Moray
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- Joined
- 9/12/02
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The best thing about no-chill is it allows you to have that cooking show
"And here's one I prepared earlier" moment.
I brew double size batches, one batch gets fermented on brew day, the other half goes into a cube.
I just added one of my cubes to a fermenter and pitched the starter, Then cleaned both the cube and the conical flask.
I reckon I was all done in under ten minutes
"And here's one I prepared earlier" moment.
I brew double size batches, one batch gets fermented on brew day, the other half goes into a cube.
I just added one of my cubes to a fermenter and pitched the starter, Then cleaned both the cube and the conical flask.
I reckon I was all done in under ten minutes
