wrestler63
Well-Known Member
I am going to try the No Chill method but in a controlled enviroment. Because I brew outside and the cold winters make it a hassle to chill my brew with water, this looks like a good thing for me in the winter months if it indeed works.
I am just going to brew my normal 11g batch, cube 5.5g and chill the other 5.5g and pitch as normal. I will then pitch the cubed wort the next day. Same yeast, same wort, same ferment temps, and then keg both when finished and see the end result comparisons. This should answer alot of questions for myself and others.
I am sure there will be a difference in the 2 beers, but will it be a difference that is so far off I will not enjoy the final product? We shall see soon enough.
Cheers
I am just going to brew my normal 11g batch, cube 5.5g and chill the other 5.5g and pitch as normal. I will then pitch the cubed wort the next day. Same yeast, same wort, same ferment temps, and then keg both when finished and see the end result comparisons. This should answer alot of questions for myself and others.
I am sure there will be a difference in the 2 beers, but will it be a difference that is so far off I will not enjoy the final product? We shall see soon enough.
Cheers