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Maybe I'm exaggerating how bad it is. I don't really like the taste of normal wort either, but it's a noticeable difference to me. Sent from my iPhone using HB Talk

Are any of you no-chill brewers tasting your wort before you pitch the yeast? I'm talking about straight out of the no-chill container, after its cooled down. I only ask because something that is still bugging me about the no-chill process is that my wort tastes awful pre-fermentation. Its the...

I'm fine with slow fermentation, I just don't want my yeast to crap out halfway through and leave me with under attenuated beer. Sent from my iPhone using HB Talk

I'm excited that it's finally fall and my basement is cool enough to ferment ales again (in summer it stays between 70-75 or warmer), but I'm a bit worried that the ambient temperature seems to be fluctuating a lot. I've been measuring it at different times throughout the day and it's anywhere...

Brewing BierMuncher's OktoberFAST Ale, though I messed with the hop schedule a bit. I'm still experimenting with the no-chilling process as I haven't really been happy with adding hops directly to the cube (cube-hopping) it seems to add more bitterness than I expected (even using adjustment...

Treat it like one big bottle and add priming sugar like you were going to bottle condition it. Sent from my iPhone using HB Talk

Yeah it starts off fast but slows down a lot at the end. It takes 3-4 weeks to completely finish for me. Sent from my iPhone using HB Talk

I usually get between 1.000 and 1.004 using S-04.

S-04 is my favorite yeast for doing apple cider, though I don't usually add additional sugar, so its more of a "draft-style" cider rather than an apple wine. I don't see why it wouldn't work well with EdWort's recipe. You will get a huge krausen, so you either need a lot of headspace or...

Just an update on my situation. I racked the first no-chill batch to the secondary after about a week and tasted it (normally I would have let it be, but I needed the primary for another batch). It appears most if not all of the corn/cabbage flavor fermented out. There's a tiny bit of a fruity...

Are you doing full 5+ gallon boils? I was going to try the same thing, but I did a test run first to see if I could pour 5 gallons of liquid into a funnel without spilling it or burning myself, and I failed miserably (hence the copper racking cane).

If you read the thread here (https://www.homebrewtalk.com/f13/exploring-no-chill-brewing-117111/index106.html) you'll see that most of these issues have been addressed. (You'll also see that I've been having some issues with the method myself, but that's a separate issue, hopefully.)

I had the same problem. I solved it by building a high-temperature siphon out of copper tubing, high-temp braided tubing, and a hose clamp. I think it ended up being around $20 of parts from home depot. I prime it with star san. You just have to be careful to handle it with pot holders as it...

A couple of questions for those of you who have successfully no-chilled using pilsner malt: What brand of pilsner malt are you guys using? (eg Weyermann, etc) How long do you boil? What is your normal boil-off rate? (gal/hr) How "vigorous" would you say your boil is? (obviously hard...

Arrgghh... what am I doing wrong here? I brewed a batch of Bier Muncher's Centennial Blonde on Sunday, drained into the US Plastics jerrycan linked in the first post, and then opened it up and pitched today. The wort smells like canned vegetables! Its seriously awful. I took a small hydrometer...

Just mashed in on a batch of Bier Muncher's Centennial Blonde. I'm trying out the No-Chill process to see how it does on a lighter style. I also subbed pilsner malt for the 2-row (LHBS was out of 2-row).

Arrgh, ok you guys have convinced me yet again. Two years ago when for all I knew I was the only US brewer dumb enough to try something like this, it was easier to write this off as due to differences in Aussie ingredients (or just poor taste buds). But it's encouraging to read about so many...

Its possible I suppose, I just don't see it being likely. I *did* turn the keg upside down for 5-10 minutes after pressurizing it, and this was after disassembling the entire keg and soaking it all in star-san. I tasted the wort before pitching the yeast and besides the vegetal flavor and aroma...

I must admit I haven't read the entire thread here, but I learned about no-chill brewing a few years ago on the aussiehomebrewer.com forum and did a couple of batches where I ran the hot wort directly into a corny keg, hit it with 60# of CO2 to seal it, and then let it cool down slowly on my...