I brewed a style-absent brown ale on Saturday that I coolshipped and then added dregs from a couple sour beers consumed during the game. It's a one gallon batch made with small amounts of a few specialty malts left over from previous batches along with some pale malt. I'll see how it is in 9-12 months.What did you use as a coolship? I've though about trying a small batch and using a large cake pan.
In this case I just stuck the kettle outside with the lid off. It was a one gallon batch in a five gallon kettle so there was a good amount of surface to cool and catch whatever was floating around in that storm we had.
The last time I coolshipped a beer was a year ago and it was a larger batch. I ended up using several cake pans along with the kettle. It was ridiculously windy and cold that day. The beer was freezing after being outside for an hour or so. It's a very interesting beer right now. There's islands of yeast floating on the surface. They are hard and bubbly like misshapen saltine crackers. No pellicle though, which is surprising. The ph is in the mid-4 range and it tastes like a really weird hefeweizen. I don't think I got a good mixture of yeast and bacteria due to having to pull the beer back inside so quickly but the flavor is evolving so I'm just going to let it hang out and see what happens. I would not have a problem using cake pans again but I would do it on a night when it was in the 40s or 50s.