BrewFrisco
Well-Known Member
I have been brewing again for a few months now so...I am essentially in the brew equipment procurement stages. I have just about everything to effectively brew extract and partial mashes - except for a wort chiller (which I am going to buy today!)...
I have read through some of the past threads about the science behind no chill brewing and wonder how bad I have screwed up!!!
So I am three batches in right now - Punkin Ale was a no-chill and took 24hours in the primary before I reached pitching temps. This one was not a full boil - more like 4 gal 1 gal of water to reach my target volume.
The second is the Pliny Clone - currently sitting in the primary for just over a week - just pitched the hops for the dry hop portion. Full Boil.
And the third - an oatmeal stout - full boil. 24 hour cool down period.
Now - the first batch (punkin ale) I left in the primary 1 week and the secondary for two weeks - cleared right up, kegged it, and just finished the keg...it was decent drinkable beer - very clear.
I am now concerned about the other two batches. Took a gravity reading and tasted the Pliny when I opened the primary to pitch more hops - although still needs more aging...it was very tasty.
Should I not worry too much or is this 'no-chill' method widely used?
I have read through some of the past threads about the science behind no chill brewing and wonder how bad I have screwed up!!!
So I am three batches in right now - Punkin Ale was a no-chill and took 24hours in the primary before I reached pitching temps. This one was not a full boil - more like 4 gal 1 gal of water to reach my target volume.
The second is the Pliny Clone - currently sitting in the primary for just over a week - just pitched the hops for the dry hop portion. Full Boil.
And the third - an oatmeal stout - full boil. 24 hour cool down period.
Now - the first batch (punkin ale) I left in the primary 1 week and the secondary for two weeks - cleared right up, kegged it, and just finished the keg...it was decent drinkable beer - very clear.
I am now concerned about the other two batches. Took a gravity reading and tasted the Pliny when I opened the primary to pitch more hops - although still needs more aging...it was very tasty.
Should I not worry too much or is this 'no-chill' method widely used?