As someone who lives in a hot climate where droughts occur regularly and where the groundwater is 80+ degrees in the summer, I’ve been doing mostly no-chill brewing (letting the hot wort passively chill in an HDPE cube overnight then pitching the next day) to reduce my brewing water usage.
I’ve been really happy with the results, and I’m finally beginning to nail hoppy styles. Anyone else have no-chill experience who’d like to compare notes?
I think I’m going to try it for my next batch. Tapwater is over 80f here in the summer and we are always in or on the edge of drought.
I’m going to try fermenting in a corny keg, I don’t have a spunding valve yet but I’d like to get one and try pressurized and no oxygen fermentation.