Water temp isn't the reason I No-chill.
I use the method because of the flexibility it ads.
You can brew even if the ferm fridge is full.
You can brew even if you haven't prepared a yeast starter.
Hey "The Pol", could you please post some pictures of your blowoff-tube set-up with these cubes? I am curious as to how you have rigged this up - do you have the tub shoved into the 11.5 stopper? What size tubing are you using?
Thanks to all for all the replies and information posted on this topic. I have just order 2 of these cubes (the ones The Pol is using) and look forward to shaving some time off of my brew day.
Hey "The Pol", could you please post some pictures of your blowoff-tube set-up with these cubes? I am curious as to how you have rigged this up - do you have the tub shoved into the 11.5 stopper? What size tubing are you using?
Thanks to all for all the replies and information posted on this topic. I have just order 2 of these cubes (the ones The Pol is using) and look forward to shaving some time off of my brew day.
Hey Pol and Juvinious,
Thanks for you feedback and photos. I look forward to receiving my new cubes and giving the no-chill method a go.
Pol, when are you planning to brew your Pilsener? I look forward to hearing about this brew.
Ok, Im going to try this no chill thing out.
I will on the other hand not be using a cube, just racking the hot wort into my fermentation bucket and pitching the following day.
Here is the recipe I will be using (6 gal) :
8.8 lb Pale Ale Malt
1.1 lb Malted Wheat
0.7 lb Melanoidin Malt
1 oz chocolate 250L
Hop Schedule:
FWH: 33 gr Hallertauer Hersbrücker 2% AA, 7.5 IBU
Bittering addition at 60 Min:15 gr / Hallertauer Perle 10% AA, 17 IBU
Flavouring addtion at 15 Min: 33gr Tettnanger 4.1%, 12 IBU
Aroma Addition at knockout: 15 gr Hallertauer Hersbrücker 2%, 0.5 IBU
Do you think this will make sense?
PS
some sources say that you will only have isometrization above 203°F, I would think the wort would cool below that pretty fast
OK thanks for your answer, version 2
Here is the recipe I will be using (6 gal) :
8.8 lb Pale Ale Malt
1.1 lb Malted Wheat
0.7 lb Melanoidin Malt
1 oz chocolate 250L
Hop Schedule:
FWH: 33 gr Hallertauer Hersbrücker 2% AA, 5 IBU
Bittering addition at 60 Min:15 gr / Hallertauer Perle 10% AA, 18 IBU
Flavouring addtion at 5 Min: 33gr Tettnanger 4.1%, 11 IBU
Cube Addition: 15 gr Hallertauer Hersbrücker 2%, 1 IBU
Total 34 IBU
Better?
I will also be dryhopping with either Hallertauer Hersbrücker or Tettnanger
I used the graph, I was going for Tettnanger for flavour and Hallertauer Hersbrücker for Aroma. The 5 minute Tettnanger addition was supposed to be a normal 30 min flavour addition and the FWH addition a 5 or 10 minute aroma one. The bitterness was calculated by adding 20 minutes to the actual boil time (Tinseth).
I used a 20 min. boil time for FWH for an apparent estimation of bitterness.
OK, I did this. I brewed my Holiday Ale from Austin Homebrew and then put it in the bucket to cool down more. My tap water is a cool 86* so it took me three ice baths to cool it down to the mid 90's. Then I let my bucket set in another ice bath overnight and pitched the next day.
Gonna brew up another batch this weekend and might try it again.
Thank you! I wasn't sure how it worked. Do I just pour it right from the boil pot into the bucket after flame-out?The point of no chill is to not use ice baths or chillers. Just put it in your bucket and forget about it for a day or two. You want it to stay hot so that the heat helps sterilize your container.
Thank you! I wasn't sure how it worked. Do I just pour it right from the boil pot into the bucket after flame-out?
Deathweed, thanks again. Gonna do it this weekend. Hopefully today. Had the starter ready for three days now and will give it a try.yep, straight from the boil.
Do I just pour it right from the boil pot into the bucket after flame-out?
Those of you that pour into the cube, do you take your hops out of the wort first?
are you using hop bags (if so, I don't see how they would fit into the cube opening)?
I allways leave my hops in the primary. Are you saying you don't do that?
I keep reading about people draining their hot wort into their primary. Is there any reason why I can't use a large funnel and just dump the hot wort into a winpak thing?
Is getting oxegen into the hot wort bad?
How do I add oxegen when I'm ready to pitch my yeast, if I ferment in my winpak thinger?
thanks.
Is there any reason why I can't use a large funnel and just dump the hot wort into a winpak thing?
Is getting oxegen into the hot wort bad?
Pol, have you brewed that Pils yet? I ask because I plan on giving this no chill a try on a Westmalle Extra clone that is 100% Castle Pils. The whole pils malt and DMS issue was discussed a little several pages back but it seemed only one person had really brewed with a significant amount of it without issue. I plan on doing a 90min boil, I'd think this would be enough to drive off all the precursor? How long into fermentation would I be able to tell if it's really an issue as I've never really had DMS problems in the past. Thanks for all the info, I kept thinking about upgrading to a whirlpool chiller, but that was at least a $100+ investment.
Brewed my Austin HB kit yesterday, Utah HB51 Collaboration Amber Ale, and then cooled it in the sink to under 100* and stuck it in the fridge overnight to get it colder.
Pol, have you brewed that Pils yet? I ask because I plan on giving this no chill a try on a Westmalle Extra clone that is 100% Castle Pils. The whole pils malt and DMS issue was discussed a little several pages back but it seemed only one person had really brewed with a significant amount of it without issue. I plan on doing a 90min boil, I'd think this would be enough to drive off all the precursor? How long into fermentation would I be able to tell if it's really an issue as I've never really had DMS problems in the past. Thanks for all the info, I kept thinking about upgrading to a whirlpool chiller, but that was at least a $100+ investment.
I've switched to all no-chill for my last 135 gallons. Of that, 45 gallons have been all Pils malt, and I've had no issues with DMS, doing 90 minute boils for all my no-chills. I say go for it
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