On no-chill

Using jerry cans for no-chill wort production is working out quite well for us. Because of changes in the kitchen I no longer have much room to ferment - and until recently Daz's cellar has been off limits. These factors has changed now, but we have managed to build a stockpile of wort ready to ferment, which is quite nice. Removing the chilling step also knocks the length of the brewday down by quite a bit and also not wasting all the water is nice.