- Joined
- Jul 18, 2019
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Doing my second brew tomorrow. I noticed it took a solid hour to get my wort down to 22C/72F with the chiller I have. So I am planning on doing a half hour chill which should get most of the way there, and then just stick it in the fridge for an hour or so and pitch the yeast later. Am I doing something wrong by doing this? I figure an hour on the stove top is as much a risk to infection as sealing it and keeping it in the fridge