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Old 06-28-2009, 12:45 PM   #1
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Default No-chill and hop utilization

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.



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Old 06-28-2009, 01:27 PM   #2
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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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Old 06-28-2009, 04:11 PM   #3
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For future reference I think this chart tells most of what I needed to knwo:




Search never cease to fail me here...

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Old 06-28-2009, 05:15 PM   #4
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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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Old 06-28-2009, 07:00 PM   #5
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couldn't figure out how to post just the chart.....thank you.

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Old 06-28-2009, 07:44 PM   #6
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Quote:
Originally Posted by adamjab19 View Post
couldn't figure out how to post just the chart.....thank you.
Membership has its privileges...


Doing a Saison today (mashing right now) and moving my late addition to FWH. Thanks for the chart Pol.
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Old 06-28-2009, 07:56 PM   #7
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Welcome guys, have fun, be safe

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Old 06-28-2009, 08:01 PM   #8
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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...

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Old 02-01-2011, 09:28 PM   #9
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Quote:
Originally Posted by bakins View Post
For future reference I think this chart tells most of what I needed to knwo:




Search never cease to fail me here...
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...
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Old 02-02-2011, 07:47 AM   #10
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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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