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Home Brew Forums > Home Brewing Beer > General Techniques > Slow chill technique
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Old 08-30-2012, 05:32 PM   #1
Kingfish
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Default Slow chill technique

Equipment available:
60qt brew pot
2 - 7.5 bucket fermentor
2 - 7.5 bucket with spigots
Full sized empty fridge
Chest freezer
Temperature controller
A stable 70f basement

Before getting the propane burner and 60qt pot I would brew on the stove and cool in the sink. An immersion or CFC chiller by itself is not an option as our water is very warm and no way to get it down to pitching temps (~62f) in a reasonable amount of time. I don't have the resources right now for a chiller and a pre-chiller.

I am brewing a 1.058 Brown Ale. It will ferment at 64f in temp controlled chest freezer using commercial harvested Wyeast 1968.

Immediately after the boil is complete I will dump the wort (trub and all) into a sanitized bucket and put on the lid with the hole plugged with a rubber stopper. I will put this into the fridge for 2-4 hours. I will then transfer it to the pre-chilled chest freezer set at 62f. The next morning I will transfer the work to another sanitized bucket leaving behind the vast majority of the trub but will allow some to come over. Then aerate using a whisk on a drill then pitch a large quantity of my harvested yeast that has had a final 1 liter starter. Pop on a blow off tube and close the freezer. Here is the thread on the harvesting of the yeast. http://www.homebrewtalk.com/f163/har...er-ipa-344556/

Notes:
I will have sprayed down the inside of the chest freezer with StarSan.
I will not be using any pils malts (using MO or GP) and will have a vigorous 60 minute boil so I have ZERO concerns about DMS.


Thoughts? Questions? Comments?

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Old 08-30-2012, 05:52 PM   #2
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If you are not chilling the wort to below 140 quickly you could end up with more DMS than you care to....

http://www.winning-homebrew.com/dms.html

I was trying to brew on the cheap and let a few get down to 140 naturally before I read this article... my beers were drinkable but wer not going to win any awards..

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Old 08-30-2012, 06:12 PM   #3
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Quote:
Originally Posted by DPBISME View Post
If you are not chilling the wort to below 140 quickly you could end up with more DMS than you care to....

http://www.winning-homebrew.com/dms.html

I was trying to brew on the cheap and let a few get down to 140 naturally before I read this article... my beers were drinkable but wer not going to win any awards..
Did you notice that I am using MO (Marris Otter) or GP (Golden Promise)?
Quote:
British ales are usually lowest in Dimethyl Sulfide at 10-20 ppb
Please research "no chill" brewing and see what actual results people are getting.
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Old 08-30-2012, 06:14 PM   #4
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Quote:
Originally Posted by DPBISME View Post
If you are not chilling the wort to below 140 quickly you could end up with more DMS than you care to....

http://www.winning-homebrew.com/dms.html

I was trying to brew on the cheap and let a few get down to 140 naturally before I read this article... my beers were drinkable but wer not going to win any awards..
I have no chilled pilsner beers straight into kegs with no DMS ever. If you boil it for 90 minutes the precursors are pretty much gone, they don't come back.
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Old 08-30-2012, 06:23 PM   #5
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Depending on how much airspace you have in the "stoppered" cooling vessel the top might implode as the trapped air contracts.

omo

bosco

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Old 08-30-2012, 06:33 PM   #6
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I use kegs and have never had an issue.

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Old 08-31-2012, 07:21 PM   #7
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Quote:
Originally Posted by Kingfish View Post
Did you notice that I am using MO (Marris Otter) or GP (Golden Promise)?


Please research "no chill" brewing and see what actual results people are getting.
No I did not take note of the malts,,, it did not occur to me....

AND

I knew which malts were "likely" to cause a lot DMS but did not know that some were "unlikely" to.

I will have to look that up.

Thanks,

DPB
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Old 08-31-2012, 07:24 PM   #8
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Quote:
Originally Posted by onthekeg View Post
I use kegs and have never had an issue.
I also use a keg as a no-chill vessel; never had a problem.
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Old 09-01-2012, 03:54 PM   #9
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Quote:
Originally Posted by djt17
I also use a keg as a no-chill vessel; never had a problem.
You mean a corny? I'll have to give that a try...

I'm completely no chill. Chilling is a waste of my time, and water! Unless you're talking about the kind of chilling which involves my porch and a glass of beer... that IS worth my time.
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Old 09-01-2012, 04:11 PM   #10
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Sounds like no chill. I don't think you'll see any change over a standard no chill, but additioanl steps with the different coolers. Probabl not worth the work. Just go straight to the 62 degree chamber and leave over night.

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