Going to try "No Chill"

[calumscott]

you will have an excess of low molecular weight proteins/polypeptides left in the beer that would have been removed via chilling

How many people, even with wort chillers, chill to below 20C where the particles joining the aggregates get really small?

In fact, during the summer months (in the south anyway) tap water for running the chiller would be around 18 degrees to start with!

As I said before, I'm of the opinion that speed of chilling has been incorrectly attributed to better precipitation of NMPs where it is actually the minimum temperature achieved for whatever is the critical period for flocs to form that does the job.

 

[NickW]

This is interesting,

So What are we saying here?

It's not the speed at which the wort gets to pitching temperature? It's the temperature at that the wort gets to which is most critical?

Are we talking 0-5'c?

 

[calumscott]

"Cold break formation is temperature dependent, only forming in significant quantities below 20-30oC, and increasing dramatically in quantity as the temperature is further decreased."

Hough, J.S., Briggs, D.E., Stevens, R., and Young, T.W., Malting and Brewing Science, Volume 2, Chapman and Hall, (1982)

 

[NickW]

So if we can get the temperature down to 5'c within 12 hours, we are happy brewers?

I feel I can get my wort to a workable fridge temperature within 3 hours or so... let's say 30'c. Then drop it in the fridge overnight to get to 5'c.

Next morning, increase temperature to 18'c-20'c for pitching?

Would this be a desirable thing to do?

It's my first AG brew soon, I want to get a lot of things right so I have a good working platform for future brews

 

[BarnsleyBrewer]

My mate does no chill, he says there's no difference to the outcome... :thumb:

BB

 

[calumscott]

On the face of it, yes.

I accept Tony's assertion that you may well cause your poor brew-fridge heart failure if you try to chill in your FV straight from the boiler but sticking it on a stone floor or whatever for a good while to get to "sensible" then fridging it for a while seems like the best all round solution.

It's what I'm going to do with my next pales - I'm doing two-FV sized batches and one is going to just be left to cool naturally then pitch, the other will follow the above process...

...just for curiosity's sake of course.

 

[artyb]

ive just been reading some no chill stuff on the biab forum,

and some of the guys are of the opinion that wort kept in a cube for 6-12 months before fermenting are more refined ,
and the hops and malt flavours are more pronounced,

one guy was fermenting a wort that had been in a cube for 3 years...

im wary that a lot of proteins from the cold break may affect the beer, :wha:

what are your guys opinions..?

i no chill for a couple of days or overnite .. :hmm:

 

[mike77]

Has anyone ever done anything like this to store unhopped wort? I'm thinking I could spend a day mashing several batches and store them in cubes then when I want to brew I just boil up the wort and away I go.

 

[EskiBrew]

Has anyone ever done anything like this to store unhopped wort? I'm thinking I could spend a day mashing several batches and store them in cubes then when I want to brew I just boil up the wort and away I go.

No reason why not :thumb:

 

[artyb]

im thinking as long as everything is clean it should be ok.... :wha:

the no chill method relies on the heat to pasteurise the wort.. :hmm:

 

[artyb]

My mate does no chill, he says there's no difference to the outcome... :thumb:

BB

i find its works well .....

but i dont have a chiller :whistle:

 

[Aleman]

Has anyone ever done anything like this to store unhopped wort? I'm thinking I could spend a day mashing several batches and store them in cubes then when I want to brew I just boil up the wort and away I go.

I was thinking about getting/making a 1 one or 2 BBL system, and making up kits of pure wort (perhaps just slightly concentrated) and selling them in No Chill Cubes . . . Shipping was the big killer on that idea

As long as the hot wort comes into contact with ALL the internal surface for a significant amount of time then there really shouldn't be an issue with it going off or becoming infected.

 

[calumscott]

Has anyone ever done anything like this to store unhopped wort? I'm thinking I could spend a day mashing several batches and store them in cubes then when I want to brew I just boil up the wort and away I go.

I was thinking about getting/making a 1 one or 2 BBL system, and making up kits of pure wort (perhaps just slightly concentrated) and selling them in No Chill Cubes . . . Shipping was the big killer on that idea

As long as the hot wort comes into contact with ALL the internal surface for a significant amount of time then there really shouldn't be an issue with it going off or becoming infected.

I guess that slight concentration of the wort would be just the ticket - a ten minute, unhopped boil. That way you know for sure that the whole batch has been hot enough for long enough to kill anything nasty and you've got wort close to 100C to drop into the cubes...

:thumb:

Looks like you could ship a full cube for around 10-15 quid... Yeah, that's going to price you out of the market.

 

[mike77]

Cool sounds like a way to perhaps streamline production a little and break up the overall brew day. I reckon I can squeeze out 26 liters of wort from my mash tun and boiler which will give me enough to fill a jerry can and a 1 liter bottle for a starter.

Not quite as cheap as ebay but you can get these 25 liter containers from Go Outdoors for £9.99 if you have a discount card (which I do).

http://www.gooutdoors.co.uk/gelert-jerry-can-25-litre-caravanning-water-container-p126111

They also do one with a tap.

http://www.gooutdoors.co.uk/gelert-jerry-can-with-tap-25-litres-bottle-p143773