Based my previous post about going green with the wort chilling process I have decided to go as green as I can by letting the wort chill overnight. Robert stated in the comments of the post:
I just put the boiling wort in the fermenter and let it sit till the next morning.
On Reddit, skandalouslsu echoed the thought when stating:
…let it chill over night on its own. That’s what I do. No water. No ice. No pumps. Great tasting beer.
With that in mind, here is how I did the process when I brewed the other night.
So there it is, the greenest method I came across, and it worked just fine. There was the issue of having to come back to the beer 18 hours later to pitch the yeast, but overall, not bad enough to keep from using this method moving forward. I can tell you that I didn’t miss holding the drill and cleaning the wort chiller!!!