bs22619
Active Member
So I am planning on doing my first all grain batch of beer as soon as i accumulate all of the necessary equipment, as well as completely understand the brewing process. Now i pretty much learned to brew through Charlie Papazian's "Joy of Home-Brewing vol. 3" When he talks about mash extract brewing he doesn't put much emphases, or any that I can recall on cooling the wort as quick as possible before adding it to the fermenter. However he puts cooling the wort at a very high priority when he talks about all grain brewing. So is it more important to do this when one is all grain brewing? And while I have your attention..........Are there any other ways of chilling wort quickly besides a copper wort chiller or ice baths?
-thank you
-thank you