The Pol
Well-Known Member
- Joined
- Feb 12, 2007
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Perfect. That worked. Thanks again (for about the fifth time haha)
No problem.
Perfect. That worked. Thanks again (for about the fifth time haha)
I don't intend to be "snarky" in any way, but since it has been pretty well documented that the no chill works, why don't we look into your procedure? There have been many permutations in the original no chill method on this board alone, and perhaps we can use your negative experience as a learning tool to help future no-chillers. Why don't we start with:
1. the recipe, and yeast info (strain, cell count, re-used yeast, starter, etc.)
2. your no chill container
3. how long from boiling to transfer to pitching
4. temperature at pitching
5. aeration method
6. fermentation time and temperature
What are these cubes you all speak of? Link porfa.
Is the mid 80's a little hot for WLP566?
WLP recommends 68-78F, though I have never used it
This is precisely why I dont beleive what I read on the interwebz
I know what you mean. People keep claiming that no-chill brewing works!
I mostly use pellet hops. I DONT bag or filter my hops, I put them straight into the kettle. When I transfer the hot wort from my kettle to my 1/6th barrel Sanke to No-Chill, its inevitable that a bunch of hops go with the wort into the Sanke to join my "cube hops". After the wort is cool (24hrs or so) I dump the sanke into my fermenting bucket - and yes - the hops from the cube & the boil end up in the fermenter.
Getting to the question: We've all heard tale of the "vegital/grassy" flavors that can come from dry-hopping for too long, and to be honest, I've tasted some of what I would call "vegital/grassy" flavors in my no-chill beers. Because the boil hops, cube & dry hops end up in the fermenter, is this the same as an extremely long dry hop in terms of this flavor? Could this be where this grassyness comes from?
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