A buddy of mine told me he uses 10 lbs of ice inside his fermenting bucket to cool the wort down in 15 minutes. Has anyone ever heard of this?
Wouldn't this run an increased risk of introducing bacteria into your batch?
Is this advisable to do in any instance if at all?
Wouldn't this run an increased risk of introducing bacteria into your batch?
Is this advisable to do in any instance if at all?