Users Of The "no Chiller Method"

[bindi]

20 and 25Lt food grade cubes work for me.

 

[Duff]

I thought I'd post a couple of pics of the no chill beers. IMO I find them to be much clearer than beers which I have previously chilled, whether by immersion or CFC. The light beer is my light lager (2.9%) WLP838, straight from primary to keg last week. No CC'ing as I simply couldn't have been bothered, about 4 pints from the keg thus far. The darker beer is my *******ised Skunkfart Ale/LCPA version. WLP009 (6%), again no secondary, primary for 3 weeks and straight to keg. About 10L remaining in the keg.

Both beers taste wise (to me) are no different than to chilling. Folks in the upcoming case swap for NSW will also be drinking a no chill beer so will see what they think.

Cheers.

 

[Jye]

The Skunkfart looks good :chug:

 

[Steve Lacey]

Duff, that lager looks anything but clear, mate, especially when you see how pale it is. I don't think it is the photo because the skunkfart looks fairly bright...

Anway, I wasn't really concerned about the clarity issue, as plenty of people had declared it to be not having any practical effect...what about that sweetness thing?

 

[Duff]

That was my point though Steve, no secondary, cc'ing, polyclar, gelatine, filtering, pick up tube shortening, alinging of the planets, etc. It will no doubt drop bright alot faster. As far as sweetness I can't taste any difference, but I'm no BJCP expert. Just my experiences with it, that's all.

 

[T.D.]

Duff,

I too will be submitting a no-chiller beer to the NSW Xmas in July Case. Its been bottled for only 4 days and I can already see quite clearly through the bottle, which is pretty good compared to any other beers I have brewed with either the immersion or no chiller method.

I don't think EVERY no chiller beer will turn out perfectly clear, just the same way not every fast-chilled beer will turn out clear. There are a ridiculous number of other factors affecting clarity than just the chilling speed. When I used my immersion chiller, I did the exact same thing every time, and some beers came out crystal clear, and others had a stubborn haze in them.

 

[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

Seeing as I've not heard from anyone who has carried out a no-chill pils who wants to comment on the results (esp in regards to DMS) I'm opting for chilling both batches.

Bumped to give this one more chance (need to make another yeast starter with my saflager yeast tonight otherwise)

Cheers

Jon

 

[T.D.]

I've brewed a no-chiller pilsner. It most definitely does not have DMS.

Sorry for not replying, I did see your question, but since I had mentioned in a post not far from yours that I was drinking this pils and I was very happy with it, I just assumed you would have seen that and deduced that it did not have DMS.

Go for it, I have seen absolutely NO evidence from my brewing to suggest you will get DMS. :beer:

 

[user 384]

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

Cheers
shonky

Made a "no-chill" pilsner by default before, when my pick-up got clogged and I couldn't run the wort through my CFC, so I just to siphoned the whole kettle out into a jerry-can which was sealed and left to cool over the next couple of days, then stuck in the fridge for 24 hours to bring it right doen to pitching temps.

It was 95% Pils and 5% Carapils, with 100% H.Hersbrucker.

No DMS problem at all.

Cheers
MAH

 

[T.D.]

Is there no way you can get your hands on another sachet of Saflager? My recent pilsnwas done with 34/70 and it has turned out great! If you do one batch with your liquid yeast, and then the other with 2 sachets of 34/70 it would be a great comparison too.

I gather you definitely want to brew them both at the same time, but if doing them back to back is an option then why not pitch the 2nd cube of wort onto the yeast cake of the first brew? I did this with my pils and it worked a treat! That way you get the quivalent of a huge starter, and you don't need to worry about the other yeast option at all. This is one of the real benefits of no chiller - you can just leave the cube of wort until you decide to rack the beer in the fermenter and then just throw the cube of wort on the left over yeast cake!

Anyway, just another option...

 

[shonky]

Thanks for helping me narrow in on one option TD

I like your line of thinking though.

Cheers, that doesn't seem like a bad option.

As for the additional saflager that's another bloody option - I might have to see if Gerards got any.

Decisions decisions...

thanks

 

[Jye]

Thanks Dicko, I will probably end up putting some in the fermenter, but the volume of it in the cube really surprised me.

 

[Borret]

I will be fermenting my first no chill beer today and was surprised to see the amount of trub in the bottom... I did add 90g of Amarillo to the cube but I still think this is a lot :blink:

View attachment 7548

Hi Jye,

Has that cube been stirred up since it cooled down or just sat in the one spot that it's photographed in.
I only aske becasue if it hasn't been disturbed then the small thermal currents that would be formed by it cooling may have caused a larger percentage of the break to precipitate out down the walls. This after all is where the cooling (or heat being lost) is coming from so would make sense if it's building up around the edges. Also the slightly cooler down flowing wort at the wall would be more likely dumping anything in suspension at outer areas.
Does that sort of make sense?

On the otherhand if it's been stirred up since then it should have all settled again uniformly on the bottom and you can disguard my questionable theory :lol:

Cheers

Brent

 

[Jye]

Good point Brent.

The cube sat on the garage floor for a week until I was ready to pitch and it looked like that. I lifted it onto the bench and tilted it to try and get some of the trub away from the tap, this didnt help very much and I still got a fair bit in the first litre. I should have taken a pic when cleaning the cube because there was **** load of hops.

 

[Ken Man Do]

I brewed a pilsner yesterday, and tried the no-chill method for the first time. I pitched tonight, 32.5 hours after flameout.

I took a sample of the wort and tried my best to detect something off. To my taste buds and nose, there is absolutely nothing wrong with this lager at this point. Everything seems perfect!

I have a question though. Is this a good time or bad time in terms of being able to detect DMS? If it's gonna be there, it's gonna be there now as a result of the slow cooling, right?

 

[warrenlw63]

I will be fermenting my first no chill beer today and was surprised to see the amount of trub in the bottom... I did add 90g of Amarillo to the cube but I still think this is a lot :blink:

View attachment 7548

Hi Jye,

Has that cube been stirred up since it cooled down or just sat in the one spot that it's photographed in.
I only aske becasue if it hasn't been disturbed then the small thermal currents that would be formed by it cooling may have caused a larger percentage of the break to precipitate out down the walls. This after all is where the cooling (or heat being lost) is coming from so would make sense if it's building up around the edges. Also the slightly cooler down flowing wort at the wall would be more likely dumping anything in suspension at outer areas.
Does that sort of make sense?

On the otherhand if it's been stirred up since then it should have all settled again uniformly on the bottom and you can disguard my questionable theory :lol:

Cheers

Brent

I think what our little spuddy friend is trying to say is it looks roughly like 90g of hops on the bottom of your cube. A self-inflicted injury. :blink:

Warren -

 

[pint of lager]

The "No Chiller" thread is becoming very unwieldy with so many posts. To try and make it more managable and readable, I have transferred some of the posts to this thread. It has taken a few hours to sort the posts out.

Have broken the original thread up and left all the pro's and con's posts in the original, and transferred the posts that cover people who have tried the no chill method to this thread.

Please post here when discussing your no chill brews and leave the original No Chiller thread for discussions as to the pro's and con's.

 

[barneyhanway]

I've just bottled my second-ever-partial APA, both were no chiller'd.
The first is gone, took me less than 3 weeks to go through it (with only a little help from friends), starting after only a week in the bottle. I'm a thirsty boy and it was too good to stop. Lots of fresh cascade flavour and aroma.
Theres lots of new things I tried in these partials (well, partial mashing for one) so I can't really put the vast improvments down to any one thing, but there was nothing detrimental arising from no-chilling. The beer was clear as anything. Second batch has been in the bottle 3 days and although it started quite cloudy its now completely clear. Could read the paper through it. this one won't last either, especially now that I'm all out of batch one.
*adds another fermenter to must have list*
*and a 25l cube or 2*

 

[Paul H]

Guys,
A what temp do you rack the hot wort into the conditioning cube?

Cheers
Paul

 

[Pumpy]

Guys,
A what temp do you rack the hot wort into the conditioning cube?

Cheers
Paul

I have been doing it between 80C-90C

Pumpy