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ANHC Chilling Experiment IC, Counter Flow, No chill

Post #1 made 12 years ago
by BobBrews
James Spencer of Basic Brewing Radio and Chris Colby, editor of Brew Your Own magazine, join in an experiment at the Australian National Homebrew Conference to test chilling techniques.

System Wars Video :champ:

Audio Podcast :champ:
Last edited by BobBrews on 08 Nov 2012, 01:43, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

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Post #2 made 12 years ago
by Aces high
Very interesting. I just scored a new plate chiller (pictures in another thread). The hopback concept seems like a good option, ive always no chilled due to ease, but im starting to think I lose a lot of that late flavour & aroma, even with 0 minute additions & dry hopping.

Post #3 made 12 years ago
by PistolPatch
Finally got a chance to listen to this yesterday Bob. Thanks for the heads up :salute:.

Brendan, the MC of the Aussis experiment, used to live here but we unfortunately lost thim to the east last year :angry:. He's a great guy who knows his stuff. Well presented vid as well I reckon.

I think you Seppos :P did better experiments though. The Aussie ones were a bit too free range. (The Aussie experiment allowed the chillers to add the hops at any time they wanted along as the wort was still hot). I'm assuming in the Aussie experiment, that the immersion chiller commenced immediately at flame out but would have to re-listen again to confirm this. In the Aussie experiment the, immersion chilled beer came out best with the main reason being the beer didn't show any vegetative characteristics.

In the US experiments, basically no difference was really noticed on average. All had to hop the beers at exactly the same times. (I think I got that right Bob?)

Just got the tasting notes back from the Royal Perth Beer Show. The three lagers I put in all got silvers thanks to them being great recipes I have stolen from others - no special attention was given any of these beers and it's very important to remember that. These beers were all from double batches with half going into a cube and half being immersion chilled. I let things settle before transferring to cube so the 'active' or immersion chill on these beers did not start until about 25-30 minutes after flame out. No mention was made of any vegetative flavours, however 2 of the three mentioned they could have done with more hops. Not sure if they mean bittering, flavour or aroma as the notes are very sparse. (I always used to chill at flame out but the convenience of double batching the one brew has made me change my ways.)

So many more side by side experiments need to be done. FWH, dry hop, hop teas etc etc.

I have a lot of no-chill beer in stock in cubes atm so won't be brewing for a while, but next double batch, I think I will cube immediately at flame out as I have no trub in my current cubes. This should allow me to actively immersion chill the other half of the wort at about five minutes after flame-out. Hopefully the best of both worlds and by then may have some mini experiments up my sleeve.

A thought on no-chill

I wonder if those of us who keg should maybe give the cube a blast of CO2 before draining from the kettle? Wouldn't that prevent DMS which I think means vegetative characters?

...

The only disappointing thing in this podcast was that we actually didn't get to hear Bob speak. He only had his name mentioned :dunno:.

:peace:
PP
Last edited by PistolPatch on 22 Nov 2012, 19:50, edited 2 times in total.
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Post #4 made 12 years ago
by BobBrews
A thought on no-chill

I wonder if those of us who keg should maybe give the cube a blast of CO2 before draining from the kettle? Wouldn't that prevent DMS which I think means vegetative characters?

The only disappointing thing in this podcast was that we actually didn't get to hear Bob speak. He only had his name mentioned :dunno:.
Pat,
We just recorded a show this Past Monday for broadcast in the next few weeks. You will hear a LOT of me then. Too much! I made a ASS of myself (Again)! I misspoke and forgot details generally set back brewing a least a couple of years!

I think I may try putting some C02 in my cube next time. What could it hurt? :think:

Congratulations on getting ribbons! :champ: :champ: I knew that trick I taught you about steaming off labels and entering a craft beer as yours would work! I have a shelf full of ribbons I got that way too!

I am off to Thanksgiving dinner with the family. A day of thanks because there are three consecutive American football games on the telly! The only bad thing is that you have family there that wants to talk?? Gad Zooks! They have a whole year to talk and they want to gab while the commentators are talking! Don't they know what Thanksgiving is about?
Last edited by BobBrews on 22 Nov 2012, 20:57, edited 2 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #5 made 12 years ago
by PistolPatch
BobBrews wrote:Congratulations on getting ribbons! I knew that trick I taught you about steaming off labels and entering a craft beer as yours would work! I have a shelf full of ribbons I got that way too!
This is the thing I love about this site, us old-timers freely giving away the real secrets. You wouldn't believe how many newbies I come across that still enter their own beers in a comp. (I can't believe I actually used to do that as well :roll:).

Can't wait for your next podcast and Happy Thanksgiving to you and all the other Seppos :lol:. (I have no idea what 'Thanksgiving,' means but assume it means I am meant to say thanks for giving me the label tip? Thank you ;)).

Looking forward to when the new structure of the research section of the site gets solved as we have had so many threads on this and hop management posted in the last few months, I can't find any of the good info that has been posted any more. You posted a heap I know!

Please keep track of what you have posted and make sure you re-post it Bob. I hate seeing valuable info lost :evil:.

:peace:
PP

P.S. Wonder if anyone else thinks the CO2 idea makes sense? I don't think my palate can detect DMS (or diacetyl) so it is just a theory.
Last edited by PistolPatch on 22 Nov 2012, 22:01, edited 2 times in total.
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Post #6 made 12 years ago
by Yeasty
PistolPatch wrote:S. Wonder if anyone else thinks the CO2 idea makes sense? I don't think my palate can detect DMS (or diacetyl) so it is just a theory.
My understanding is that DMS is produced during the boil and is boiled off, it is also still produced by Hot Wort which would leave you to believe that if NCing you would have some DMS. The question is whether the reaction requires oxygen (or CO2 for that matter). Purging with Co2 will remove the air, but adding hot wort with the associated steam and other vapours will remove the Co2. :think: Not worth it is my immediate thinking..
Last edited by Yeasty on 22 Nov 2012, 23:57, edited 2 times in total.
Why is everyone talking about "Cheese"
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Post #7 made 12 years ago
by joshua
Good Day, From My Investagation SMM is the precusor to DMS.
There is Very lot of SMM in malted barley, But ask it is heated to 2.0SRM it gets burned off.

At 4.0SRM there is less that half.

It does vapor off at boiling Temperature quickly, and many feel it can be boiled off in 30 minutes. So a 60 minute boil should be enough, 90minutes if your like PP.

When it comes off the boiling wort, it smells like cooked Cabbage.

What I mean to say is, there is only a cetain amout of SMM to become DMS, It does not last Forever.
Honest Officer, I swear to Drunk, I am Not God.
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Post #8 made 12 years ago
by thughes
Just came across this while researching diacetyl rest:

"How can you tell if the diacetyl rest is complete? There's an easy “forcing” test that will only cost you a few ounces of beer. Pull a sample from your fermenter and split it into two covered containers. Refrigerate one and heat the other to 140°F for an hour, then taste them both. If they taste the same, you're ready to rack your beer out of the fermenter. If you can taste butter in the heated sample, your yeast is still at work, and you should give it another day or two."

Credit - Richard Stueven
for the Green Bay Rackers newsletter
April 2003

---Todd
Last edited by thughes on 24 Nov 2012, 01:48, edited 2 times in total.
WWBBD?
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Post #9 made 12 years ago
by BobBrews
The Green Bay Packers are the best team...eah oh wait. The "Rackers" are the Green Bay Brew club! Go Rackers! Your the best!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America
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