A few months ago, in various other threads here, we were exploring chilling and no-chilling. I want to try and bring those scattered threads and thoughts together.
The main questions being asked were...
1. If I want a quality beer, is no-chill or chilling better?
A. Both methods seem to produce beers of equal quality.
2. If I no-chill, what time adjustments should I make to the recipe?
A. See below.
Adjusting Hop Addition Times
After today, I am now more sure than ever, that we have been asking the wrong questions re no-chill and chill time adjustments. The existing argument has always been, "If I no-chill, my hops will be exposed to higher temperatures than a brewer who chills." This seems like a reasonable question until you consider the following...
1. A professional brewer does not commence the chill until 30 minutes or sometimes more after the boil. (Confirmed that today.)
2. Some home-brew chillers, like the pro brewers, whirlpool and let the trub settle for some period of time before transferring from the kettle.
3. Some home-brew chillers turn the chiller on immediately at flame-out.
There are other variations of course but the above three should be enough to show that it is very presumptuous to adjust hop addition times when the original recipe does not even state what chilling method was used and when the chilling actually began.
A Mathematical Solution
Well, seeing as we have three widely used hop IBU estimate formulas that don't agree with each other yet, don't hold your breath on a mathematical solution. At the moment, if you are designing a beer and it is out of style on bitterness, the fastest way to correct this is to simply change the formula you use (Rager/Garetz/Tinseth) - one of them will probably bring you into the style range without you having to add or remove a single gram .
Recipe Report Solution
I think this is just another area where a few carefully thought out fields on a recipe report can give so much value. If you give me a recipe and tell me you didn't turn your chiller on until 40 minutes after flame out, that gives me a lot more valuable information than whether you chilled or no-chilled.
Post #1 made 7 years ago
Last edited by PistolPatch on 07 Aug 2012, 21:00, edited 3 times in total.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
- SVA Brewer With Over 100 Brews From Australia