This is the method I have adopted due to several factors. Living in a somewhat dry part of a dry continent results in severe water shortages from time to time, and municipal water supply restrictions range from moderate to severe in accordance with dam levels. When the most severe restrictions are in place, I am not permitted to use tap water for my garden, or even to wash my car. Water for chilling beer? Forget it! Enter no chill brewing.
So, after seeing a couple of demonstrations of the no chill method at my local homebrew shop (LHBS), I purchased a 10 gallon electric kettle and four 2.5 gallon food safe HDPE cubes. Since then, I have successfully brewed over 90 beers without any problems, well, certainly no problems with no chill anyway!
Before commencing this article, I decided to do some research on the no chill method. My goodness, isn’t there a lot of information out there? And from my own experience, some misinformation as well! DMS, cold and hot break, hazy beer, hop instability, and on it goes. I discussed this with the owner of my LHBS, and he pointed out that anyone can write anything on the net. He also pointed to the 80 or so 5 gallon cubes of “fresh beer wort” that he had on display for sale. He has developed a very worthwhile market for these products, and has received no complaints, even though all the wort has been cubed using the no chill method. I tried a couple of his fresh beer wort cubes before diving into no chill myself, and the good quality influenced me to make the move.
wort in no chill cubes
Incidentally, many LHBS throughout Australia sell their own 5 gallon cubes of fresh wort. Most, if not all, are produced using the no chill method. The appeal of these cubes is simplicity – pour into sanitized fermenter, pitch yeast, seal, and wait until finished!
My Method of No Chill Brewing:
I commence by pouring a couple of gallons of water into my kettle, turn on the power, and wait until the water is boiling.
Next move is to transfer a couple of quarts to each cube from the kettle via a silicone hose, seal the lids, and shake so that the boiling water comes into contact with all internal surfaces of each cube (I could use one 5 gallon cube but I prefer the half size ones). Empty the cubes and reseal.
Sanitised cubes ready for hot wort
I have now sanitized the cubes, my spigot, and the interior of my silicone hose. A WORD OF WARNING regarding the hose – I use barbeque tongs to maneuver in and out of the cubes – I am dealing with extremely hot liquids and find that gloves are cumbersome.
After completing the mash, boil, and whirlpool, I allow 10 – 15 minutes after the latter before commencing the transfer of near boiling wort to the cubes.
Place the silicone hose (exterior sanitized just to be safe) at the bottom of the first cube and open the spigot half way to permit a gentle flow. Turn off when near to overflowing point, withdraw the tube using the tongs, tighten cap, place cube on its side, roll to the next side (to ensure all internal surfaces come into contact with the near boiling wort), and voila, I have 2.5 gallons of wort protected from bacteria. Repeat with the second cube, and I now have a total of 5 gallons. I leave the two cubes on their sides for a while to check integrity of cap seals.
Some no chill brewers go to extreme lengths to expel excess air from their cubes, particularly as 5 gallon cubes have hollow handles. Place against a solid wall or door jamb and press with knee (protected with a towel!). My 2.5 gallon cubes have solid handles so I don’t go to extremes.
There you have it. I have 5 gallons of wort I can use in a day or so, or a week, month, or year, whichever I prefer.
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