From the HBD Archive
From: Chris Shenton <chris@asylum.gsfc.nasa.gov>
Subject: Re: What's the big deal about wort chillers??
Date: 1990-01-24 17:05:54 GMT

Steve McEvoy writes:
> From my reading however, it seems
> that all that's required to acheive that is to pour hot wort
> into cold water.

If you're doing all-grain, you will have your total wort in the boil pot.
Therefore, no room for extra cold water. I try to do a complete batch boil
for my extract batches -- something about hop utilization or something.

> Should I be aiming for a specific temperature at which to pitch?
> If so what would that be?

Most things I've seen say pitch at 70-80F, but recently I read in the
all-grain issue of Zymurgy (great issue!) that you should pitch at the
desired fermentation temperature; this may require a larger culture of
yeast to get the fermentation up and running quickly.

> 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.

The wort chiller's main goal is to get hot wort to pitching temperature as
quickly as possible for two reasons:
1. Reduces chances for infection by wild yeasts, et al
2. Produces good cold break

I haven't made one yet, but I don't think it should be very hard or
expensive. I'm currently having fair success with a deep utility sink filled
with ice water; it takes me about 45 minutes.
_______________________________________________________________________________
Internet: chris@asylum.gsfc.nasa.gov (128.183.10.155) NASA/GSFC: Code 735
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SPAN: PITCH::CHRIS 301-286-6093

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