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Not too surprised to see Listermann has done it. From his questioning of the actual value of rehydrating dry yeast vs. the risk of screwing it up, I get the impression he is more of the practical brewer than the theoretical brewer. I'll have to search down his experience with no-chill. Thanks

Not a problem. btw - the one I found interesting/confusing was Denny Conn. I got the impression that he was about homebrewing for fun, do what works for you, etc. I like that attitude. But on this point he seemed unwilling to consider that it's been working for many brewers for quite a few...

Yes, I did listen, and why I posted it. Sorry for the miscommuinication, but that's the point I was trying to make - these "experts" dismissed it without any experience.

For a few more experts... I recently listened to a beersmith podcast from a few months ago: "My panel includes John Palmer, Gordon Strong and Denny Conn in a wide-ranging discussion of beer brewing techniques and myths. . . The panel talks about the advantages of rapidly cooling your beer...

I have done several no chill batches and really like the option. For those who have not seen it, BYO's Mr Wizard gives his view: "...My personal preference is to cool wort using a wort chiller either in the kettle with an immersion chiller or en route to the fermenter with a plate or...

"The Victory webpage states that this beer uses German 2 Row for the base grain so I magine you could substitute Pilsnr 2 Row German for the PM 2 Row US that I used." I have always thought the base malt was Vienna, based on this: "Victory Hop Devil India Pale Ale (Whole Leaf Hopped)...

Great! I'll go take a look at that thread. I've done quite a few 2.5 gal AG full-boil on the stove with good success, for my taste anyway. Looking forward to trying this out.

Sorry to renew an older thread, but do you have any sample receipes for this you could share? I'd like to give it a try and something "proven" would help. Basic pale ale or similar would be great. Thanks