I asked on another thread about doing no chill and got a response that was quite different. They said that the "no chill" brewers had to boil for 90 minutes to make sure to drive off all the DMS precursors and that they had to be anal about sanitation. I don't see that you people are doing 90 minute boils so how are you not getting DMS? If you boil in the pot and put the lid on while it is still steaming, do you get DMS from the condensate dripping back into the wort or is a 60 minute boil sufficient? Do you worry about infection or does putting the lid on while the wort is hot steam pasteurize the lid?
make sure your hose is not froze
- Thread starter qzpm150
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Everything seems to me ok, actually had my first blowout with it, not sure if its because of my first yeast starter or my first temperature controller.
I plan on brewing this weekend, hopefully i will remember to thaw the hose this time.
I plan on brewing this weekend, hopefully i will remember to thaw the hose this time.
RM-MN said:
first there is a huge thread on here about no chill
I've only done no chill a couple times, I usually use my immersion chiller, but that's only to save time.
regarding infection your whole boil kettle has been sanitized from boiling and so will the lid, I've even had leaves fall in my beer while using my immersion chiller with no infections
my advice on big DOs and DONTs for something like this is to try it for yourself, alot of people just repeat what they've heard with out ever trying it
there are known precautions for DMS, like pilsener malt, but id still try it for yourself
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