bakins

Recipes 

For those who "no-chill," what adjustments have you made to your hops? I read somewhere, that no-chill, because of holding the wort at elevated temps for a few hours, was like adding another 20 minutes to each hop addition. Has anyone noticed this? I'm just wondering, for calculations, should my 60 minute addition actually be calculated like an 80 minute, 20 as a 40 minute, etc. I've mostly just been doing 60 minute additions and the adding hops directly to the cube since I started no-chilling.

adamjab19

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http://www.homebrewtalk.com/f13/exploring-no-chill-brewing-117111/index17.html

start here and read the whole thread.

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Element Brewing

bakins

Recipes 

For future reference I think this chart tells most of what I needed to knwo:




Search never cease to fail me here...

chefchris

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Yup, that's the chart I use. Pol's a genious. Brewing my second no chill and first SMASH today.

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staygoldBREWING

Primary: RIS, Flanders Red, Berliner Weisse

On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout

Bottled: Berliner Weisse

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions

adamjab19

Recipes 

couldn't figure out how to post just the chart.....thank you.

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Element Brewing

bakins

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Membership has its privileges...


Doing a Saison today (mashing right now) and moving my late addition to FWH. Thanks for the chart Pol.

The Pol

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Welcome guys, have fun, be safe

bakins

Recipes 

Sipping on my no-chill red wheat right now. I cube hoped it with 2 ounces. Tastes nice.

Side note: I've given up on dry wheat yeasts. Tried all of them, and all of them taste "off." (All others were chilled "normal" with my plate chiller, so no-chill is not a factor.) They aren't bad, just not quite right - they still taste good on a 98 degree day...

jaginger

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Everything in the chart pretty much makes sense here, except for 1 thing. How do the 15 and 10 minute flavoring additions get converted to FWH? Instead of adding essentially 20 mins later, you're adding 45+ mins earlier? I don't get it...

MetallHed

Recipes 

read the "no-chill" thread that was linked before, it states around where that chart was posted why the aroma hops are converted to FWH additions..

..something with the current temp of the mash utilizing aroma properties of hops before the temp rises to boiling.. an inaccurate paraphrase, but it's in there I swear! lol

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Steel Horse Brewing

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