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   1. "Accelerated" no chill

      by Berk, 12 years ago in Intermediate Brewing

      First post

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      Hi. I'm a small batch (3 gallon) BIABer. I've also had good luck fermenting in a corny. After my plate chiller got stuck the other night and then spending an hour cleaning it out, I started thinking about no chill. One downside I'm concerned about (although I guess there are work arounds) is the impact no chill has on flavor and aroma hops. Anyway, what if I did a hot transfer of wort into my fermentation keg, then ice bathed the keg to get it below, say, 100F and then let it no chill overnight...

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      Hi there Berk,
      
      Nothing wrong with your idea at all. Chilling in normal cold tap water temperature will be about as good as using an ice bath so don't worry about going to all the hassle of making ice etc. You really only should use ice in a chilling situation when you have chilled your brew close to your cold water tap temperature.
      
      If you are doing small batches, it might even be worth the little extra time of chilling in your sink as I would imagine your kettle would fit in it? The trick is...
      2 Replies
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      PistolPatch
      12 years ago
   2. Evaporation Rate

      by Berk, 12 years ago in Intermediate Brewing

      First post

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      As long as you anticipate the correct reduction in wort, does the evaporation rate matter? Is there any negative affect to product quality? Thanks.

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      Great to have a retired professional brewer on the board Sorcerer :thumbs:. I know you won't need the amount of detail I have written below but I'll write it for any of the newer brewers who might be reading.
      
      One of the annoying things you'll have to get used to on the home brewing side is that a few things that work well in the pro world don't translate too well to the home brewing world. For example, most pro brewers work on evaporation percentages and that seems to work okay as the kettle...
      7 Replies
      8639 Views
      PistolPatch
      12 years ago

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