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Old 03-20-2012, 06:18 PM   #1251
hmunster
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Originally Posted by ghpeel View Post
Its funny how the "experts" who discredit No Chill brewing because of DMS concerns have never actually tried it properly. They either dismiss it out of hand (like Mr. Wizard), or they perhaps tried a less-than-ideal variant on it (like just pouring hot wort in an ale pale and waiting 3 days to pitch).
For a few more experts...
I recently listened to a beersmith podcast from a few months ago:
"My panel includes John Palmer, Gordon Strong and Denny Conn in a wide-ranging discussion of beer brewing techniques and myths.
.
.
The panel talks about the advantages of rapidly cooling your beer and the rise of a new technique called “no chill” brewing"

http://www.beersmith.com/blog/2011/1...th-podcast-29/

 
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Old 03-20-2012, 07:22 PM   #1252
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Ok hmunster, you're kind of annoying me here. Did you listen to that podcast? Those guys ALL DO EXACTLY WHAT I SAID. They dismissed the technique while having never tried it themselves.

The closest experience they have is the anecdote that Denny mentions about Dan Listermann saying that no chill works great. Dan Listermann is a pal of Randy Mosher (Radical Brewing) and sells a line of popular homebrewing equipment including "Phil’s Phalse Bottom", "Phil’s Lauter Tun" and "Phil’s Sparger". That's the only real-world contact that they have with No Chill Brewing.

I really don't know what to say to people who hear 90% positive feedback about a new technique, yet still dismiss the technique out of hand without trying it themselves, because it violates their dogma. That seems to me like people are just holding on to old processes just because they have so much work invested in those processes.
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Old 03-20-2012, 07:31 PM   #1253
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Quote:
Originally Posted by ghpeel View Post
Ok hmunster, you're kind of annoying me here. Did you listen to that podcast? Those guys ALL DO EXACTLY WHAT I SAID. They dismissed the technique while having never tried it themselves.

The closest experience they have is the anecdote that Denny mentions about Dan Listermann saying that no chill works great. Dan Listermann is a pal of Randy Mosher (Radical Brewing) and sells a line of popular homebrewing equipment including "Phil’s Phalse Bottom", "Phil’s Lauter Tun" and "Phil’s Sparger". That's the only real-world contact that they have with No Chill Brewing.

I really don't know what to say to people who hear 90% positive feedback about a new technique, yet still dismiss the technique out of hand without trying it themselves, because it violates their dogma. That seems to me like people are just holding on to old processes just because they have so much work invested in those processes.
Shhh, stop trying to convert them and lets just keep this technique to ourselves.
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Old 03-20-2012, 08:25 PM   #1254
hmunster
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Originally Posted by ghpeel View Post
Ok hmunster, you're kind of annoying me here. Did you listen to that podcast? Those guys ALL DO EXACTLY WHAT I SAID. They dismissed the technique while having never tried it themselves.
Yes, I did listen, and why I posted it. Sorry for the miscommuinication, but that's the point I was trying to make - these "experts" dismissed it without any experience.

 
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Old 03-20-2012, 08:29 PM   #1255
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Yes, I did listen, and why I posted it. Sorry for the miscommuinication, but that's the point I was trying to make - these "experts" dismissed it without any experience.
Oh! Well let me apologize then. I didn't realize you were echoing my point! Cheers.
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Old 03-20-2012, 09:00 PM   #1256
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Oh! Well let me apologize then. I didn't realize you were echoing my point! Cheers.
Not a problem.

btw - the one I found interesting/confusing was Denny Conn. I got the impression that he was about homebrewing for fun, do what works for you, etc. I like that attitude. But on this point he seemed unwilling to consider that it's been working for many brewers for quite a few years.

 
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Old 03-20-2012, 09:05 PM   #1257
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Not a problem.

btw - the one I found interesting/confusing was Denny Conn. I got the impression that he was about homebrewing for fun, do what works for you, etc. I like that attitude. But on this point he seemed unwilling to consider that it's been working for many brewers for quite a few years.
Yeah. I regularly see Denny's posts on a view other places, and while he is more laid back than a few others, no one but Ol' Uncle Charlie has truly said "relax, dont worry, have a homebrew!"

For example, Denny has championed the idea that decoction mashing is basically pointless, and he's also hopped (no pun intended) on the First Wort Hopping bandwagon. I guess No Chilling is just too radical for him. HOWEVER, he was the only guy on that panel to mention that Dan Listerman guy, who has done No Chill successfully.
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Old 03-20-2012, 09:37 PM   #1258
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Dan Listerman guy, who has done No Chill successfully.
Not too surprised to see Listermann has done it. From his questioning of the actual value of rehydrating dry yeast vs. the risk of screwing it up, I get the impression he is more of the practical brewer than the theoretical brewer. I'll have to search down his experience with no-chill. Thanks

 
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Old 03-21-2012, 04:49 AM   #1259
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I've been using no chill for the past year. It definitely works for me! I just made a cream ale and used 1.5 pounds of honey in it. I added the honey to my bucket and racked the hot wort onto it to dissolve and mix it. The next day when I racked of the trub (of which I only had less than a pint!), the honey aroma was incredible! When I make meads, I don't boil so I keep a lot of the floral honey character. My thought was to use the heat of the wort to pasteurize the honey and seal it to trap the aroma in. So far, I'm very happy with the results. I'll know for sure in about a month.

 
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Old 03-21-2012, 02:53 PM   #1260
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Originally Posted by HDChef View Post
I've been using no chill for the past year. It definitely works for me! I just made a cream ale and used 1.5 pounds of honey in it. I added the honey to my bucket and racked the hot wort onto it to dissolve and mix it. The next day when I racked of the trub (of which I only had less than a pint!), the honey aroma was incredible! When I make meads, I don't boil so I keep a lot of the floral honey character. My thought was to use the heat of the wort to pasteurize the honey and seal it to trap the aroma in. So far, I'm very happy with the results. I'll know for sure in about a month.
+1 Very interesting...

 
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