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 Home Brew Forums > Exploring "no chill" brewing
09-13-2009, 04:44 AM   #471
bakins
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Quote:
 Originally Posted by The Pol How are you making the FWH adjustment? You arent moving say 1 ounce from 10 minutes to FWH are you? That would probably result in much more IBU perception.
No, I've been calculating FWH as 20 minutes. I see you've used 30 minutes, so that is a significant difference.

So, just so I understand, I should:
-move my 10 minute addition, for example, to FWH
-but I should calculate the IBU's like it was a 30 minute addition

rough calculation (tinseth) says that 1 ounce of 5.5 for 10 minutes in 1.050 wort is 6.3 IBU at 5.5 gallons.
So, using 30 minute calculation for IBU, I should FWH, but should use about .5 ounces (actual amount is slightly less, like .48) to get approximately the same number of IBU.

Is that what I should do? It makes sense, but, then again, that doens't mean I'm right.
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09-13-2009, 04:48 AM   #472
The Pol
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Quote:
 Originally Posted by bakins No, I've been calculating FWH as 20 minutes. I see you've used 30 minutes, so that is a significant difference. So, just so I understand, I should: -move my 10 minute addition, for example, to FWH -but I should calculate the IBU's like it was a 30 minute addition So, instead of a 1 ounce of, say 5.5% cascades: rough calculation (tinseth) says that 1 ounce of 5.5 for 10 minutes in 1.050 wort is 6.3 IBU at 5.5 gallons. So, using 30 minute calculation for IBU, I should FWH, but should use about .5 ounces (actual amount is slightly less, like .48) to get approximately the same number of IBU. Is that what I should do? It makes sense, but, then again, that doens't mean I'm right.
Yeah, if your original recipe is calling for a 1 ounce addition at 10 minutes... the chart (and I) move that 10 minute addition to FWH, BUT... you have to be mindful of the increased utilization at FWH, I credit 30 minutes for FWH now... so you are right, you would not have 1 ounce at FWH, youd have about .5oz
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09-13-2009, 04:55 AM   #473
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Quote:
 Originally Posted by The Pol BUT... you have to be mindful of the increased utilization at FWH, I credit 30 minutes for FWH now... so you are right, you would not have 1 ounce at FWH, youd have about .5oz
Okay, makes sense. I was just dumping the whole 1 ounce or whatever in. Funny, how methodical I actually am about everything else but let that slip. So some of my "mild" 35IBU beers are actually 50 IBU bitter-bombs Most of my "malty" beers, I've just used a 60 and a cube hop addition (calculated as 80 and 20), and they've been fine (a couple have been great!). I guess I was combing several "unkown" (to me) methods at the same time - FWH and no-chill.

Pol, thanks for all your research. I'm sure it has been quite painful If you're ever in the Atlanta area, come by for beer(s). I'll try to talk you into BIAB, as well
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09-13-2009, 05:04 AM   #474
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Quote:
 Originally Posted by bakins Okay, makes sense. I was just dumping the whole 1 ounce or whatever in. Funny, how methodical I actually am about everything else but let that slip. So some of my "mild" 35IBU beers are actually 50 IBU bitter-bombs Most of my "malty" beers, I've just used a 60 and a cube hop addition (calculated as 80 and 20), and they've been fine (a couple have been great!). I guess I was combing several "unkown" (to me) methods at the same time - FWH and no-chill. Pol, thanks for all your research. I'm sure it has been quite painful If you're ever in the Atlanta area, come by for beer(s). I'll try to talk you into BIAB, as well
If I ever get back on the Delta side of the flying and have time in that hub, I will let you know... uncommon, but Id be down for free beer!

Yah, the chart has worked well for me on malty (no late additin hops to move to FWH) and worked well with the FWH beers, but the adjustment has to be made, that 30 min IBU credit makes a lot of difference.
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09-15-2009, 01:54 AM   #475
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Hey Pol,

I just ordered my Wynpak and I am going to do a no-chill SMaSH this weekend. Big thanks for all of your research and effort in this topic. If this works I will be stoked; I HATE my immersion chiller when the ground water is 83F.

"The big Mc"

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09-15-2009, 02:02 AM   #476
The Pol
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Quote:
 Originally Posted by McCuckerson Hey Pol, I just ordered my Wynpak and I am going to do a no-chill SMaSH this weekend. Big thanks for all of your research and effort in this topic. If this works I will be stoked; I HATE my immersion chiller when the ground water is 83F. "The big Mc"
Thanks, good luck with your brew. Everyone that has taken the no chill plunge has helped to further its success, the information compliled here on HBT in the past 9 months has been incredible.
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09-15-2009, 04:30 PM   #477
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I've enjoyed reading this thread and as soon as I get another bucket freed up, I will try it completely. Won't chill the wort at all this time.

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09-15-2009, 04:53 PM   #478
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I will be doing my first AG very shortly and have decided to go the route of No Chill to save on the cost of an IC.

I have been reading through the many pages of this thread. One thing that I am a little foggy on still is the length of boil. Am I to understand that I should push my boil to a 90min boil for your typical beer. And a 100min boil for anything heavy in Pilsner?

Grant

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09-15-2009, 05:01 PM   #479
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Quote:
 Originally Posted by GrantNH I will be doing my first AG very shortly and have decided to go the route of No Chill to save on the cost of an IC. I have been reading through the many pages of this thread. One thing that I am a little foggy on still is the length of boil. Am I to understand that I should push my boil to a 90min boil for your typical beer. And a 100min boil for anything heavy in Pilsner? Grant
Without a pilsner as a base, you can still do a 60 min boil. This process has been evolving and 60 min is fine. If you are basing your beer with pilsner, 90 is recommended anyway, Id do 100 minutes. There is a guy here that has done plenty of pils based brews and had no DMS issue.
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09-15-2009, 06:32 PM   #480
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I just brewed on Sunday and didn't chill my beer. I probably did everything wrong, but it's all documented and I'm having fun and that's what matters to me.

I left the two kettles on the stove (I'm in an apt.) until the temp was around 180, then I poured both kettles into my six gallon bucket. I didn't have any means to slowly drain the wort, so I got plenty of oxygen in my hot wort.

I hooked up a blow off tube and as the temp dropped, I watched the sanitizer from the blow off bucket get sucked slowly up the tube and the bucket lid was showing serious signs of contraction from the cooling wort. When I woke up the next morning, the bucket was no longer contracted so I suspect my sanitizer was sucked into my bucket.

When the temp was at 78-80, I poured it onto a fresh Nottingham yeast cake. Then I put the bucket into a rubber tote with the blow off tube, water and some ice. The temp dropped down to mid 50's so I guess I used too much ice.

It's now sitting at 64 and bubbling heavily.

I had a lot of fun doing this and it's probably the first time in 40 plus brewing sessions that I truely was able to RDWHAHB.

What is the difference between the two containers listed in the OP? I realize one comes in only a 5 gallon (and smaller) size, is that the only main difference? They are half the cost, and I would love to purchase one if they work for this method.

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