[ynotbrusum]

I have yet to taste a no chill beer.  Maybe a split batch experiment is in order here....

[denny]

I have yet to taste a no chill beer.  Maybe a split batch experiment is in order here....

I'd really recommend you not leave the wort overnight in an unsealed  kettle.  Use a cube.

[ynotbrusum]

I have yet to taste a no chill beer.  Maybe a split batch experiment is in order here....

I'd really recommend you not leave the wort overnight in an unsealed  kettle.  Use a cube.

Yea, I was thinking of fermenting in a cornie keg for this one, since I don't have a cube and don't expect to go no chill in the future (I have a Jaded immersion chiller that I typically use).  I would split in two 3 gallon cornies or do a 9 to 10 gallon batch and use two 5 gallon cornies.  I can probably do a nearly closed, purged approach to minimize O2...I will have to give it some thought.

[Fire Rooster]

Based on this thread, I'm trying no chill on a batch tomorrow morning.
Watched 1/2 dozen or so videos on utube.  One gent suggested leaving
it in the brew pot to cool.  His thoughts was pouring wort in a HDPE "Hot Cube"
would only introduced oxygen.  Leaving it in the brew pot that slow boiled for
an hour with hot steam, already sanitized everything and has lower oxygen.

The speidel HDPE fermenter has a stated max temperature of 140 F.
Basement floor is about 62 F. 20 lbs of ice is bought on brew day
, maybe no longer.

Didn't care for the no chill process.  I added 2 gallons refrigerated water and after 24 hours
the wort was at 70 F in a 65 degree basement.  Don't care for extending brewing to the next day.
Once the fermentation took off it was the most aggressive I've seen.  Foam all the way to the
top of fermenter, which has never happened before.  Going back to bags of ice. As mentioned
here, in the winter I'll try placing the brewing pot outside.

[Fire Rooster]

Based on this thread, I'm trying no chill on a batch tomorrow morning.
Watched 1/2 dozen or so videos on utube.  One gent suggested leaving
it in the brew pot to cool.  His thoughts was pouring wort in a HDPE "Hot Cube"
would only introduced oxygen.  Leaving it in the brew pot that slow boiled for
an hour with hot steam, already sanitized everything and has lower oxygen.

The speidel HDPE fermenter has a stated max temperature of 140 F.
Basement floor is about 62 F. 20 lbs of ice is bought on brew day
, maybe no longer.

Didn't care for the no chill process.  I added 2 gallons refrigerated water and after 24 hours
the wort was at 70 F in a 65 degree basement.  Don't care for extending brewing to the next day.
Once the fermentation took off it was the most aggressive I've seen.  Foam all the way to the
top of fermenter, which has never happened before.  Going back to bags of ice. As mentioned
here, in the winter I'll try placing the brewing pot outside.

Bottled the no chill beer. Tastes fine (for now), after 3 weeks bottle carb/cond taste again.
Wouldn't use this method again, don't care for dragging out an already long process.
Would only use in a rushed/emergency situation.

[Fire Rooster]

Based on this thread, I'm trying no chill on a batch tomorrow morning.
Watched 1/2 dozen or so videos on utube.  One gent suggested leaving
it in the brew pot to cool.  His thoughts was pouring wort in a HDPE "Hot Cube"
would only introduced oxygen.  Leaving it in the brew pot that slow boiled for
an hour with hot steam, already sanitized everything and has lower oxygen.

The speidel HDPE fermenter has a stated max temperature of 140 F.
Basement floor is about 62 F. 20 lbs of ice is bought on brew day
, maybe no longer.

Didn't care for the no chill process.  I added 2 gallons refrigerated water and after 24 hours
the wort was at 70 F in a 65 degree basement.  Don't care for extending brewing to the next day.
Once the fermentation took off it was the most aggressive I've seen.  Foam all the way to the
top of fermenter, which has never happened before.  Going back to bags of ice. As mentioned
here, in the winter I'll try placing the brewing pot outside.

Bottled the no chill beer. Tastes fine (for now), after 3 weeks bottle carb/cond taste again.
Wouldn't use this method again, don't care for dragging out an already long process.
Would only use in a rushed/emergency situation.

Well the results are in.  This beer is drinkable, but has an astringency (tea-bag ?) that lingers on the tongue
that all other batches brewed don't have.  I would not recommend no chill as an SOP.  In a rush or emergency
situation it can save a batch.  My wife who is a super taste tester also picked up this taste.

[BrewBama]

How was your mash pH on that batch?  It may not be the no-chill that caused it. Astringent flavors can be produced with high pH.


Sent from my iPad using Tapatalk

[Fire Rooster]

How was your mash pH on that batch?  It may not be the no-chill that caused it. Astringent flavors can be produced with high pH.


Sent from my iPad using Tapatalk

My procedures are exact for every batch.  I don't check PH,
neither have I for the 30 + batches before it.  The only variable
procedure is no chill.  I don't know the exact science, or the proper word
for identification, but what I do know, no chill is not for me.  Chilling wort quickly
is a time tested wise procedure in my books.  Case closed, moving on.

[denny]

Based on this thread, I'm trying no chill on a batch tomorrow morning.
Watched 1/2 dozen or so videos on utube.  One gent suggested leaving
it in the brew pot to cool.  His thoughts was pouring wort in a HDPE "Hot Cube"
would only introduced oxygen.  Leaving it in the brew pot that slow boiled for
an hour with hot steam, already sanitized everything and has lower oxygen.

The speidel HDPE fermenter has a stated max temperature of 140 F.
Basement floor is about 62 F. 20 lbs of ice is bought on brew day
, maybe no longer.

Didn't care for the no chill process.  I added 2 gallons refrigerated water and after 24 hours
the wort was at 70 F in a 65 degree basement.  Don't care for extending brewing to the next day.
Once the fermentation took off it was the most aggressive I've seen.  Foam all the way to the
top of fermenter, which has never happened before.  Going back to bags of ice. As mentioned
here, in the winter I'll try placing the brewing pot outside.

Bottled the no chill beer. Tastes fine (for now), after 3 weeks bottle carb/cond taste again.
Wouldn't use this method again, don't care for dragging out an already long process.
Would only use in a rushed/emergency situation.

Well the results are in.  This beer is drinkable, but has an astringency (tea-bag ?) that lingers on the tongue
that all other batches brewed don't have.  I would not recommend no chill as an SOP.  In a rush or emergency
situation it can save a batch.  My wife who is a super taste tester also picked up this taste.
[/quote

How many times have you tried it? How do you know tggat flaw wouldn't have been there with traditional chilling? I've I'd many no chill beers without by kind of flaw at all.  I'm not sure you can blame your issue on no chill.

[Fire Rooster]

Based on this thread, I'm trying no chill on a batch tomorrow morning.
Watched 1/2 dozen or so videos on utube.  One gent suggested leaving
it in the brew pot to cool.  His thoughts was pouring wort in a HDPE "Hot Cube"
would only introduced oxygen.  Leaving it in the brew pot that slow boiled for
an hour with hot steam, already sanitized everything and has lower oxygen.

The speidel HDPE fermenter has a stated max temperature of 140 F.
Basement floor is about 62 F. 20 lbs of ice is bought on brew day
, maybe no longer.

Didn't care for the no chill process.  I added 2 gallons refrigerated water and after 24 hours
the wort was at 70 F in a 65 degree basement.  Don't care for extending brewing to the next day.
Once the fermentation took off it was the most aggressive I've seen.  Foam all the way to the
top of fermenter, which has never happened before.  Going back to bags of ice. As mentioned
here, in the winter I'll try placing the brewing pot outside.

Bottled the no chill beer. Tastes fine (for now), after 3 weeks bottle carb/cond taste again.
Wouldn't use this method again, don't care for dragging out an already long process.
Would only use in a rushed/emergency situation.

Well the results are in.  This beer is drinkable, but has an astringency (tea-bag ?) that lingers on the tongue
that all other batches brewed don't have.  I would not recommend no chill as an SOP.  In a rush or emergency
situation it can save a batch.  My wife who is a super taste tester also picked up this taste.
[/quote

How many times have you tried it? How do you know tggat flaw wouldn't have been there with traditional chilling? I've I'd many no chill beers without by kind of flaw at all.  I'm not sure you can blame your issue on no chill.

Possibly.  For me, I'm done with no chill.
It was my first and last time.
For others, try it yourself.