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I am going to cool my next brew overnight to avoid using the chiller. I also plan to cool one or two litres of boiled water in a sealed fermentation bucket to use when diluting the wort to gain the right OG level. The question is, will that water be “safe” to use in the wort or should I boil...

Many thanks for your replies. I think I am now confident to move forward with no chill in my FV

Thanks for your helpful reply. The process I’ve outlined is what I usually do, but I use a chiller to bring down to fermentation temperature. I have never found the beer too bitter, so, my question now is why would no chill increase the IBU making the beer too bitter? Or would it be just the...

I recently posted about no chill brewing and hop additions and found your comments very helpful. However, for absolute clarity, it may be helpful if I outline a proposed process and then ask a question. I add 60-minute hops to the hop spider for bittering according to the recipe. I add later...

What size is your kettle? I do 12L batches in a Peco boiler and I would worry over cooling naturally with so much space above the wort.

Thanks. I use Sodium Percarbonate because my local water is too low in Ph for Starsan. Would VWP ckeaner and steriliser be good for the purpose of using my FV for chilling the beer? ##

I use a 15L fermenter for my 12L brew, but I worry that it may not be safe from infection if the beer is just left to cool naturally. I suppose the only reason I have for this anxiety is that others use another container with a tighter seal for cooling. Why wouldn't they just use the fv? It...

Thanks. I don't see if this container is Polypropylene plastic for high temperature

I recently posted on the topic of no chill brewing. The comments were very helpful. However, I am still unsure about the kind of container I need in which to leave the beer to cool naturally. If I am doing a 12L batch what size container would I need? Does the beer have to reach right to the top...

Thanks. The water where I live does not have a high enough ph to use something like Starsan, so I use Sodium Percarbonate. I've never had any problems with it, but I might be taking too big a risk to use the FV for cooling rather than a cube,

Thanks for your response. I appreciate you taking the time. I need to clarify some of the things you have written. You put the whirlpool hops in the spider for the allotted time so they can be removed before adding to the cube. But, at the start you wrote, “You will have inconsistent results...

I am thinking about moving to no chill brewing using a “cube”, but I am confused over hop adjustments for this method. I watched a couple of video’s on this process and they talk of leaving the later hop additions in for the whole cooling process. Why is this? I use a hop spider does that mean I...

Based on other comments, you may want to use US05 rather than Verdant.

Hope you can find the recipe on Brewfather. Just in case you can't here is mine scaled to 12L from Aron Morland's 23L batch. Neck Oil 12L Batch OG: 1045 FG: 1010 IBU: 34 ABV 4.7% Mash: 65% Boil: 60 Grain 2088g Extra Pale Maris Otter 130g Caramel/Crystal Malt (Muntons) 130g...

You will find the recipe on brewfather. There are a few options but the one I am brewing is from Aran Morland. According to my research, that may be the best one. If you can't find it let me know and I will send you the recipe when I am able to access it on my computer tomorrow.

Thanks for these responses. All very helpful.

I am preparing to brew a Beavertown Neck Oil Clone and wondering about the most suitable dry yeast for this style. One recipe has US05 another has Lalbrew Verdant IPA. Any thoughts on this?

Thanks, clib. I brewed last Friday and now plan to put the dry hops in this Wednesday bottling probably next Tuesday. And all without worrying.

Thanks for all the advice. However, the more I look into dry hopping the more confusing it all becomes as I receive Irreconcilable advice on dry hopping 1. Wait until fermentation is complete so that fermentation doesn’t interfere with flavour from the hops. 2. Don’t remove the lid after...

Based on my previous brews, that may mean keeping the hops in for approx 5-6 days. Would that risk grassy vegetable flavours? Or does that fit into the "paranoia group rather than the straight forward it has worked for me group?"