From the HBD Archive
From: R_GELINAS@UNHH.UNH.EDU (Russ Gelinas)
Subject: chiller
Date: 1992-04-02 14:47:15 GMT

Something I'd like to add about using an immersion wort chiller: the
water that exits the chiller is *extremely* hot. I use it rinse off my
already sanitized stainless spoon, which I then use to gently stir the
cooling wort into a vortex.

Someone was confused about the order of chilling/pitching steps. Here's
what I do.
(1) Chill (and stir, as above)
(2) Remove chiller when wort is cooled
(3) Pitch yeast
(4) Stir into vortex again (make sure the spoon (and your arm) is sanitized!
This is the step most likely to introduce bacteria/mold/etc.)
(5) Let sit for 1-2 hours
(6) Transfer to carboy


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