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Old 10-29-2009, 04:40 PM   #601
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Well, I have two no chill containers both of which are full with beer and it's too early to transfer out of them. So this weekend I will atempt a no chill in a bucket fermenter. Must admit that I'm a little nervous. Plan on doing the sanitized cottonball in the airlock hole. Seems some people have had good success with it.

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Old 10-29-2009, 04:42 PM   #602
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Originally Posted by Saccharomyces View Post
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.
You and the Pol have completely changed my brewing setup. I've done 2 no sparge and probably around 10 no chill beers. Haven't kegged any of the no sparge beers yet, but I'm really looking forward to it. The samples taste great.
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Bottled: Berliner Weisse

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions
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Old 11-02-2009, 03:08 PM   #603
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Originally Posted by chefchris View Post
You and the Pol have completely changed my brewing setup. I've done 2 no sparge and probably around 10 no chill beers. Haven't kegged any of the no sparge beers yet, but I'm really looking forward to it. The samples taste great.
Yeah, I haven't done the no sparge (still need a pump) but the no-chill was great. I only have one and it's still in the bucket doing it's think but I can tell that I'm going to be doing this from now on. I bought two of the winpak's so I can have two going at once and if I want to secondary, I will have a bucket to use.
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Old 11-04-2009, 12:44 PM   #604
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I've now completed and tasted 5 no-chill brews.
English Pale Ale;
American Amber Ale;
Pumpkin Ale based on same Pale Ale above;
American Light Ale;
Outback Honey Ale (honey-centric pale ale);
and a Robust Porter;

Each brew has its merits. The first two were cloudy, but I used NO FININGS in the boil. The others are respectably clear after judicious use of irish moss and/or whirfloc.

None have given me botchulism, though some have given me a hangover.

I've got a kolsch coming up. No-chill has really made my brewing time a lot more manageable.

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Old 11-04-2009, 01:56 PM   #605
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So basically what you are doing is making a watery hopped extract(wort). Storing it in a sealed container. Then opening the container at a later date and adding yeast.

Sounds like a case of old extract verses fresh to me, with a chance of getting violently ill.

Wonder what a side by side blind tasting of a fresh batch (identical recipe/yeast) and the month or two old "no chill", fermented at the same time as the fresh wort batch, and bottled or kegged the same would compare to one another. You would want certified beer judges doing the evaluations.

My money would be on the fresh wort chilled quickly, then fermented right away winning

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Old 11-04-2009, 03:27 PM   #606
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Quote:
Originally Posted by OLDBREW View Post
...
Sounds like a case of old extract verses fresh to me, with a chance of getting violently ill.
...
My money would be on the fresh wort chilled quickly, then fermented right away winning
Read the thread. Read some of the Aussie forums. No one has had that experience.
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Old 11-05-2009, 01:50 AM   #607
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Originally Posted by OLDBREW View Post
So basically what you are doing is making a watery hopped extract(wort). Storing it in a sealed container. Then opening the container at a later date and adding yeast.

Sounds like a case of old extract verses fresh to me, with a chance of getting violently ill.

Wonder what a side by side blind tasting of a fresh batch (identical recipe/yeast) and the month or two old "no chill", fermented at the same time as the fresh wort batch, and bottled or kegged the same would compare to one another. You would want certified beer judges doing the evaluations.

My money would be on the fresh wort chilled quickly, then fermented right away winning
It is amazing how the detractors of no chill haven't actually made a no chill beer. How fresh do you want your beer? The very same beer you happily let ferment in primary or secondary for 4 weeks to 9 months? Then wait patiently for it to carb for another month. Then bottle condition. Is it old? Is it stale? Is it bad because it is less fresh than the BMC you can pick up in the supermarket? Will certified beer judges ask for a born on date?

Some people brew no chill. It's an easier process. It takes less equipment. It uses less water. If you want to chill, go for it, your beer will be ready one day before mine is. I don't believe you will find any other difference.

Come on in, the beer is fine.
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Old 11-05-2009, 01:53 AM   #608
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People ignorant of a method, often dont sound awfully intelligent when discussing it. This has been going on for almost a year here on HBT

I love no chill brewing, and I also use a closed system wort cooling process sometimes, I see no difference.

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Old 11-05-2009, 01:03 PM   #609
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Is anyone here actually storing wort long term before pitching? I'm curious as to why people may want to do that. I'm not saying there's not a good reason. I just haven't thought of it. And if it's a good reason, I may want to try it

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Old 11-05-2009, 01:57 PM   #610
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I've stored one for just under a month.

There are reports of 6-9 months with no problems.

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