This might be a common new guy question, and if so I apologize.
I did my first batch today, extract with specialty grains. I boiled about 3 gallons of wort and added more water to the fermenter to get to 5 gal. To chill it, I switched the brew kettle between two ice baths and I was able to chill the wort to 70 degrees F in just under 20 minutes.
I almost bought a wort chiller before this first batch, but am now thinking that I can get away without one with my current approach. From what I've read, 20 minutes is likely sufficient to avoid off-flavors.
Any advice / thoughts on the benefits of wort chillers with my current approach (less than 5 gal wort extract brewing)?
Thanks.
I did my first batch today, extract with specialty grains. I boiled about 3 gallons of wort and added more water to the fermenter to get to 5 gal. To chill it, I switched the brew kettle between two ice baths and I was able to chill the wort to 70 degrees F in just under 20 minutes.
I almost bought a wort chiller before this first batch, but am now thinking that I can get away without one with my current approach. From what I've read, 20 minutes is likely sufficient to avoid off-flavors.
Any advice / thoughts on the benefits of wort chillers with my current approach (less than 5 gal wort extract brewing)?
Thanks.