Ice As Ingredient

[conradneilands]

After a suggestion I tried a new method for chilling. It seems quick and easy and i wondered does anyone else do it?, is there something wrong with it that i don't know about?

Essentially I filtered some water (mine tastes better that way), filled up 2x3 litre juice containers, froze them overnight.
When it was time to chill, cut them open (read destroyed) and chucked them into the fermenter with the wort

My recipe allowed for the 6 litres of water I was adding. and i was down to 21 degrees by the time i even got my temperature control happening

 

[Fourstar]

Personally i would boil my water before chilling it in a sanitised container that is not going to be exposed/permeable to freezer air. This is to avoid off flavours and possible bacterial infection.

If you have suitable containers for the job, go for it.