Fast Mash Chillin'

[PetenNewburg]

  When extract or partial Mash Brewing, most times you are boiling less than 1/4 of your total volume.  I put 4 gallons of spring or reboiled water in sealed jugs into the freezer two hours prior to the boil.  Adding your partially frozen water to your ferment er just prior to pouring in your mash will chill the mash almost instantly.  If your mash is getting close to 50% of the total volume, freeze eight 1 liter water bottles, cut them open with a sanitized knife & add enough to get your volume.  They will melt very quickly!