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juvinious · 10-19-2009, 02:21 AM

Whatever it takes to get the job done I'd say. I really enjoy the fact that I can no chill on those days that I'm pressed for time, otherwise I'll chill with my shirron. Having options is always a good thing and makes the whole brewing process that more enjoyable.

gxm · 10-20-2009, 03:30 AM

Quote:

Originally Posted by juvinious

Whatever it takes to get the job done I'd say. I really enjoy the fact that I can no chill on those days that I'm pressed for time, otherwise I'll chill with my shirron. Having options is always a good thing and makes the whole brewing process that more enjoyable.

Yep, here's to using what works

While I love no-chill, and it works for 95% of my beers, I just can't get the same hop flavor and aroma in highly hopped beers unless I chill. For my IIPA, I used 3 gallons of ice in plastic containers to get the temp below 110F quickly, which seems to have preserved the hops I'm looking for.

smellysell · 10-22-2009, 12:34 AM

I love no chill, just gone done pitching yeast in 3 different beers!

McCuckerson · 10-29-2009, 12:05 AM

I just tasted my first no-chill brew. It was a Munich/SAAZ SMaSH. It was good and I did not die; imagine that!

My question is with the Pol's hop schedule (easy Pol, I am just asking a question!) Please explain "cube hopping". Do you put the hops in the cube, then put the hot wort in? That's it? Most of my recipes call for hops @ 20 min so this is HUGE for me.

Wait, I feel funny, maybe its botulism.... wait I just burped, ok better now.

chefchris · 10-29-2009, 12:14 AM

Quote:

Originally Posted by McCuckerson

I just tasted my first no-chill brew. It was a Munich/SAAZ SMaSH. It was good and I did not die; imagine that!

My question is with the Pol's hop schedule (easy Pol, I am just asking a question!) Please explain "cube hopping". Do you put the hops in the cube, then put the hot wort in? That's it? Most of my recipes call for hops @ 20 min so this is HUGE for me.

Wait, I feel funny, maybe its botulism.... wait I just burped, ok better now.

With Cube Hops, I transfer the wort to the cube, throw the hops in, and put the lid on. I guess it makes no difference whether you add wort to hops or hops to wort.

McCuckerson · 10-29-2009, 12:17 AM

Quote:

Originally Posted by chefchris

With Cube Hops, I transfer the wort to the cube, throw the hops in, and put the lid on. I guess it makes no difference whether you add wort to hops or hops to wort.

And that gives you the same flavor/aroma as hops at 20? Pol is watching, I can feel it.

chefchris · 10-29-2009, 12:19 AM

Quote:

Originally Posted by McCuckerson

And that gives you the same flavor/aroma as hops at 20? Pol is watching, I can feel it.

Pretty close. I usually resort to dry hopping for aroma and FWH for flavor bombs.

explosivebeer · 10-29-2009, 03:39 PM

Quote:

Originally Posted by z987k

You also had me intrigued so I referenced Brew Science, here's what they have to say on cold break:

Even more, and possibly more interesting:

This one is a little bit more up to date than a 80's homebrew book, and to be honest all in all it sure doesn't give much of a reason to knock no-chill... and possibly even preferred, but to me that would have to be tested in my own beer(if I preferred it).

Nice work doing that research z987k. That, along with the pictures of the beer and a few of the other posts definitely help assuage my concern for the no-chill option. I'm still a little leary of oxidation and other problems that may stem from having extra proteins and other things left in suspension but it sounds like this would probably work for a wide range of beers especially if you're not planning on aging them long-term.

**Saccharomyces** · 10-29-2009, 04:32 PM

Kegged my first no-chill/no-sparge brew yesterday. Gravity sample was great. Couldn't tell the difference in taste vs my chilled house ale since I adjusted the hop schedule.

The Pol · 10-29-2009, 04:35 PM

Good job Sacc... nice to see you in this thread.