No Chill Experiment #1: American Pale Ale and Scottish Export

No Chill Experiment #1: American Pale Ale and Scottish Export

We’ve heard a bunch of different things about No Chill, the primary one is that your beer is going to be infected, but also that your beer is going to be too bitter, with no hop flavor or aroma.

There’s a lot of suggestions to move the hop additions farther into the boil, or into the no chill container rather than the boil, and even use them as dry hops for late additions, but we wanted to see for ourselves how the end result would taste.

Well, we decided to put it to the test. Jesse and I brewed up a batch of a hoppy beer, an American Pale Ale, and a malty beer, a Scottish Export. We each brewed a 10G batch, and at the end of the boil, we drained off 5G into a no chill container, and then chilled the other 5G and fermented it as normal.

American Pale Ale Recipe – https://cobrewtalk.com/sierra-nevada-pale-ale-clone—all-grain-homebrew-recipe
Scottish Export Recipe – https://cobrewtalk.com/dons-sholto-scotch-ale-scottish-export-all-grain-homebrew-recipe/

Jesse also entered his American Dad American Lager, which scored a 41. Mike submitted a hopped up Leichtbier which scored a 39. Base recipe is here, but this one was actually rev 2.
What have you heard about no chilling? Let us know, leave a comment below.