From what I've read, improvement in taste comes from minimizing the time the wort sits in the temperature range that DMS is formed but not boiled off. Not sure how huge this is, for me it is more a question of not twiddling my thumbs for half an hour.
On the other hand...
I get a ton of cold break after my wort sits over night, I have a ton more solids settle to the bottom after an overnight chill than compared to when I used a chiller.
I've never heard of DMS being a result of slow cooling but I can say it is no issue for me.
The speed at which you cool will primarily affect the particle size when the proteins coagulate (think of water vapor condensing into rain drops). You can definitely clear beer with less/no chilling, but a fast chill will sink the coagulated proteins like rocks.
My biggest concern I suppose is that it seems like it wastes a lot of water. I may live in the swamps of Texas now, but I was born and raised in the deserts of Utah. Wasting water is so verbotten to me that I just can't get my mind around the idea of letting the water run down the drain for 15-20 minutes.
Are there other options for quick chilling other than ice? Are there water conserving techniques y'all would care to share?
My biggest concern I suppose is that it seems like it wastes a lot of water. I may live in the swamps of Texas now, but I was born and raised in the deserts of Utah. Wasting water is so verbotten to me that I just can't get my mind around the idea of letting the water run down the drain for 15-20 minutes.
Are there other options for quick chilling other than ice? Are there water conserving techniques y'all would care to share?
I run the output of my chiller to the washing machine. It's usually just enough to run a load of laundry. No water wasted.
I run the output of my chiller to the washing machine. It's usually just enough to run a load of laundry. No water wasted.
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