[I'm putting this here to help others. Original thread/event found in https://www.chaosbrewclub.net/forum/brewhouse-announcements/brewed-today-pitch-tomorrow ]
Tonights lesson in brewing -
It was 90 outside a good portion of the day, and the brewhouse was a lovely 80. I finished my boil and started using the reverse flow chller. I was bummed that the temp only got down to 78. Eventually Boolish saw what was happening and grabbed some ice packs from the freezer. That got the temp down to 76.
[Note: Jeff mentioned in another thread using the frozen bottles of water, also in the fridge, got him down to 68 earlier in the week.!]
Facing the realization that my wort was still to warm to pitch, I decided to finish puting it into my fermenter and sealing it up tight. Everything washed/sanitized. It is now chilling in the fermentation room for me to grab tomorrow to pitch the yeast. Smack packs have already been prepped. My understanding of looking at the interwebs you generally want to pitch within 12 hours - well that isn't going to happen, it will be more like 24. However on these no-chill sites they talk about it resting for up to a couple days if needed.
Perfect world, I guess we don't want to do it, but the world isn't perfect. Just like that one bug that flew into Boolish's fermenter tonight.
For those who may be curious, some sites on this:
No-Chll Brewing Craft Beer Magazine
Cooling Wort Overnight Homebrew Talk
While I am not "officially" doing a no-chill method as described in these links, I feel (mostly) ok with letting it chill overnight like this to pitch tomorrow... Just nervous :) We will see how it turns out! And I will now always remember the frozen water bottles!!!!
good sanitation and you'll be fine
www.singingboysbrewing.com
The good news is that we have plans to upgrade the chiller in the near future!
New member here, I've done quite a bit of partial chills (stopping somewhere between 90F and pitch temp) and straight no chill. Never had any problems waiting to pitch. I once did a no chill, left it in the kettle sitting on the stove and pitched yeast three days later. Turned out just fine. Reached fg in good timing, no infection, no off flavors.
I usually don't no chill anything hoppy as I don't feel like redoing the flavor/aroma timings.
Turns out all store bought ice bags have to filtered/purified. For years I've been cold crasing my wort with ice. 8lb of ice = 1 gal. water. This is perfect for extract. 3 gallons hot wort + 1 7-10lb bag ice + 1 gallon room temp water brings the final wort to pretty much room temp in about a minute.