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Old 02-16-2010, 06:53 PM   #11
Jun 2008
Austin, TX
Posts: 1,168
Liked 64 Times on 32 Posts

Originally Posted by AnthonyD View Post
I put a tub of water outside before I start brewing. By the time my wort is ready, the water is just about freezing, usually with a film of ice over the surface. This brings 2.5-3 gallons down to 70F in about 1/2 hour with an outdoor temp in the high teens - 20's.

If you already have a bucket like this, it is a cheap and easy idea. If you put out a dozen or so water bottles to freeze overnight and then add them to the water bath, it will chill even faster.

Kegged: Belgian Dark Strong (8.9%abv)

Fermenting: Arrogant Bastard Clone, BCS Dry stout

Planned: Rye IPA, ESB, Oatmeal Pale Ale, Rye Amber

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