{"id":1584,"date":"2015-02-10T11:57:47","date_gmt":"2015-02-10T19:57:47","guid":{"rendered":"http:\/\/hellbach.us\/blog\/?p=1584"},"modified":"2015-02-10T11:57:47","modified_gmt":"2015-02-10T19:57:47","slug":"no-chill-method","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/no-chill-method\/","title":{"rendered":"No-chill method"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' data-iawmlf-post-links='[{&quot;id&quot;:2523,&quot;href&quot;:&quot;http:\\\/\\\/www.morebeer.com\\\/products\\\/janets-brown-ale-grain-beer-kit.html?a_aid=brulosophy&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20160308074323\\\/https:\\\/\\\/www.morebeer.com\\\/products\\\/janets-brown-ale-grain-beer-kit.html?a_aid=brulosophy&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 02:54:46&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-04-18 12:40:56&quot;,&quot;http_code&quot;:404}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2026-04-18 12:40:56&quot;,&quot;http_code&quot;:404},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2524,&quot;href&quot;:&quot;https:\\\/\\\/brulosophy.files.wordpress.com\\\/2015\\\/02\\\/01_nochill_hopadjust.jpg&quot;,&quot;archived_href&quot;:&quot;&quot;,&quot;redirect_href&quot;:&quot;https:\\\/\\\/brulosophy.wordpress.com\\\/wp-content\\\/uploads\\\/2015\\\/02\\\/01_nochill_hopadjust.jpg&quot;,&quot;checks&quot;:[],&quot;broken&quot;:false,&quot;last_checked&quot;:null,&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2525,&quot;href&quot;:&quot;http:\\\/\\\/brulosophy.com\\\/2014\\\/11\\\/27\\\/a-brewers-thumbprint-investigating-the-idiosyncrasies-of-brewing-exbeeriment-results&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250616154304\\\/https:\\\/\\\/brulosophy.com\\\/2014\\\/11\\\/27\\\/a-brewers-thumbprint-investigating-the-idiosyncrasies-of-brewing-exbeeriment-results\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 02:55:05&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-04-18 12:40:57&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2026-04-18 12:40:57&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2147,&quot;href&quot;:&quot;http:\\\/\\\/brulosophy.com\\\/2015\\\/01\\\/05\\\/the-gelatin-effect-exbeeriment-results&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250909201526\\\/https:\\\/\\\/brulosophy.com\\\/2015\\\/01\\\/05\\\/the-gelatin-effect-exbeeriment-results\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 01:23:09&quot;,&quot;http_code&quot;:200},{&quot;date&quot;:&quot;2026-04-18 12:40:56&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2026-04-18 12:40:56&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2526,&quot;href&quot;:&quot;http:\\\/\\\/brulosophy.com\\\/2015\\\/02\\\/09\\\/a-year-of-no-chill-lessons-from-a-secret-xbmt&quot;,&quot;archived_href&quot;:&quot;&quot;,&quot;redirect_href&quot;:&quot;http:\\\/\\\/brulosophy.com\\\/2015\\\/02\\\/09\\\/a-year-of-no-chill-lessons-from-a-secret-xbmt\\\/&quot;,&quot;checks&quot;:[],&quot;broken&quot;:false,&quot;last_checked&quot;:null,&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<h3>THE PROCESS<\/h3>\n<p>Seeing that no-chill is a method for chilling wort, which happens basically at the end of the brew day, my typical brewing process didn\u2019t much change. For this experimental year, I chose to employ\u00a0both\u00a0batch sparge or no sparge\u00a0mash methods, the ultimate choice being recipe dependent. The boil would proceed as normal then once complete, and\u00a0following any flameout hop addition rests,\u00a0the near boiling temp wort was racked\u00a0into a clean and sanitized HDPE cube.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2021\" src=\"https:\/\/brulosophy.files.wordpress.com\/2014\/11\/03_aaron_rackingtocube.jpg?w=620&amp;h=827\" alt=\"03_Aaron_RackingToCube\" width=\"620\" height=\"827\" \/><\/p>\n<p>Once filled, any excess air was squeezed out to ensure complete contact of the hot wort with the container\u00a0walls and lid.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-2784\" src=\"https:\/\/brulosophy.files.wordpress.com\/2015\/02\/02_nochill_wortincube.jpg?w=620&amp;h=465\" alt=\"02_nochill_wortincube\" width=\"620\" height=\"465\" \/><\/p>\n<p>I would then store the cube in a relatively cool environment, either my\u00a0garage or laundry room depending on outdoor temps, and allow it to chill to pitching temps overnight.\u00a0The following day, the wort was poured vigorously into a fermentation vessel for aeration purposes and the yeast was pitched.\u00a0At this point, the beer was\u00a0placed in my temp controlled ferm chamber where\u00a0standard fermentation procedures were employed.<\/p>\n<h3>INITIAL IMPRESSIONS<\/h3>\n<p>And so, I brewed\u00a0my first batch of no-chill beer, an English Mild (BJCP Style 11A) slated for a local club competition. I thought this was perfect timing\u00a0and was stoked that my first batch produced using this method\u00a0would be tasted blind by qualified judges with zero knowledge\u00a0about the process. Go figure, my Mild\u00a0ended up taking 2nd in the competition with a score of 40 points. Woo! I began to feel like I was really onto something!<\/p>\n<p>My next few batches were equally as successful. A Chocolate Stout and a Belgian Dubbel both came out without any off flavors that would lead me to think the process was problematic, and the time savings this allowed on brew days was really getting me excited. Like, boner excited. In fact, the brew days were so quick and easy, clocking in at less than 4 hour, that I brewed most of my batches in 2014 during the week after I got home from work (ahem\u2026 I work from home). Things were certainly looking up!<\/p>\n<h3>WHY SO BITTER?<\/h3>\n<p>Alas, not all could be as smooth as I had hoped. As summer approached and the club competition beers turned toward Pale Ale and IPA, the shortcomings of no-chill started to become apparent.<\/p>\n<p>The\u00a0first hoppy beer I made using this method was an iteration of Tasty McDole\u2019s\u00a0popular <a href=\"http:\/\/www.morebeer.com\/products\/janets-brown-ale-grain-beer-kit.html?a_aid=brulosophy\" target=\"_blank\" rel=\"nofollow\">Janet\u2019s Brown Ale<\/a>. I completely\u00a0neglected any recipe alteration to account for prolonged contact of the hops with the hot wort, an unfortunate mistake that led to a beer that <a href=\"https:\/\/brulosophy.files.wordpress.com\/2015\/02\/01_nochill_hopadjust.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"  alignright wp-image-2803\" src=\"https:\/\/brulosophy.files.wordpress.com\/2015\/02\/01_nochill_hopadjust.jpg?w=296&amp;h=222\" alt=\"01_nochill_hopadjust\" width=\"296\" height=\"222\" \/><\/a>was\u00a0excessively bitter and grassy with awkward mint background notes. It was a mess. My frustration with the failure of these beers came to a head when one of my best friends in brewing told me he was worried about me. Hmph. This is the point where I began revealing my little secret, as I wanted to seek advice from my brewing brethren. After evaluating the aforementioned Brown Ale, there was unanimous agreement the culprit\u00a0was most likely extended contact time of\u00a0the hops with the hot wort. I went on to brew an English Bitter and an Imperial IPA, both of which were equally as problematic, exhibiting off-flavors I was dubbing \u201chop astringency\u201d due to the excessive grassy and minty characters that could only be attributed to this process.\u00a0I also brewed the infamous Belma beer from the <a title=\"A Brewer\u2019s Thumbprint: Investigating the Idiosyncrasies of Brewing | exBEERiment Results!\" href=\"http:\/\/brulosophy.com\/2014\/11\/27\/a-brewers-thumbprint-investigating-the-idiosyncrasies-of-brewing-exbeeriment-results\/\" target=\"_blank\" rel=\"nofollow\">Brewer\u2019s Thumbprint xBmt<\/a>.\u00a0As discussed\u00a0in that article, while all of those beers were odd in different ways, likely as a result of a shitty recipe, the off-flavors in my no-chill batch were very pronounced. Something was amiss, I was beginning to wonder just how meritorious this method really was. Then the year came to an end, it was time to reflect and make some decisions.<\/p>\n<h3>CONCLUSIONS<\/h3>\n<p>First and foremost, I\u2019m comfortable saying that I would not recommend using this technique\u00a0for very hop forward styles. The Pale Ales\u00a0and IPAs I brewed simply didn\u2019t come out very well. However, no-chill worked great\u00a0for malt forward styles and never produced the off-flavors many swore it would, namely DMS presumed to be caused by not chilling fast enough. Every single beer\u00a0I brewed lacked clarity and had a very unattractive haze, despite the use of Irish Moss and a good cold crash. Now, I completed this exBEERiment\u00a0before learning of <a title=\"The Gelatin Effect | exBEERiment Results!\" href=\"http:\/\/brulosophy.com\/2015\/01\/05\/the-gelatin-effect-exbeeriment-results\/\" target=\"_blank\" rel=\"nofollow\">the greatness of fining with gelatin<\/a>, which I\u2019d guess is an effective way of achieving clearer no-chill beer, I\u2019ll have to try this at some point. Last but most definitely not least, the risk of botulism, particularly since the yeast is pitched within 24 hours of boiling, is absolutely low enough to be of little concern to me. I\u2019m basing this statement solely off the fact that my friends and I are still alive. That\u2019s worth something, right?<\/p>\n<p>Another thing to keep in mind is that the no-chill method\u00a0doesn\u2019t allow you to slack off with sanitation. By keeping everything clean and moving the hot wort into a sanitized cube, the likelihood of beer-ruining\u00a0nasties setting up shop during the chill period is pretty damn\u00a0low.<\/p>\n<p><em><a href=\"http:\/\/brulosophy.com\/2015\/02\/09\/a-year-of-no-chill-lessons-from-a-secret-xbmt\/\" target=\"_blank\" rel=\"nofollow\">more and comments from\u00a0BR\u00dcLOSOPHY<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>THE PROCESS Seeing that no-chill is a method for chilling wort, which happens basically at the end of the brew day, my typical brewing process didn\u2019t much change. For this experimental year, I chose to employ\u00a0both\u00a0batch sparge or no sparge\u00a0mash &hellip; <a href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/no-chill-method\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1584","post","type-post","status-publish","format-standard","hentry","category-beer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>No-chill method - Hellbach blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/no-chill-method\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"No-chill method - Hellbach blog\" \/>\n<meta property=\"og:description\" content=\"THE PROCESS Seeing that no-chill is a method for chilling wort, which happens basically at the end of the brew day, my typical brewing process didn\u2019t much change. 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