denny
January 22, 2020, 7:23pm
1
Since travelling to Australia last year and witnessing the ubiquity of no chill brewing, Drew decided to get over his objections and see if you really can skip the chilling step when brewing at a home level. In this episode Denny and Drew breakdown the benefits, the objections and Drew’s experiences brewing the no chill way.
dbeechum
January 22, 2020, 7:33pm
2
Happy to answer any questions folks have after listening to this episode - after our previous discussions - there are probably some strong opinions out there.
BrewBama
January 22, 2020, 7:51pm
3
I stand by my original statement:
I have no problem using any vessel to complete the cooling overnight before pitching yeast. Evidently, overnight doesn’t give the bacteria enough time to ruin a batch. Been there done that many times.
I have no problem using a canning jar to allow liquid to cool on a countertop creating a vacuum seal. They were designed for that. Again, I’ve done it many times.
I do have a problem using a keg to place hot boiling wort in, allow it to cool by any means, and remain in that keg for a week or more, and then pitching yeast. I just don’t think it’s a safe practice and I’m frankly shocked to hear such an esteemed home brewer as Denny saying this.
To each his own. I wish anyone who does it nothing but continued good luck in this practice. However, I do not recommend it.
Cheers!
kramerog
January 22, 2020, 10:41pm
4
Next, how about no boil or short boil? Since NEIPAs and many wheats are supposed to be cloudy why do a full boil?
kramerog
January 22, 2020, 11:28pm
5
Perhaps I missed this in the podcast. How close to room temp did the wort get after 10 or 12 hours? What did you do to get to pitch temp?
I think I am most likely to try this in the summer when my water temp gets up to 67F. I might try on a kveik since it can be pitched hot.
denny
January 22, 2020, 11:42pm
6
I can already speak to short boil. I do 3 gal. BIAB with a 20 min. mash and 20 min. boil. No problem.
denny
January 22, 2020, 11:43pm
7
kramerog:
Perhaps I missed this in the podcast. How close to room temp did the wort get after 10 or 12 hours? What did you do to get to pitch temp?
I think I am most likely to try this in the summer when my water temp gets up to 67F. I might try on a kveik since it can be pitched hot.
Drew would be the one with that info. If he doesn’t see this I’ll ping him.
dbeechum
January 23, 2020, 12:01am
8
When Ihave done this in the past, I tend to finish at around 4-5 PM and then pitch at 7-8AM. By that point it’s at ambient temps.
kramerog:
Perhaps I missed this in the podcast. How close to room temp did the wort get after 10 or 12 hours? What did you do to get to pitch temp?
I think I am most likely to try this in the summer when my water temp gets up to 67F. I might try on a kveik since it can be pitched hot.
Is there a reason to not just transfer directly to the fermenting vessel and pitch to it once cool? Stainless, not glass or plastic.
denny
January 23, 2020, 4:54pm
11
As long as your SS vessel can take the heat and not suck in air, seems like that would be OK.
mdyer909
January 26, 2020, 11:59pm
12
I listened to the podcast. Very helpful, thanks. I do no chill in the winter because I brew in an unheated garage in a USDA zone 4 climate. I usually just put the lid on the brew kettle at flame out and put a couple of bricks on the lid to keep the cats at bay and leave it too cool overnight. Seems like it’s worked ok.
