this post was submitted on 14 Jun 2023
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Homebrewing - Beer, Mead, Wine, Cider
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Didn't know this was a thing, are there any downsides to doing it this way?
Yes, primarily hop timing. You can't use your usual hop schedule with a no-chill setup because the wort stays near-boiling for much longer, extracting more alpha acids over time. It's also hard to get aroma/flavor out of boil additions for the same reason, so many no-chillers just add their late hops directly to the cube as a sort of knockout addition.
There's also a theoretically increased risk of infection cuz you wait longer to pitch, but the boiling wort sanitizes the cube anyway and I've never heard of anyone having a bad fermentation because of it.
I see, how about chill haze? I personally don't consider that a problem but people say slow cooling can cause that.
I've made some very clear beers with no chill with no whirlflock/Irish moss. I don't notice much of a difference.
Oh excellent, thank you very much!