No-Chill

[Jimmy]

My other concern with those was the air vent. I don't know how comfortable I'd be with that - I would prefer one that screws on like the aqua tainer jugs.

[Jimmy]

http://www.walmart.ca/en/ip/aqua-tainer ... &addFacet=#" onclick="window.open(this.href);return false;

They are in stock locally

[LeafMan66_67]

http://www.walmart.ca/en/ip/aqua-tainer ... &addFacet=#

They are in stock locally

Looks like a better option

[GuingesRock]

I wonder if no chill containers can’t be clear plastic?

Hops boiled during the brewing process contain chemicals called isohumulones, also known as isomerized alpha acids, which when struck by visible or ultraviolet light produce some of the same chemicals that skunks spray at their antagonists. Beer drinkers understandably are not fond of the accompanying scent and spurn light-struck beer as being "skunky" or "skunked."
Only recently (in 2001) did we figure out how light causes skunkiness. Chemists at the University of North Carolina and Ghent University in Belgium found that when exposed to light, the alpha acids in hops break down into free radicals that then react with sulfur-containing proteins to make a chemical called 3-methyl-2-butene-1-thiol, which is virtually identical to the principal constituent of skunk juice. Any time you see "thiol" in the name of a chemical, you can bet it's going to stink. Humans can detect this particular thiol at concentrations as low as one-billionth of a gram per 12-ounce bottle of beer.
So if skunkiness is caused by light acting on chemicals in hops, and if virtually all beers contain hops, how does Miller get away with using colorless bottles for its Genuine Draft, which has replaced its High Life? (It's the same recipe, but Genuine Draft is cold filtered instead of being pasteurized, as High Life was.)
Chemical trickery, that's how. Instead of using actual hops for bittering the beer, Miller uses a chemically modified form of hops' alpha acids known by several brand names, among them Tetrahop Gold. It does not produce 3-methyl-2-butene-1-thiol when struck by light, but according to the Ghent chemists, it can still produce rotten-egg odors. Uncolored bottles are cheaper than colored ones, however, so Miller's fiscal folks apparently prevailed over their flavor mavens.

Full article here

[GuingesRock]

I just found this: http://forum.northernbrewer.com/viewtop ... 1&t=104296. Apparently there are a few people who no-chill in a Corny. They charge them with CO2 during cooling (presumably they avoid the negative pressure issues during cooling that way). Not sure if they are doing it that way just for short term no-chill. Great way of sanitising the keg, and could be incorporated into other things like pressure fermentation in the Corny.

Just a normal no-chill video:





(I found these links here)