I am going to start off making 12 gallon batches because I'm retarded and like jumping right into things. My kettle is a converted keg and the sink with a ton of ice is not an ideal solution. I am going to be purchasing an immersion chiller, but I may do a batch or two before I have the money for that. My idea was to have a bunch of large ice blocks that I use, from boiled water into sanitized tupaware. Also, I'm pretty sure there is a mathematical formula to determine how much of those ice blocks I would need to get down to 70 degrees, just would require a little searching.
My question for you guys is basically I'd like to remove the chill haze factor as much as possible without a wort chiller for a 12 gallon batch, what is the best plan of attack?
edit: I'm sure this has been discussed before, I wouldn't be insulted if you just gave a link.
My question for you guys is basically I'd like to remove the chill haze factor as much as possible without a wort chiller for a 12 gallon batch, what is the best plan of attack?
edit: I'm sure this has been discussed before, I wouldn't be insulted if you just gave a link.