6
votes
Accepted
How does chilling my wort slowly affect the taste of my beer?
Usually the biggest concerns of a slow chill are....
DMS (cooked corn flavor) is created from SMM when wort is hot. DMS will form until below 140°F (60°C). SMM is boiled off during boil, it's why we ...
5
votes
Accepted
Removing the hops after the boil when no chilling
No chill, slow chill = more IBU from late hop additions
No chill concerns for hops is late additions will continue to isomerize until below 175°F.
Removing the hops will help, but any alpha acids ...
3
votes
Accepted
Can I 'No Chill' in sanke kegs?
I've been doing this for years but with the spear removed and a 2" tri-clamp fitting. Fermenting a no-chill IPA now!
3
votes
Can I 'No Chill' in sanke kegs?
I've done this once with second runnings with a corny keg. I filled the keg right after flame out, then placed into the cooler. Once chilled I transfered to carboy for fermentation. Had no negative ...
2
votes
Removing the hops after the boil when no chilling
You should be fine.
I always boil the hops normally (without a bag), then filter the boiling hot wort through cheese cloth to get the hops and protein out. After that the still very hot wort goes in ...
1
vote
How does chilling my wort slowly affect the taste of my beer?
Try No Chill brewing where you don't worry about chilling the wort. https://beerandbrewing.com/no-chill-brewing/
1
vote
How does chilling my wort slowly affect the taste of my beer?
I can think of a few possible things that might differ (assuming your recipe takes the cold water addition into account):
You've already mentioned the sterilising effect of boiling.
Boil volume can ...
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