After spending nearly two hours and two trips to the gas station for ice to chill my first All Grain BIAB, I am ready to explore a No Chill method. Actually, what I was thinking of doing is just dumping the wort into the fermenter directly, and allowing it to chill over night. I'd then aerate and pitch the following night.
My reasoning:
1. Traditional "No Chill" requires a cube that has to be cleaned and sanitized.
1a. I am lazy.
2. I am not going to be storing my wort for more than a day before pitching.
3. Hot side aeration appears to only be a real concern for large commercial breweries and not homebrewers.
Note that 3 is probably redundant as even the wiki for No Chill doesn't mention anything about HSA being an advantage of that method. I am just mentioning this because it was the first thing that came to mind before I starting looking into No Chill.
How come I don't read much about over night chilling in fermenters? Am I missing something that could potentially effect my beer if I "no chill" in a fermenter? Also, is there a keen term for "no chill in a fermenter"?
Thanks in advance!
My reasoning:
1. Traditional "No Chill" requires a cube that has to be cleaned and sanitized.
1a. I am lazy.
2. I am not going to be storing my wort for more than a day before pitching.
3. Hot side aeration appears to only be a real concern for large commercial breweries and not homebrewers.
Note that 3 is probably redundant as even the wiki for No Chill doesn't mention anything about HSA being an advantage of that method. I am just mentioning this because it was the first thing that came to mind before I starting looking into No Chill.
How come I don't read much about over night chilling in fermenters? Am I missing something that could potentially effect my beer if I "no chill" in a fermenter? Also, is there a keen term for "no chill in a fermenter"?
Thanks in advance!