From the HBD Archive
From: Steve McEvoy <41642_334@uwovax.uwo.ca>
Subject: Re: Homebrew Digest #342 (January 23, 1990)
Date: 1990-01-24 03:32:25 GMT

I've been receiving the homebrew newsletter (homebrewdigest) for
some time and have been very much enjoying the discussions on
yeasts, kegging etc. There has also been considerable discussion
lately on the subject of wort chillers. Bear with me if this seems
like a naive question, which it probably will although I'm not a
novice beermaker. I bought Pappazian recently and have read most
of it. Unless there's a fair bit on wort chillers in the last section
I'm at some loss as to why all the interest in wort chillers.
I'll be starting back into brewing soon, probably opting for the
modified mash and sparge routine and I'll be interested in
implementing a "cold break". From my reading however, it seems
that all that's required to acheive that is to pour hot wort
into cold water.

My question is, How temperature sensitive a process is this?
Should I be aiming for a specific temperature at which to pitch?
If so what would that be?
Again, I've tended to operate under the assumption that somewhere
around 70 degrees fahrenheit was what you needed in order to ensure
yeast survival and that that was a good starting point even if
lagering was intended ultimately.
Of course I'm interested in making better beers than I have
or I wouldn't be posting the question, but I'm a bit daunted
by the lengths (and expense) to which people are willing to go
to control temperature.

No flames please. I'd be very interested in hearing from
anyone who can enlighten me further on the subjects of temperature
control and wort chillers generally

Trying to relax and not worry..
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