No Chill Method

Brewing Processes
1

Team,

I couldn’t find any recent posts on the no chill method. My last couple of brews I have opted to omit the wort chiller and dump directly into my stainless steel kegmenters. I use a floating, silicone dip tube with stainless washers to weigh down the end. I have yet to experience any adverse effects.

Has anyone experimented with this method? Admittedly, I did this out of sheer laziness. I figure, and have heard other brewers say this kills any bacteria. I also thoroughly clean and Starsan before adding the hot wort. ~24 hours later its down to pitching temp.

Any experiences? Thoughts? Opinions?

2

I do no chill all the time.

I seal the lid to the kettle with plastic wrap and put it down in the basement.

It works great.

2 Likes
3

Dang,

That was a quick response! Yeah, I use some 6 gallon stainless kegs I bought off Amazon. Single walled. Similar to the clawhammer kegmenters but without the big triclamp lid. I do use some modified lids, also Amazon, with a port for hop dropping. I keep my shop office at 64-68. Drops to the perfect pitch temp overnight.

4

Ironically.

1 Like
5

No-chill is my default.

I close up the kettle to keep creepy-crawlies out and transfer to the fermenter the next morning.

6

A Schwartzbier that I did no-chill on just scored two 42s and a 44 in a competition. The 44 was the best score that I’ve ever received.

1 Like
7

I have used different options over the years. I have gone from a copper immersion that I made to no chill to plate. I agree I don’t think it matters either way the process, but speeds up fermentation to end the brew day to chill. My next batch I’m going back to the immersion. The plate chiller is too hard to keep clean.