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Old 09-22-2009, 11:04 PM   #521
The Pol
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Feb 2007
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Quote:
Originally Posted by chefchris View Post
You know, I've been wondering ... wonder what the outcome would be if I added hops after the wort had cooled, say an hour after flameout. Seems like you could keep most of your aromatic oils that way. I don't know what the temperature is where you stop extracting bitterness, but it would be neat to know.

This might not make sense, but it does in my head.
If you go back to BYO March '09 edition they had a chart published that showed hop isomerization at certain temps. It was what I loosely based my chart on. Above about 170F there is pretty noticeable isomerization taking place. This is why I am reluctant to place aroma hops in the hot wort, I am afraid that I would get more bitterness when in fact all I want is aroma.

 
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Old 09-26-2009, 03:38 AM   #522
doubleb
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Aug 2007
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Hey all I'm taking the plunge into No Chill. I just upgraded my 5 gallon kettle w/ a ball valve and a bazooka screen and I got the high temp. tubing (up to 275*). I also got two 2.5 gallon cubes from US plastics as mentioned by the OP. I will be doing partial boils and won't up the volume to 5 gallons till I pitch the yeast many days later.

Is there anything I missed? I know the hop schedule is different. I'll be reading through the rest of this thread as time allows. Has anyone come up with the longest you should let the unfermented wort sit?
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Old 09-26-2009, 06:02 AM   #523
bkov
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i still dont get how adjust the hops if the orginal recipe calls for FWH. following this theory, i think you would get more bitterness with FWH regular verus FWH no-chill since fwh hops still get boiled for 60mins

 
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Old 09-26-2009, 12:39 PM   #524
The Pol
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Feb 2007
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Quote:
Originally Posted by bkov View Post
i still dont get how adjust the hops if the orginal recipe calls for FWH. following this theory, i think you would get more bitterness with FWH regular verus FWH no-chill since fwh hops still get boiled for 60mins
I dont know how you would get more bitterness in a regular FWH than you would in a NC FWH addition. Id think, it would be the other way around. That said, we are talking hops that are already being boiled for 60-90 minutes... what is the level of utilization above 60-90 minutes in the boil? Pretty small... so small that I have not adjusted my FWHing to make up for the extended time in the HOT wort. Also, since this is MY chart and it is only what "I" do... I boil for 90 minutes, always... so then the question is what is the additional utilization when you exceed 90 minutes? Nil.

I dunno, we have been using this chart for a while, try it out, any suggestions based on actual results that have been verified by several NC'ers will be incorporated.

I think that people forget, this is MY chart, this is what "I" do. The ONLY reason it is posted here is because people wanted to see how I was setting up MY hop additions. I suggest, if you have something that works for you, post it here and by all means keep doing it.

My chart has changed over time to a small degree. The results that others have posted while using are always taken into consideration. So, if you guys are using this chart, and it is NOT working for you, TELL ME... I will take it down and only use it for my own personal use.

 
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Old 09-26-2009, 12:45 PM   #525
bakins
 
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May 2008
West Georgia
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Quote:
Originally Posted by The Pol View Post
I think that people forget, this is MY chart, this is what "I" do. The ONLY reason it is posted here is because people wanted to see how I was setting up MY hop additions. I suggest, if you have something that works for you, post it here and by all means keep doing it.
And I, for one, appreciate it. I still cube hop, but use the chart as a reference. I very rarely brew recipes exactly as printed anyway (variations in the malts, hops, yeast, etc, I have). Great resource, IMO.

Don't let the b*stards grind you down...

 
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Old 09-26-2009, 01:49 PM   #526
chucke
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I use your chart and find it to be effective.

To change the subject slightly- I signed up at BeerSmith’s forum and asked if “no-chill” could be added as an option to the software. http://www.beersmith.com/forum/index.php?topic=2685.0

It’s been two days-nada- no comment. It’s unclear if the person who would answer isn’t around, or if they just don’t see the value of no-chill. If someone here is also on BeerSmith’s forum, perhaps you’ll want to chime in.

 
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Old 09-26-2009, 02:08 PM   #527
chefmike
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Chucke-

Just PM him here on the board... he is under the handle BeerSmith It might be good to start another thread and see what the response is on it.
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Old 09-26-2009, 02:43 PM   #528
chucke
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Ah- good thinking.

It seems like BeerSmith could really simplify the no-chill process, perhaps make it more efficient. For example, couldn't the bittering hops be decreased in QTY rather than time?

 
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Old 09-27-2009, 12:15 AM   #529
The Pol
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Quote:
Originally Posted by chucke View Post
Ah- good thinking.

It seems like BeerSmith could really simplify the no-chill process, perhaps make it more efficient. For example, couldn't the bittering hops be decreased in QTY rather than time?
Yes and no... because as you move hops, you arent doing so to simply adjust the # of IBUs, but to retain the qualities that the hop addition provides. I am not so much concerned about the # IBUs, as I am about retaining the properties of the hop addition itself.

Sure you can use fewer hops in a 60 minute addition to get the same IBUs as you do in a 40 minute addition, but a 40 minute addition isnt only giving you bitterness, like a 60 minute addition will. Does that make sense?

If you are talking about bittering hops only... certainly. Again though, I built this chart based on how I brew, and I always boil for 90 minutes, meaning that I am already extracting as much bitterness as I can from my bittering additions. It would be cool to see this included in a software application, but I dont know if that will ever happen. There is A LOT of push back when it comes to no chill.


 
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Old 09-27-2009, 01:37 AM   #530
chucke
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Quote:
Originally Posted by The Pol View Post
If you are talking about bittering hops only... certainly. Again though, I built this chart based on how I brew, and I always boil for 90 minutes, meaning that I am already extracting as much bitterness as I can from my bittering additions. It would be cool to see this included in a software application, but I dont know if that will ever happen. There is A LOT of push back when it comes to no chill.
This wasn't meant to diss your chart. I use it, it works... all good.

But regarding *just bittering hops*, for someone doing a 60 minute boil- instead of deducting 20 minutes from the boil time, why not add 20 minutes (in theory- just within one's brewing software) to the time one boils the bittering hops to arrive at the correct AAs? Then, boil for the correct time.

OK, granted, I'm a cheap bastard and will try to save a nickel where possible.

Anyone see a flaw?

 
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