I plan on using the big snow bank in my front yard to get to 65ish.
I'm still chilling in cold water in the sink. It works fine for me, but I'm usually chilling 2-3 gallons of wort. From what I've read the 2 biggest problems with not chilling fast enough are the increased risk of infection (it's better to get it cool and pitch the yeast as fast as possible) and not getting a good cold break (getting some of the proteins to coagulate and settle to the bottom of the kettle) which can cause chill haze.
Enter your email address to join: