So after you boil, you put it in a container/fermentor and let it sit? Then pitch yeast later? So, it just slowly cools naturally? At what temp do you put it in plastic? Whats the advantage? Spreading out the brew day? Risk of infection or bacteria? Interesting. Thanks.

What is the process/philosophy to the no chill method? When do you pitch the yeast? Same temp?

Ok, newbie here! Excited! I am from Central US, Missouri. I have been extract brewing for a few months. I have been getting the itch to go all grain, but have been intimidated by it. BIAB recently caught my eye. The simplicity attracted me to it. This morning, I heard a podcast off the beersmith sit...