Comments on: Australian NO CHILL Brewing Technique TESTED

By: Larry

Larry — Thu, 01 Jul 2010 04:36:01 +0000

Seeing inside is cool, but not necessary for a successful brew. Some containers will have some opacity but others will not. The model pictured in this article does not allow light through it. Yeast cake is usually 2″ thick. Pay attention to the airlock, and rely on gravity samples to tell when to rack/bottle. I usually wait 2 weeks on my ales, sometimes 3-4 depending on the gravity.

By: Chad

Chad — Tue, 29 Jun 2010 14:24:29 +0000

I am ready to move to plastic. Will you tell me please, is there any problem seeing inside the winpac so you can tell where the beer ends and the yeast cake starts when it is time to remove the fermented beer?

By: Wort Cooling Method...?? - Page 4 - Home Brew Forums

Wort Cooling Method...?? - Page 4 - Home Brew Forums — Sun, 30 May 2010 23:19:19 +0000

[...] http://www.brewersfriend.com/2009/06/06/australian-no-chill-brewing-technique-tested/ The Aussies use it to conserve water. Check out the link I provided. [...]

By: Rob

Rob — Mon, 15 Mar 2010 13:58:39 +0000

I do let the wort chill at ambient temps. Except when it is 90F outside, then the last bit of the chill must take place in the cooling chamber.

Vacuum does not hurt the HDPE fermentor in the least, no air is allowed in. There is a tremendous amount of vacuum that is developed. HDPE can handle it.

By: Mark

Mark — Wed, 10 Mar 2010 22:00:10 +0000

Thanks for the cool post, Rob. Very interesting, and has my head spinning a bit…

But…. Since the post talks about being environmentally friendly (using less water), which I like a lot, have you tried cooling simply at room temperature, rather than using the fermentation freezer (which, of course, will use a fair amount of electricity once the hot wort is put in it)? My guess is that the cooling process would take a little longer at room temperature, but probably only a couple hours longer or so….

In addition, assuming you seal the fermentor airtight, isn’t there a tremendous vacuum effect on the fermentor as the wort cools? How does that work for you? Or is some air allowed in (which would seem to increase chances of unwanted bacteria making their way in)?

By: Rob

Rob — Sun, 10 Jan 2010 17:54:44 +0000

BTW, I have no chills that I am drinking 6 months after brewing and they happen to be the most popular on tap… no ill side effects detected.

About cooling in the kettle. I have read where some brewers have done this, I have no personal experience.

If you have a good tight fitting lid so that nothing can crawl in there and it keeps drafts and the resultant dust out… it SHOULD work for you.

I have always liked the idea of using the hot wort to help sanitize my fermentor, and having a tight sealing lid to keep nasties out when the wort cools, contracts and inevitably sucks in air if there is no seal.

Experimentation is the mother of invention, give it a shot!

By: Rob

Rob — Sun, 10 Jan 2010 17:51:00 +0000

I wouldnt worry about DMS. If you really look into SMM and the resultant DMS production you will see that NO CHILL wont really have much impact.

If you arent using Pilsner malt, DMS shouldnt be an issue regardless of whether you chill or not, there are just not enough precursors.

If you are using a large amount of Pils malt, a strong 90 minute boil will leave you with DMS free NO CHILL beer as well. Between the Aussies who sort of pioneered this and the brewers I have collaborated with here in the states with this process, no one has noticed any DMS in thier Pilsner based brews.

I say, have no fear of the DMS monster.

By: Noam

Noam — Sun, 10 Jan 2010 16:36:33 +0000

another question,
If i only want to wait as long as the wort takes to cool down, let’s say – over night. without keeping the unfermented wort for a long time as discribed, would it be ok to simply leave the wort in the kettle with the lid on untill it cools?

By: Noam

Noam — Sun, 10 Jan 2010 08:30:58 +0000

question:
after listening to a Brew Strong podcast about DMS and its precursors i must ask:
are you not worried about DMS development in the hot wort while it’s cooling?
did you notice any off flavors in the beers after more than 28 days?

By: Recipe OktoberFEAST Ale AG (5.5 US gal.) | Brewer's Friend

Recipe OktoberFEAST Ale AG (5.5 US gal.) | Brewer's Friend — Fri, 16 Oct 2009 06:12:58 +0000

[...] Chill wort to pitching temperature, see an explanation of “no chill” brewing here at brewersfriend.com. [...]