makes moot the anaerobic condition concerns.

 

[SJW]

After reading this long post I thought it be best to give it a crack. So, I brewed a Vienna Lager and drained kettle to 25 litre cube after whirl pooling. A week later, today, after I got back some room in my fridge I pitched with a Wyeast 2278 starter and all is swell. No noticable cold break but I must say if time is tight on brew day i cant see why not.
The way I see it, if it works for ESB it should work for me, and so far so good.

STEPHEN

 

[Tony]

I did try one of the St peters/ESB fresh worts a while back and dont remember seeing much break in the cube.

I have done the "no chill" method twice now and both times, both of the cubes (2 x 25 liter cubes for my 50 liter batches) have had a lot of break in them.

Its like an inch deep yeast cake.

I run it gently through a 20 micron nylon filter bag and this catches most of it.

Curious....

cheers

 

[AndrewQLD]

Agreed POL


It works well for me Stephen and the wort is lovely and clear as all the trub has settled out .

I somehow feel in more control of the process.

Pumpy

[post="123180"][/post]​

Like I said in the beginning of this thread, is it possible that ESB speed chill after the boil and filter then pasteurise(sp) and package at that temp?:?

Cheers
Andrew

 

[NRB]

I did my first "no-chiller" extract + grains brew several weeks ago and pitched it yesterday. There was next-to-no break material and the wort was very cloudy.

For me the technique allowed little time saving in one way (as I use a CFWC), but also allowed me to brew when I had time and not when fermenter space was available. I brewed a couple of days apart but only have room for 1 fermenter in my dead bar fridge.

Nothing had spoilt the wort though, so it seems on face value that the technique works for me. The proof will be in the tasting.

I like the idea of filling multiple cubes and adding top up water when pitching and formulating a recipe to allow for this shouldn't be too taxing. I managed to fit 17L into the ESB fresh wort container.

 

[Kai]

Like I said in the beginning of this thread, is it possible that ESB speed chill after the boil and filter then pasteurise(sp) and package at that temp?:?

It's possible, but it's a waste of resources to chill the wort then heat it again.

 

[Millet Man]

I have done the "no chill" method twice now and both times, both of the cubes (2 x 25 liter cubes for my 50 liter batches) have had a lot of break in them.

Its like an inch deep yeast cake.

[post="123196"][/post]​

My first no chill is still sitting on the shelf (brewed 6 weeks ago), I'm going to pitch it in the next week or so but I was keen to see how it stores for a couple of months before fermenting. :unsure:

My second no chill was brewed on Anzac day and I pitched it today as two brews, a 1.045 using US-56 and a diluted 1.028 using S-04. See if I can make a 5% and a 3% with different characters from the same wort.

In both batches the cubes have as much break as I normally get using the CFC.

Cheers, Andrew.