The science behind No Chill

[The Pol]

OK, OK... shows you how much I know about the details of no-chill.

Some have contemplated letting the wort chill in the kettle, but have been gently guided in other directions.

 

[Kaiser]

I have chilled in the kettle once. It was winter and late at night. So I skipped the chilling and set the kettle outside covered with a lid. I racked in the morning and pitched the lager yeast. But the temp was still in the 60s. The resulting beer was not infected but not as clean as my other lagers. I'm willing to attribute this to warm pitching.

Kai