Talk:No Chill Method

Maybe someone with more experience/knowledge on this subject could fill in a few details that I think would improve this wiki. I have only done a few no-chill batches, and most are still in the fermentor, or conditioning - but my experiences are positive so far.

1) Under the "Caveats" section - could someone provide some actual times for the words underlined below:

Rapidly cooled hot packed wort can give rise to infections as it does not allow for the cube to be exposed to the hot wort for long enough to ensure that any bacteria in the cube is killed.

So, what is 'rapidly' and 'long enough'? Minutes, Seconds, Hours? Even approximates or ranges would be good. I would edit myself if I knew the answers, but I will defer to those with more experience than I.

2) Under the "Disadvantages" section - I think it would be helpful to provide at least some info that many brewers are *not* experiencing these problems. It is true that they are 'arguments' against No-Chill, but are they valid? Are there ways to compensate (modifying hop schedules for example)? This section leaves one with the impression that these are all valid issues, and that home brewers can expect hazy, plastic-y, DMS laden beers, bitter, aroma-less, unstable beers. And many No-Chill users are reporting that these are not problems in actual practice.

Thanks for considering these inputs. I really prefer the wiki format to the constant re-hash of the same encyclopedic topics in the forums. Usually, each discussion leaves out some important element that a wiki can nail in one place.

-kenc