smellysell
Well-Known Member
Did my first no chill last night with a Rye IPA! Gonna pitch the yeast here in a couple hours.
Anybody done a no-chill with pilsner instead of 2-row yet? Just curious if DMS would show up with that.
No chill with extended storage tomorrow. I am going to keep the cube for at least 2 weeks before it can go into the fermenter. maybe 4 weeks depending on when I can brew again. The other half gets put into the fermenter and chilled in there. I bought a 7 gallon conical but still make 11 gallons.
David
i understand no chill brewing untill the wort naturally cools to pitching temps(say 24hours max)....but i dont get the extended aging of wort?
why not pitch the yeast and let it stay in primary for a month instead of letting it sit without yeast for a month? beer for the most part improves with age
Not enough fermentation room, that is generally the reason to store wort. You create the wort, and ferment it when time and fermentors allow.
why not just add a blowoff to the cube?
The Aussies have left wort in cubes for months with no ill effects.
My plan for next winter and spring to to brew like a crazy man and cube a good chunk of it. Next summer I won't have to brew in the hot Bama heat- just pitch already brewed wort from the cubes and ferment.
Did my first no chill last night with a Rye IPA! Gonna pitch the yeast here in a couple hours.
ALSO - I really like the look of that blue $13 6-gallon container lined a few posts ago. That looks like a nice alternative to the Winpack.
Anybody done a no-chill with pilsner instead of 2-row yet? Just curious if DMS would show up with that.
Yes. I've done a couple of beers at least 50% pilsner. I've been doing 90 minute boils for a while (larger pre boil volume). Never noticed anything off with my no chills like DMS.
i understand no chill brewing untill the wort naturally cools to pitching temps(say 24hours max)....but i dont get the extended aging of wort?
why not pitch the yeast and let it stay in primary for a month instead of letting it sit without yeast for a month? beer for the most part improves with age
The POL wrote: Yes, isomerization takes place even when hops are removed, the oils are in the wort, not the hops at this point.
Rob, from what you wrote, it would seem there would be no difference if your trub (with all the hop material) went in the cube or not. The question I have is do you have any idea how long into the boil the oils are out of the hop cone and into the wort?
Going to be packing up my gear and driving to my parents house for a visit. My dad wants to learn how to brew but is not going to purchasing equipment just yet. Basically I figure I have two options while bringing the wort back home after the visit and brew day (AG), chill and siphon into a sanitized cube, or go no chill and siphon into a sanitized cube.
From flameout to pitching will involve no more than 24 hours with 4.5 of those hours in the car.
The question is, which will yield a better beer? Or will there be no discernible differences? Probably going to brew something like Edwort's haus pale ale. I think the thing I am most worried about is bacteria, but if both methods are going to bacteria safe, I would like to choose the one that will yield the better beer.
hot-side aerate
Of course, not everyone "believes in" HSA.
) The brewstrong HSA episode was very interesting.
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