benoj
Well-Known Member
- Joined
- Jun 8, 2020
- Messages
- 51
- Reaction score
- 19
Hey,
Yesterday I was making a west coast IPA and my Grainfather pump decided at the very last minute to stop working... The Grainfather has a counter flow chiller which is linked to this pump - so it meant that I was stuck with beer at 80c (after my whirlpool) and no way to cool it!
My only course of action (that i could see at that time - I was also drinking my old batch) was to do a no-chill approach. So i covered the top with foil and put the lid on top. I allowed this to cool to about 50c and then used a sanitised racking cane to transfer to my fermenter kind jr (which is rated for < 55c).
I sealed and moved to my fermentation chamber to cool to fermentation temps. I'm just about to throw in the yeast and tilt (around 16 hours later). Should I be worried about off flavours from this experience? I've seen some stuff online about DMS/Oxidation but can't really seem to find a clear answer.
Thanks,
Ben
Yesterday I was making a west coast IPA and my Grainfather pump decided at the very last minute to stop working... The Grainfather has a counter flow chiller which is linked to this pump - so it meant that I was stuck with beer at 80c (after my whirlpool) and no way to cool it!
My only course of action (that i could see at that time - I was also drinking my old batch) was to do a no-chill approach. So i covered the top with foil and put the lid on top. I allowed this to cool to about 50c and then used a sanitised racking cane to transfer to my fermenter kind jr (which is rated for < 55c).
I sealed and moved to my fermentation chamber to cool to fermentation temps. I'm just about to throw in the yeast and tilt (around 16 hours later). Should I be worried about off flavours from this experience? I've seen some stuff online about DMS/Oxidation but can't really seem to find a clear answer.
Thanks,
Ben