{"id":517,"date":"2014-04-11T13:40:24","date_gmt":"2014-04-11T13:40:24","guid":{"rendered":"http:\/\/www.ancientartpodcast.org\/brew\/?p=517"},"modified":"2014-08-30T22:52:38","modified_gmt":"2014-08-30T22:52:38","slug":"keeping-it-simple-keeping-it-real","status":"publish","type":"post","link":"https:\/\/www.ancientartpodcast.org\/brew\/keeping-it-simple-keeping-it-real\/","title":{"rendered":"No Chill Method &#8211; Keeping It Simple, Keeping It Real"},"content":{"rendered":"<p>I wrestle with balancing authenticity and technology in my home brewing. Sanitizers, clarifying agents, wort chillers &#8230; I somehow doubt ancient brewers concerned themselves with the &#8220;cold break&#8221; to draw out particulate matter for clarifying their beer. In an effort not only to simplify my brew day, but also with the pleasant bonus of authenticity, I decided to skip the oft-preached step of chilling the wort in an ice bath or any attempt at rapidly cooling it. <!--more--><br \/>\nFor my most recent batch of beer, I simply let it sit overnight in a lidded kettle on the stovetop and cool slowly to room temperature. I got this idea from a casual comment on the BeerSmith podcast. After a little googling, I quickly happened upon this blog post on <a href=\"http:\/\/www.brewersfriend.com\/2009\/06\/06\/australian-no-chill-brewing-technique-tested\/\">Brewer&#8217;s Friend: Australian NO CHILL Brewing Technique TESTED<\/a>. Not wanting to bother purchasing yet another large plastic container, I was pleased to see some discussion in the blog post&#8217;s comments of letting the wort chill in the kettle.<\/p>\n<p>After about a day (didn&#8217;t need that long; that&#8217;s just when I got around to it), I added the hydrated yeast to the kettle, poured the wort into a carboy, and topped with room temperature filtered water (a partial mash extract batch).<\/p>\n<p>After a day, the beer was speaking pleasantly (ancient metaphor for fermenting nicely). Inspired by our ancient Mesopotamian predecessors, I simply had to take straw to beer for a taste test.<\/p>\n<p><a href=\"http:\/\/www.ancientartpodcast.org\/brew\/wp-content\/uploads\/2014\/04\/20140412-084701.jpg\"><img decoding=\"async\" class=\"alignnone size-full\" alt=\"20140412-084701.jpg\" src=\"http:\/\/www.ancientartpodcast.org\/brew\/wp-content\/uploads\/2014\/04\/20140412-084701.jpg\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.ancientartpodcast.org\/brew\/wp-content\/uploads\/2014\/04\/20140412-084721.jpg\"><img decoding=\"async\" class=\"alignnone size-full\" alt=\"20140412-084721.jpg\" src=\"http:\/\/www.ancientartpodcast.org\/brew\/wp-content\/uploads\/2014\/04\/20140412-084721.jpg\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I wrestle with balancing authenticity and technology in my home brewing. Sanitizers, clarifying agents, wort chillers &#8230; I somehow doubt ancient brewers concerned themselves with the &#8220;cold break&#8221; to draw out particulate matter for clarifying their beer. In an effort not only to simplify my brew day, but also with the pleasant bonus of authenticity, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.ancientartpodcast.org\/brew\/keeping-it-simple-keeping-it-real\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;No Chill Method &#8211; Keeping It Simple, Keeping It Real&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TcKf-8l","_links":{"self":[{"href":"https:\/\/www.ancientartpodcast.org\/brew\/wp-json\/wp\/v2\/posts\/517"}],"collection":[{"href":"https:\/\/www.ancientartpodcast.org\/brew\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ancientartpodcast.org\/brew\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ancientartpodcast.org\/brew\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ancientartpodcast.org\/brew\/wp-json\/wp\/v2\/comments?post=517"}],"version-history":[{"count":4,"href":"https:\/\/www.ancientartpodcast.org\/brew\/wp-json\/wp\/v2\/posts\/517\/revisions"}],"predecessor-version":[{"id":554,"href":"https:\/\/www.ancientartpodcast.org\/brew\/wp-json\/wp\/v2\/posts\/517\/revisions\/554"}],"wp:attachment":[{"href":"https:\/\/www.ancientartpodcast.org\/brew\/wp-json\/wp\/v2\/media?parent=517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ancientartpodcast.org\/brew\/wp-json\/wp\/v2\/categories?post=517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ancientartpodcast.org\/brew\/wp-json\/wp\/v2\/tags?post=517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}