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**theBFG** · 07-13-2012, 09:48 PM

Quote:

Originally Posted by DrinkNoH2O

I hear you on that, particularly on days where you have a brew buddy. I've made a house rule - no drinking or chiefing on brew day until the boil is started and the bittering addition is in. Brew days go much more smoothly that way, and since we usually start around 9am, this keeps the shenanigans from happening until around 11am which is much more respectable.

Boooooooooo. BAN!!

crushingblackdoom · 07-14-2012, 08:38 AM

Quote:

Originally Posted by r8rphan

Yesterday.. (or was it two weeks from now?

) I added a flux capacitor!
Now I can brew in one tenth the time!
Plus now I can jump ahead to when fermentation is done!
When the keg is empty, I just jump back and drink it again!
Life is really good!

Me too!

But that was after I found this forum. I've learned and practice so much information and techniques that I've encountered on this forum, from all you basass brewers out there. So without a doubt my single best addition has got to be HBT. Thanx everyone! Brew On

**zzARzz** · 07-17-2012, 04:48 AM

I found that getting a restaurant ice-paddle, used for cooling soups and stocks for refrigeration, made getting those last Pain-In-The-Rear temps from 80F to pitching much quicker (especially during the summer when the water is a bit warmer). I just pull it from the freezer, sanitize and put it in the center of my immersion chiller. The shape also makes it very easy to get the reverse whirlpool to cool it even faster. Cut my cooling time from those temps by 20+ minutes. I would never put it in hot wort fresh from the pot, but it's pretty effective for anything under 90F. Any restaurant supply store will have them or you can get them from Amazon here: http://www.amazon.com/San-Jamar-Rapi-Kool-Cold-Paddle/dp/B0001MSCI4/ref=sr_1_2?ie=UTF8&qid=1342499862&sr=8-2&keywords=rapi-kool

DankHead · 07-18-2012, 03:16 AM

Quote:

Originally Posted by zzARzz

I found that getting a restaurant ice-paddle, used for cooling soups and stocks for refrigeration, made getting those last Pain-In-The-Rear temps from 80F to pitching much quicker (especially during the summer when the water is a bit warmer). I just pull it from the freezer, sanitize and put it in the center of my immersion chiller. The shape also makes it very easy to get the reverse whirlpool to cool it even faster. Cut my cooling time from those temps by 20+ minutes. I would never put it in hot wort fresh from the pot, but it's pretty effective for anything under 90F. Any restaurant supply store will have them or you can get them from Amazon here: http://www.amazon.com/San-Jamar-Rapi-Kool-Cold-Paddle/dp/B0001MSCI4/ref=sr_1_2?ie=UTF8&qid=1342499862&sr=8-2&keywords=rapi-kool

i may try this with frozen 2 liter bottles. It should work the same, no?

**diS** · 07-18-2012, 08:33 AM

Few coins added to BK to prevent boil over.. no more panic spraying with spray bottle.

**zzARzz** · 07-19-2012, 06:09 AM

Quote:

Originally Posted by DankHead

i may try this with frozen 2 liter bottles. It should work the same, no?

Yeah, they're basically the same thing. I was using those small reusable soft cooler ice blocks before getting the rapi-kool, but they would melt before getting my wort down to pitching temps. I got the paddle on sale at a local restaurant supply store dirt cheap and the 1 gallon size fits perfectly down the center of my chiller.