It's summer and I'm getting tired of dealing with a pre-chiller to chill my wort. 85 degree tap water is not fun. In the morning I'm going to give no-chill brewing a shot.
'No Chill' method (and other ways to simplify your brew day). It also seems like it would be super easy to just throw in your late hops directly into the no-chill container and rack onto the hops and call it a day, like an extended overnight hop stand. Brew day rundown: Lit the burner under the full volume of water and mineral additions. Jul 14, 2009 I frequent another board and a topic has come up recently that is intriguing to me. There have been more than a few people practicing 'No Chill' brewing, whereby they boil the wort and place it immediately into a 'cube' (plastic container often used for camping.
I'm going with a simple amber ale recipe I've done a dozen or so times so that I can pick out any off flavors caused by not chilling. Anyone on the FB ever tried no-chill? Recipe adjusted for no-chill hop utilization: 6 lbs American 2-row 3 lbs Munich 0.5 lbs Crystal 10 0.5 lbs Crystal 90 Mash @ 154.
@ 60 mins 1.0 oz Amarillo (9.3 AA) @ 40 0.5 oz Amarillo (9.3 AA) @ flame-out 0.5 oz Amarollo (9.3 AA) @ Dry Hop S-05 @ 66. Wish me luck. The time between when you finish boiling to when you pitch your yeast is the main time you get infections. 'No chill' brewing is asking for problems in my opinion. I know that wort chillers didnt exist 100s of years ago and they still made beer but they also started fires by rubbing sticks, when is the last time you did that? In my opinion there are 3 things one can do to make there beer better all grain cool wort as fast as possible ferment at the correct temp I use a dual copper imersion chiller system right now. I have two copper wort chillers on one hose, one in the wort then one in a bucket of ice water.
If you cant do that then freeze water in milk jugs and dip them in sanitizer then into the wort to help cool it.