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Ha. I usually don't either but I always held out hope for this one. It wasn't going to be an everyday drinker anyways so aging it wasn't terribly painful :)

Well it took 2 years in cold storage but a holiday ale I brewed 2 years ago is finally where I wanted it. Just cracked a bottle and it is fantastic. Long story short I brewed an English brown ale with cinnamon and nutmeg a couple years ago and although the beer was always drinkable it never met...

I've never done it but sounds cool. I'm a big believer in trying new things. It certainly won't ruin the beer and will probably add some unique flavor.

As long as you cover with a sanitized lid I don't think you'll have to worry about infections at all. In fact I have a buddy who just keeps his kettle on the stove overnight, covered of course, and he's never had a problem. Makes great beer too.

Not a bad method at all. More of a slow chill. I've mentioned it before I couldn't stand wasting all that water with my immersion chiller. The added time is just a bonus.

Just brewed a no chill BIAB blond ale today. I'm always amazed how fast my brew day is using this method. I'll never brew any other way again.First time doing first wort hopping. Can't wait to see how this turns out.

Speaking of competition. I scored a 40 in a aha/BJCP comp on an American wheat beer. No chill, BIAB, us-05 yeast pitched right on top, no starter, no rehydration.

Totally agree. I think everyone tends to over complicate the process to make a good beer. this is my last no chill BIAB irish red.

New app sucks

Oh man how's that promise malt? I love mosaic hops. One of my best beers is a Maris otter mosaic smash

Oh man how's that promise malt? I love mosaic hops. One of my best beers is a Maris otter mosaic smash

5 gallons german bock. No chill.

I usually ramp back down to 50-52F for a couple more weeks after the d-rest then I cold crash at 33-34F for a day or two and then rack to keg for lagering.

My god I can't believe I read that entire thread :) anyways I've been wanting to do this method for a long while now. Since I've started brewing I've hated the cooling of the wort. I live in Colorado and it's always bothered me wasting all of that water, water is precious here in the west. I've...

God I thought I was the only one. That beer is terrible. I bought a six pack 6 months ago, had 5 left until the last UFC fight and pawned them of on drunk guests.

I think it is great you want to do this for him. I think it is very noble of him to quit drinking if it was affecting his life. I know it won't be great beer, but I'm sure it will taste great to him.

I really like scotch ale, well I thought I really did;) I made a 5 gallon batch and its still around. It was good and hit the style perfectly, but the thought of drinking another one makes me want to puke. Good thing Christmas is coming, can you say gifts. I'll never make another one. I'm a hop...

Agree. I'm using US-05 yeast which in my experience generally finishes pretty quickly. I think it will be done in 7-10 days. So an ~10 days extra on the yeast cake should do some good. I've always had good luck dry-hopping in primary so I'll go with my original plan.

Hey guys quick question. This all grain recipe calls for a secondary fermentation. ~10 days in primary and ~2-4 weeks in secondary last 5 days dry-hop. I really don't like to do secondary fermentation unless absolutely necessary. I really want to get at this beer fast:) My plan is 3 total weeks...

Not a lot of color, but I love the maltiness I get from MO. check out the pic I posted.