I saw a video on home brewing by Samual Adams. He (not Sam himself) spooned the hot wort into the fermenter that had two chunks of ice that were from 2 frozen gallon jugs of purified water. I have also seen in a book on placing the brew kettle in a tub of ice or cold water. Which technique is most often used when making beer with a liquid malt extract? I saw this video on the Sam Adams web site under "The Art of Home Brewing".
Signed, Just getting started...
Gus
Signed, Just getting started...
Gus