Man. That beer is a survivor. What was your no-chill method?My pseudo pilsner, unfined. Made with extra pale malt, some melanoidin for colour (admittedly a bit too much) and some dextrin for head retention. SAB T90 hops at 60 minutes for 23 IBUs, and some Perle and Saaz at flameout. No-chill, poured into fermenter and fermented with S-04. This beer ended up being "forgotten" at 10°C after fermentation (life happened) and the outside of the fermenter grew mold like crazy. I had little hopes for it, but ended up kegging it after tasting a sample which actually tasted fine. It sat in the keg (unfined) for 2 months before producing this crystal clear beer that went down REALLY well.
After the boil I tapped directly into the fermenter, and put the fermenter under airlock with pure ethanol (hand sanitizer). The air being sucked in then is at least passed through the alcohol, IMO.Man. That beer is a survivor. What was your no-chill method?