S
skiprbridge
I'm new to homebrewing, I just finished my sixth batch and ever since I started I use Ice in my primary fermenter to bring my wert down to pitching temp. I know a little about the commercial Ice biz and know that no human hand touches the ice and that the machines that freeze the ice are sanitized on the hour. I can go from the stove top (Boiling) to pitching my yeast at 75 degrees with 10 pounds of ice in the bucket in three minutes!!!!. No wert chiller mess or hassle, My buddies who brew think i'm crazy but I love being a loose cannon. Does anyone else do this trick ;D