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The no-chill method is used by brewers who do not have a chiller or view the use of chillers as being a waste of water (this is of great concern in Australia, which has had varying levels of water restrictions for some years). The wort is racked, generally into a cube or other container and the air removed by squeezing the sides (this requires a plastic container). The wort is left overnight to cool and when it reaches pitching temperature, the wort is aerated and the yeast is pitched. | The no-chill method is used by brewers who do not have a chiller or view the use of chillers as being a waste of water (this is of great concern in Australia, which has had varying levels of water restrictions for some years). The wort is racked, generally into a cube or other container and the air removed by squeezing the sides (this requires a plastic container). The wort is left overnight to cool and when it reaches pitching temperature, the wort is aerated and the yeast is pitched. | ||
| − | Advantages: | + | ==Advantages:== |
| + | |||
- Saves the expense of a chiller | - Saves the expense of a chiller | ||
- Saves the time waiting for the wort of go through the chiller | - Saves the time waiting for the wort of go through the chiller | ||
- Simple | - Simple | ||
| − | Disadvantages: | + | ==Disadvantages:== |
| + | |||
- Some claim that there is a risk of botulism, a claim attacked strongly by adherents to no-chilling | - Some claim that there is a risk of botulism, a claim attacked strongly by adherents to no-chilling | ||
Revision as of 05:27, 18 November 2008
The no-chill method is used by brewers who do not have a chiller or view the use of chillers as being a waste of water (this is of great concern in Australia, which has had varying levels of water restrictions for some years). The wort is racked, generally into a cube or other container and the air removed by squeezing the sides (this requires a plastic container). The wort is left overnight to cool and when it reaches pitching temperature, the wort is aerated and the yeast is pitched.
Advantages:
- Saves the expense of a chiller - Saves the time waiting for the wort of go through the chiller - Simple
Disadvantages:
- Some claim that there is a risk of botulism, a claim attacked strongly by adherents to no-chilling
