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What I did was boil for 90 min to reduce dms precursors, and then put the lid on to sanitize for a couple minutes. After flame out I sprayed the kettle and lid area with star san and let cool. Figure that the chance for infection is about the same as with a yeast starter with a foil lid.

no chill leave it in the kettle

I have only done one beer this way, a hefeweizen, and it tastes good, different from the only one I have done before, extract with dry yeast, this one was biab and white labs hefe yeast. My next beer is going to be a kolsch, has anyone done a pils or so in a biab no chill style? And what do you thin...

Tried this by putting about 2 gal of boiling water in an Ale Pail. The bucket got soft and sagged in the bottom a bit. The walls were pretty solid and held their shape. Even used my auto siphon with it, seemed ok. I think I'll try the no chill this way, so I can just ferment in the same bucket.

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