this post was submitted on 14 Jun 2023
11 points (100.0% liked)
Homebrewing - Beer, Mead, Wine, Cider
2068 readers
4 users here now
A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
Share recipes, ideas, ask for feedback or just advice.
Some starting points for beginners:
Quick and diry guide to fermenting fruit - cider and wine
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
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!