Users Of The "no Chiller Method"

[PostModern]

I know Alcohol is an excellent bug inhibitor, but if it is that much better than all of the sterilisers we are using in brewing, why don't we all just sterilise our fermenters and other equipment with ethanol???

[post="116739"][/post]​

I used to do that every third batch or so until I noticed a growing bitterness in my brews... lacking any source of ethanol that is not bitrex treated metho, I have aborted this practice.

I will definately be giving the no chill method a go. Hell, if it works for the St Peters brewery, it's good enough for the Iron Wolf.

 

[Jens-Kristian]

I'm still fairly new to brewing with only three brews behind me, and therefore I have not yet bought a chiller as all the other equipment also cost a bit.

My experience with chilling the wort in the above-mentioned way has been all positive.

What I did was, after the boil, to add the wort to my primary fermenter (still practically boiling) and through this sanitising the fermenter once more. I put the lid on it and left it in our outhouse which gets devilishly cold overnight - about 1-2 celsius (I live in Denmark - temperatures are a little different here ).

After about seven hours like that, the beer had reached appr. 25 Celsius. I pitched the yeast after aerating the wort by stirring it vigorously.

First was a pretty heavy English Ale which worked out perfectly. No off flavours of any kind and just lovely.

Next was an experiment that I wanted to try after reading about it; A Recreation of a 13th century English ale, as brewed then really and without hops as that was after all not used at that time. The outcome was very good, although it should be noted that without the hops the beer spoils a lot faster and therefore must be had within a few days after bottling.

Latest brew was a Red Abbey Ale of a Belgian variety (I make my own recipes based on a fair bit of research and according to what I think I might like) and this one is just fabulous. Same procedure and never a problem.

I think I might eventually get a chiller but after having done a few brews this way I must say that I am in no particular hurry. It'll come when I feel like it.

Also, remember that good beer has after all been brewed for centuries without there being any way to cool the wort as effectively as many say it must be.

Cheers,

Jens-Kristian

 

[Uncle Fester]

Jens,

What is it with you European types (I allude to Zwickel as well)

Your english is superb!

Unfortunately, my knowledge of Danish stops at Brigitte Nielsen h34r:

Off topic I know, but had to be said...

M

[Edit: Spulling - Case in Point]

 

[Pumpy]

Quote Mandrakar ,

What is it with you European types (I allude to Zwickel as well)

Your english is superb!


Thats cuz the Danes invaded England Raped an Pillaged and picked up the lingo on the way through . :angry:

Oh yeah I think they introduduced Hops to Englannd too we will thank em for that



Pumpy

 

[Darren]

Hey guys,
Im not an engineer or an electrician but I have heard that it doesn't matter which wire goes where, or the strength of the materials needed to make a high rise apartment building.
Should save some time and cost too.

cheers
Darren

 

[Linz]

"i'm a fat f*^k"


And whats wrong with being one of the above??????

BTW I USE an immersion chiller!!!,but picked up 4x20lt drums,today, from Reverse garbage, Marrickville for $3 ea

 

[tangent]

immersion chiller is the easiest brew project ever
and good luck on the obesity thing.

 

[redbeard]

picked up 4x20lt drums,today, from Reverse garbage, Marrickville for $3 ea

[post="116874"][/post]​

i had a squiz about a week or so ago and i thought all the cubes i saw were ex-chemical. did u get the blue covered drums with the round metal lid lock ?

cheers

 

[Gerard_M]

Oh no I can't believe I'm still alive. I've been eating my mums home made jam for 35 years and she hasn't taken the time to can it, then heat it under pressure. My negligent mother has only been boiling the jam, then adding it while still at pasturisation temperatures to sanitised jars (jars are sanitised by cleaning then boiling, which also helps to stop them cracking when the hot jam is added). Why does this sound surprisingly similar to the no-chiller method. And guess what, I haven't died from anaerobic bacteria toxins. Not bad considering I eat homemade jam or lemon curd almost every day.

In the US they often include the added step of boiling the filled jars in a pan of water. This is because they use specific types of jars where the lids allow for a vacum to form. The extra step of creating a vacum in the headspace helps prevent mould growth.

Neither method uses pressure.

Maybe we're not reineventing the wheel after all.

Cheers
MAH

[post="116927"][/post]​

MAH
Is your mum a member of the Aussie Jam & Preserves forum ?(aussiejamsandpickles.com.au)
If so is she in the case swap thats coming up for Mothers day?

Cheers
Gerard

 

[Trough Lolly]

It kills the bug but not any spores. So, assuming there were spores in your wort to begin with you might still get an infection.

[post="116951"][/post]​

Yep - regardless of whether you do a post boil chill or not.... h34r:

Cheers,
TL

 

[Dunkel_Boy]

Yep - regardless of whether you do a post boil chill or not....

Yes, that was what I was trying to say, albeit rather clumsily...

So to summarise:

No-Steve proponents 1: Darren 0

 

[Ducatiboy stu]

I should never have posted that "Show us your Chiller " Post..... h34r:

 

[pint of lager]

This is a very interesting thread and has created lots of great posts. Please stay on topic and leave the little green men out of it.

 

[JasonY]

Well all going well I am planning my first double batch this w/end but I only have room for one brew in the fridge. So half will be chilled while the other will be pitched onto the yeastcake after about 2 weeks. Hopefully a chance to do a side by side comparison barring some slight yeast differences (the second will obviously have a lot more yeast).

Agree that this is one of the most interesting threads about on here for a while. Look forward to seeing how this turns out good or bad.

 

[Pumpy]

I should never have posted that "Show us your Chiller " Post..... h34r:

[post="117201"][/post]​

Stu ,That post had fell off the radar , until I revived the poor thing for you

Pumpy

 

[Ducatiboy stu]

Pumpy


I luv my chiller...

It feels hurt and rejected now :unsure:

I will give it a big hug on Sunday

 

[Tony]

i just pulled nime out of the kettle and cleaned it up.

Ahhhh 18 meters of shiny copper.

Its impressive but i am looking forward to how the 50 liters of american brown ale in the cubes goes.

was going to brew it with WLP001 but i have something a bit "maltier" on order for it.

cheers

 

[bindi]

Bump , did this topic break the record for the most posts? <_< So far 11,376 views.
Also I have started drinking my first no chill and it is a winner.

 

[T.D.]

I'll be bottling a no chiller LCPA clone this weekend. Tastes pretty good out of the fermenter. I have another one (American IPA) bubbling away in primary. Will be doing a Bitter this weekend with the same method, and then a double batch with a mate on the weekend after. Too easy!

 

[JasonY]

Well I had a couple of samples from my ordinary bittter that I brewed this way due to a failure in my yeast starter. Gotta say its a nice drop, probably one of my better efforts at an OB. I wont attribute it being a good beer to this method but it certainly doesn't have any bad flavours, nice and clean for a 1.038 beer (beside a little diacetyle from 1968).

For this particular one I ran it off hot into a ferry can which was placed into my temp controlled freezer at 10degC, took it about 24hrs to hit 20degC.

I also have a split batch of pils going at the moment as my ferm fridge can only hold a 30L fermenter + jerry so with that one I left the jerry out over night and then squeezed it in the freezer. I only had enough yeast to pitch in the fermenter so the jerry will be dumped on the yeast cake in about a week. Will report on how that one goes, however aside from the overnight chill I am not leaving it lying about in a shed that has a 20degC ambient swing.

A means to an end, I will continue using my CFC but this will be handy until I get a bigger ferm fridge.