NO CHILL beer, and chill haze... UGH

The Pol · Jul 9, 2009

stop making such an issue of it.

Tonedef131 · Jul 9, 2009

How cold is that beer?

The Pol · Jul 9, 2009

Tonedef131 said:
How cold is that beer?

That beer was just drawn... 34F

chefchris · Jul 9, 2009

nice photoshop.

PortageeExpress · Jul 9, 2009

eh. I can't read the license plate on the car.

Seriously, that's some nice clean beer. I just ordered 2 6-gallon Winpaks this evening, and I can't wait to try them out.

The Pol · Jul 9, 2009

No front license plates in IN.

It is nice, it is clean...

No chill isnt for everyone, but this is one less thing for some to worry about.

Tonedef131 · Jul 9, 2009

Pol you gonna be at Brewers Cup on Saturday?

weirdboy · Jul 9, 2009

Is there some reason everyone likes the winpaks for the no-chill? What's wrong with just putting the stuff directly in the fermenter?

hal2814 · Jul 10, 2009

weirdboy said:
What's wrong with just putting the stuff directly in the fermenter?

Nothing as long as you're careful. When the wort cools, all of the air surrounding it will contract. If you have an airlock on your fermenter, it will suck that liquid into the wort. I personally stick a nice long hose through the airlock grommet and into a blow-off bucket. No temperature-related contraction is going to suck liquid all the way up the tube. Some people just cork the airlock grommet with something until it's cooled. Also, you probably don't want to store the wort for any real length of time in a fermenter with a lot of head space, but I get the idea that's not your intention.

The Pol · Jul 10, 2009

weirdboy said:
Is there some reason everyone likes the winpaks for the no-chill? What's wrong with just putting the stuff directly in the fermenter?

What sort of fermentor?

Glass? Good chance the boiling wort will cause a temp. change too extreme and it will shatter or crack.

Better Bottle? PET will melt under these temps.

Winpak? HDPE that is food grade that can handle temps in excess of boiling. Easy to clean, built in handle for carrying...

I would never recommend placing boiling wort in a glass or PET fermentor. This is why people are using the $15 Winpaks. They are more versatile than the glass or PET fermentors, and much cheaper.

The Pol · Jul 10, 2009

Tonedef131 said:
Pol you gonna be at Brewers Cup on Saturday?

What's the brewers cup?

pnj · Jul 11, 2009

That's a sweet shot, no matter what the technique.

pnj · Jul 11, 2009

Hey Pol. do all your beers w/ no chill come out this clear?

Is it safe to say that the protien cold break thing is bunk?

The Pol · Jul 11, 2009

All of my beers with NO CHILL have thus far turned out this clear.

I am not going to make any claims, other than that the picture is proof of what CAN be done with no chill. I am not going to re-write the HB books, but I am not going to beleive all that they say either.

ChshreCat · Jul 11, 2009

The Pol said:
What's the brewers cup?

It's what brewers wear to keep from burning their 'nads with boiling wort. :ban:

The Pol · Jul 11, 2009

ChshreCat said:
It's what brewers wear to keep from burning their 'nads with boiling wort.

Aha, got it!

purechaos · Jul 11, 2009

Pol do you use irish moss, gelatin or anything else to clear ÿour beer?

CharlosCarlies · Jul 11, 2009

You said no chill isn't for everyone...what do you mean? Are there any down sides you can think of?

Dr_Deathweed · Jul 11, 2009

Thats a damn fine looking beer there! I can't wait to try out my "extended storage" no chill. Another 2-3 weeks and it comes out of the cube and into the fermenter! :mug:

The Pol · Jul 11, 2009

CharlosCarlies said:
You said no chill isn't for everyone...what do you mean? Are there any down sides you can think of?

Well, some people are really bitchy if you try to change the staus quo... it isnt for them

I see no downside. But some people may.

The Pol · Jul 11, 2009

purechaos said:
Pol do you use irish moss, gelatin or anything else to clear ÿour beer?

I always drop irish moss, or whirlflock in my wort.

The Pol · Jul 11, 2009

deathweed said:
Thats a damn fine looking beer there! I can't wait to try out my "extended storage" no chill. Another 2-3 weeks and it comes out of the cube and into the fermenter!

I am rarely concerned about the appearance of my beers, I brew to drink, not look... BUT to some these qualities matter, and this is physical evidence of what is possible.

CharlosCarlies · Jul 12, 2009

This is really pretty awesome for me because I've actually been having slight quality issues from pitching too warm (the 105F heat and 75F well water doesn't chill well...go figure).

I finally built myself a pre-chiller, but for the sake of simplicity I might have to give this a shot. Kudos to you Pol for going against common wisdom and actually putting this to the test! :mug:

The Pol · Jul 12, 2009

Thanks, and you are welcome. $15 and a Winpak and you can give it a shot. I do have a hop time adjustment table on here somewhere too.

It saves some time on brew day, and doesnt require cold water to get the wort to pitcing temps. Dealing with pre-chillers, chillers... that is a lot of equipment for me.

Most evenings it gets down in the low 60's here, so I can just toss the Winpak outside and pitch in the morning.

Edcculus · Jul 12, 2009

I'm getting ready to switch to cornies for fermenters. Would you see any problem doing no chill straight into a clean and sanitized keg?

The Pol · Jul 12, 2009

A lot of these questions have been asked 20x....

Um, the only issue is how to deal with no headspace and the vaccuum presented when the wort cools. It is pretty tremendous. Get around those, and yah, SS handles heat well. Ive never done it, and with the need for foam control and modification to the keg itself, it is just easier for ME to use the Winpak...

Anyone using kegs for this??

WortMonger · Jul 12, 2009

Makes me want to do a test in my type of system. I don't know about a Corny, but I bet a Sanke would pull the one way spear cone in "as needed", and still have a slight vacuum by the next day when you opened it to pitch.

Wait a minute, I could rig the tap with a yeast loader container type-a-thingy and suck the yeast in through to the bottom of the dip tube by modifying a tap connector. Then when I attached the spunding tap connector it would release the rest of the vacuum (maybe, but if not... not a bad thing either), and then the yeast would start producing their own keg pressure with CO2.

Great read Pol, can't wait to hear more and experiment for myself.

The Pol · Jul 12, 2009

WortMonger said:
Makes me want to do a test in my type of system. I don't know about a Corny, but I bet a Sanke would pull the one way spear cone in "as needed", and still have a slight vacuum by the next day when you opened it to pitch.

Wait a minute, I could rig the tap with a yeast loader container type-a-thingy and suck the yeast in through to the bottom of the dip tube by modifying a tap connector. Then when I attached the spunding tap connector it would release the rest of the vacuum (maybe, but if not... not a bad thing either), and then the yeast would start producing their own keg pressure with CO2.

Great read Pol, can't wait to hear more and experiment for myself.

Wouldnt the yeast die at those temps?

Or would it only be introduced after complete cooling?

chefchris · Jul 12, 2009

I was just thinking about the same thing last week. It would be cool to setup a little device that once you hit your pitch temp the yeast would be sucked into the fermenter. Only problem when doing it with a vacuum is I'm sure the yeast would be introduced far too hot.

The Pol · Jul 12, 2009

Far too hot, and in the presence of a vaccuum. There may be a serious lack of O2.

NO CHILL beer, and chill haze... UGH

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