Well the last beer turned out ok. Didn't use maltodextrin. I think it would have been converted and fermented anyway.

Had a brew day yesterday. Tried a no chill technique. I did a 30 minute rest and added about 3.5 ozs of hops after flameout. After adding the top off water, the temp was 39. It took 6 hours outside to get it to 24. I pitched the yeast and left it outside overnight. It was bubbling and at 22 this morning. Perfect!

In case yer wondering, you guys know I'm an addict... It's an IPA of course. 350 grams of hops... 27 litres.

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