No-Chill Room Temp Helles - Basic Brewing Video - April 19, 2019

James brews up a very simple, but very tasty, style that's usually lagered. It's made even more easy by not chilling the wort after the boil.

[@my_krosh]

Great point on chilling. Thank you for the vid. It wasn't obvious to me that i can just wait 😂

[@TheHeraldOfChange]

Well done done guys. one point to clarify, "No Chill" is basically a home brewers version of hot canning your wort. As such it is important (according to some) to get as much air as possible out of the canister at capping time. for this reason, hdpe Jerry cans or hdpe square containers are used because you can squeeze them somewhat to burp out the air. When the wort cools it creates a small vacuum seal inside the container. Some people have been known to leave their sealed canisters for a month before opening and continuing on to yeast pitching.

[@basicbrewing]

Tsc Tempest Thanks for the note. I don’t recommend long-term storage of unfermented wort in this way. The temperature is not high enough to kill all pathogens. It isn’t true canning. There are spores that can survive and even reproduce in an anaerobic environment. This is according to an expert I contacted at the CDC. -James

[@TheHeraldOfChange]

@@basicbrewing Yes you ae correct, they are termed thermoduric bacteria.However, most bacterias of this type don't survive above 80 deg C temps or for long boil times. Hence the risk of infection whilst cubing is very low. That is not to say that there is no risk. Just that, under normal hygienic circumstances, the risk is minimal in consideration.

[@basicbrewing]

Tsc Tempest My question to the CDC was about botulism specifically. Those spores need the heat of pressure canning to neutralize. Botulinum toxin will be denatured by the boil. Spores will survive. The risk is minimal but still exists. -James

[@ronaldwoodhouse7262]

I have made a few beers like this here in Australia, but I use 3kg pilsner and 0.5kg of wheat 20g Hallertauer for 60min with another 20g at 30min. Comes out around 3.5%. Great to drink

[@yannipiligrim2345]

Great vid, loved the Tropico 5 music!

[@Sprint-jj3fe]

Big fan of no chill. Im gonna try it. I live in San Diego and h2o waste is a big deal. Thanks guys

[@mra9xss]

I brew a lot of Cream Ale (a variation on your's James) and I'm in Australia. I always No-Chill, the bittering addition goes in at 60mins then the 2nd addition goes straight into the cube then I rack on top of the hops. The next day it's into the fermenter. I do a diacetyl rest at the end otherwise I find it a little sweet. Then it's cold crashed and forced carbed. I call it the 'Ole Faithful'. Cheers!

[@MrRhino12667]

Where can I find this Cream Ale Recipe? What variation do you use?

[@scottmaurice1233]

Yes, Blatz and Shlitz are Milwaukee beers. I’ve had both back in the day and now I have to try this recipe, because I also think of that taste when I think of old school beer.

[@susanmessenger9052]

Thanks gentlemen from Australia for another funny and informative video. I look forward to them each day. My brew days are like yours now...some fast some more complex ... thanks for passing on the fun aspect with the learning. This will be my next brew. Experts in the field say a 60 minute boil is enough with our modern more fully modified Pilsen malt .Keep on keeping on!

[@basicbrewing]

Susan Messenger Cheers! 🍻- James

[@tchrowz]

i never chill, and i always pour the hot wort straight into my fermenting pail. been doing it for years, never a problem. gonna brew a cream ale this coming week with wlp cry havoc. no chill, room temp ferment. looking forward to it. love the videos, guys.

[@hackattack7811]

Did you guys aerate the wort before or after you chilled it?

[@walruss60]

Great video fellas, I've gotta give this process a shot. cheers

[@chrismousseau555]

I live in the North, and my hoses and outdoor faucets are usually frozen. So No-chill is great solution for winter brewing. I bought a Ss brew bucket for this reason!

[@thndrpnts]

One thing I think is missing from brewing calculations is the time it takes to go from boil temps, to below isomerization temps. Essentially, while the wort is still hot, it's isomerizing alpha acids to some degree. Most calculations I come across assume that, right at the end of the boil, isomerization stops--that temps are immediately dropped from boiling to ready-to-pitch. But this obviously isn't the case, since we get some isomerization from hop stands. I've got a spreadsheet I'm working on to include that timeframe. I can share it with you guys if you'd like!

[@TheHeraldOfChange]

Generally, you add an extra 20 minutes to your brewing calculation factor the chill time in.

[@cheesestradamus]

Good advice from good'er people. Beer does not get better by brewing longer. It gets better by brewing smarter.

[@paulmccudden4335]

I transfer straight to the fermenter and let it cool over night. Pitch yeast up to 24 hours after transfer, yet to get an infection , with over a decade of doing this

[@kevinloos82087]

In my experience, if you go with some of the stronger bittering hops while doing no chill, you will want to hold off on the additions. The reason I say that is because they are sitting in that nearly boiling temperature after flameout for an hour or more, depending on your ambient fermenting temperature. I've also never racked the cooled wort to a different fermentation vessel, since the boiling-hot wort adds some sanitation qualities to the vessel it goes into. Either way, the beer that you featured in this video sounds very tasty and will have to try to make something similar.

[@basicbrewing]

Cheers! - James

[@Yoslizzle]

Great video guys!

[@wisconsinlife3971]

No chill in my SS fermenter, works great.. I just all grained up a Schlitz clone.. fantastic clean crisp refreshing beer.. used 2112 Wyeast... fined with gelatin, crystal clear.. don’t knock Milwaukee originals! Try one!! Cheers!!

[@kotliz]

So after the boil is complete, you pump straight into the SS fermenter, seal it up and the next day, add the yeast and aerate the beer?

[@wisconsinlife3971]

Yessir..

[@wisconsinlife3971]

Dont seal it because it will expand because of the dead space.. I put a piece of star sanned tinfoil over the airlock hole

[@ashagon]

Brulosophy has said that doing gelatin does the lagering for you. I tend to agree.

[@basicbrewing]

But what do those guys know? :-) Cheers! - James

[@drakepipinrose5055]

I love you guys. Great video. It really is a great idea But will the heat warp the no chill container?

[@basicbrewing]

As the wort cools in the sealed container, it caves in a bit. I carefully open the top to let some air in to allow the sides to return to the original shape. I don’t know if it’s necessary. -James

[@jimwu8557]

Ferment in a keg

[@jonathanrector2720]

Do you mill your own grain? Ive seen it in a couple videos briefly but not routinely. I'd love to see the milling as part of the brewing montage. Taking whole grain and crushing it is such a fun part of the brewing process. I'm about ready to tap my two hearted clone you guys just did, cant wait. Keep the videos coming. P.S. I love the brewer's log book, recording all the important details and numbers from the brew day the next morning over a cup of coffee just gives me the warm and fuzzies. (I write all my notes and numbers down during the brew on some scratch paper and organize it the next day) Cheers!

[@basicbrewing]

Glad you like the Logbook! I hope you're filling it with wonderful stuff. I do have my own grain mill, but Steve has an awesome one at the shop. Since I don't buy grain in bulk anymore (too constraining), I enjoy having Steve do it for me. - James

[@michaeljames3509]

I enjoy watching you guys because you have a lot of fun. Since, you guys make a lot of beer and recommend how to make ale and lager, will you explain how ale and lager are produced by soaking high modified malt in hot water at a single temperature for an hour? From the brewing instructions, it appears that conversion, dextrinization and gelatinization are left out of the brewing process. Do you use malt that contains enzymes that work together to cause liquefaction, saccharification, conversion, dextrinization and gelatinization to occur at a single temperature and at one time? Whose malt are you using that allows a brewer to skip processes that are needed to make ale and lager? It has to be very unique malt. When conversion is left out of a recipe, the fermentable, complex types of sugar needed in ale and lager do not form. Secondary fermentation takes place when conversion occurs which requires another vessel and adds a few more weeks onto the fermentation cycle. When dextrinization and gelatinization are left out, the tasteless, nonfermenting types of complex sugar responsible for body and mouthfeel in beer are not released. Amylopectin is the complex starch that contains limit dextrin. The starch makes up the tips of malt and it's the richest starch in malt. The starch is thrown away with the spent mash when infusion methods are used because the temperatures aren't high enough to burst the starch before Alpha dentures. To take advantage of the rich starch mash has to be boiled. When the boiling decoction is added back into the main mash, the temperature increases in the main mash and enzymes activate, in this case Alpha would need to be activated. Alpha liquefies amylopectin releasing A and B limit dextrin during dextrinization and at the same time the mash jells up due to pectin. When dextrinization and gelatinization are left out, the beer lacks richness and dries and thins out during fermentation and conditioning. The starch is paid for and it's needed to make ale and lager why not use the starch? Bottom line. It's chemically and enzymatically impossible to produce ale and lager by soaking malt in hot water at a single temperature unless the malt contains magical power. A recipe that recommends high modified malt, single temperature infusion, no secondary fermentation and artificially carbonating with priming sugar or with CO2 injection produces moonshiners beer. With another step added malt liquor can be produced. The steps required for making ale and lager are omitted. Years ago, a salesman selling modern, high modified malt made the statement that when modern, high modified malt was invented the decoction brewing method became antiquated and that the single temperature infusion method is only required to make ale and lager. The statement convinced and still convinces people who have no idea how ale and lager are made that they'd be producing ale and lager by using the method and the malt. Since, you are in the business of selling malt do you know when modern, high modified malt was invented? I asked about it 35 years ago when the salesman came up with the statement and I still haven't received an answer.

[@basicbrewing]

Glad you like our stuff! In the words of Charlie Papazian, "Relax. Don't worry. Have a homebrew." - James

[@larmckenna]

Love the video’s lads keep up the great content. Can you explain a little more on the hopping strategy? Did you skip out the typical 60min addition? Or did you do like a 30min addition to get some Buttering and leave the rest for dry hopping?

[@basicbrewing]

I did a 1 oz 60-minute addition of Hallertau. - James

[@larmckenna]

@@basicbrewing thanks for the reply and then do you keep the otter additions for dry hopping?

[@basicbrewing]

@@larmckenna For this beer, I added another ounce at flameout (recipe in video). You can dry hop if you like, but I wanted this beer to be more about the malt. - James

[@Supersonic-YT]

James could you have saved transfer time by cold chillin in a stainless steel fermenter bucket?

[@jimwu8557]

I use a corny keg

[@basicbrewing]

One roadblock to that plan: I have no stainless fermenter. :-) - James

[@willschmit436]

@@jimwu8557 Be careful with pathogens. A corney keg is great for pressure (I ferment in one). The seals do not protect against vacuum. As the wort cools, it creates a very strong vacuum as it condenses. I use a Pub Jug or a 3-gallon pot still with a tri-clover cap. I do 2 1/2 gallon batches. I have kept finished wort for months waiting for an open fermenter. When you open it, it is like opening a 40 pound can of Campbell's soup...

[@goathairrug]

@@willschmit436 why not put a little co2 on it?

[@willschmit436]

@@goathairrug Oh no -- the whole point is that it is pasteurized -- it goes into the can at boiling, and it seals as it cools...

[@flopes360]

Great video as always! Quick question regarding water: My municipal tap is hard, high PH water. Would you recommend RO or distilled water for this helles style brew?

[@basicbrewing]

I'm by no means a water expert. Our water seems to be good for a wide range of styles. When I do buy water, I use spring water instead of RO or distilled water. If you do buy RO or distilled, it will have no minerals at all. Of course, that means it's a clean slate to which you can add the preferred minerals. Cheers! - James

[@tylerhughes5420]

One day you shoulf have him say no then roll the outro music

[@lonewolf9390]

That'd be a great April Fool's joke.

[@MrRhino12667]

James, When you use finings in your keg do you get a trub in your first pour or is your dip tube in your keg cut shorter to allow the sediment space at the bottom?

[@basicbrewing]

Robin Heud The first pint or two is cloudy, but it’s generally clear after that.

[@andrewbrown8316]

Just wondering, do you strain out the hops before pouring into the no-chill container ?

[@basicbrewing]

No. -James

[@ericmorin4892]

Great video, shouldn't we call it a California common?

[@basicbrewing]

Feel free. I call it "tasty." :-) Cheers! - James

[@true-fiction]

Isn't there a silicone based product that allows you to pitch and ferment directly in the no chill container?

[@basicbrewing]

I could probably ferment in this one just fine. I just prefer glass to see what's going on. Also, I think the plastic container would be harder to clean post-fermentation. - James

[@cheesestradamus]

www.amazon.com/s?k=fermcap&hvadid=241653375023&hvdev=c&hvlocphy=9019185&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=905102070702703407&hvtargid=kwd-36450559221&tag=googhydr-20&ref=pd_sl_7ekez61osg_e

[@joedaponte2979]

What do you think about a 15 min boil with Pilsner malt ? DMS ????

[@basicbrewing]

Joe Daponte I’ve done 30 minute boils with Pilsner with no problem. -James

[@joedaponte2979]

I’ll try that . Thanks James!

[@nickydef]

Nice! Where did you find the HPDE container for this brew?

[@basicbrewing]

www.usplastic.com/catalog/item.aspx?itemid=31615&catid=459

[@cheesestradamus]

www.usplastic.com/catalog/item.aspx?sku=75032&gclid=CjwKCAjwqfDlBRBDEiwAigXUaAcRPD9n5Sf0kGzf375PvIiSvajAmpkxTdQz9THjQWByu_V-4AhMUBoCnJsQAvD_BwE

[@georgerhino1127]

@@basicbrewing wow. This place is right around the corner from me. They have an awesome showroom. I spent a hour just looking at stuff and alls I went in for was a 12 gallon sealable bucket to use as a fermenter.

[@Vretens]

W-34/70.

[@DosProntoBrewing]

I guess you could just add the wort direct In the fermenter, with a «airlock»? 🙄 And.. You may need to purge the headspace? 🙄

[@basicbrewing]

You could if your fermenter is plastic or stainless steel. A glass carboy would shatter from the hot liquid. No need to purge with CO2 pre-fermentation. Yeast needs oxygen. - James

[@DosProntoBrewing]

basicbrewing i only use plastic. I think i’m gonna try this method 😃 but to be safe, i’m gonna purge the fermenter with co2.. don’t want any spontanius yeast growing 😂

[@SuperBournio]

Your boil and sanitation of the fermenter should prevent wild yeast. If you purge with CO2 a day before adding yeast, you might need to add O2 before adding yeast

[@oieralberdi9264]

How much water you use?

[@basicbrewing]

I start out the process with eight gallons in the kettle. - James