RdeVjun
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I'm coming in a bit late on this discussion, however I'd have to support chilling in the stockpot in the laundry tub/ bath as opposed to no- chilling it. There would be a few reasons why one would want to no- chill in the pot, just one being lifting a stockpot full of hot wort not being for the feint- hearted, so some may wish to do that. However, dropping the pot into a tub of water gets the chilling underway pretty smartly and it is a method I've used for about 40- odd batches now. I now favour it, provided I have yeast ready to pitch the very next day, and if not, it goes into a cube to no- chill. Why? Because I'm looking for simple and rapid processes, no- chill is simple and quick but leaving everything in the one pot until pitching even more- so. Flavour- wise, I can't really notice any significant difference, I haven't tested this rigorously but that's my feeling.
A few changes of cooling water will speed the process up as well, plus there's also the benefit of all that 'free' hot water to clean up with afterwards; if you have a fairly small laundry tub you get the first batch after just half an hour.
I've not had any infections to speak of, so I don't think it is a great concern provided the lid is left on until pitching, plus I don't put anything on the stockpot apart from the lid.
My 2c, hope it helps! :icon_cheers:
A few changes of cooling water will speed the process up as well, plus there's also the benefit of all that 'free' hot water to clean up with afterwards; if you have a fairly small laundry tub you get the first batch after just half an hour.
I've not had any infections to speak of, so I don't think it is a great concern provided the lid is left on until pitching, plus I don't put anything on the stockpot apart from the lid.
My 2c, hope it helps! :icon_cheers: