re: All-Grain Brewing Step-by-Step

quote:

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Instead of quickly chilling and transferring to a fermentor, I drain my kettle in to a food and heat-safe container where it cools at it's own pace overnight. I am essentially canning the wort.

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Do you store the cooled wort at room temperature until you are ready to start fermentation? What brand of container are you cooling/storing it in?

I'm very interested in this technique and may give it a try. My buddy and I were just talking about wort chilling on Friday and arguing over how important that step is or isn't.