Gday brewers
I've been thinking of doing some side by side batches similar to what @Sunfire96 been doing recently with her Basejumper beers. Sunfire I've really enjoyed reading and seeing these beers and what you thought about them side by side.
I'm thinking next year at this stage.
This will give me time to think this through and structure a brewing process that will allow me to brew/ ferment then package two batches of beer simultaneously.
It'll also give me time to purchase some brewing equipment to conduct these side by side batches.
Your thinking brulosophy?
Hell NO yes in a similar vein is my thinking but nowhere near as structured or professional.
I'm just curious is all nothing more.
My initial aim is to test out this No Chill brewing style I've adopted as my brewing process.
I've been no chilling my beers pretty much all this year and I'm sure most last year.
ive been no chilling on and off over my brewing journey one of my biggest beer influences (Gashslug) inspired me early on to adopt this Aussie Process.
Ive No Chilled in what i call a traditional method hot straight out the kettle transfered to the bottom of a HDPE cube and pushed the air out.
Ive no chilled straight in the kettle heaps of times.
Ive no chilled onto a Cornelius keg and let cool then put it in my keggerator before with horrible results (dumper early this year).
lastly is No chilled into my stainless kegmenter and pitched yeast next day (will be my go to no chill method most of the time).
The main reason i "No Chill" is Matilda my little 2 year old I no longer have hours to commit to a brew day so not having to spend a half hour chilling my wort seemed like a big bonus.
I've also cut back my mashing time and my boil time is routinely 30mins.
That has been a recent incorporation into my process.
Also I no longer sparge but full volume Biab mash.
All these things have allowed me start and finish a brew in around 2 1/2 hours.
OK so these are all variables I can test out.
.No Chilling Vs chilling a batch of light lager going to make a difference?
In an pale Ale or Stout?
Mashing longer vs shorter like 90min vs 30min mash in a lager style beer (this is more for the purported fermentability).
Boiling 30 v 60 v 90
Adding SMB at packaging vs none (this one I am super curious about given my recent International Lager and its sulphury overtones.
Also I know Sunfire96 has some interest in this.
Or how about SMB vs Ascorbic Acid at packaging? These are two antioxidants and preservants...
Forced carbonation vs keg carbing is another one.
I recently keg carbed my ginger Ninger and I like the results and saved co2.
No chill v chill in a high whirlpool hopped IPA.
This one's to test out the continued isomerisation of Alpah acids from extended hot wort temperatures.
There could be many more splits I can do.
I could even do split mashes if I modify my sparge pot to so small batches.
Anyhow would love to hear what the forums thoughts on this are?
Any side by sides you can think of ?
This doesn't have to be just my thing too we already know @Sunfire96 is experimenting with her brewing.
Just a brain worm ive got ATM nothing more but I think it would be cool.
I've been thinking of doing some side by side batches similar to what @Sunfire96 been doing recently with her Basejumper beers. Sunfire I've really enjoyed reading and seeing these beers and what you thought about them side by side.
I'm thinking next year at this stage.
This will give me time to think this through and structure a brewing process that will allow me to brew/ ferment then package two batches of beer simultaneously.
It'll also give me time to purchase some brewing equipment to conduct these side by side batches.
Your thinking brulosophy?
Hell NO yes in a similar vein is my thinking but nowhere near as structured or professional.
I'm just curious is all nothing more.
My initial aim is to test out this No Chill brewing style I've adopted as my brewing process.
I've been no chilling my beers pretty much all this year and I'm sure most last year.
ive been no chilling on and off over my brewing journey one of my biggest beer influences (Gashslug) inspired me early on to adopt this Aussie Process.
Ive No Chilled in what i call a traditional method hot straight out the kettle transfered to the bottom of a HDPE cube and pushed the air out.
Ive no chilled straight in the kettle heaps of times.
Ive no chilled onto a Cornelius keg and let cool then put it in my keggerator before with horrible results (dumper early this year).
lastly is No chilled into my stainless kegmenter and pitched yeast next day (will be my go to no chill method most of the time).
The main reason i "No Chill" is Matilda my little 2 year old I no longer have hours to commit to a brew day so not having to spend a half hour chilling my wort seemed like a big bonus.
I've also cut back my mashing time and my boil time is routinely 30mins.
That has been a recent incorporation into my process.
Also I no longer sparge but full volume Biab mash.
All these things have allowed me start and finish a brew in around 2 1/2 hours.
OK so these are all variables I can test out.
.No Chilling Vs chilling a batch of light lager going to make a difference?
In an pale Ale or Stout?
Mashing longer vs shorter like 90min vs 30min mash in a lager style beer (this is more for the purported fermentability).
Boiling 30 v 60 v 90
Adding SMB at packaging vs none (this one I am super curious about given my recent International Lager and its sulphury overtones.
Also I know Sunfire96 has some interest in this.
Or how about SMB vs Ascorbic Acid at packaging? These are two antioxidants and preservants...
Forced carbonation vs keg carbing is another one.
I recently keg carbed my ginger Ninger and I like the results and saved co2.
No chill v chill in a high whirlpool hopped IPA.
This one's to test out the continued isomerisation of Alpah acids from extended hot wort temperatures.
There could be many more splits I can do.
I could even do split mashes if I modify my sparge pot to so small batches.
Anyhow would love to hear what the forums thoughts on this are?
Any side by sides you can think of ?
This doesn't have to be just my thing too we already know @Sunfire96 is experimenting with her brewing.
Just a brain worm ive got ATM nothing more but I think it would be cool.