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Old 07-13-2009, 12:59 AM   #41
The Pol
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Originally Posted by ChshreCat View Post
Jeez, why does The Pol have to go on here and claim that only he can produce clear beer with his no chill technique. What a know-it-all!




KIDDING!!! I'm KIDDING!!!
You know, no chill IS the only way that you can get clear beer, period...

AND I am the ONLY one that can do it... honest. Read the thread.
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Old 07-13-2009, 01:01 AM   #42
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Hahahahhaha. man....

34 seems awfully cold to me.

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Old 07-13-2009, 01:01 AM   #43
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Not only because of this thread, but I'm definitely on the bandwagon at this point. I plan to no-chill my next batch just so I can finish my brew day an hour earlier.

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Old 07-13-2009, 01:08 AM   #44
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Hahahahhaha. man....

34 seems awfully cold to me.
It is hot as hell out, I like cold beer, sue me.

I hate stouts and porters too... I know, I need to be shot on sight.
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Old 07-13-2009, 01:48 AM   #45
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I just spent $30 on 50' of copper on craigslist and only for that reason I don't believe no chill is real.

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Old 07-13-2009, 01:49 AM   #46
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Quote:
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It is hot as hell out, I like cold beer, sue me.

I hate stouts and porters too... I know, I need to be shot on sight.
Well, if you're going to test if a brewing technique causes you chill haze, you might as well chill that mother way down to see.
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Old 07-13-2009, 01:58 AM   #47
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Well, if you're going to test if a brewing technique causes you chill haze, you might as well chill that mother way down to see.
You know, if it had been like 45F there would have been some tool saying..

"you know, that is not THAT cold... I bet it has haze when it is really cold"

Screw that tool...
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Old 07-13-2009, 02:05 AM   #48
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I can't tell what kind of car that is, shoulda used a chiller! Seriously, I've never been one way or the other but even though I hate cleaning next to bottling I'm glad to just get it down to temps and clean everything in one day.

Point is you don't use any kind of chiller and you get excellent clarity.

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Old 07-13-2009, 02:26 PM   #49
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What's the brewers cup?
The Indiana State Fair beer competition, thought you might have entered living in Indy. Are you part of a club down there?
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Old 07-13-2009, 03:01 PM   #50
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Wouldnt the yeast die at those temps?

Or would it only be introduced after complete cooling?
After cooling!

I pitch under temp, and then let it rise to fermentation temperatures. Mine would go into my Sanke fermenter inside my chest freezer. I would put a fan in the freezer to circulate the air around the keg better while cooling. Wonder how much I can drop the temperature overnight in that setup?
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