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Old 01-19-2012, 01:07 PM   #1
tasteslikechicken
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Default BIAB + no-chill + US-05... is it that easy?

Not having brewed in a decade or so I am intrigued by these three relatively new time saving developments. When I left the scene BIAB and no-chill were rare or unknown (at least to me) and dry yeasts were sneered upon.

Now that I'm getting more serious about finally getting back into brewing I am drawn to this simple combo. Is it really that easy to produce good everyday beer this way? At least as a starting point, it seems the way to go.

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Old 01-19-2012, 01:15 PM   #2
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Yep, that easy. I have done my last five batches as BIAB and No-Chill without any problems and the beer tastes great. I use White Labs for yeast so I can't speak directly to using dry yeast.

Good Luck

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Old 01-19-2012, 01:33 PM   #3
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+1. Its all I do now. Almost all my brews are BIAB + no chills to no ill effect to the beer. I do not even use a chill cube and just let it sit in my brewpot overnight to cool (covered and clamped down of course!).

Brew days rarely take over 4 hours including milling, mashing, boiling, cleaning and finally racking the next day.

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Old 01-19-2012, 01:42 PM   #4
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I've not tried BIAB or no-chill, but I can wholeheartedly endorse dry yeast. Unless I'm brewing a style that really requires a liquid strain (saison, Kolsch, etc), I pretty much default to US-05, Nottingham, S-04, and W-34/70 these days. With those four, I can brew a wide variety of styles that I like to drink, and I don't have to plan ahead and make a starter. I can spend more time brewing and less preparing to brew.

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Old 01-19-2012, 01:46 PM   #5
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I BIAB and use an ice bath in the sink. In one hour I get the brew down to pitching temp. I usually leave the fermentor in the ice bath after pitching for an hour as well to get that starting fermenting temp nice and low. Then it off to the races.

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Old 01-19-2012, 04:15 PM   #6
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For the most informative and complete source of BIAB try here.BIABrewer.info • Index page

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Old 01-19-2012, 04:20 PM   #7
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I will speak to the no-chill and dry yeast. No-chill has been amazing for me, I just drain to a clean (doesnt even need to be sanitized) corny keg, let it drop in temp overnight, and the next day it is ready for oxygenating and pitching dry yeast.

In fact, I am looking to find something I can use my wort chiller for since its just sitting in the corner of the garage. I can think of something but I wont talk about it here

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Old 01-20-2012, 10:37 AM   #8
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Quote:
Originally Posted by tasteslikechicken View Post
Not having brewed in a decade or so I am intrigued by these three relatively new time saving developments. When I left the scene BIAB and no-chill were rare or unknown (at least to me) and dry yeasts were sneered upon.

Now that I'm getting more serious about finally getting back into brewing I am drawn to this simple combo. Is it really that easy to produce good everyday beer this way? At least as a starting point, it seems the way to go.
I've made some good no-chill BIAB beers. But I would warn you about recipes with late hop additions. I've found some of my beers were over bittered because the hops were still at a high temperature in the cube.

If I were going to do a no chill beer again, I restrict myself to recipes with only one 60 minute hop addition.

I know that there was a chart in the no-chill thread about how to adjust the hops for no-chill. I didn't have much luck with that.
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Old 01-20-2012, 12:04 PM   #9
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Originally Posted by kpr121 View Post
... and the next day it is ready for oxygenating and pitching dry yeast.

In fact, I am looking to find something I can use my wort chiller for since its just sitting in the corner of the garage. I can think of something but I wont talk about it here
Just an FYI, debate going on in the yeast forum regarding the need, to aerate w/ dry yeast. My consensus is it is not necesary w/ dry yeast.

I have taken it a step further, I no chill in the kettle, and then pitch directly to the kettle and ferment there, then transfer to a keg, easy peasy!

Funny, as I have also had thoughts of repurposing my chiller.
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Old 01-20-2012, 12:21 PM   #10
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I guess there is a divide to some extent in the no-chill (air chill) community. Those who chill in the kettle vs those who chill in a cube. I can see the benefits to each but guess I lean toward chill/ferment in the winpak approach for my first attempts. But both are on my list to try.

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