Originally Posted by Rev2010
When it's that cold out here in NJ over the winter I cool my beer to pitching temp in 8-11 minutes since the ground water is so cold.
+1...Ground water temp is the big variable in wort chilling time here in NC...I have to use a "secondary" ice bath in the late spring thru early fall, but in the true winter, I can chill boiling to near 60*F in 20 min or less...
Packaged: Dark Munich Citra SMaSH, Mayan Stout, Caramel Quad, Basic Spiced Cider, Spur of the Moment Graff
Recent Meads: Mead Day '11 Ginger Metheglin, Mead Day '12 Traditional (orange blossom) Mead, Fresh Simple Cyser '12, Cherry Melomel, Belgeglin, Bochet
Secondary: Why do I keep this line here...?
Bulk Aging: Cocobochet
Planned: Hop Metheglin #3 (NZ hops), Trad. Gesho T'ej