Post
by Cpt.Frederickson » Sun Nov 03, 2013 1:15 pm
Quick question Floyd, as I've got this one firmly on the brew schedule...
What chilling method do you use? And how long does it take for you to chill?
Reason I ask is I'm beginning to wonder that since changing from no chill (aussie style in a jerrycan) to an immersion chiller things are probably same or less hoppy than before, despite the extreme amounts of hops. Sometime it takes bloody ages to chill, so I'm looking at what I can do on the cheap to try and get the most out of my little green friends.
Planning to build
one of these...

The Hand of Doom Brewery and Meadery
Fermenting -
Conditioning - Meads - Raspberry Melomel yeast test, Vanilla Cinnamon Metheglyn, Orange Melomel.
Drinking - Youngs AAA Kit; Leatherwood Traditional Mead, Cyser, Ginger Metheglyn.
Planning - Some kits until I can get back to AG, then a hoppy porter, Jim's ESB, some American Red.