Wheelspin
Well-Known Member
I find that the chilling process after the boil is the most stressful part of my brew day.
In order to simply things, could I just transfer the boiled wort into my fermenting vessel (before adding yeast) then put it into my fermenting fridge at 16 C and wait 2 or 3 hours for it to come down to about 20 C before adding the yeast ?
Are there any flavour or other implications to this ?
In order to simply things, could I just transfer the boiled wort into my fermenting vessel (before adding yeast) then put it into my fermenting fridge at 16 C and wait 2 or 3 hours for it to come down to about 20 C before adding the yeast ?
Are there any flavour or other implications to this ?