Hi Preston,
Let’s go through each of the points-
UselessBrewing said:
I briefly went through the OP on HBT (OPH). I have to say that I don't agree with what I read. The OPH's reasoning was he did not have fermenters and was going to store the unfermented wort in containers. It sounded like he was making large batches (maybe even for commercial use)If you have already done all the work.
Why not spend the 15-30min chilling your wort?
I have an immersion chiller and used it until I came across the no-chill method. Since I’ve tried it and seen that it works, my question is, “Why should I waste 30 minutes, time and water, chilling wort when I can no-chill and save time and water?”
There are more benefits to no-chill, other than time savings. Before getting into them, let first say- no-chill isn’t for everyone. Think it’s a bunch of hooey? Think it’ll produce bad or infected beer? If it’s not for you- fair enough. I will say this; I have yet to see one brewer who tried it or saw it in action, who wasn’t convinced.
Here are some advantages of using the no-chill technique, other than time savings;
-The biggest one; no-chill really adds flexibility to your brew schedule. Scenario 1, you have time to brew but you don’t have a yeast starter ready. No problem- just brew and no-chill the wort. Pitch when your yeast is ready, be it a day, two days or a couple weeks. Scenario 2, you have time to brew but don’t have room in your fermentation fridge. Not a problem- brew, no-chill. When space opens up in the fridge, pitch and go.
-You don't have to *make* a yeast starter. Just divert a bit of the wort into a separate container and use it for a "real wort starter." No more "making beer to make beer."
-No-chill means less equipment is used during the brew. No hauling out the hoses and no running hot water on the lawn.
-It could mean less start up costs for a new brewer.
If you are going to store it without adding the yeast, there is a VERY large part of me saying that an infection is coming and you are wasting your time and good beer!
When one uses proper no-chill technique, infection is not an issue. Keep in mind; the wort, which is at near boiling temperature, is being transferred into a clean container and sealed. The heat of the wort kills any bacteria that may be in the container.
I know Brad wants to make the software as versatile as possible, and feature rich. But is this really needed? How many people will actually use this, Or better yet, how many people think I'm totally off base here?
I hate to be the nay sayer, IMO it does not sound like a sound brewing technique.
What can I say? No-chill works. Brewers who try it see the benefits and add it to their repertoire. The numbers of brewers who use it is increasing. If BeerSmith were to include a no-chill option, no-chill brewers looking to buy brewing software would be more likely to buy BeerSmith.