brucepepper
Well-Known Member
I am planning on making my first PM brew this weekend. I have used the ice bath method of chilling about half a dozen times, but the last two batches I've just let my wort cool overnight and pitched the yeast in the morning. To my surprise they turned out the same as the other batches and I didn't have to wait around for my wort to cool.
Now I know that this is technichally incorrect but, other than risk of infection, what taste comprimises do I face? I'm only interested in advice from people who have first hand experience with both overnight cooling and quick cooling. I just built my mash tun and if I have to spend more to build a chiller my wife will be pissed.(eventually I'll get one but this was supposed to be a money saving hobby)
Now I know that this is technichally incorrect but, other than risk of infection, what taste comprimises do I face? I'm only interested in advice from people who have first hand experience with both overnight cooling and quick cooling. I just built my mash tun and if I have to spend more to build a chiller my wife will be pissed.(eventually I'll get one but this was supposed to be a money saving hobby)