Hello,
After reading some articles about the potential for botulism in a brew, it seems like pretty unlikely regardless of the method used, but I read an article indicating there is a slight chance if you use the no-chill method of cooling down your wort.
I am budget-friendly brewer and have avoided purchasing a whole setup (including a wort cooler) and have as of recently cooled using an ice bath.
The last batch though, I couldn't get to the right temp for pitching yeast fast enough so I threw it in my freezer. The fermenter sat in there for 1-2 hours before being the right temperature. Once that was right, I pitched the yeast and put in my cooling chamber.
My only worry is my fermenter wasn't completely sealed while in the freezer as it has a hole in the top and my airlock didn't fit in the freezer so I left it off.
So far no off-smells or anything and I am a sanitizing fanatic so I think everything is probably okay, but wondering about the communities experience? If anyone has done a half chill method and let the wort sit a little longer than 2 hours before pitching....??
After reading some articles about the potential for botulism in a brew, it seems like pretty unlikely regardless of the method used, but I read an article indicating there is a slight chance if you use the no-chill method of cooling down your wort.
I am budget-friendly brewer and have avoided purchasing a whole setup (including a wort cooler) and have as of recently cooled using an ice bath.
The last batch though, I couldn't get to the right temp for pitching yeast fast enough so I threw it in my freezer. The fermenter sat in there for 1-2 hours before being the right temperature. Once that was right, I pitched the yeast and put in my cooling chamber.
My only worry is my fermenter wasn't completely sealed while in the freezer as it has a hole in the top and my airlock didn't fit in the freezer so I left it off.
So far no off-smells or anything and I am a sanitizing fanatic so I think everything is probably okay, but wondering about the communities experience? If anyone has done a half chill method and let the wort sit a little longer than 2 hours before pitching....??
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