No Chill Brewing and why I dont’t use a Cube for No Chill beers
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- Опубликовано: 21 мар 2020
- This video is all about No Chill brewing!
In this video, I'm talking about why I don't use a cube for no chill brewing.
What is the benefit of no chill and why I don´t recommend using a cube in most scenarios. What you have to think about regarding your hop schedule and clear beer. How are you doing no chill and why?
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No chill is super convenient when starting with brewing beer. I really enjoyed that I did not need all of the equipment upfront to make a beer.
Absolutely
Thank you for the video and the kind message near the end. I just want to wish you well, too. Brewing is a welcome distraction - its challenges are a "first world" problem for sure - and I'm glad we have it. I'll have to give no-chill a try sometime next winter!
rpguitar Thank you so much, cheers!
Great channel ! Keep up the good work !
Thank you
Many Australian brewers do no-chill as our water is too hot, especially in summer or the north, to use to chill the beer, plus we have to use as little water as we can (which should probably be more true of everyone everywhere). I've done it in my fermenter with no issues, but might try in my pot/kettle next time after watching this.
Yes you're right. Most people should. I'm using water from the nearby lake to chill with!
May your family be safe during these times Dr... Thank you for this video..
Thank you! The same to you Paul
interesting perspective on no chill. I always use a cube and have always had good results but each to this own. Thanks for sharing.
Glad you liked it!
Thank you for another great video!
Thanks mate!
Great info Doctor. Cheers😎👍
Thanks mate!
I also only do nochill in winter ... I do not have other ways for cooling .. so by far the best option ... Thanks for showing your way to cover the wort .. I do whirlpool hopping over night .. works very good .. just mind the longer cooling with hop shedules and everything works out fine
Cheers Michael, thanks for watching!
I always chill my beer, but on one occasion my pump got blocked so I had to jug the hot wort into the fermenter. I left it at least 12 hours before I dared pitch the yeast. It was summer so it didn’t cool quickly. I thought it would be ruined but it was fine. I did seal it up well though from any air born infections.
I have friends who always use a chill cube and say they never have a problem , while others say not to use this method as beer must be chilled immediately, yeast pitched and sealed up.
Interesting topic Doc👍👍👍👍👍👍👍👍
Thanks mate, glad you liked it! And thanks for sharing, cheers!
You are the master at doing things with a full glass of beer and not spilling a drop! LOL Great vids!
Hahaha, thanks!
Excellent idea Doctor! I feel stupid for not thinking about this myself. I am trying this tomorrow.
Thanks, do it!
I almost always do “no chill”. I have a 10-liters “kube” which actually holds 11.2 liters, so I try to brew that volume, except I often add ½ liter hopp tea to the fermentor (bucket) in which case the recipie is calculated for 11,7 liters. The 60 minute hopp addition goes in at 60 actual minutes, but I use a hopp bag and take them out at the end of the boil. Any 20-15 minute addition goes directly in the “cube”.
FULLARE Brewing in a bucket since 2019
Cheers Ronald, thanks for sharing!
I do 12 L batch brews. What size "kube" would I need for that?
I don't have problem with chilling in the kettle .vs. transferring to a cube and then letting the cube chill. However, I don't understand your argument about oxygenation. Don't you want to oxygenate the wort? Or should that only happen with chilled wort? Cheers! Hope you and your family stay safe & healthy...
There is some arguments to be made against oxygenation when the wort is still hot but in practice I think it is nothing to be really worried about on homebrew scale.
I pretty much always do no chill. I tend to plan my hop additions as normal then just add them later so if I'm doing a 60 min boil i will add the boil start hops 20 mins into the boil.
Thanks for the great content as usual.
I have been using cubes to no chill.
My next brew (double batch) will go straight into 3 corny kegs to no chill then pressure fermented with floating dip tubes. Then closed transferred to 2 corny kegs with the balance to bottles.
I am now priming kegs with sugar solution via pressurized soda bottle as you demonstrate in another video. Works great, tastes better than forced carb and saves C02.
I can also use the C02 produced by fermentation to purge my serving kegs before transfer.
Not sure if I fill serving kegs with sanitizer first will there be enough pressure from fermentation to purge the liquid? What do you reckon?
Keep up the good work 🍻
Thanks for the video. I really like the idea of leaving the wort in the boiler and simply covering it with cling film with the lid on. However, I boil in a 25L Peco boiler for a 12L batch. Would that not be too much headspace for this way of chilling? Would such a lot of headspace create problems with the brew?
Dr hans a couple of questions
1. Do you batch sparge or do no sparge?
2. Do you think a first and second runnings sparging would be detrimental when doing no chill?
3. Do you BIAB or do you use an all on one kettle like a grainfather?
4. Do you whirlpool? Would a whirlpool introduce oxygen for no chill that would be detrimental?
Im working out my own no chill set up now, i never considered leaving in my kettle overnight but it makes so much sense, especially with letting the trub settle. Im a little uneasy using cubes as im not a fan of plastic and hot liquids for health reasons so this looks like a way to fix that potential issue, cheers!
1Batch sparge
2 NO
3 All in one kettle
4 I do a gently whirlpool if I do flameout out or hop steeping. Otherwise I dont for kust that reason.
Its not that using a cube or do a gentle whirlppo will make your beer bad. This is just one step in brewing better beer.
Try it, you will like it!
Pretty much exactly the same experience on using the cube.
Do you think you could partially chill with cold water, add more hops in a bag then chill at room temperature overnight. I'm thinking to skip dry hop when pressure fermenting.
Thanks for the insight. I'm planning on a no sparge (mash hopped) - no boil (no hotter than mash temp) - no chill beer AND split 3 ways with 3 different yeasts (possibly Saison, 34/70 and Philly Sour).
Has anybody done this yet?
I've done that experiment up to the 3 way split.
My real question is is it the norm in Sweden to shut off the water while you shampoo your head?
Hahahaha, it should be! #savetheplanet
Just came across this video, sorry being the Johnny come lately. I do enjoy watching your other videos though. After noticing the bottles on the shelf over your left shoulder, I was just wondering how in the world you got Three Floyds Zombie Dust in Sweden.
Thanks! They were sent to me by a viewer.
Hi, how long do you condition for clarity? And what temp? Cheers
It depends on the beer, temperature conditioning in, and if you use a fining like gelatin to speed things up. But a week in best case but probably longer to get clear. Also helps with a floating pickup as beer clears from up to down.
I often wonder if there's a way to use a vacuum environment to transfer your wart into another container.
You could transfer it into a sealed keg filled with just Co2
DrHans Brewery if you put wort in corny keg, gased it up and let it chill overnight in keg then put in fermenter and pitched yeast it would get rid if the need for a plastic jug
Hey Dr! I am hoping to do a no chill today. 50L hop bomb!! 400g in the whirlpool. Do I leave to hops in the spider all night? Or will that be catastrophic?
I would just remove the spider since it's easy to do. I use a one vessel system so my boil and whirlpool hops stay in the beer throughout the fermentation process and I haven't noticed any off-flavors. I do use a conical though so I'm able to do small trub/hop dumps every couple days. Even if you can't I wouldn't worry imo.
I would leave the hops in. Adjust your recipe for the bitterness as I spoke about in the video.
@@DrHansBrewery OK thanks. A bit late for adjustment as the boil has just finished, I only had 30g of galena in for 15mins. So pretty low ibu 30 or so
Doesn’t the wort need oxygen before pitching yeast ? Why would you try to minimise it. Oxygen is the enemy of beer not unfermented wort
It does but if you oxygenate it for 24 hours before adding the yeast it would probably be detrimental as there would be no yeast yet to consume the oxygen
As Jeff said!
how long are you typically waiting after you turn off the boil to add your food wrap over the top? I am assuming too fast the plastic wrap would melt. Hello from Germany also
Hello! Instantly after flameout normally it doesn't melt. But you can wait if you want but I wouldn't let the temp sink under pastorisation temperatures. Cheers from Sweden
@@DrHansBrewery thank you! This is good to know. I think I'm ready finally
@@Mike_Wazowskii7 Awesome, good luck!
In brewfather there are two parameters, "Hopstand temperature" and "Whirlpool / No-Chill Time". Have you tried adjusting for no-chill with those settings?
Cool! No I havent. I will look at at, thanks!
I am looking to switch to no-chill for all styles. I found it interesting that you suggested ADDING time for hops - I was warned for hop heavy styles that you should DECREASE by 20 min because it is basically doing Flame-Out for a significantly longer time as it cools (especially if you cool in the kettle) or else it starts to be grassy or too bitter. What do you think about changing hop volume instead of time?
Glad I found your channel. Also thinking of doing all pressure fermentations too, so I am in for a treat!
You misunderstood. I add calculated time. So if a hop addition goes in @10 to flame out, I count that as a 30min addition. 10+20min boil in the calculator even though it's just boiling for 10min.
Late to the party, but how do you prevent DMS using this no-chill method?
I boil the wort
Sorry for my stupid question, but how about the food wrap? Doesn't it dissolve? Thanks, your videos are always clear and teach us a lot, I'm from Sicily (Italy) and I'm learning a lot of stuff from you
Thank you, no it does not!
Can you leave the wort in the kettle to cool for 24 hours before pitching the yeast? Or is that too long?
That shouldn't be a problem..
@@DrHansBrewery cheers! I will try it out!
How did it go!?
Doesnt the wrap melt from the heat?
Nope
where do you buy cubes? i live in norway so really intrested in trying a cube
You have Biltema for example over there I know.
@@DrHansBrewery thank you :)
DrHans,
I have also done the same process of no chill by covering the boiling pot with plastic film as it cools overnight. How do you deal with the wort trying to pull in air into the pot as it cools? Last time I did this, it sucked in air as I opened the a bit of the plastic film. Wouldn't that be a contamination risk? Are there ways to mitigate the risk?
Thanks for your great vids. Keep it up...
Good question. So far so good have been doing this for a couple of years half the year around. The way to really mitigate the risk is to hop your wort. I bet an unhoped wort would be more risky. Thank you so much!
@@DrHansBrewery
The only wort I don't hop is for starters. Thanks for the yeast starter vids too, they helped a lot.. You have a good day sir..
swedish fred durst
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