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Old 05-09-2011, 09:35 PM   #1021
madhouseman
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May 2011
Rochester, MN
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Or, perhaps, I could lie to my beer software and tell it I'm boiling for 80 mins, but really boil 60 mins, and tell it I'm boiling 50 mins but really boil 30 mins, etc... it seems to me that the IBU's will get calculated correctly. Anybody try it?

 
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Old 05-10-2011, 10:18 AM   #1022
Kunkemonster
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Feb 2010
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Exactly, just adjust 20 minutes. Use the same amount of hops.

 
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Old 06-11-2011, 06:40 PM   #1023
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Well, add me to the list of people trying no-chill. Just got done cleaning up. The cube is sitting in the corner, doing it's thing. I'm excited to see how it comes out. It saved me 30-45 minutes on my brewday and I didn't have to mess with ice, a cooler, a pre-chiller, a chiller, pump, etc. Fingers crossed.


 
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Old 07-25-2011, 01:18 AM   #1024
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Did my first two No Chills this weekend and I found that it made the whole brewing experience that much better (Chilling the wort was my least favorite part of the brew day).

Lots of a really good info in this thread which helped sway me into trying it. I can't wait to see how the beers turn out; if they are both even decent drinks I will never chill again.
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Old 07-25-2011, 02:39 AM   #1025
ghpeel
 
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Bradinator and Austin, you guys should post your recipe and a report on the resulting beer here when you are ready. The more data we have on this technique, the better.

I've done decently hoppy beers and Pilsner lagers with this technique. Its really great!
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Old 07-25-2011, 01:54 PM   #1026
Bradinator
 
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This is going to ferment for at least 3 months in the primary, then another 6 months in bottles. I brewed this to celebrate my future kid and plan to crack open the first one the day we bring him/her back from the hospital!

Belgian Dark Strong Ale
Recipe Type: Partial Mash
Yeast: Yeast harvested from commercial Unibroue (La Fin Du Monde)
Yeast Starter: Yes (1.5L)
Batch Size (Gallons): 4 gallons
Original Gravity: 1.082
Est Final Gravity: 1.014
IBU: 35
Boiling Time (Minutes): 75
Color: 18 SRM

Ingredients
Grains/Extract/Adjucts
8.0 lbs Pilsner Malt
1.0 lbs Biscuit
1.0 lbs Rye Malt
750g Light DME + 250g late addition @ 10 min
1.5 lbs Belgian Candi Sugar
Hops
1.5 oz Hallertauer @ 60min
1 oz Saaz @ 10min
Misc
tsp Irish Moss
1 tsp Yeast Nutrient
1 cup of washed yeast
1 package Windsor Yeast, dry @ 3 days

Partial mash, grains mashed at 150F for 90min (BIAB), Efficiency was terrible (60%), but lessons learned on mash volumes...


-------------------
Basically this is a junk recipe made from junk kicking around my kitchen. I had some left over hops and DME, plus some adjuncts, tossed them all into a pot, boiled for 60 minutes and let cool overnight.

No idea if this will even be tasty... But its a No Chill at any rate!

Kitchen Leftovers Mild Brown
Recipe Type: Extract
Yeast: Windsor
Yeast Starter: No
Batch Size (Gallons): 3 gallons
Original Gravity: 1.035
Est Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 5 SRM

Ingredients
525g DME, + 80g late addition @ 20 min
500g Honey
50g Molasses
50g Corn Syrup
1 oz Styrian Gold (hops) @ 60 min
1 tsp Irish Moss @ 10 min
1 tsp Yeast Nutrient @ Flame out

This will get about 3 weeks in the primary and 2 weeks in bottles. Updates to come as I start to drink these!
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Old 08-02-2011, 08:20 PM   #1027
pnj
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Mar 2009
seattle
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My beer tastes great. I don't need scientists to tell me that.....

 
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Old 08-02-2011, 08:23 PM   #1028
iijakii
 
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The only science I can think of is that you definitely will see effects in hop isomerization which leads to more bitterness and less aroma. I've still made good IPAs, but not ideal. I've never notice a difference on anything else.

 
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Old 08-02-2011, 08:30 PM   #1029
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Everyone has to walk their own path as a brewer. Each home brewer must consider time, cost, feasibility, and results of their efforts. If a homebrewer can strike a happy balance between those 4 aspects, then they are doing it right regardless of the brewing method.
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Old 08-02-2011, 10:10 PM   #1030
rmseven4
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Feb 2008
Lancaster, CA
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Had a No-Chill Munich Helles go onto second round of NHC, didn't place put still a decent score. Could it have been better if I "properly" chilled it? Possibly... But it might have also done better if I mashed a degree higher, used different water, more/less hops, different hops, different hop schedule, warmer/colder fermentation. Just too many factors to ever say just one would have made it the best beer I could make. Has No-Chill brewing been scientifically proven to produce the same quality beers? Of course not, it also hasn't been scientifically proven to make beers of lesser quality.

I'm also of the opinion that just because something is in print from a "credible source" doesn't make it right for every brewer or every beer, it is usually just what that source knows from their experience.

 
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