BrewclearAssault
Well-Known Member
It's a nice chilly day outside (November in Wisconsin) like high 40's/low 50's- and I'm gonna take advantage and make a nice stout today. So the question I have is can anyone give me an educated guess as to how long I'd have to wait for my wort to cool to pitching temp if I just let it sit outside after I'm done with the boil?
I've read Australians do this to conserve water, and they'll actually take a sample of their wort and use that for a yeast starter and get that going while the wort is chilling, then add the starter once it's ready (After a day or so if I remember correctly. Since I'm a little further from the equator than these folks, I'm assuming it'll take less time, but I'd like to know how much less
I've read Australians do this to conserve water, and they'll actually take a sample of their wort and use that for a yeast starter and get that going while the wort is chilling, then add the starter once it's ready (After a day or so if I remember correctly. Since I'm a little further from the equator than these folks, I'm assuming it'll take less time, but I'd like to know how much less