I tried to do a search on this and couldn't find a answer. After listening to PP and BobS on the Basic Brewing interview.. I picked up on a couple of things I'm interested in... but, the main one I'd like to ask about is the No Chill.. putting the hot wort into a sealable container like the US Plastic Jerry Can or ???
The question is.. I'm wondering how the lack of cold break works. Cloudy beer or ?? How is this handled?
Sorry for this type question.. but things like No Sparge, No Chill are pretty foreign to me.
After listening to the interview I chanced to see a link on BobS's sig and he had a pretty nice video on BIAB. I saw a pour he made of his beer.. it looked very clear. I guess I'm just used to a nice pack of yeast and break material at the bottom of the fermenter.
Thanks, Bill
Post #2 made 12 years ago
I think what happens here Bill is that in no-chill, the cold break does occur but it just occurs more slowly. I'm really a bit out of my depth on this though. I tend to leave any wort I no-chill in the cube for a long time and basically it comes out of that crystal clear so my guess is that the cold break slowly settles out.
I've never really noticed a problem though even on the rare occasion I have become lazy (or drunk) and no-chilled in the kettle and pitched the next day. I'm really not up on the science though and I'd certainly be interested in reading anything good that anyone manages to find on it. Probably some info in 'Malting and Brewing Science' but I don't have time to look for it atm.
That is a great video of Bob's. Will get it up here soon.
I've never really noticed a problem though even on the rare occasion I have become lazy (or drunk) and no-chilled in the kettle and pitched the next day. I'm really not up on the science though and I'd certainly be interested in reading anything good that anyone manages to find on it. Probably some info in 'Malting and Brewing Science' but I don't have time to look for it atm.
That is a great video of Bob's. Will get it up here soon.
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Post #3 made 12 years ago
HbgBill,
As PP said. Cold break does happen. It just happen overnight while cooling. Normally in the next day or two I transfer the wort to a bucket and it is perfectly clear. I am not to concerned when transferring the wort in regards to trube. If some goes over and re-clouds the wort? So what! It will clear again after fermentation.
I do occasionally just pitch the yeast into the no-chill cube and ferment there. Right on top of all the trub! When the fermentation is done I let it sit a couple of weeks and then transfer the clear beer to the keg.
As PP said. Cold break does happen. It just happen overnight while cooling. Normally in the next day or two I transfer the wort to a bucket and it is perfectly clear. I am not to concerned when transferring the wort in regards to trube. If some goes over and re-clouds the wort? So what! It will clear again after fermentation.
I do occasionally just pitch the yeast into the no-chill cube and ferment there. Right on top of all the trub! When the fermentation is done I let it sit a couple of weeks and then transfer the clear beer to the keg.
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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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