You just stare at the cooler for an hour?
Anyway, I like to use the "clean as you go" philosophy. There's a lot of just waiting around in brewing; mashing, sparging, waiting for wort to boil, waiting between hop additions, waiting for the wort to cool. If you use those opportunities to clean whatever happens to be dirty and not in use, it's a lot less likely that you'll end up in that situation. After I get the wort in the fermenter, all I have left to clean is the boil kettle and wort chiller.
OK, to clarify, I used my mash, I sparged and collected, boiled and pitched yeast. The spent grains were left in the cooler.
24 hours of oxyclean, and she smells like new.
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