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Old 06-07-2010, 01:42 AM   #1
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Default Low Temp "Boil"?

Had an idea today to make a beer that's never boiled. I'm talking all-grain, but just hold it around 180F for an hour instead of boiling.

According to my chemist friend, the isomerization of hops should happen, just at a slower rate at the lower temperatures.

So I'm thinking, FWH. Drain from mash tun into an insulated vessel, and then just put the lid on and let it cool (overnight?). Then transfer and pitch... I'd be expecting a ton of hop flavor and aroma and hardly any bitterness.

Any thoughts? Horrible idea, or worth a shot?


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Old 06-07-2010, 02:02 AM   #2
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Will 180 kill the lactobacillus? What about as it cools? What about DMS, and its precursors?


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Old 06-07-2010, 02:11 AM   #3
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Originally Posted by YooperBrew View Post
Will 180 kill the lactobacillus? What about as it cools?
+1

If you're doing no-chill, you need a hard boil and to pour the wort into your container as soon as flame-out happens; this will sanitize your container (if you haven't already... which you should.) You will also need a container that can fit an airlock or blow-off tube so all the hot rising air can get out and no outside air can get in.

Then there's the fact that you'll have no idea what your IBU's are. Plus without a boil you won't get a hot break and you'll likely end will eternal haze.

Just boil the sucker.... why wouldn't you?
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Old 06-07-2010, 03:18 AM   #4
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Quote:
According to my chemist friend, the isomerization of hops should happen, just at a slower rate at the lower temperatures.
What about the other flavor problems?
YooperBrew already mentioned DMS


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Old 06-07-2010, 03:40 AM   #5
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You might be able to run a pump onto a wort spreader above the kettle in order to increase volatilization of DMS precursors. It is an experiment that I will be doing soon. It is something that is not seen on a homebrew scale, but is used on an industrial scale.
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Old 06-07-2010, 04:15 AM   #6
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Quote:
You might be able to run a pump onto a wort spreader above the kettle in order to increase volatilization of DMS precursors. It is an experiment that I will be doing soon. It is something that is not seen on a homebrew scale, but is used on an industrial scale.
Merlin is such a system.
New Belgium Brewery has the Merlin wort boiling and stripping system made by
Steinecker.
Does not use a conventional brew kettle and no hops inside the kettle.


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Old 06-08-2010, 01:02 AM   #7
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Originally Posted by ClaudiusB View Post
Merlin is such a system.
New Belgium Brewery has the Merlin wort boiling and stripping system made by
Steinecker.
Does not use a conventional brew kettle and no hops inside the kettle.
Why go through all the trouble? I mean, what are the benefits of not boiling vs boiling?
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Old 06-08-2010, 04:59 AM   #8
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I am transitioning to brewing indoors year round on an automated system. For me, the goal would not be no boil, but very low evaporation rates. This would cut down on the amount of moisture I have to take back out of the air later, and reduce the risk of condensation without a hood on my bigger system.

Also, I like to play with processes. I am a nerd in that way.

Those are my benefits, but it could be very different for others.
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Old 06-08-2010, 11:53 AM   #9
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no boil - no sanitization. bad.
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Old 06-08-2010, 03:19 PM   #10
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Quote:
Originally Posted by jfkriege View Post
This would cut down on the amount of moisture I have to take back out of the air later, and reduce the risk of condensation without a hood on my bigger system.
Hmm, I never thought about that, but you are generally putting about a gallon of water into the air. Bad for wallpaper (but that's out of style anyway)


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