How do YOU chill your starter?

[Homercidal]

If you mean starter, then I chill in the fridge for a few days to separate the yeast.

If you mean the starter wort, then I can up a bunch of quart jars and simply pop the top and pour when I make a starter. Don't forget to aerate.

I LOVE my mom's old canner. I also can water to have sterile water for rehydrating dry yeast, and I can sugar water for priming my bottles. All ready to go with only a few hours on one day to make them ALL up ahead of time.

 

[bottlebomber]

If you chill in the sink don't put a foam stopper in the flask while the worts still hot like I did...

 

[1Mainebrew]

I boil my wort in a much larger pot than needed and then when I cool it I swirl it to give greater temperature change in the ice bath.

 

[JeepDiver]

I boil the wort at lunch, leave it covered on the stove and come back after work to add the yeast