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Old 06-17-2009, 03:59 PM   #11
The Pol
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Excuse my ignorance, but what are the advantages to no-chill?
No water needed for a chiller

No chiller needed

No waiting to chill the wort

HEAT will help to sanitize the fermentor

Ability to make a RWS. (Real Wort Starter) from the beer you are brewing, no need for DME
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Old 06-17-2009, 05:26 PM   #12
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I think it is quite common for the German homebrewers to leave the hot wort in the fermenter to chill, and then they pitch the next morning.

Also. Single infusion is not that common, most of them seem to do multi step mashing in a preserving boiler equiped with a stirrer. The same device is then used to boil the wort.

Zum Wohl!

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Old 06-17-2009, 08:28 PM   #13
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Ability to make a RWS. (Real Wort Starter) from the beer you are brewing, no need for DME
When you make a RWS, do you ferment it at the batch's intended temp & then pitch the whole volume? Or do you just pitch the slurry?
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Old 06-17-2009, 08:31 PM   #14
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Originally Posted by DerBraumeister View Post
I think it is quite common for the German homebrewers to leave the hot wort in the fermenter to chill, and then they pitch the next morning.

Also. Single infusion is not that common, most of them seem to do multi step mashing in a preserving boiler equiped with a stirrer. The same device is then used to boil the wort.

Zum Wohl!
Welcome DerBraumeister. I'm always curious to hear about homebrewing in other countries. Do you have any German homebrew links to share?
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Old 06-17-2009, 09:02 PM   #15
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Default rws exclusive to no chill?

What would be the difference in using a RWS in No-Chill vrs Chilling? Could'nt a person still use a RWS and pitch a day or two after brew day? The fermenter is as safe a spot as a cube isn't it, especially if the cube is the fermenter?

cz

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Old 06-17-2009, 09:44 PM   #16
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For those with containers on back order from US plastics, I talked to them yesterday and was told they have plenty of cubes--they're out of lids. Lids due in Friday or Monday. I'll be watching the gxm experiment (fwiw I did 5 or 6 no chill batches last summer but without a suitable cube. First few were fine, no different than the same recipe chilled, then two infected so I went back to the chiller. When the pails POL recommended get here I'll try again... lots of advantages to doing it no chill).
I received my (2) 6 gal winpaks without the lids and no packing list to indicate they were on backorder.. Guess I need to make a call.....
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Old 06-17-2009, 10:17 PM   #17
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I'm interested to see how this turns out. It's just another thing I could see myself trying.

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Old 06-17-2009, 11:18 PM   #18
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Welcome DerBraumeister. I'm always curious to hear about homebrewing in other countries. Do you have any German homebrew links to share?
Knock your self out (all in German)....
Hobbybrauer.de - Bier brauen, Selbstbrauen, Hausbrauen und Heimbrauen
www.hobbybraeu.de - Andi's Heimbrauseite
besser bier brauen! bei brauherr.de
Braulotse.de ... die Internetseite für Brauer
http://www.hagenrudolph.de/Bier/Bier/Rezepte.html
</title> <script type="text/javascript" src="http://cdnimg.piczo.com/rel781/js/apiclient.js"></script> <script type="text/javascript" src="http://cdnimg.piczo.com/rel781/js/vmp.js?rev=761-1"></script> <script language="JavaScript" type="text/javascri
Bier brauen - Homebrewing - Lehrl
iX 10/2002, S. 144: Internet-Infos
Witzige Bilder und lustige Fotos von dekorierten Betrunkenen und Besoffenen

I´m actually scandinavian, and last weekend I brewed an American Pale Ale from German malt using Australian BiaB mashing. The internet is truly a wonderful thing...
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Old 06-18-2009, 03:16 AM   #19
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When you make a RWS, do you ferment it at the batch's intended temp & then pitch the whole volume? Or do you just pitch the slurry?
Ferment at about 70F, and pitch the whole thing.
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Old 06-18-2009, 03:17 AM   #20
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What would be the difference in using a RWS in No-Chill vrs Chilling? Could'nt a person still use a RWS and pitch a day or two after brew day? The fermenter is as safe a spot as a cube isn't it, especially if the cube is the fermenter?

cz
You can, it came about during no chill though because you have to wait about 24 hours to pitch anyway. You could do this with a regular batch. The only difference in no chill is that the fermentor is heat sanitized and a regular fermentor is not, probably doesnt matter.
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