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has anyone just used 3 gals of bottled water at near freezing temperature in the fridge and then just combine both wort and cold water together in 5gal bucket surrounded by ice bath in sink? Wondering if that would just do the trick as well.

has anyone just used 3 gals of bottled water at near freezing temperature in the fridge and then just combine both wort and cold water together in 5gal bucket surrounded by ice bath in sink? Wondering if that would just do the trick as well.

thanks to all. brew was from extract; however, i did gently stir up fermentation vessel and sure enough, additional fermentation occurred for about another 24hrs (albeit at a much slower pace of bubbling). i suspect that did the trick. thanks again.

First brew for me. Seems to be a lot on this subject and unfortunately i have fallen victim as well. I am brewing an irish stout with BG=1.043-1.045 and FG=1.010-1.012. We are at 9days since fermentation bubbling stopped and at about 5days thereafter i checked the FG...=1.020. At 9days...

many thanks for the responses. ok, so my follow up questions: 1) when is air into the brew insignificant and when is it a big no-no?? i presume during the reactive processes (fermentation and in the bottles), you don't want to get air into the carboy or bottle. however, is air an issue...

New brewer here...first batch is an Irish Stout. Fermenting only took about 24hrs and began only a few hours after pitching the yeast. Wort temp at time of pitching was about 75degF. Did a cold ice bath to get wort down about to temp about 3hrs after removing from burner. Its hot here in TX...