Hey Everyone,
I’m planning first 5 gallon BIAB and I’m curious about the no-chill method... is the reason we chill it is to bring it to yeast pitching temp fast or within the brew day? I’m curious because it would probably benifit me to wait till it cools down natural over 24 hours. Is there any harm in doing this? I was just planning on securing the lid and putting it in a cool place till it reaches pitching temp.
I know there is probably a thread on this already and I have seen a bunch of them but still feel like I’m missing somthing so figured I would ask a few direct questions since I’m planning a brew in the next day or 2 and don’t wanna mess it up!
I’m planning first 5 gallon BIAB and I’m curious about the no-chill method... is the reason we chill it is to bring it to yeast pitching temp fast or within the brew day? I’m curious because it would probably benifit me to wait till it cools down natural over 24 hours. Is there any harm in doing this? I was just planning on securing the lid and putting it in a cool place till it reaches pitching temp.
I know there is probably a thread on this already and I have seen a bunch of them but still feel like I’m missing somthing so figured I would ask a few direct questions since I’m planning a brew in the next day or 2 and don’t wanna mess it up!