My Homebrewing Escapades

JoshW

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re-circulation mash :) nice. but question when you say no chill?? as in not chilling during fermentation or at the time you rack it over to fermentation vessel?? i actually have a two vessel re-circulation mash in storage, a system that i made decades ago it is a bbl and half and uses a scottish ball instead of a sparge arm
Hi Dave,

The no chill method originated in Australia, hot and a lack of water don't make for a good pair. So instead of chilling the wort after the boil, you whirlpool until the twmp drops to around 80c and then transfer to a sanitised cube, the hot wort is also sanitary.

Then the wort can be transferred to the fermenter the next day, the next week, the next month or even over a year if your cleaning practices are good. Basically you fill to the brim, or push the air out until there's no air left in it and seal. If you leave for 6 months and the cube swollen you just turf it - easy visual indicator of good or bad.

I do intend on getting a blichman therminator which will allegedly use less water to chill than other chillers, but the $300 odd price tag i will explore no chill for a while. I will also recover the chilling water for the garden or something.
 

daveb

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Oct 22, 2020
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ya thats what i was figuring, the only thing i would be concerned with is hot side aeration. if yu aerate to much while hot you can oxidize the wort. signs of it would cause a cardboard charatcer to smell or a sherry smell from hot side areation. the way you could get away with it is a ,wort heavy is SG then you want for finish and add in c water that has been boiled and super cooled in a fridge to the finish wort so it drops the temp as the whirlpool starts so you have less chance of hotside oxidization of the wort.
so just incase keep it in mind if you do notice a background hint of a cardboard or sherry smell and undertonesin the finished beer. the chillers i made is a re-circulation chiller that the reservoir is actually chilled by sitting in an ice chamber made from two coleman coolers filled with ice and water then salt to drop the temperature to super cold of the tank of chiller water inside
 

JoshW

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I'll keep an eye out for those flavours thanks

Transferred to the fermenter and managed to get a bit higher efficiency than the recipe so that's nice - 1.040 target, 1.044 actual. Pitched the yeasties - being Saison yeast it's just on the kitchen table and might need to grab the heat belt out if it doesn't warm up in next few days.
 
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