mhgodzilla
Active Member
- Joined
- May 16, 2021
- Messages
- 28
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- 14
Gents, I tried the British Pale I made with the No Chill methods and modified hop schedule. It was a success. It’s in the Bass ale / Timothy Taylor family, mildly bitter, crushable like Bass, but more complex flavors from the Timothy Taylor (Wyeast 1469) yeast, like a hint of iced tea. That 1469 really clears the beer which is perfect for no chill.
In a previous thread I discussed the no chill hop schedule and not over bittering. I mainly modified the later additions to whirlpool and beyond. Pretty damn successful, not sweet, not IPA, with room to add a pinch more bittering if desired. I did not end up dry hopping this time either.
The beers carbed in bottles like “real ale” for around 2 weeks and are at most a medium carbination. Totally a summer crusher or session ale, with way more going in flavor and feel than a cream ale or light lager.
Thanks to the team who made many no chill hop schedule suggestions!!
In a previous thread I discussed the no chill hop schedule and not over bittering. I mainly modified the later additions to whirlpool and beyond. Pretty damn successful, not sweet, not IPA, with room to add a pinch more bittering if desired. I did not end up dry hopping this time either.
The beers carbed in bottles like “real ale” for around 2 weeks and are at most a medium carbination. Totally a summer crusher or session ale, with way more going in flavor and feel than a cream ale or light lager.
Thanks to the team who made many no chill hop schedule suggestions!!
