Ask Mr. Wizard
“No chill” brewing
Nick Rolheiser • Edmonton, Alberta asks,
I have been reading about a method of chilling called “no chill,” where the brewer simply pours the wort after flame out into a suitable water container, purges the air and seals it airtight. What are your thoughts?
My first thought is that this method is certainly not new. Rapid chilling is a very recent development in the history of brewing. Prior to the advent of the plate heat exchanger,