Users Of The "no Chiller Method"

[Jim_Levet]

Kong
I have placed some Cascade flowers in a large hop bag & put it in a 20 litre cube. Dumped the boiling hot wort in on top. It was left for 2 weeks. It only lasted 1 day in the keg! The results speak for themselves really!!
Great flavour & aroma from the Cascades, it was a beer that was enjoyed by both beer snobs & VB slobs. I would like to do an IPA using this method, with some Fuggles plugs.
James

 

[KoNG]

Good stuff jim, a BIG handfull of amarillo in the cube for my next APA it is then..

 

[Jye]

I have placed some Cascade flowers in a large hop bag & put it in a 20 litre cube. Dumped the boiling hot wort in on top. It was left for 2 weeks. It only lasted 1 day in the keg! The results speak for themselves really!!

a BIG handfull of amarillo in the cube for my next APA it is then..

You talked me into it ... next brew day will be an APA and IPA, I wont chill the IPA and will chuck 90g of Amarillo into the cube.

Mmmmmm can smell it already

 

[KoNG]

agreed Jye. it will be hard not to unscrew the cap for a sneaky sniff while it sits waiting prior to fermenting.

 

[T.D.]

That's a great idea Kong. If you used flowers you could pour the wort through a sieve into the fermenter and keep them separate. Perhaps a couple of US Cascade plugs or something. Would be sort of like a hopback but not.

I will try this (probably with amarillo as well given my soon to be large stock of it :super: ) for my next APA too.

 

[Duff]

Very cool idea, would beat dry hopping in secondary.

 

[bindi]

Have any of you regular "no Chillers" (i'm only at no: 3) tried racking the wort into your cube onto your aroma hops.? i was thinking of giving this a go. i gues it will give the the wort more time on the hops than if you whirlpool them out. then they wil just be 'racked off' (excuse pun) at fermenting time.
Any thoughts or issues...?

[post="125456"][/post]​

Have done this for the last 3 "no chill" brews and will be doing it again today, the mash is resting as I type.
AG # 16 now double batching thanks to the no chill method..

 

[T.D.]

Bindi,

Have you found any differences compared to a standard flameout addition?

 

[KoNG]

That's a great idea Kong. If you used flowers you could pour the wort through a sieve into the fermenter and keep them separate. Perhaps a couple of US Cascade plugs or something. Would be sort of like a hopback but not.

I will try this (probably with amarillo as well given my soon to be large stock of it :super: ) for my next APA too.

[post="125514"][/post]​

yeh, i'm just bummed now that my next brew is a robust porter, alot of aroma hops weren't on the menu! maybe the july xmas case English Bitter will get a fistfull of Styrian flowers in the cube..... yum :chug:

 

[Kai]

My last brew (on big brew day last weekend) I ended up racking the hops (and most of the trub) to my cube, including a large flameout addition of Glacier. Partly because I wanted the bitterness to increase slightly, and partly because I had exactly 17L of high gravity wort and one 17L cube to put it in & didn't want to waste any.

I still haven't pitched the yeast in this one, it's currently residing in my fridge. When I do I'm interested to see if the hop flavour and bitterness are higher than expected.

 

[Boots]

Like Kai, i did a no chill brew on big brew day, and mine is currently sitting on the laundry floor.

What are the opinions on long term storage at room temp vs at fridge temps?

I know the ESB / Grumpy's wort kits were stored at room temps at the shops and stuff. The only thing i can think that would suffer over an extended prefermentation storage (assuming no infection, proper handling etc) would be the reduction in bitterness, and hop impact etc that you get with all beers over time.

I can't see any major problems leaving it at room temp, but should i be finding fridge space?

 

[bindi]

Bindi,

Have you found any differences compared to a standard flameout addition?

[post="125624"][/post]​

Not sure yet <_< only used the same hop twice, that being saaz and to my taste it had a little [subtle at best] more flovour, drinking one now and it is good <_< needs more done to really know. I am pleased with the results so far.

Love this broadband , he he, only did it today; Off topic I know

 

[Kai]

Boots, the only reason mine is in the fridge is because I had the free space to slip it in. If it was in the carport it would only be a few degrees warmer at the moment.

 

[bindi]

Today I have done a mash and chilled it , it is a recipe I have used with with the no chill method and have been pleased with the results using this method everything was the same, grain bill yeast etc etc, so I will see if I get the same pleasing results.

 

[T.D.]

The beers I have made with the no chiller method have never been more cloudy than beers I have chilled using an immersion chiller, and I would say on average they are actually a fair bit clearer. I know the theory says that haze should increase if you chill slowly, but I simply haven't seen a single bit of evidence to that effect in practice. The proof is in the pudding. In fact I am drinking a pilsner right now that has been in the keg for only 2 days (tonight is the first night of drinking). Even the first couple of glasses out of the keg were surprisingly clear.

 

[shonky]

Planning on doing a double batch of AG pilsner at the weekend and am considering using the no-chill method for the second 40lt batch and keeping it until I have more fridge space and yeast to ferment it.

Reading on he recent DMS post that lighter coloured beers especially are prone to DMS.

I'm brewing this for my wedding in August, and at a push, can chill and ferment both batches together (yeast might be a problem).

Any no-chillers out there brewed any pilsners? Can you detect DMS? Are the results in? Love to hear from you.

I'm planning on using 90% JW Pils malt with 7% munich and 3% carapils.

Cheers
shonky

 

[Darren]

As I have always said it is a RISK of infection (dumped beer).
Plus, chill and add yeast it is beer next time you look at it.
Whats an extra 15 minutes to a brewday?
Can't see why you would do it unless you don't have a chiller.

cheers

Darren

Planning on doing a double batch of AG pilsner at the weekend and am considering using the no-chill method for the second 40lt batch and keeping it until I have more fridge space and yeast to ferment it.

Reading on he recent DMS post that lighter coloured beers especially are prone to DMS.

I'm brewing this for my wedding in August, and at a push, can chill and ferment both batches together (yeast might be a problem).

Any no-chillers out there brewed any pilsners? Can you detect DMS? Are the results in? Love to hear from you.

I'm planning on using 90% JW Pils malt with 7% munich and 3% carapils.

Cheers
shonky

Shonky,
Can you keep an ale yeast cool?
Steam beer with wyeast 2112 and northern brewer hops (30-35 IBU) for bittering would please the masses at a wedding. Certainly worth a go with half of the beer.
It's also a very forgiving style.

cheers

Darren

 

[Ray_Mills]

Darren
I really dont know where the infection will come from, this method eliminated my infection problem.
Ray

 

[Paul H]

What vessels are you guys using to hold the wort?

Cheers
Paul

 

[shonky]

Cheers Darren.

Risk of infection? Possibly but v. low from other peoples responses. Before going AG in Dec I brewed Matt D's wort kits for a number of years and don't think I ever had an infected batch.

I do have a counter flow chiller, but it's not time that's the issue. Fridge space is at a premium, my mate might just be able to squeeze it in . Other issue is yeast. I'm stepping up a 2lt starter WLP800 (has just fermented out, started it on Fri) tonight to 4lt and plan on chilling this down to pitching temp - about 10c.

My chiller will probably get the wort down to about 19 (batch 1 at least), I then plan on chilling this in fermenting fridge overnight before aerating and pitching slurry only on Sun.

As I'm pitching cold, and recommendations seem to be to pitch plenty of slurry for a pils, I don't believe I'll have sufficient yeast for the other 40Lt. (I guess saflager is an option though)

As for the steam beer idea it's definately a good one. I'm going to have 3 beers on. About 60 Lt of Pils, 30 Lt of an imperial oat-meal stout and 60 Lt of something else. Was going to be an ale of some kind.

Want to get 80 lt of pils done this weekend though as I have the right malts and needs to be lager for a period.

I know I've drifted OT a little but wanted to explain my dilema.

Cheers