I no chill in the kettle which has a tap, so I aerate by transferring vigorously from that into a fermentation bucket below. Now I add my yeast at the same time so it gets well stirred up.
No extra equipment, no hassle!
Got to be worth a side by side experiment with at least a six pack and then report your findings. I have used a few different sugars for priming myself from plain old table sugar to dark molasses sugar.
24 hours in the kettle with the lid on. Then I drain out the tap on the kettle which has a hop filter. That aerates the wort plenty as it goes into the fermenter.
No chill is a legit technique- I think the amount of water required for chilling is wasteful IMO.
Hey guys, I just wanted to say good luck to all the HBT fantasy baseball players! Maybe in a season or 2 I'll be hoping for a spot to open up for me to rejoin the group! But for now, I will leave you with this:
LET'S GO RED SOX!!!
*runs and hides*