Hi everyone,
With the drought here in California, I'm looking to try the no chill method, but I have a question. How do you handle the air that will want in as the wort cools? I'm thinking leaving the cap loose (I'm going to get a fermenter like this: http://www.usplastic.com/catalog/item.a ... nformation) would be best rather than cap it tightly then having air rush in when uncapped. Would like to know what others do
Thanks
Mark
no chill
Post #1 made 8 years ago
Last edited by Two_dogs on 23 Aug 2015, 08:48, edited 1 time in total.
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