The no chill has gained tremendous popularity in recent times — breweries looking for simpler, faster, less expensive alternatives. The groundwater temperature of Australia is too high to be cold enough for the wort, so they set up a cold-free solution.

Instead of using an immersion chiller or an antiseptic to cool off wort after boils, brewers have succeeded by simply getting it into a suitable container and letting it stay there until it is cool enough to release the yeast.

Simply put, a cold drink method involves transferring a hot, freshly boiled wort into a clean HDPE (high-density polyethene) container and allowing it to cool naturally until the homemaker decides it is time to ferment. Note that this may be up to 8 weeks later - with no side effects.

This method will allow you to take freshly boiled wort and transfer it immediately to a clean, cold-free steaming vessel, which should not contain BPA and HDPE.

This brewing process does not require a few hours of fermentation. Any invading bacteria or other critics that can get into your beer will be able to thrive and colonize where there is no yeast.

Remove your wort from the kettle. The kettle at this point is very hot and will keep the heat longer than the cool and fresh container. Find a suitable place to keep the wort cool.

Also, get a standard container to fill any liquid lost in the container due to boiling. Using cold water or ice will speed up the cooling process, but it is not necessary.

Transfer Hot Wort to a Container Carefully

The container is then closed and carefully stirred using oven mitts to ensure that the boiling wort covers the inside of the entire container and helps clean the container properly.

Expel Air by Pressing

Next, pull the air valve into the back of the vessel and carefully press all the air inside the container with the oven or cloth before inserting the air valve and re-attaching the container.

Put the Lid Down and Close It

Now let the wort cool all night at room temperature. Remember that some time is needed for the cold break to settle before keeping it cool to cool. Cooling wort at night will help in this process.

Benefits of No-Chill Method

The No-Chill Method provides the following benefits:

Save Time

You'll save a lot of time as you remove the cold stage from your brewing process. Avoiding the cold process helps you to save time in cooling and cleaning the refrigerator.

Provides Flexibility

You can brew now and ferment over time, increasing the amount of beer out. Temperature control during fermentation requires the use of a chiller or refrigerator during primary fermentation.

If you use a cold-free method, you can make as many clusters as your climate or schedule allows and store them in cold-water-free cubes until your temperature control room is ready.

Save Water

Generally, cooling methods use a lot of water unnecessarily but not this one! Save anywhere between 15 to 20 litres of water by using this method to cool your wort if you are worried.

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