Originally Posted by BakerBeer
Ahh I see... So instead of rapidly cooling the wart he is letting it cool to room temp before "pitching"
I thought I read some where that we cool the wart as fast as possible to prevent any bacterial from getting into the wart before the fermentation process starts.
I made this very receive in November. Being my first all grain it didn't turn out very well. I boiled down to 3.5 gallons from 5. I didn't know we were to start with a per boil volume of 6.5-7gallons. My bad. Lol I learned from my mistake.
I am going to attempt again in a few weeks lol
Thanks for all the help!
The no chill process is a relatively "new" one, but has been successfully accomplished by aussie homebrewers for a long time now, and of course, others here. So, I did pitch and it has been bubbling away vigorously, just now starting to slow down.
Do you have a fairly wide pot and/or arid conditions? I live in New Mexico, and I add about 10% to calculate my boil off (plus a wide pot to boot) over conventional wisdom. I pretty much hit the marks.