Attempt #3 – Russian River Temptation Clone

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.


3 thoughts on “Attempt #3 – Russian River Temptation Clone

  1. I’m really enjoying this series. As a more advanced home brewer, it’s nice to see your passion of just going for it! Keep it up! And jumping into sours is a bold move.

    You should be pretty safe with no chill with less hop forward beers like most sour styles. Given the Sterling hops is only 7.5% alpha acids, that’s even better.

    Before I got my immersion chiller I tried the “bathtub full of ice” chill with this American Pale Ale – – and it really didn’t come out.

    Basically the risk of no chill is that the alpha acids will keep doing their bitter thing until the wort gets cold enough. So in a less hoppy beer (like a sour) you should be fine!

    Sorry if I’m repeating what you already know 🙂 if you’re concerned about water usage, it may be worth investing in a plate chiller. But you usually need a pump as well so there’s even more equipment to buy!

    And thanks for the follow by the way 🙂 we’re still working on a lot of the home brew stuff. But it’s getting there slowly.

    Liked by 1 person

    1. Thanks for the comment! This is super helpful and not stuff I knew. Something I’ll keep in mind for sure if I am not doing a sour. What are your thoughts on a Berliner Weisse that’s a no boil and no chill? That maybe be the next thing I attempt 🙂


      1. You’d be more than fine no chilling a Berliner Weisse. There’s so little hops in it that you won’t get anything weird going. This guy – – no chilled for a year to play with some different styles and the biggest concern is the hops. Others are concerned about DMS (makes a corn or cabbage taste/smell), but he didn’t encounter it… Plus I reckon even a mildly sour beer like a Berliner Weisse would disguise anything too off. Try it!

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s