The biggest objection to no chill brewing I have heard so far was that the extended content time of the hops with the wort will create off flavors and add IBUs. When I boil my wort I usually put the hops in a straining bag so I won't have to filter it later. Does removing the begs after the boil, and then let it cool naturally negates the aforementioned effect?
When I started brewing I used a plate chiller to chill my wort. I didn't like the process, and now I add cold water after the whirlpool and to get the wort down the last 10°C I put into my fermentation chamber with temp control. I am aware of the infection risk, and am still wondering if this style of cooling will influence the taste of my beer. I don't recognize any off flavors. Edit: I design the recipe with …
I'm trying to stop using plastic in my brewing and tought that it was a good idea to "No Chill" in sanke kegs (type "S" spear) instead of my old HDPE containers. But I dont' know if the valve will hold the negative pressure that the no chilling process create. The valve will let the outside air come in? Or maybe the keg will knead to the inside with the vacuum? Please report your experience doing that or tell me …
I've been using kegs as fermentors and 'no chill' vessels. With pressurized fermentation I'm getting so much less sediment and krausen, and actually I purge the yeast before and after transfer, so ending with not so much thing inside the kegs. I've seen people using yeast nutrients or baker's yeast on the boil to help fermentation, so, I was thinking: if I let my fermentors waiting pressurized and then fill it again with another boiling wort, what I will get? …
I'm very interested in ferment in corny-kegs after reading some questions about that here on this stackexchange. I will try it next batch, but there is a question about aeration/no chilling method: Normally I aerate my wort by splashing it when transfering from my no chill vessels to my fermentors, so I understand that I am mixing my wort to the air and all the microorganisms around when I'm doing that. Before splash I put my yeast in the bottom …
Due to space and time constraints, I have been using BIAB and no-chill. I'm satisfied with the results I get with most of my brews, but never got a good IPA. In special, my brews lack the pungent hop aroma. I usually do a single bittering addition @ 60m (start of boil). Any tips on how to get a very hoppy IPA using no-chill?
I have two, square Cambro brand containers, one 12L the other 21L. These are made from Polypropylene and have square lids. I am interested in using these for a no chilling my wort, I am wondering if any other brewers out there have experience using them (as opposed to the HDEP types). The temperature rating on them states that they can go up to 160º F. On the face of it this would probably require having to at least chill …