If you 'no chill' sometimes you can leave the beer in the 'cube' for months (years) before pitching yeast.
However (other than 'no chill'), in general it's best to pitch the yeast as soon as possible, so that you minimise any chance of infection.
Immersing the fermentor in ice/cold water in the bath or laundry sink is something that should help if you dont have a wort chiller.
one practice is to put the actual pot in a water bath in the sink, changing the water a few times, and then throwing some ice or frozen water bottles in the water on the 3rd changeHi All,
Just wondering what process people go through to chill their wort after a boil if you don't have a chiller? Also, what is the max lenght of time (covered) you let the wort sit before pitching the yeast?
Corey you are posting in the kits and extracts. What sort of wort are you talking about, kits, extract, partial mash or full mash?
You ever have any problems with that ice causing infections or any off tastes?before i brew, i wander up the shops or down to the servo, and buy a bag of ice.
dump the ice in the fermenter, pour my pot straight on top, fill up with cool tap water, or chilled water if in summer, and presto, usually around 15-18 degrees so perfect for pitching my ale yeasts....
oh btw, i brew at random times when my son's asleep.. get some strange looks in middle of winter when it's pouring with rain 9 oclock on a tuesday evening, buying a bag of ice!