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Old 04-02-2012, 05:57 PM   #1271
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What do you clean your kettle with? Maybe you just didn't rinse it out well enough before that brew day? I don't know if that would cause an increasingly bad taste though.
Scrub with dish soap & rinse a few times.
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Old 04-02-2012, 06:37 PM   #1272
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I've been using no chill for the past year. It definitely works for me! I just made a cream ale and used 1.5 pounds of honey in it. I added the honey to my bucket and racked the hot wort onto it to dissolve and mix it. The next day when I racked of the trub (of which I only had less than a pint!), the honey aroma was incredible! When I make meads, I don't boil so I keep a lot of the floral honey character. My thought was to use the heat of the wort to pasteurize the honey and seal it to trap the aroma in. So far, I'm very happy with the results. I'll know for sure in about a month.
Perhaps not only is the honey sterilized because of the hot wort but honey is an anti-septic on it's own.
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Old 04-02-2012, 10:32 PM   #1273
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I use an aluminum pot. I clean mine in a similar fashion, scrubbing with soap and water then rinsing the hell out of it several times. Never had a bad batch from it since I started using it from over a year ago.

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Old 04-02-2012, 11:25 PM   #1274
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I use an aluminum pot. I clean mine in a similar fashion, scrubbing with soap and water then rinsing the hell out of it several times. Never had a bad batch from it since I started using it from over a year ago.
That's how I was doing it before immersion chillers. I took a starsan soaked towel and tossed it over the top cuz I leave it outside overnight. No issues here!
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Old 05-05-2012, 09:07 PM   #1275
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ok. Am I reading the no chill chart correct? If doing a 60 minute boil, I add bittering hops at 40 minutes to go? Thank you.

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Old 05-05-2012, 09:15 PM   #1276
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Its now boiling. Add the hops now or at 40 minutes to go? Thanks again.

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Old 05-05-2012, 11:53 PM   #1277
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Its now boiling. Add the hops now or at 40 minutes to go? Thanks again.
40 min
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Old 05-05-2012, 11:56 PM   #1278
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Awesome! That's what I did. Thanks!

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Old 05-07-2012, 01:04 PM   #1279
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Well I might have my first No Chill failure on my hands. I've been experimenting with letting the wort cool down in the kettle to around 190 or so before transferring into the No Chill tank, in the hopes of getting better hoppy beers. On my last batch, (a Bo Pils) I got it down to 180F before transferring, BUT i was using a new digital thermometer that seems wonky and I suspect the wort was cooler than that.

When I went to pitch yeast, the tank didn't look all sucked in like it normally does. It didn't look bulged out or anything, but it definitely wasn't slightly collapsed like it normally is. The wort smells fairly sour too

I pitched and fermented as normal, and I'm cold crashing it now, but the samples I've tasted seemed very lactic-sharp, and had a Wit beer like phenolic aroma. Again, this was a Bohemian Pilsner, so while its way to early to tell, I am not too hopeful.

So let this be a warning at best, and a lesson at worst (if the beer is ruined). Its OK to let your wort cool to 200F or so before pouring in, but don't risk it getting much cooler.

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Old 05-07-2012, 11:33 PM   #1280
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I've been putting mine in the winpak right after flameout. It seriously sucks in and permenantly destorts the winpak but I feel better about not getting infected.

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