I read the sticky and must say I am impressed. Has anyone tried the coolship method where you just pour out all your hot wort to cool and let it get the yeast from the air? This is what is used in Belgium and Alagash in Maine. I've been to Cantillon in Brussels where they use this method.
I assume that homebrewers aren't trying it as they are afraid of messing up a batch of beer, but wouldn't the commericial brewers be afraid of losing hundreds of gallons of beer this way?
I assume that homebrewers aren't trying it as they are afraid of messing up a batch of beer, but wouldn't the commericial brewers be afraid of losing hundreds of gallons of beer this way?