GreenDragon
Well-Known Member
So I don't have a wort chiller (yet!) and I'm brewing a wheat beer St. Patrick's Day morning. Usually for me chilling the wort is painfully slow so I have a few ideas.
1) I stuck 2 gallons of the Ozarka bottled water in the fidge. I'll do my 3 gallon wort like normal, then do one or two rounds in the ice bath and then dump it in my ale pale. I'll then add the 2 gallons of chilled water to this. Hopefully this will bring me to within pitching temps because if it doesn't I don't have a way to chill the ale pale.
2) I'll do my 3 gallon wort like normal, then do one or two rounds in the ice bath and then stick then entire pot into the freezer (I have a spare empty freezer). Then add in the extra 2 gallons of water like normal. I'm worried about the word closest to the sides freezing and the wort in the middle staying warm though.
How do other non-wort chiller brewers do it?
1) I stuck 2 gallons of the Ozarka bottled water in the fidge. I'll do my 3 gallon wort like normal, then do one or two rounds in the ice bath and then dump it in my ale pale. I'll then add the 2 gallons of chilled water to this. Hopefully this will bring me to within pitching temps because if it doesn't I don't have a way to chill the ale pale.
2) I'll do my 3 gallon wort like normal, then do one or two rounds in the ice bath and then stick then entire pot into the freezer (I have a spare empty freezer). Then add in the extra 2 gallons of water like normal. I'm worried about the word closest to the sides freezing and the wort in the middle staying warm though.
How do other non-wort chiller brewers do it?