Changes

Surface area effects both the microbe collection and the cooling rate. The smaller surface area to wort ratio for of large production ''coolships'' is obviously adequate for collecting microbes, and more importantly it allows the wort to cool more slowly. Using a boil kettle, while it may still might not be as close to the 0.67 sq ft/cu ft surface area to wort ratio as of a large commercial brewery coolship, will be closer than a "mini-coolship". A boil kettle will allow enough microbes to be collected, and will cool slower than a very small ''coolship'' (but probably not as slow as a large commercial c''oolshipcoolship''). James Howat also recommends perhaps trying to insulate the boil kettle so that the rate of cooling is not too fast <ref name="Howat"></ref>. For more information on the process of brewing with a coolship, see [[Spontaneous Fermentation]].