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Old 12-04-2009, 04:10 PM   #1
wrestler63
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Oct 2009
Michigan
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I am going to try the No Chill method but in a controlled enviroment. Because I brew outside and the cold winters make it a hassle to chill my brew with water, this looks like a good thing for me in the winter months if it indeed works.
I am just going to brew my normal 11g batch, cube 5.5g and chill the other 5.5g and pitch as normal. I will then pitch the cubed wort the next day. Same yeast, same wort, same ferment temps, and then keg both when finished and see the end result comparisons. This should answer alot of questions for myself and others.
I am sure there will be a difference in the 2 beers, but will it be a difference that is so far off I will not enjoy the final product? We shall see soon enough.
Cheers

 
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Old 12-04-2009, 04:19 PM   #2
david_42
 
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Oct 2005
Willamina & Oak Grove, Oregon, USA
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I did a "no chill" recently. Ran out of time, so I left the kettle sitting in the brewery while I went to my square dancing class. It was down to 65F when I got back. Coming along, I'll know better in two weeks when I keg it.

It will be interesting to hear your results.
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Old 12-04-2009, 04:21 PM   #3
The Pol
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Feb 2007
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If you have plenty of late hops, there will be a more noticeable difference. Thus the work that people have put into hop adjustment charts.
Will they both be enjoyable? Certainly.
This has been done before in the many No Chill threads, but looking forward to your personal resutls.
Good luck.

 
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Old 12-04-2009, 04:27 PM   #4
wrestler63
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Oct 2009
Michigan
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Quote:
Originally Posted by The Pol View Post
If you have plenty of late hops, there will be a more noticeable difference. Thus the work that people have put into hop adjustment charts.
Will they both be enjoyable? Certainly.
This has been done before in the many No Chill threads, but looking forward to your personal resutls.
Good luck.
I was going to try this on my tried and true IPA recipe. It is hopped every 10 min. starting at 60 min of boil.
Cheers

 
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Old 12-04-2009, 04:29 PM   #5
wrestler63
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Oct 2009
Michigan
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Quote:
Originally Posted by david_42 View Post
I did a "no chill" recently. Ran out of time, so I left the kettle sitting in the brewery while I went to my square dancing class. It was down to 65F when I got back. Coming along, I'll know better in two weeks when I keg it.

It will be interesting to hear your results.
My other option when temps are cold is to just put my kettle on the cold cement at flame out and let it chill with ambient temps and see what that brings as well. This might be a "middle of the road" type solution.
Cheers

 
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Old 12-04-2009, 10:29 PM   #6
ibbones
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Jun 2009
Victoria, Texas
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Keep us updated on the progress. I am no-chilling and kinda like it. I am only doing five gallon batches at this time but hope to do some ten gallons nad split them up with different yeasts.
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Old 12-04-2009, 11:59 PM   #7
chucke
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Mar 2009
East Central Alabama
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Quote:
Originally Posted by wrestler63 View Post
I was going to try this on my tried and true IPA recipe. It is hopped every 10 min. starting at 60 min of boil.
Cheers
If you could try another recipe first, you may want to.
Perhaps something without late addition hops?

I no-chill almost everything and am a big proponent.
In all honestly, I've had mixed results no-chilling big hoppy beers.

 
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Old 12-05-2009, 02:39 PM   #8
wrestler63
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Oct 2009
Michigan
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Quote:
Originally Posted by chucke View Post
If you could try another recipe first, you may want to.
Perhaps something without late addition hops?

I no-chill almost everything and am a big proponent.
In all honestly, I've had mixed results no-chilling big hoppy beers.
perhaps my brown ale then ?

 
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Old 12-05-2009, 02:42 PM   #9
The Pol
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Feb 2007
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Hefeweizens are great too, as they dont really rely on late hop additions.

 
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Old 12-05-2009, 04:54 PM   #10
chucke
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Mar 2009
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Quote:
Originally Posted by wrestler63 View Post
perhaps my brown ale then ?
That would work well enough.
I just no-chilled a brown ale yesterday.

 
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