Summary: Popularized by clever Australian homebrewers seeking a way to make beer while conserving water, the no chill method relies simply on time and ambient temperatures to chill wort after the boil. In this episode, Brülosophy contributor Matt Del Fiacco joins Marshall to talk about the history of the no chill method as well as their experiences and exBEERiment results! | Relevant Articles | A Year Of No Chill: http://brulosophy.com/2015/02/09/a-year-of-no-chill-lessons-from-a-secret-xbmt/ No Chill vs. Quick Chill exBEERiment: http://brulosophy.com/2015/11/09/cooling-the-wort-pt-1-no-chill-vs-quick-chill-exbeeriment-results/
