“No chill” brewing
TroubleShooting
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,
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