Nice and safe in this sanitized bucket, I wait until it gets to 70 degrees. I have a wort chiller, and I know aficionados will disagree with me, but after 22 years making beer, this works just fine, don’t worry. I will pitch yeast in the morning. Now I have to clean up before family gets unsettled…ahem… Update: The wort cooled nicely overnight to a perfect 70 degrees. Right on the back porch in its bucket. I just took a hydrometer reading and it was at 1.042, just in the range of a British Bitter.

Nice and safe in this sanitized bucket, I wait until it gets to 70 degrees.
I have a wort chiller, and I know aficionados will disagree with me, but after 22 years making beer, this works just fine, don’t worry.
I will pitch yeast in the morning. Now I have to clean up before family gets unsettled…ahem…

Update: The wort cooled nicely overnight to a perfect 70 degrees. Right on the back porch in its bucket. I just took a hydrometer reading and it was at 1.042, just in the range of a British Bitter.
2 notes10 months agoReblog
  1. qhrumphf said: Are you chilling most of the way and then letting it cool the rest, or straight up no-chill? I’ve never tried no-chill, but I hear a lot of folks rant and rave about, and the recent Basic Brewing Radio episode on it was interesting to say the least.
  2. nosajholt posted this