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Old 05-09-2011, 09:35 PM   #1021
May 2011
Rochester, MN
Posts: 8

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
Feb 2010
South Korea
Posts: 45
Liked 3 Times on 3 Posts

Exactly, just adjust 20 minutes. Use the same amount of hops.

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Old 06-11-2011, 06:40 PM   #1023
Austin_'s Avatar
Mar 2008
Nashville, TN
Posts: 822
Liked 10 Times on 10 Posts

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
Bradinator's Avatar
Oct 2008
Calgary, AB
Posts: 655
Liked 25 Times on 22 Posts

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.
"There is only two ways do to something; The smart way or the hard way."

"Beer is pretty resilient stuff, its resistant to human stupidity"

Bradinator's Brews

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Old 07-25-2011, 02:39 AM   #1025
ghpeel's Avatar
Jan 2009
Gainesville, FL
Posts: 1,214
Liked 24 Times on 22 Posts

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!

Kegged: Dunkelweizen
Primary: American Pale Ale

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Old 07-25-2011, 01:54 PM   #1026
Bradinator's Avatar
Oct 2008
Calgary, AB
Posts: 655
Liked 25 Times on 22 Posts

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

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
1.5 oz Hallertauer @ 60min
1 oz Saaz @ 10min
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

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!
"There is only two ways do to something; The smart way or the hard way."

"Beer is pretty resilient stuff, its resistant to human stupidity"

Bradinator's Brews

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Old 08-02-2011, 08:20 PM   #1027
Mar 2009
Posts: 502
Liked 16 Times on 6 Posts

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's Avatar
Jun 2010
Portland-ish, OR
Posts: 6,047
Liked 1801 Times on 1125 Posts

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
nutty_gnome's Avatar
Jan 2009
Princeton, Nj
Posts: 1,381
Liked 124 Times on 98 Posts

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.
It could be worse.

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Old 08-02-2011, 10:10 PM   #1030
Feb 2008
Lancaster, CA
Posts: 58
Liked 1 Times on 1 Posts

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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