Subject: Re: Chiller-less cooling
Date: 1992-03-30 19:21:00 GMT
>2. Perhaps I should add the hot wort and cold water to the plastic
>primary fermenter and pitch the next day when the mixture is down to
>the correct temperature. Wouldn't this give more time for infection to
>get into the beer before fermenting takes over.
Yes. Not only that, but pouring hot wort (over 80F) will oxidize the
wort -- at the least darkening the beer, at worst giving you sherry-like
or cardboardy flavors. [On a related note, while brewing a Chimay-clone
last weekend, my cousin and I were tasting 750ml bottles of "Red" and
Grand Reserve. I felt that both (only 3 months old) had a sherry-like
nose, whereas my cousin said they remind him of the "smell of a liquor
store." He read from Jackson's pocket guide that the 750ml bottles
age differently than the capped (330ml) bottles. I said "yes -- it's
probably due to the porosity of the cork which causes some oxidation...
sherry-like or wet-cardboard aromas." At this, he replied: "THAT'S IT!
It smells like the damp cardboard boxes in some liquor stores!" I
checked again, and identified the smell myself, but felt the sherry-like
smell was dominant.]
>3. An immersion chiller would take another large pot for sterilizing.
>Or do folks pour the wort into the primary and boil the chiller in the
>wort cook pot.
Not necessarily. I simply use the boiling wort to sanitize my immersion
chiller. Again, you want to avoid transfering hot wort -- any aeration
will cause oxidation.
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