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Old 09-27-2009, 07:50 PM   #541
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Grain bill (3 gallon batch size)

3.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 50.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 16.67 %
1.00 lb Vienna Malt (3.5 SRM) Grain 16.67 %
0.50 lb Wheat, Raw, Winter Red (1.7 SRM) Grain 8.33 %

Just in case anyone is interested, I did a 90 minute boil.

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Old 09-27-2009, 07:53 PM   #542
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Interesting results, though with all of the success that people have doing NC, I have a hard time chalking up a failed brew to the use of NC.

It isnt for everyone, but it is all that I have done this year and have had great success brewing beers that I have brewed multiple times in the past, coming out the same as they did when I used an IC.

I have a wheat beer on tap that was brewed with about 50% Pilsner malt that turned out fantastic. I have brewed this beer several times prior with an IC, but noticed no difference with the NC technique.

FWIW, there is a guy here that does A LOT of Pilsner based brews and has reported great success with his NC beers. He has posted here, maybe he will chime in.

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Old 09-27-2009, 08:00 PM   #543
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I'm not definitively pointing the finger at NC, as there were other variables such as the fact that it was my first time doing a saison and the fermentation temps were out of my comfort zone, albeit appropriate for the style and yeast strain. What I would normally do is just redo the recipe without the no-chill to see if the results turn out similar. However, the yeast in question is a seasonal so I can't do the exact same recipe now. I might just try culturing a strain from the Saison Rue bottle in my fridge.

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Old 09-28-2009, 02:24 AM   #544
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Did my first no chill today, it is sitting inside cooling, I will give it over night and drop it in the cooler to ferment.

Right now the surface of my 6 gallon winpak is about 110 degrees. The vessel seems to be slowly shrinking, as expected. If I didn't know better I would think it would explode/crack and leak everywhere, glad others did the leg work, I would probably have to open it and let the suction die down a little out of fear. How much can I expect the winpak to shrink?

Whatever the case, thanks to everyone who has done this before me! It went great and clean up was a breeze.

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Old 09-28-2009, 03:17 AM   #545
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Quote:
Originally Posted by avaserfi View Post
Did my first no chill today, it is sitting inside cooling, I will give it over night and drop it in the cooler to ferment.

Right now the surface of my 6 gallon winpak is about 110 degrees. The vessel seems to be slowly shrinking, as expected. If I didn't know better I would think it would explode/crack and leak everywhere, glad others did the leg work, I would probably have to open it and let the suction die down a little out of fear. How much can I expect the winpak to shrink?

Whatever the case, thanks to everyone who has done this before me! It went great and clean up was a breeze.
About this much... congrats on your success!
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Old 09-28-2009, 04:40 AM   #546
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Thanks for all the help, can't wait to pitch the yeast and get this thing going. It has been months since I have had a chance to brew. No chill really helped with the time issues. Now all I have left is unscrew a cap, toss in some yeast and put an airlock on. Easy.

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Old 09-28-2009, 11:08 AM   #547
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Quote:
Originally Posted by weirdboy View Post
I'm not definitively pointing the finger at NC, as there were other variables such as the fact that it was my first time doing a saison and the fermentation temps were out of my comfort zone, albeit appropriate for the style and yeast strain. What I would normally do is just redo the recipe without the no-chill to see if the results turn out similar. However, the yeast in question is a seasonal so I can't do the exact same recipe now. I might just try culturing a strain from the Saison Rue bottle in my fridge.
You can definitely culture that yeast, but keep in mind there's Brett in those bottles. If you can still find Trade Winds (their summer seasonal), it's the same yeast sans Brett. I just did my first no chill last week. Did you taste your saison along the way and notice those flavors, or did that only begin to appear after it was bottled?
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Old 09-28-2009, 07:44 PM   #548
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So I read through this entire thread last night...... yeah took forever. I was wondering if anyone had a link for the aussie homebrewing forum where they are discussing this. Everyone mentions the aussie forum but I don't remember seeing a link. Just researching this to possibly try it in the future but would like more info if possible.

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Old 09-28-2009, 08:31 PM   #549
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Quote:
Originally Posted by Scut_Monkey View Post
So I read through this entire thread last night...... yeah took forever. I was wondering if anyone had a link for the aussie homebrewing forum where they are discussing this. Everyone mentions the aussie forum but I don't remember seeing a link. Just researching this to possibly try it in the future but would like more info if possible.
wiki

discussion
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Old 09-28-2009, 08:58 PM   #550
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Thanks Chucke

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