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Old 08-31-2009, 12:19 AM   #21
The Pol
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Quote:
Originally Posted by Brutus Brewer View Post
When you "no chill" I am guessing you are letting the beer set at room temp. Would setting the beer in a freezer to cool it faster be acceptable?
Sure, though you will be working the hell out of your compressor. Cooling 5 gallons of near boiling wort to pitching temps. aint easy to do. I dont know how much faster it will be.

I just leave the container outside overnight (65F) and the next day it is ready to go!

 
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Old 08-31-2009, 12:42 AM   #22
smiths9312
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If you stick the beer in a freezer to chill it, it's chilled beer IMO.

 
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Old 08-31-2009, 12:47 AM   #23
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Quote:
Originally Posted by smiths9312 View Post
If you stick the beer in a freezer to chill it, it's chilled beer IMO.
Just a lot slower than using an IC.

 
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Old 08-31-2009, 01:06 AM   #24
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Quote:
Originally Posted by Brutus Brewer View Post
When you "no chill" I am guessing you are letting the beer set at room temp. Would setting the beer in a freezer to cool it faster be acceptable?
Supposedly, there is more risk of infection bcs the wort isn't hot enough long enough. Not sure I believe that, but I read it on one of the aussie boards. It would probably throw off the current guestimates concerning further hop utilization in the cube.

 
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Old 08-31-2009, 03:25 AM   #25
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Here's my Munich/Northern Brewer SMaSH. Sorry for the ****ty photo. One of the best beers I've made.

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Old 09-10-2009, 01:40 AM   #26
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Quote:
Originally Posted by chefchris View Post
Here's my Munich/Northern Brewer SMaSH. Sorry for the ****ty photo. One of the best beers I've made.

Very nice! please post the recipe for the SMaSH!
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Old 09-10-2009, 01:53 AM   #27
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Quote:
Originally Posted by McCuckerson View Post
Very nice! please post the recipe for the SMaSH!
Here's the recipe with the hops adjusted for no chill.
5.5 gallon
80% eff.

OG - 1.043
FG - 1.015
IBU - 26.6

8.00 lb Munich Malt (9.0 SRM)
0.50 oz Northern Brewer [8.50 %] (FWH
0.50 oz Northern Brewer [8.50 %] (Mash Hop) optional
0.50 oz Northern Brewer [8.50 %] (40 min)
0.50 oz Northern Brewer [8.50 %] (Cube Hop)

Mash at 154F. Rehydrate 1 packet of US-04.

Ferment for 2 weeks, cold crash, then bottle or keg. Low bitterness and gravity make this beer drinkable very quickly.


Here's the tasting notes I put in BeerSmith:
Beer tastes great. Very malty, no preceivable hop flavor. It's a very balanced beer with no off flavors. Almost completely clear. Tastes best at warmer temps with restrained carbonation. When overcarbed it seems to carry any taste away. Well received by everyone. While not an amazing mind blowing complex beer, I am completely satisfied seeing how there's nothing for any off flavor to hide behind.

I must admit I'd like more bitterness, this is more on the malty side. Thought of brewing this again but with 1 oz increments instead of .5 oz.
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Old 09-10-2009, 02:44 AM   #28
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Quote:
Originally Posted by chefchris View Post
8.00 lb Munich Malt (9.0 SRM)
0.50 oz Northern Brewer [8.50 %] (FWH
0.50 oz Northern Brewer [8.50 %] (Mash Hop) optional
0.50 oz Northern Brewer [8.50 %] (40 min)
0.50 oz Northern Brewer [8.50 %] (Cube Hop)
So was that 40 minutes from end of boil or calculated at 40 (ie, actually added at 20 minutes)?

 
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Old 09-10-2009, 02:48 AM   #29
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Quote:
Originally Posted by bakins View Post
So was that 40 minutes from end of boil or calculated at 40 (ie, actually added at 20 minutes)?
My guess is, since he has "cube hop" in there, that the hop schedule is showing what he actually did. 40 minutes as the 60 minute bittering addition. That and he said that this was showing the hops adjusted for no chilll in his post.

 
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Old 09-10-2009, 02:56 AM   #30
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Did 8 no-chill Honey Wheat batches. blended them all into 8 kegs. they all turned out great. course, i only did this cause i hadn't found the box with my chiller in it yet and i had a 1 week window to make these brews
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