Cool…I didn’t scare you off with the first one…
(“ain’t skeert” chorus heard in the background)
So, what do you think? Isn’t brewing all-grain beer fun?
Back to the end of the brew notes from the brew session – I’m sure you noticed that after I whirlpooled the wort I didn’t use any form of accelerated cooling. While many folks use wort chillers (immersion, plate or counterflow), for this session, I just covered the kettle and waited for it to naturally cool to 185°F which takes about 25-30 minutes. More on that in just a sec…
Remember the bag of spent grains? Now that they have had time to cool, it is a good time to get ’em out of the bag and into a plastic bag or pail. What? you were going to throw them away? Nope – use them to cook with, make dog biscuits, feed ’em to your Euskal Oiloa Chickens or put ’em in the compost pile. You do compost, right? Just be sure to use them in moderation in the compost pile and stir the pile to aerate and encourage the aerobic bacteria! No waste, no worry.
Back to the brew process…I then transfered to a sanitized Winpak® Tight Head Pail that I used for fermenting…you’ll want the 70 mm wrench, too. Those caps seal very well…pretty much impossible to remove by hand.
Australian No-Chill Method
This natural cooling technique is known as the Australian No-Chill Method. By sanitizing the Winpak® Tight Head Pail with One Step and then filling it with 180°F wort, no contaminants will survive. Once you’ve tightened the screw cap, turn the Winpak® on its side and gently roll it around on the floor – now you’ve heat sanitized as well. You can leave the wort to cool overnight…possibly longer if need be…
While it might not be for everyone, it works great for me and makes imminently drinkable beer with a much-shortened brew day. That’s a WIN! (If no-chill is not for you – there’s a few links at the bottom for more traditional cooling equipment…)
As you fill the Winpak®, reserve about a quart and a half into a 1 gallon glass jug. Cap that off with a screw cap and place it in a sink of cool water to speed chill it for a starter. When you get to pitching temperature of 70-80°F, add your yeast, agitate well and cap off with a Twin Bubble Airlock and Carboy Bung.
The next day, verify the wort has cooled to pitching temperature, use the wrench to remove the cap from your WinpakÂ®, swirl the yeast starter and pitch (add to the wort). Cap the Winpak® with a number 11.5 bung and an airlock. You may want to use a blowoff setup for the first couple of days.
Cleanliness is next to…better beer
Good, you’re still with me…
Whether you’re intrigued or horrified, at least you’re still reading!
So far we’ve cut our necessary equipment by 2/3, time spent on brew day by a couple of hours and we are still making good beer! Icing on the cake? It costs less than $1.00 in power per brew session – compare that to the cost of propane!
The wort is now fermenting away as the yeast does it’s job…in a week to ten days it will be time to rack the beer to the secondary fermenter. I’ll keep it in secondary for two to four weeks and then bottle or keg…not sure which this time.
Chill out, dude…
Need to drop back to a simpler method?
Go back to where it all began for many brewers:
Relax Don’t Worry, Have a Home Brew