Thread Jacking

[JoKing]

Sorry for jacking everyones threads and going off topic.

Feel free to jack this thread - or use this thread if there is someone pissing you off because they just jacked your thread.

[Doublehoppy]

Try Kirtlan Engineering, 7 McDonald Street, Morningside. ph 849-2300. Ask for Brent.

They did a couple of things to my keg/boiler, am really happy with their work.

- Cut a hole and welded on a ball valve (I supplied the ball valve)
- Welded on 3 legs so it sits nicely aboth the 3 ringburner

Cost $40 for each job.

[JoKing]

I have to admit - it definately simplifies the brewing process... I'll never do it, but I would if I didn't already have all the gear.

The only issue I have with it, Reviled and I have discussed it too is the wort clarity situation. But I believe that there are ways to go around it. i.e. pour your wort into one of your fermenters, then pour the wort back through your bag into the kettle... then maybe sparge a bit of hot water through there too (just for the sake of tradition).

I think that the method is entirey valid, and having tasted beer brewed in this manner - there is no reason to bag it. Excuse the pun. Now "no chill" and IBU calculations.... dont get me started!

[Reviled]

I think ive been putting my wort clarity down to the bag im using, its not swiss voile which is what im sposed to do which is mega fine, I think that, and kettle finings would make a diff...

Now, re no chill IBU calcs, read this if youre keen, im still trying to get my head around it myself http://www.aussiehomebrewer.com/forum/index.php?showtopic=22964&...

[Greig McGill]

*waits for the arrival of No-Chill Barry*

[Reviled]

I did a test (sort of but not really), I did a Pale Ale with Williamette hops, but then used some cascade at flame out, about 15g... Barry tried this beer and can vouch for the fact that a shitload of the cascade had come through in the flavour, and allthough there was a bit of hop aroma, it wasnt as much as it should have been...

[JoKing]

No chill is perfectly fine... I have no problems with it, infact I've done it a number of times. The only reason I stopped doing it was because the beer was FURKIN bitter. Thats all.

[Reviled]

And we all know I have no problem with Furkin bitterness :o) but I want more hop aroma dammit!!!

[Mike Neilson]

Have you tried to chuck in flame out additions at less of a temp? have them settle out while you no chill? I reacon that it may have kind of the same affect without killing you IBU count?

[Reviled]

No I havent, but what I was going to try when I get a tap in my kettle, was a cube addition, so flame out, leave to sit for 15-20 mins, then put the hops in the cube, and put the hot wort ontop? Might work a bit better?

[JoKing]

That'll be pretty good I reckon. What would work better, is to do as you describe, and once the cube is chocca, throw it in the bath for 10 mins or so. when it's like 20degrees, chuck some more hops in. Leave the hops in overnight. That'll be the bizniss.

You can call this technique hot dry hopping. Or extra late hopping.

[Reviled]

Im wary of trying to chill the cube straight away after reading the no chill thread on AHB alot of people trying to force chill their no chill cube end up with infections...

Something about the cube needing to be in contact with hot wort for x amount of time so it paseurises effectively...

[JoKing]

Just steralise the cube first with you iodophor. Should be no worries from that point...