Thinking about No-Chill brewing? First you have to have the containers to safely make this a safe possibility in your home brewhouse.No-Chill containers are the rising star of the home-brew world right now. In this video I will show you where to get and how much you'll spend on this interesting new fad.Check Out James Spencer on Basic Brewing Radio/Video.
He got me started in this hobby.US Plastics:Item #: 75032Cost: $17.17 + shipping.WALL THICKNESS:.07 inch thickMAX TEMP: 180-190 Degrees 'F'SHIPPING COSTS:The shipping costs from this store are the only gripe that I really have. It is actually more economical to have less items per order.To get the most value for your money, shipping 2 containers is cheaper than shipping 1,3, or 4.So to keep your costs down, if you wish to purchase multiple no-chill containers, buy 2 at a time.
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If you want more than 2, make multiple orders of 2 at a time.Ship 1: $9.43Ship 2: $10.41Ship 3: $24.17Ship 4: $32.42PLEASE NOTE:In the video I mention a comparison between item #'s 75032 and 75175 only because I was strongly thinking about 75175 as a viable, less expensive alternative to 75032. However, the sales person strongly cautioned me against using 75175 with high temperature liquids.
She said the container will most likely melt and burst under the weight.CAUTION. DO NO USE AS NO-CHILL CONTAINER:Item#: 75175Cost: $9.87WALL THICKNESS:.044 inch thickMAX TEMP: Not rated for heated liquids.
Premium 5 Gallon Buckets. These round buckets are tough enough to store nails and secure enough to protect contents. They have strong reinforcing ribs for strength and a space-saving, tapered design allows pails to nest.
It's summer and I'm getting tired of dealing with a pre-chiller to chill my wort. 85 degree tap water is not fun. In the morning I'm going to give no-chill brewing a shot. I'm going with a simple amber ale recipe I've done a dozen or so times so that I can pick out any off flavors caused by not chilling. Anyone on the FB ever tried no-chill? Recipe adjusted for no-chill hop utilization: 6 lbs American 2-row 3 lbs Munich 0.5 lbs Crystal 10 0.5 lbs Crystal 90 Mash @ 154.
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@ 60 mins 1.0 oz Amarillo (9.3 AA) @ 40 0.5 oz Amarillo (9.3 AA) @ flame-out 0.5 oz Amarollo (9.3 AA) @ Dry Hop S-05 @ 66. Wish me luck. The time between when you finish boiling to when you pitch your yeast is the main time you get infections. 'No chill' brewing is asking for problems in my opinion. I know that wort chillers didnt exist 100s of years ago and they still made beer but they also started fires by rubbing sticks, when is the last time you did that? In my opinion there are 3 things one can do to make there beer better all grain cool wort as fast as possible ferment at the correct temp I use a dual copper imersion chiller system right now. I have two copper wort chillers on one hose, one in the wort then one in a bucket of ice water.
If you cant do that then freeze water in milk jugs and dip them in sanitizer then into the wort to help cool it.