Has anyone tried the Australian no-chill method? Maybe there is a thread here, but I can't find it.

Thanks

I have waited till the next day to pitch because it got late and the cold water bath got boring. I didn't notice any problems. Of course I am extremely relaxed about all the rules. If your sanitation is good and you don't plan on shipping the beer long distances or storing it for a long time it shouldn't be a problem. As I understand it alot of the advantages to quick cooling have to do with sanitation and shelf life. I am sure others will correct me. But I say as long as you have a sterile way to store it overnight or longer it should be fine. Might be cloudy I guess because you don't get rid of cold break the same way but...

I believe this is the thread you're looking for: http://tastybrew.com/forum/thread/174138

I think this would be a great idea if you could boil, cover and then ferment in the same kettle.

Thanks, Bryan.

I'm thinking about trying this method.

Yea. I've wanted to give it a shot as well, just need to look someday for the right container.

Interesting idea BB.

The only (minor) issue I see with a closed container is that as the wort cools, it'll create a vacuum (kinda like canning jars).

You'd need to break the seal, then pitch the yeast. I'm thinking one of those sterile filters would be in order

To be honest, since I always ferment at 50-52F, my wort isn't always that cool when I put it in the walk-in. I worry about what's being pulled in there ( my grain id stored in the same cooler), but so far no problems. Your example would be worse, but cotton soaked in alcohol and placed in an airlock should probably take care of it.

I didnt chill for years and never had an infection. Just tape the lid on the pot. Even now that i have a plate chiller i sometimes let the wort cool down by itself (when im lazy).

@ morticaixavier: Its not clowdy, because you get the cold break out if you sifon the next day. It would settle down during fermentation anyway. And shelf live isnt a problem either...I kept normal strength lagers for 8 month and they were still good.

BB and BryansBrew:

I've thought about this too. What about oxygenation, though?

Let it cool, pitch and then hit it with some oxygen. This is why I think the boil/ferment in the same container thing is so important. Sanitation is a must.

A kettle that after boiling, you could seal the lid with o-ring and clamps and a hole for an airlock or blow-off tube...
Maybe using these:
http://www.alibaba.com/product-free/242831863/Pull_Action_Clamps_Model_No_PAH.html

I think I saw pics of a guy that did something like that but with a keggle...

Found it:

http://www.homebrewtalk.com/f11/sanke-fermenters-106253/

Other than o2, you can try the EVOO trick. At least one guy in the club has been using that instead of aeration and having no difference in fermentation.

I'd probably go with the aquarium air pump, though.

Have you ever tried that method, Bryan? I've heard mixed reactions to it.

I haven't. I think 3 in the club have, and only 1 guy does it regularly. No one's had bad results from it.

I re-read an article on yeast a month ago that says aeration isn't really necessary if you make a good starter and provide lipids (evoo/hop residue) and other nutrients.

I have to agree with that. I have a large bottle of oxygen and a stone, but I never use them. I just hold my pump hose high and let it splash into the fermenter.

Olive oil? Can you guys elaborate?

Just call me Mr Google

http://www.brewcrazy.com/hull-olive-oil-thesis.pdf