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No chill question

Post #1 made 15 years ago
by Ivesy
Done our fist beer in a while the other night, all went well, brewed and then straight into no chill cubes. As we do a batch each, we both stuck our cubes in the fermenting fridge out of the way. The next day we smacked our yeast in preperation to pitch, then went to the fridge to get our cubes out and realised we made a massive mistake, we closed the fridge door overnight with the boiled brews in there and they were still hot the next night! I took them out and stuck them into pool to get them to pitching temps. How much of a difference will that make to the hop profile? The beer was the All Amarillo APA and the last addition was of 10mins. Should we dry hop at secondary? If so what method and how much? I usually work on the 1gram to 1 litre ratio. Hope the beer will still be fine and wont effect the bitterness at all? Cheers.

Post #2 made 15 years ago
by BobBrews
Ivesy,
With All Amarillo APA I always dry hop. Amarillo essence is just wonderful. The hops in the cube just cook while cooling overnight which may add to the bitterness. You need to boil the hops to extract the bittering qualities. Hops added late will just add Volatiles. If the late addition hops stay in the cube the volatiles will stay in the cube but the hops will lend bittering. I believe 15 minuets? is all it takes to extract the bittering qualities. The cube is near boiling for hours.

Your beer will be great. Maybe it will be an Amarillo IPA? I would dry hop because it's not the bittering aspect your looking for here. It is the wonderful smell that comes from this hop. Sorry I am smitten by Amarillo.
Last edited by BobBrews on 26 May 2011, 21:26, edited 10 times in total.
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Post #3 made 15 years ago
by PistolPatch
Nice post again Bob!

Ivesy, I can't see any difference between what happened with your brew and what you were aiming for. You were aiming for a no-chill and ended up with a slow chill! There's a difference between these two and chilling as chilling very rapidly drops the post-boil temp and therefore seals in many volatiles. The others don't.

So, I don't think you need to worry about your cube remaining hot for longer. What I think you do need to worry about is the 'sharpness' of the brew. I brew the all amarillo recipe a lot and sometimes slow-chill it. When I slow-chill it in the kettle, I 'think' I have noticed a dullness in this beer but I have only slow-chilled it a few times so I think my advice should be treated as very suspect. Scientifically though, it makes a lot of sense on something like an APA where flavour and aroma hops have a big say.

Personally I suspect you are right in your decision to dry hop but this is only because your brew was not chilled.

In about two months, I'll have my fridge full and be in a situation where I can brew this recipe side by side and slow-chill one and chill the other. That'll be interesting!

:interesting:
PP
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Post #4 made 15 years ago
by Ivesy
Thanks for the replies. Bob, i have done alot of brews with Amarillo as well, not this recipe, another thats floating around and is very popular on AHB. Our best example of an Amarillo commercial beer here is the James Squire Golden Ale. This can be a great beer, every now and then you get one from the pub that has what you were talking about, that Amarillo that jumps out at you and its a great experience. Sadly though its very rare these days, almost like fond memories. But anyway, my worries were that would the extra heat would impart more bitterness, as you said, not what im after with this beer, more late hops will do. I tasted from the fermenter and tastes good so far.
And Pistol, your right, its a very slow chill, 24hrs and still probably 40degrees. Usually the have cooled by morning, but at least i know my fridge is well sealed and insulated!
And yes the experimenting side by side is a great thing, as we do a 40l batch and split at the end of boil, sometimes we use different yeast wich can be a big factor in the brews we do in the future. The best side by side test we done was on our Kolsch, same yeast but i gelatined mine to get it clear while Dave did not, mine was one of my best beers to date and Daves was very , very ordinary.
Cheers again guys!

Post #5 made 14 years ago
by joshua
Good Day, Just a new question...I no-chilled half a batch, and fermented and bottled the other half.
It seemed to me the No-chilled(4 weeks) fermented and bottled, had a smoother taste than the Un-No-Chilled Batch. Could this be because No-chill will age the wort before fermentaion> or are my tastebuds messed up??
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Post #7 made 14 years ago
by hashie
joshua wrote:Good Day, Just a new question...I no-chilled half a batch, and fermented and bottled the other half.
It seemed to me the No-chilled(4 weeks) fermented and bottled, had a smoother taste than the Un-No-Chilled Batch. Could this be because No-chill will age the wort before fermentaion> or are my tastebuds messed up??
I just asked a similar question in another thread. Might have to start a new thread and see what ideas we get.

Thread started here
Last edited by hashie on 04 Feb 2012, 10:31, edited 10 times in total.
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Post #9 made 14 years ago
by Ziggybrew
Boy-- this (and the other thread) gets my head spinning since I want to try no-chill. It appears you guys are building a valid case of different flavor profiles with chill Vs. no-chill. I'm all ears. This is good stuff. BIAB University professors, please continue!

Post #11 made 14 years ago
by Horace
thughes wrote:...and we haven't even begun to discuss hopping options with no-chill vs chill. :argh:
I would love to read a thread on this subject. Someone smarter needs to start it, please. (that would be anybody)
Last edited by Horace on 06 Feb 2012, 06:20, edited 10 times in total.
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