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Old 11-01-2017, 06:13 PM   #31
Druncan
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I found this; http://brulosophy.com/2015/02/09/a-y...a-secret-xbmt/

Seems like you may have to remove the hops before doing a no chill?


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Old 11-01-2017, 06:21 PM   #32
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hop filtering is usually done on the kettle drain, but yes if left in the beer they would continue to bitter the brew while sufficient heat remains, generally i would suggest that the cube filling take place after any flame out or later hop additions have been made and steeped. iirc 86C is a sufficient temperature to pasturise so a 20 minute post boil hop steep should retain sufficient heat in the beer to successfully no-chill still.


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Old 11-01-2017, 08:44 PM   #33
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Depending on what book you read FWH doesn't add bittering. I even used some ibu software that gave no ibu's for FWH.
So surely draining wort onto cube hops should be the same thing?
I often go back to the cube after an hour to add more hops with good results.
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Old 11-01-2017, 09:47 PM   #34
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Originally Posted by CraftyZA View Post
Does any one know if these plastic cubes/jerrycans contains bpa? If so, hot wort WILL give you boobs!!
If not BPA some other crap. Hot plastic is not the best thing for you. Also be aware they will contract once they start to cool and buckle the container. I am now using a 32l cheap SS pot for now chill with a brick on top to hold the lid down. I pour into an FV the day after.
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Old 12-01-2017, 11:55 AM   #35
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Do you get any problems with chill haze from proteins with No Chill?
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Old 12-01-2017, 04:12 PM   #36
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Do you get any problems with chill haze from proteins with No Chill?
Sometimes but not very often. I've had plenty of great clear beers.
Anything with a touch of dark malt in it certainly seems to clear no problems.
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Old 12-01-2017, 05:41 PM   #37
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Seems like you may have to remove the hops before doing a no chill?
Many do, I don't. Mainly because I just leave everything to cool in the boiling kettle, so I don't want to open it or mess with it until I'm ready to pitch, in case I get an infection.
Yes, most definitely leaving the hops in makes a big difference to bittering. I pretty much always brew my own recipes, or experiments based on them, so I know what weight of bittering hops to add to get the bitterness I require. It's certainly significantly more than if I removed the hops after the boil. Also, if my late-addition hops are high-alpha, then I reckon these will also lead to more bitterness if there's lot of them. If I ever brew a book recipe then I definitely have to cut down on the bittering hops to get a good result.
I do suspect that I get more flavour out of my late-addition hops by leaving them in overnight (sort of a huge "hop tea" effect). But I haven't done any back-to-back trials, so I don't really know. It would be interesting to do a split-wort trial, removing the hops from half the wort, whilst leaving the other half to soak overnight. Tricky to segregate exactly half the hops, though, and I doubt if I'll ever get round to trying it


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