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Old 07-06-2012, 02:09 PM   #11
generalzod4791
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I've had great success with no-chill and have been making amazingly clear beers. I let it cool in a Win-pak and then use it as a fermenter. I would recommend a 90 minute boil and whirlpool though.


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Old 07-06-2012, 03:27 PM   #12
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There's a 1300-post thread on this same forum about it, if you have a few hours to kill. Avoiding infection is important, but really only an issue below 130F or so. As long as you have your wort in a sealed and sanitized container, you're okay to let it sit for a day. The other important point is hopping. Once the boil is over, you'll get minimal added bitterness, but hops kept at high temps will continue to contribute flavors and aromas. I throw most of my hops in after the boil and let them steep to simulate the whirlpool additions a lot of pro brewers use.


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Old 07-06-2012, 03:30 PM   #13
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Quote:
Originally Posted by generalzod4791 View Post
I've had great success with no-chill and have been making amazingly clear beers. I let it cool in a Win-pak and then use it as a fermenter. I would recommend a 90 minute boil and whirlpool though.
win pak? do they make "hard plastic"? how do you ferment in that?
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Old 07-07-2012, 12:08 PM   #14
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In live in Australia and I can't really justify using the huge quantities of water it takes to cool down the wort. I just put it straight from the keggle to the plastic fermenter, put on the lid and put it in a bar fridge which i ferment in, then I pitch the yeast 24 hours later. There's no difference in quality what so ever and it's easier and less time consuming.
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Old 07-07-2012, 01:22 PM   #15
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Give this BasicBrewing Radio episode from the Oregon conference a listen.
http://www.basicbrewing.com/index.php?page=radio
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Old 08-30-2012, 07:16 PM   #16
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