hellbent
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How long does it take to get to pitching temperature?
Chilling relies on a short amount of time between finishing the boil and pitching the yeast, which means that the yeast can colonise the wort before anything else.
NC relies on the temperature of the hot wort sterilising the cube to ensure that nothing colonises it before you pitch the yeast.
The problem with your method is that a fridge might be a slow way to cool down wort, and your lag time might be long enough to allow for infection. If it's less than, say, 8 hours you might be ok, but any longer I'd be looking at working out a way to cool it down quicker.
I usually do it in the morning and add the yeast in late afternoon