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   1. No -chill and trub management

      by widdley, 13 years ago in Chilling

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      I NC'd my last batch and am a definite convert :D
      
      This may be a dumb question but...
      If I No-Chill, do I need to worry about excluding the kettle trub?
      
      I figure that I should be able to just empty the whole kettle into the cube, and allow all the break material to settle out in its own time, then transfer clearer wort to the fermenter down the track. This would reduce a bit of wastage and also speed the brew day up a bit. +1 for laziness :D
      
      Is there any good reason not to do this?
      
      Ta

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      Cheese cloth is a great idea! Thanks for bringing it to my attention. I knew before I even tried my 'experiment' that I was reinventing the wheel, but it's always fun to hope against hope that you can stumble upon something that no one - in the thousands of years that humans have been brewing suds - has ever thought of.
      
      Speaking of cheese cloth, I've been itching to wrangle me up some wild yeast to use in a home brew, and I've read on other forums that cheese cloth across the mouth of a small...
      24 Replies
      25988 Views
      GrainWaterYeast
      13 years ago
   2. On hops and aroma and taste and stuff

      by widdley, 13 years ago in Intermediate Brewing

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      Apologies for another long diatribe - better get used to it :lol:
      
      Whacked out another brew using this recipe and decided to no chill it... This time, just to be zany I followed the instructions and things went off without a hitch, so thumbs up to the guide scribes :D
      
      Because of the no chill, I decided to throw the 20min hop additions in about a minute before shutting off the heat, and leave the aroma additions for later.
      
      So the question I was going to ask was should I add the aroma hops to...

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      You can get a good essentials brand coffee plunger / french press from Woolworths (Australia) for about $12 and just keep it in the brewery as a bit of kit. I don't drink coffee so mine is for hopping only.
      
      The trouble with tasting wort and hydrometer samples is that they just taste so bloody wonderful. I have made Corona Cerveza style beers for the family that are only hopped to 15 IBU with a few pathetically lonely Chinook or Galena pellets and the wort has tasted like a hop farm holding its...
      6 Replies
      8644 Views
      Beachbum
      13 years ago
   3. Lessons from a first BIAB

      by widdley, 13 years ago in Brew Day Stories and/or Pics

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      Well I finally got my act together to attempt a BIAB, and since I hadn't worked out how to download the helpful files on this site (until just now :oops: ) I used the ancient art of flying by the seat of my pants - although I tried to think things through in advance... Here's a bit of what I learnt, as it may help others. I chose (like a lot of others) Dr Smurto's GA as I new it to be tried and tested.
      
      1. I assembled most of my gear the night before - i.e.:
      a second hand Crown Urn wrapped in...

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      Just had a read of the developing your palate bit on RateBeer SS.
      
      Nicely written. After reading it, I stopped for a second and thought to myself, How often do you actually stop and savour a beer fully?
      
      The answer was, Hardly ever. My mind is often racing at a hundred miles an hour which is not always a great thing. When I taste beers it is usually with fellow brewers and half your mind is concentrating on chatting :). Occasionally I do get to just have a beer quietly. Maybe I should...
      15 Replies
      17193 Views
      PistolPatch
      13 years ago

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