Eric wrote: ↑
Sat Aug 12, 2017 1:29 pm
The internet is wonderful, but its information travels at a rate regardless of merit, when methods long since disregarded can suddenly reappear with new claimed benefits. Sadly no chill is one.
Eric wrote: ↑
Sun Aug 13, 2017 8:47 pm
Hough after inoculating wort with a pure yeast, a pure bacterial culture and a mixture of those two cultures. No chill cubes might in some circumstances be an equivalent of the second.
... Oh Eric, that is rich! Trying to claim the "moral high-ground" with your comments about the spreading of myth and mis-information on the internet, and then indulging in a bit of it yourself
… I suppose I could lower myself down there too with comments like … yeah, but the Devil instructs all of his demons to take all their $hits in the nooks and crannies of counter flow chillers, and Witches have placed curses on EVERY immersion chiller ever made to infect every seventh brew that they’re used in
… but let’s just be rational, like grown-ups, shall we
Used “properly”, using a no-chill cube to cool your wort in is about as dangerous as opening a tin of salmon to make a sandwich for your tea, later this afternoon … putting your wort in the cube uses the same techniques to inhibit bacterial infection as the people who put food in cans and jars, after all, and those of us who regularly consume foodstuffs from cans and jars have already accepted those risks (on a daily basis) … yes, if used “improperly” cooling your wort in a no-chill cube might lead to bacterial infection … but then if used “improperly” all
of the methods used to cool/chill your wort might lead to bacterial infection (see my myths and fables above), that part of the process is a dangerous stage … but someone not having learned how to do something “properly”, isn’t justification that it can’t be done “properly” and that that technique has to be assigned to the rubbish bin
Back when Horace Brown and his chums were investigating the “best” way to make beer, before the First World War, the brewing world was a different place, there were only large scale commercial brewers and only techniques that would be appropriate for those brewers to use were considered … and for those brewers, as Jim suggested earlier in the thread, time costs money (unlike for us home brewers for whom time is free, after all brewing is our hobby, it’s what we do in our free time) … so the assessment of whether it would be “better” to allow wort to cool slowly, in a sealed sanitary container, was never included in the scope of the experimentation … and so your attempts to apply the findings of those experiments to the use of no-chill cubes is, at best, extrapolation based supposition
Home brewers make all sorts of decisions in terms of what style of brewing (kits/extract/AG) they do and what brewing equipment they procure, based on combinations of their budgets and lifestyles (e.g. the amount of time they can allocate to their hobby, and how much of that time they can allocate in large, contiguous chunks) … and the great thing about forums like this is that whatever approach they choose and whatever constraints they have, there’s someone out there who can help them make the best beer they’re able to make with that approach and within those constraints. Most of this thread was about the members of this forum trying to help Chris (chris2012) do that, and resolve his beer clarity problems, and it only took off at a tangent when you and Orlando decided that you didn’t like people using no-chill cubes, and I’ll admit to my part in helping that by trying to point out that you were working on false assumptions
… it turns out that Chris also has a counter flow chiller available to him that he’s never used, so perhaps it would be best if we just wait for Chris to decide what method and equipment he is planning on using for his next/future brews and then we can all help him to get the most out of taking that approach, whichever approach he decides on