We are in a perpetual drought situation in California and brewing beer was certainly using a lot of water during the wort chilling. So I researched different methods of wort chilling vs the immersion chiller we’d used on the last couple brews and came across the technique used in Australian for the same reasons – no chill wort cooling. Yay!! A new method to try that could totally end in disaster. In mid November 2015 I prepared to test it out on a recipe I found online for a Russian River Temptation clone.
- 7 lbs 2 row pale malt
- 7 lbs Pilsner malt
- 1 lb CaraPils
- 2 oz Sterling hops (7.5%)
- 1 L starter of WLP510 Bastogne Belgian Ale 3 days ahead
- Wyeast 5112 Brett b. full package
- Wyeast 5335 Lacto ½ package
- Wyeast 573 Pedio ½ package
I tried to find some food grade container to do my no chill wort cooling in, but couldn’t really find anything. Instead I decided I’d just leave the wort in the boil kettle and wrap it in plastic wrap, leaving it on the kitchen table until it cooled enough to pitch the yeast. This took around 24 hours. Moved it to the primary and pitched the yeast starter. Once in the secondary, I pitched all the funky stuff. As I’m writing this I realize I’m close to the 6 month mark and so should follow the rest of the directions and get some wood cubes soaking in Chardonnay to add in…
In mid March, I did take a taste and not much was going on, definitely needs more aging. However, there was nothing off about it despite using the no chill method, so that is good news. Regardless, the next two beers I brewed, we used ice bathes to chill rather than no chill. But eventually returned to no chill.