djt17
Well-Known Member
This has become my practice as well; 1 less transfer & 1 less vessel to clean. I have a fermentation chamber; so in 8 - 10 hrs I am at my pitching temp of 64 deg.I don't no chill but kind of do.I chill to around 100 deg to lock in hop/flavor /aroma,that goes pretty quick and easy, 10 minutes.(the last 40 deg are what take forever).Transfer to my primary buckets and pitch the next day after temps naturally drop to around 68 deg
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