Take the 2-minute tour ×  I know it is important to chill wort
to <80 before pitching yeast, and that quality of final beer is
affected by the speed with which the wort was chilled to this
point, and there are various methods of doing this, wort
chillers, ice baths etc. The instructions on the extract kit
(NB) say when it is cooled, transfer to a container containing 2
gallons of cold water.  My question is, why not keep 2 gallons
of water chilled in the fridge, and add this directly to the
wort immediately after the boil? this will cool the wort to
pitching temperature immediately, which will surely reduce the
risk of issues!? I use gallon jugs of spring water so there
should not be any contaminants in the water.  is there a good
reason why i should NOT do this? i used this method for my last
batch and do not detect any issues, but as its so easy i am
surprized i have not come across this as a recomended technique
(and negate the need for buying a chiller).  share|improve this
question I used to go so far as