While rapid chilling of wort after the boil has many benefits, it unfortunately requires a large volume of water that ultimately goes to waste. The the no-chill method is an alternative that involves no water usage, as the wort is left to cool at ambient temperature over many hours. We’ve conducted 3 exBEERiments comparing the no-chill method to quickly chilling approaches to determine its impact on beer character. Can blind tasters tell them apart? Let’s find out.
The Brülosophy Show: How The No-Chill Method Impacts Beer Character | exBEERiments
Facebook
Twitter
LinkedIn
Sign up to be notified when we publish new content!
Thank you to our sponsors!
Brülosophy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites.