teebenjohnson
Walk without rhythm.
Anyone have any experience with no chill or overnight chill for beer? I brewed a blonde ale that I intend to enter in my states homebrew cup. Just sampled and bottled it yesterday. It's nearly flawless in all regards, except it's a little on the hazy side. My plate chiller is out of commission, so I just stuck it in a sealed container in my fermentation chamber and let it cool overnight. I've seen both sides of the argument saying that not getting a proper cold break can/won't be the cause of haziness, so I can't be sure if this is the reason. I also, didn't use any finings as I ran out and forgot to get more on my trip to the LHBS.
Recipe:
5lbs/45.5% Muntons Marris Otter
5lbs/45.5% Franco Belges Pilsen
8oz/4.6% Briess Honey Malt
8oz/4.6% Briess White Wheat Malt
6g U.S. Magnum @60min
5g Galaxy @35min
5g Czech Saaz @20min
5g Galaxy @5min
1L starter US-05
60min mash @150F
60min boil
Fermentation @68F for 3 days and then slow raised to 72F over two days, followed by 3 day cold crash @35F for a total of 14 days
Recipe:
5lbs/45.5% Muntons Marris Otter
5lbs/45.5% Franco Belges Pilsen
8oz/4.6% Briess Honey Malt
8oz/4.6% Briess White Wheat Malt
6g U.S. Magnum @60min
5g Galaxy @35min
5g Czech Saaz @20min
5g Galaxy @5min
1L starter US-05
60min mash @150F
60min boil
Fermentation @68F for 3 days and then slow raised to 72F over two days, followed by 3 day cold crash @35F for a total of 14 days