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.
