PistolPatch wrote: ↑
4 years ago
What the above does not mention though is the obvious. Don't worry, the obvious is missing from many threads, forums, magazine articles and podcasts. The obvious could fill thousands of paragraphs.
I'm super-impressed at those three sentences I wrote as I have absolutely no idea now what I was referring to
. I swear that during a recent operation I had they took out a bit of my brain without telling me. Very unethical!!!
most of the rest of what I wrote makes sense. I know
that your reply Jon is excellent.
I'm really pleased that you started with a few of the recipes recommended here. Amarillo hops had a few poor vintages but I think they might be coming good again. It's time I brewed that recipe again. The Krispy Kolsch should always be fantastic and, for your lager, this Munich Helles recipe
is another robust (reliable) one.
You mention above that you are a scientist. This, I think, is excellent but it can also cause some trouble. Five years ago I wrote about Number Respect and Disrespect
. I suspect that still holds true.
It's been a long day but I'm frustrated I haven't answered your question re what styles are suited to "Overnight Chilling." To be honest I'm not sure I can answer the question despite the arrogant certainty I displayed in my prior post
There are not only so many new hop varieties appearing each year, some new hop varieties change their character completely in their first five years and all hop varieties change in some way from one vintage to the next. When "Delayed Pitching," first arose here in Ozland, I had friends that would brew the same APA, actively chill one batch and "delay pitch" the next one and we could not detect a difference. I've also done actual side by sides of some recipes and triangular-tested for differences. (The results will be buried here on the forum somewhere. Search for "side-by-side" will probably find it.). But, I've also read of some other experiments where changes have been noticed. The stewing tizoc mentioned was brought up in a Melbourne experiment - a few tasters noticed a vegetable taste in the "no-chilled," beer.
So, does this mean that the higher the amount of hops in the recipe the more chance there is for error if active chilling is not employed?
Well, once again, I am at a loss as some lager brewers whom I highly respect will swear that active chilling is necessary (so a cold break occurs) and others I know and have the same respect for do not find it a problem.
I have two identical brew set-ups. Normally I will brew using "best or safest known practices" but having the two set-ups has lead to me doing and documenting side-by-side experiments for about a decade. I've passive chilled a heap of batches and kettle-chilled quite a few too (just a towel over the top is fine). I have never found a problem with either of the latter. (Well, except when I kept some no-chills for over 18 months in cubes where the seal was faulty. Was it the seal or the 18 months that was the problem? I don't know.)
Hopefully the above inspires confidence Jon? The only poor beers I've made were through my own stupidity (using old yeast) or using faulty equipment (brand new kegs with faulty welds). Keep things as simple as you can for now, for sure!
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