Beer Forum

Folks,

Does anyone *not* chill their wort, and let the temp come down naturally?

Obviously this would take some time, but i'm thinking it's an easy way to simplify the AG process.

I understand there are risks of contamination if the yeast isn't introduced to the wort as soon as possible, but i'm thinking the actual risk of contamination is pretty small, especially if you were using an enclosed kettle or even just lidded your pot after the boil.

Thoughts?

Chilling is also to reduce the DMS precursor, and to help clarify the beer by getting some cold break. At the very least do an ice bath, or even just a cold water bath in your sink/bathtub/dogwash tub/creekbed

Rapid chilling will also help retain hop flavor and aroma.

Ozzies use a no-chill method, and swear by it, but then again, they're just a bunch of Ozzies...



I can't speak to how well it works, but I'm sure one of our Australian friends will post a reply soon enough.

I think Jamil discusses this at the end of the Jamil show about Australian Sparkling Ale. If I remember correctly he hasn't tried it, believes the people that say it works, but can't see how it's possible that it would work well. Maybe it has to do with their ingredients. Have a listen. Or make a 1 gallon batch and give it a try.

I did this with my Dragon's Milk clone and it so far tastes pretty good. We'll see how it stands up to the test of time.

I worry more about DMS issues more than contamination... and an immersion chiller really isn't complicating the process that much for me.... it shortens the brew day, and I pitch, set temp control, and really can forgettaboutit.

Granted my first couple of brews, I struggled w/ chilling... having it take 10-12+ hours to get it to temp (I won't even tell you those stories... involving things like pouring hot wort into a carboy before chilling... mayhem.)

Why, in God's name, would you try to bypass one of the most critical steps in the brewing process? Bad, bad, BAD idea.