As someone who lives in a hot climate where droughts occur regularly and where the groundwater is 80+ degrees in the summer, I’ve been doing mostly no-chill brewing (letting the hot wort passively chill in an HDPE cube overnight then pitching the next day) to reduce my brewing water usage.

I’ve been really happy with the results, and I’m finally beginning to nail hoppy styles. Anyone else have no-chill experience who’d like to compare notes?

  • WormEmperorEnglish
    2·
    2 years ago

    I see, how about chill haze? I personally don’t consider that a problem but people say slow cooling can cause that.

    • bees_kneesEnglish
      3·
      2 years ago

      I’ve made some very clear beers with no chill with no whirlflock/Irish moss. I don’t notice much of a difference.