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Ice

What it does :

This is a low-tech, proven solution to rapidly cooling boiled wort to a temperature appropriate for pitching yeast.

What it is:

Ice, or frozen water, pre-dates the invention of refrigeration, and still remains a useful item to have around the homebrewer’s kitchen.

How it works:

Simply ensure that you have enough ice on hand. Then, prepare by filling the sink with an ice-water slurry. Finally, lower the brewpot into the sink filled with ice water, and wait.

Preparation:

Ice is used, literally, in changing over to the cold side of brewing (e.g. fermentation, bottling, and packaging). It does not come into direct contact with the beer.

Ice