Users Of The "no Chiller Method"

[Weizguy]

Oops, no-chill disaster. :lol:

My Altbier sat quietly in the 20l square jerry for about 8 days (awaiting a free fermentor and fridge). Then I moved it, as it was getting in the way. About 4 days later, I had a look where it was sitting, surrounded by freshly cleaned 500ml bottles.

Holey Dooley! the cube was almost spherical!
Would've taken photos but "the Dragon" took the camera with her when she went to visit rellos.

I released the pressure by opening the cap. It hissed and then burbled/dribbled all over the carpet for about 20 minutes. Best to do that, than to explode while I moved it. There's still about 5 litres in the jerry, and it tastes quite clean, so I chucked a 500ml German ale yeast into the container. What the hell, if it's stuffed, I won't make it worse.
The jerry can has some serious stretch marks, where it is is very thin, but has returned to a (mostly) cubic shape after 5 days since the incident.

The no-chill 25 l batch of Bitter that I made a few days before is quite OK and was pitched tonight.

The carpet is drying out after I washed the grubby spot.

As Bill sez, "All's well that ends well".

Seth out (to hook up a keg of NNL freshwort sparkling blonde ale, kegged tonight)

 

[Trent]

I've never made a no chiller brew, not sure if I ever will. I was a little dubious about the whole DMS thing, though, to be quite honest, as I seem to be particularly sensitive to it. I have recently tried TD's boston lager, and Niftys california common, both from the NSW july case, and both made with the no chill, and I couldnt detect any DMS in either of those beers. Actually, they were both excellent. Possibly, as others have pointed out, Aussie malt has hardly any of the DMS precursor (cant recall exact amount), so IMO, if the no chill method works for you, I think that DMS is a very negligible concern, FWIW. Just had to say that, as an unbiased bystander!
All the best
Trent

 

[Pumpy]

My chiller has been in mothballs for months now .

but then I am a 'no chiller' fan .

I have a row of 'Pumpy's Fresh wort kits' I can choose from and ferment at my wish.

Now let me see ther is bitter and bitter and yes bitter and Brown ale and another Brown ale .

One day I will give my beer a fancy name !!!

Pumpy

 

[Bizarre]

My chiller has been in mothballs for months now .

but then I am a 'no chiller' fan .

I have a row of 'Pumpy's Fresh wort kits' I can choose from and ferment at my wish.

Now let me see ther is bitter and bitter and yes bitter and Brown ale and another Brown ale .

One day I will give my beer a fancy name !!!

Pumpy

Do you ship over to the west Pumpy? LOL - just thinking it may cut down on my work

 

[DJR]

Oops, no-chill disaster. :lol:
Holey Dooley! the cube was almost spherical!

Are you saying the wort got infected or got hit with some wild yeast in the cube? Was this a cube that had been used for fermenting duties previously?

 

[Pumpy]

My chiller has been in mothballs for months now .

but then I am a 'no chiller' fan .

I have a row of 'Pumpy's Fresh wort kits' I can choose from and ferment at my wish.

Now let me see ther is bitter and bitter and yes bitter and Brown ale and another Brown ale .

One day I will give my beer a fancy name !!!

Pumpy

Do you ship over to the west Pumpy? LOL - just thinking it may cut down on my work

Ha!Ha! Biz I find I make more beer than I can drink but I am trying to improve on that part of my Performance .

Pumpy

 

[Weizguy]

Oops, no-chill disaster. :lol:
Holey Dooley! the cube was almost spherical!

Are you saying the wort got infected or got hit with some wild yeast in the cube? Was this a cube that had been used for fermenting duties previously?

The cube was from a commercial fresh wort. I'd left some small amount of (the original/purchased) wort in the jerry, after pouring the contents onto a yeast cake of W1318. The container was left for a couple of days (with the lid on) before I rinsed it out. Just prior to addition of the hot wort, I added 5 litres of hot water and a large spoon of Pink stain remover to the jerry, and capped it and shook the heck out of it. Then I rinsed twice: once with hot , then once with cold water. The hot wort was above 80C, according to my Mashmaster thermometer when it was siphoned to the clean jerry. The cap was screwed on, and there was only a small amount of head/handle-space.

I'm unsure as to what happened. The wort tasted very neutral after the event, even after a good 75% of it had escaped the jerry and became one with the carpet.

I thought that I had taken all reasonable precautions. The flavour of the wort did not suggest wild yeast or bacterial infection, so I dunno.
I just mentioned this here, not to embarass my self, but to remind others that things can go astray, and it pays to check your jerrys regularly when using the no-chill method.

Seth out

 

[lou]

I rinse with water and then soak in idophor for an hr immeadiately after emptying and then soak again for a short time before using again. I then drain and let dry.

No infections yet

last mash i was decanting in to the cube and I lost the siphon in my tap - left 2 lt behind : (

tried to restart it - put a tube on the end and sucked - started then stopped but I think my 'suck tube' fell in.

was woried about infection but after 2 weeks still have a vacuum in the cube no worries- no infection

lou

 

[Darren]

Those handles on the jerrys would be impossible to sanitise i reckon

cheers

Darren

Oops, no-chill disaster. :lol:
Holey Dooley! the cube was almost spherical!

Are you saying the wort got infected or got hit with some wild yeast in the cube? Was this a cube that had been used for fermenting duties previously?

The cube was from a commercial fresh wort. I'd left some small amount of (the original/purchased) wort in the jerry, after pouring the contents onto a yeast cake of W1318. The container was left for a couple of days (with the lid on) before I rinsed it out. Just prior to addition of the hot wort, I added 5 litres of hot water and a large spoon of Pink stain remover to the jerry, and capped it and shook the heck out of it. Then I rinsed twice: once with hot , then once with cold water. The hot wort was above 80C, according to my Mashmaster thermometer when it was siphoned to the clean jerry. The cap was screwed on, and there was only a small amount of head/handle-space.

I'm unsure as to what happened. The wort tasted very neutral after the event, even after a good 75% of it had escaped the jerry and became one with the carpet.

I thought that I had taken all reasonable precautions. The flavour of the wort did not suggest wild yeast or bacterial infection, so I dunno.
I just mentioned this here, not to embarass my self, but to remind others that things can go astray, and it pays to check your jerrys regularly when using the no-chill method.

Seth out

 

[berazafi]

I make sure my wort is up an in the handle, and if the worts around the 80+ deg mark, it will sanatise is for you

 

[KoNG]

I'm closing on double figures for the 'no chill' method now, Sydney's water levels are all the better for it too.!
No troubles with it so far, except for the fact that my beers dont clear quite as much.... having said that i dont rack to secondary as often because my cubes are tied up elsewhere. i find that whirlfloc is a must.
Additionally i racked my hot wort to a cube on the weekend and half way through the process, noticed what looked like a smudge of mould on the inside of the cube! guess its time to test the sanitizing capabilities of the wort.

 

[Batz]

I make sure my wort is up an in the handle, and if the worts around the 80+ deg mark, it will sanatise is for you

80+

Darren? You can't leave it at that !

Batz

 

[Darren]

Ok Batz, You tempted me.

Most beer spoilage organisms will not be killed at 80C. Especially just a brief exposure. You really need 100+ temps for 10 minutes to kill them.

On the first couple of uses you will probably get away with it. After a while though, there will build up of these heat resistant bacteria.


Its been long enough since the "inception" of the no chill method.

Wouldn't be at all surprised to see a few more of these auto-fermenting beers soon. Especially as the day-time temps begin to rise.

cheers

Darren

 

[Doc]

The cube was from a commercial fresh wort. I'd left some small amount of (the original/purchased) wort in the jerry, after pouring the contents onto a yeast cake of W1318. The container was left for a couple of days (with the lid on) before I rinsed it out. Just prior to addition of the hot wort, I added 5 litres of hot water and a large spoon of Pink stain remover to the jerry, and capped it and shook the heck out of it. Then I rinsed twice: once with hot , then once with cold water.

PSR is my favourite non-organic friend.
A splash around of it though is not enough. It needs more contact time.
Fill with hot water and a PSR solution for at LEAST 20 mins and all would have be fine and dandy.

Doc

 

[bindi]

I put mine in the cubes at boiling or close to it and NO problems with over 10 so far, and my chiller is now retired for most brews, almost all <_< .
Mind you, most are 'no chilled' overnight or the next day, most are less then three days in the cube
I am a convert to the no chill, as I can brew often and pitch when required, which is also often .
No problem here :blink: .

 

[Darren]

Bindi,

Overnight, a coupla days, no worries. Problems come when you store them for a bit longer.

cheers

Darren

 

[Pumpy]

I confess , I am a user !!!! .......................Of the No Chiller method


Pumpy

 

[Batz]

I too have done a couple of "no chill" brews of late,but I would not do a "no chill" lager
But hell perhaps you can.

BTW
The Altbier in the July case was a "no chill"

Batz

 

[bindi]

Bindi,

Overnight, a coupla days, no worries. Problems come when you store them for a bit longer.

cheers

Darren

I know this but HOW long? Some say months Etc .
I will do one for a few months [next bulk buy] and see.

 

[poppa joe]

Any ideas fellas......
About the ESB fresh wort kits sitting in the HB Shop...for a month.....
Would there be any problems with those.....
Before i part with my hard earned Pension money...
PJ