I've tried the ice bath method a couple of times but it ends up taking a really long time to get the wort down to pitching temperature.
I've considered just adding ice straight to the wort to cool it down... Are there any reasons why I wouldn't do this? I'm doing extract recipes which commonly add water to the wort, so I figured ice would be even better?
Thanks for reading, any wort chilling techniques/advice is welcome
Sent from my iPhone using Home Brew
I've considered just adding ice straight to the wort to cool it down... Are there any reasons why I wouldn't do this? I'm doing extract recipes which commonly add water to the wort, so I figured ice would be even better?
Thanks for reading, any wort chilling techniques/advice is welcome
Sent from my iPhone using Home Brew