generalzod4791

Recipes 

I've had great success with no-chill and have been making amazingly clear beers. I let it cool in a Win-pak and then use it as a fermenter. I would recommend a 90 minute boil and whirlpool though.

kingwood-kid

Recipes 

There's a 1300-post thread on this same forum about it, if you have a few hours to kill. Avoiding infection is important, but really only an issue below 130F or so. As long as you have your wort in a sealed and sanitized container, you're okay to let it sit for a day. The other important point is hopping. Once the boil is over, you'll get minimal added bitterness, but hops kept at high temps will continue to contribute flavors and aromas. I throw most of my hops in after the boil and let them steep to simulate the whirlpool additions a lot of pro brewers use.

basilchef

Recipes 

win pak? do they make "hard plastic"? how do you ferment in that?

Macdoc

Recipes 

In live in Australia and I can't really justify using the huge quantities of water it takes to cool down the wort. I just put it straight from the keggle to the plastic fermenter, put on the lid and put it in a bar fridge which i ferment in, then I pitch the yeast 24 hours later. There's no difference in quality what so ever and it's easier and less time consuming.

lylo

Recipes 

Give this BasicBrewing Radio episode from the Oregon conference a listen.
http://www.basicbrewing.com/index.php?page=radio

cbehr

Recipes 

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