Cooling Wort?

[Bigbre04]

Has anyone experienced increased DMS in no chill beers? I was always told that the boiled off DMS can drip back into the liquid if it is left in the whirlpool for too long.

I would also assume there is some impact on hop flavors without the rapid cooling?

I have never done the No chill method, just wondering.

 

[Bertden]

Is that sealed? how are you keeping oxygen, wild yeast, bacteria out?

Not sealed, just the lid with a small weight on it. Hasn't been an issue. Like I said, I move it over to a keg complete it's fermentation under a few psi of CO2 (not connected) and keep an eye on the pressure in the keg. I'm also brewing low ABV beers lately which I guess would make it more susceptible to bacteria, but no. I'm drinking an Irish stout as I type this, and it's as good as my previous ones. Mind you I haven't dry hopped with this method yet.

 

[Zambi]

Has anyone experienced increased DMS in no chill beers? I was always told that the boiled off DMS can drip back into the liquid if it is left in the whirlpool for too long.

I would also assume there is some impact on hop flavors without the rapid cooling?

I have never done the No chill method, just wondering.

Not noticed any off flavours.
I generally boil for an hour. Some people only boil for 30 minutes and say they don't have a problem, so maybe its gone in half hour anyway?

I think there are still a lot of things we do because "it has always been done that way". And at small scale it may not have an effect (autolysis also comes to mind)

Hop could be more bitter because of the time it takes for the temperature to drop below 85? oC.
But you can account for that as "hop stand", or do the "half cool" like I do at times.

 

[sikkingj]

I've been No Chilling for more than 5-years now. After boiling the wort, I put a lid on my boil pot, and in the next hour or so I transfer the wort to my fermenter (I use Stainless, so I can transfer it right after the boil). I don't put a fermentation lock on my fermenter yet, but I cover the grommet hole with a small square of sanitized aluminum foil and I let it sit overnight (generally in my basement, but sometimes outside). Once the temperature falls to 65-70 degrees I pitch my yeast.

A process improvement I've implemented is using an iSpendel. I receive a better temperature reading (versus taking the temperature of the outside of the fermenter) with this process and of course the gravity readings.

The biggest bonus is the amount of water I'm saving by not using a counterflow chiller and of course the simplification of the brew process.

 

[sikkingj]

Is that sealed? how are you keeping oxygen, wild yeast, bacteria out?

I've not had any wild yeast or bacteria contaminations. Remember the bacteria and yeast mode of transportation is to float in the air and fall into the wort. Meaning a lid is all you need to keep them out.

Yes, when the wort goes from boil to cool air will be drawn in, but in 5+ years it has never been an issue.

 

[Bigbre04]

Not noticed any off flavours.
I generally boil for an hour. Some people only boil for 30 minutes and say they don't have a problem, so maybe its gone in half hour anyway?

I think there are still a lot of things we do because "it has always been done that way". And at small scale it may not have an effect (autolysis also comes to mind)

Totally, I push my brewhouse as hard as physically possible but there are some things that just cant be skipped or shortened.

I cant speak for the homebrew side of things, but commercially, we do things very differently. A lot of the things that homebrewers can get away with, we cannot(its not worth the risk). We also have all the toys.

Honestly, homebrewing is more difficult in some ways compared to commercial.

Hop could be more bitter because of the time it takes for the temperature to drop below 85? oC.
But you can account for that as "hop stand", or do the "half cool" like I do at times.

I listen to the Brulosophy podcast and they are all about the short and shoddy stuff. It is super interesting, it doesnt really scale, but it would be awesome if it did. Big fancy brew houses(4+ Vessels) can get pretty close to those times, but that is a completely different level of gear.

 

[Zambi]

Absolutely!

Easy thing is: I brew for me. And I don't need to replicate exactly.
So, if my beer ends up 4.5% or 5.0%, I actually don't care.
Mash at 66 oC or 67? It all becomes beer

Besides: my taste buds only work in about 5 stages
- Oh yes, I really like it
- yes it is good
- it's beer, it's okay
- well that could be better
- I rather have a glass of water

 

[Craigerrr]

I would also assume there is some impact on hop flavors without the rapid cooling?

As the wort stays hot much longer you need to adjust your hop schedule (bitterness)...

 

[Ward Chillington]

. I think I will give this a try for my next brew.

Tell us more about your past brew...what's your current process?