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,
Response by Ashton Lewis.