wort chiller or slow chill?

I just started doing full boils with all grain and am trying to decide on a wort chiller or not. several things I have read say just allowing the wort to cool and pitch the next day works fine. I would like to hear from some that have tried it as to how it works and if the wort chiller really makes the beer better?

 

A wort chiller reduces the time the beer spends in ambient temperatures where infection could begin. Also, a quick chill will prevent losses in hop aroma. Plus, you can be pitching the yeast 30 minutes after boiling. I say get a wort chiller. I don't know what I'd do without mine.

 

I have had to do the slow cool method in my sink using cold water from the tap only. I fill, stir the beer, and drain the sink. Repeat that step about 6-7 times over 35-45 minutes and my pot is cool enough for me to grab without getting burned. My last few brews have been a delicious taste of home!


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I will be using my sink with ice water Friday.. When I start my first batch of beer.


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When you go with a no-chill you have to have sanitation right. You won't get infected beer if you keep a lid on while it is chilling but it will affect your hop utilization so you have to adjust the additions to account for that.

 

It also improves the cold break and makes for clearer beer sooner. So if you are trying to do a fast turn around, it helps.

 

I thought I couldn't live without a chiller since the weather is so much warmer and my pool is in the mid 80's. I've been scrounging around trying to make a chiller. Well a bucket of ice and water- 30 minutes later, the wort was cooled down! As far as I am concerned, I now will have one less piece of hardware owning a bit of my time!

 

Brewday last 4 hours, Brewday last 24 hours... you pick? haha. I love my plate chiller. Chill to 70 degree's while filling the carboy's. 10 gallons chiller after whirlpool in 15 minutes and carboy filled. Done!

 

Like my self I am on a tight budget for this month but I am going to get the mandatory things needed to brew this Friday. But a worth chiller is a WANT rather than a need, I would love to have a worth chiller and I will get one next month. But if you don't have the money I would not stress over it.. That's just me speaking out of my own opinion..


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for the cost of 2 spoiled batches you could buy a chiller. Just food for thought.

 

I used to "no-chill"; then I had 2 infected batches. It ending up being my Better Bottle that was causing the infection; but I first added a chiller to my process to eliminate that as a source. Just 1 too many variables for me.