Accidentally ended up with a no-chill batch - how will it change my beer?

[vance]

I know it adds some additional bitterness from hop oils, but aside from that -

I brewed my second batch of beer last night, and my first time using a bigger kettle and propane burner. I was planning to chill with an ice bath in a cooler, but I completely forgot to see if the kettle would fit - spoiler alert, it didn't, and didn't fit in my sink either. I ended up covering it and leaving it overnight, when it was at about 95, so I siphoned it into the bucket this morning and put it in an ice bath to cool further, planning to pitch when I come home from work.

Obviously I need a wort chiller in the future, but how will this change my current batch? And is there anything I should've done instead?

 

[jekeane]

You may get some chill haze and diminished hop aroma but a lot of this is debatable. As long as your sanitation was good you will get beer, that is for sure.

 

[vance]

I'm not convinced my sanitation was spot on since this is only the second time I've done this, so we'll see... I am a bit worried about infections.

 

[btbnl]

I no-chill all the time (California drought), and you should be fine. You'll get some of the flavors associated with first-wort or whirlpool hopping, but that's usually a feature not a bug! And if you're concerned about aroma, just bump up the dry-hopping (though you didn't mention what kind of beer it is, so that may not be appropriate anyway).

 

[vance]

It's an IPA - hop schedule as follows.

.25 oz Centennial @ 60

.75 oz Centennial @ 15
1 oz El Dorado @ 15
1 oz El Dorado @ FO (20 min)

Planning to dry hop it with another couple ounces of el dorado. The low bittering additions actually worked out in this case - I kept them a bit lower because I knew it would take a while to cool, although I didn't plan for it to be overnight.

 

[GrogNerd]

late hop additions, flame out hops and hopstands will all be a little more prominent

next time you can 1) compensate or 2) don't worry about it

it really will depend on how this batch turns out, whether you like it or not

 

[Hoppy2bmerry]

There are at least a few people on the forum that do what you did, and make beer without contamination. I would just add to make a proper pitch so that you avoid a big lag time.

 

[vance]

There are at least a few people on the forum that do what you did, and make beer without contamination. I would just add to make a proper pitch so that you avoid a big lag time.

Don't have the tools to make a starter unfortunately.

 

[Hoppy2bmerry]

Don't have the tools to make a starter unfortunately.

I didn't either until recently. Things still turned out okay. :rockin: What kind of yeast are you using, I don't recall, is this a five gallon batch?

 

[vance]

I didn't either until recently. Things still turned out okay. :rockin: What kind of yeast are you using, I don't recall, is this a five gallon batch?

SD super yeast, and yeah 5 gallon batch.

 

[V-Fib]

All you really need for the starter is DME. You'll get better starters with a stir plate but you can use a plastic bottle and spin it every so often.

 

[GrogNerd]

I use quart mason jars. put a coffee filter over the top and screw the ring top on.

leave it on the kitchen counter and swirl it around every time I walk past

 

[Dynachrome]

I ended up covering it and leaving it overnight, when it was at about 95...

That's my normal method. I usually have good results. Mine usually gets to a lower temp by morning, but still IMHO not a problem.

:fro:

 

[Dynachrome]

It's an IPA - hop schedule as follows.

.25 oz Centennial @ 60

.75 oz Centennial @ 15
1 oz El Dorado @ 15
1 oz El Dorado @ FO (20 min)

Planning to dry hop it with another couple ounces of el dorado. The low bittering additions actually worked out in this case - I kept them a bit lower because I knew it would take a while to cool, although I didn't plan for it to be overnight.

I wish I could hand you one of my beers. I put hops in before during and after boils. I let them cool on their own then pitch yeast. I leaves the hops in the whole time til bottling. It doesn't affect it much. In fact, I seem to like the times I have multiple fermenters - the one with the most hop/trub usually seems to clean-up (taste/clarity) the best.