Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Ice to chill wort?
Reply
 
LinkBack Thread Tools
Old 06-18-2008, 02:42 PM   #11
sirsloop
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2006
Location: South River, NJ
Posts: 2,592
Liked 17 Times on 15 Posts
Likes Given: 1

Default

pre boil water, cool, add to a ziplock bag, freeze. When its time to cool... use your chiller to get it as far down as possible then drop in the ice. Voila!

Oh... be real careful using milk jugs for your brew. If you don't clean it out REAL good you're almost guaranteed to have a lactobacillus infection.

__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~
~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
~~~~~~~_/_______| |____NOW TRIPLE HOPPED______|~~~~~~~~~~
~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
~~|=(*)[________]==(*)(*)=| \________/=(*)(*)=|~~~~~~~~~~
sirsloop is offline
 
Reply With Quote Quick reply to this message
Old 06-18-2008, 03:42 PM   #12
ajwillys
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Holly Springs, NC
Posts: 1,315
Liked 23 Times on 21 Posts
Likes Given: 34

Default

Quote:
Originally Posted by Bobby_M View Post
Back in my extract days I'd preboil a gallon of water and sanitize any old throw away tupperware like chinese food soup containers, cool whip, etc as long as it was tapered from top to bottom. Fill them, freeze, then pop it out into the wort. When I finally got my fermentation fridge, I'd skip all that and simply chill down the entire volume of topoff water to about 40F.

I still do this exact process. I use the disposable ziploc containers. They are a good size, are tapered, and you can get lots of them for cheap. Plus, the plastic is soft enough that its still really easy to get the ice out after its expanded. Something that is not true for all tupperware.
__________________
ajwillys is offline
 
Reply With Quote Quick reply to this message
Old 06-19-2008, 06:58 AM   #13
chiud
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Posts: 24
Default

if you buy bottle water, can't you just put it in the freezer until near frozen, or do the same thing with sanitized water bottles? You can probably just stick it in the freezer for about 4-5 hours and then pour it into the wort. I think may be easier than trying to cut the bottle? I suppose one bottle may not be enough to lower the temperature and may be the only draw back.

__________________
chiud is offline
 
Reply With Quote Quick reply to this message
Old 06-19-2008, 04:11 PM   #14
monty73741
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: baltimore, md (dundalk)
Posts: 568
Liked 5 Times on 1 Posts

Default

Bacteria contamination comes from the temperatur dangerzone. So boiling water & then cooling it you can still get bacteria. Plus boiling doesnt kill bacteria. It only weakens it. In most states the health department & probally the FDA regulates companies that make ICE. I would say that is safer then the old zip lock in your freezer, Unless you go from boiling water to rapid FREEZing. I say use common sense. I mean when goto the local brewpub. these guys arent wearing tyvax suits like when u goto a pig farm or chicken farm.

__________________

Last edited by monty73741; 06-19-2008 at 04:19 PM.
monty73741 is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2010, 02:32 AM   #15
Icewalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Dover, New Hampshire
Posts: 52
Default

Quote:
Originally Posted by chiud View Post
if you buy bottle water, can't you just put it in the freezer until near frozen, or do the same thing with sanitized water bottles? You can probably just stick it in the freezer for about 4-5 hours and then pour it into the wort. I think may be easier than trying to cut the bottle? I suppose one bottle may not be enough to lower the temperature and may be the only draw back.
Zombie thread resurrection warning

I did this very thing the other month with my saison .... but instead of one gallon of spring water ... I used 3 gallons straight into the kettle while it was sitting in an icewater bath (freezer packs in tap water). Seemed to bring the temp down to pitching very quick. I'd say at least as quick if not quicker than a counterflow
__________________
Icewalker is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2010, 02:44 AM   #16
sudbuster
This ain't my first rodeo....
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
sudbuster's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Western Arkansas
Posts: 4,068
Liked 273 Times on 215 Posts
Likes Given: 95

Default

Quote:
Originally Posted by Icewalker View Post
Zombie thread resurrection warning

I did this very thing the other month with my saison .... but instead of one gallon of spring water ... I used 3 gallons straight into the kettle while it was sitting in an icewater bath (freezer packs in tap water). Seemed to bring the temp down to pitching very quick. I'd say at least as quick if not quicker than a counterflow
anyone ever heard of latent heat of fusion of ice??
__________________
sudbuster is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2010, 02:52 AM   #17
Icewalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Dover, New Hampshire
Posts: 52
Default

Quote:
Originally Posted by sudbuster View Post
anyone ever heard of latent heat of fusion of ice??
Sorry ... not big into physics ..... dya wanna dumb it down for the likes of me?
__________________
Icewalker is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2010, 04:42 AM   #18
tv187u
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: SLC, UT
Posts: 161
Liked 4 Times on 4 Posts
Likes Given: 5

Default

bump on the latent heat of fusion of ice

__________________
tv187u is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2010, 04:47 AM   #19
lumpher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: texas
Posts: 4,515
Liked 118 Times on 107 Posts
Likes Given: 15

Default

Quote:
Originally Posted by sudbuster View Post
anyone ever heard of latent heat of fusion of ice??
i haven't either, and i scored 138 on the stanford-binet. lack of education on a certain topic is not necessarily a sign of drooling (or being an engineer)
__________________

Taps:
1: Yeti RIS clone
2: Mangrove Hefe
3: Barkshack Gingermead
4: Oatmeal Stout
5: Bavarian Wheat
6: Premium Lager

Fermenting: Concord Wine, ESB

lumpher is offline
 
Reply With Quote Quick reply to this message
Old 10-30-2010, 05:20 AM   #20
Icewalker
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Dover, New Hampshire
Posts: 52
Default

Is this one of those Kompella or LaSerre things?

__________________
Icewalker is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Why not chill wort to 64-65*? nasmeyer Beginners Beer Brewing Forum 8 11-05-2009 08:15 PM
Help! Need to chill wort! Auspice Beginners Beer Brewing Forum 22 06-08-2009 02:25 PM
A New Way To Chill Wort? GodsStepBrother General Techniques 15 04-23-2009 02:00 PM
Wort won't chill.... Kernsie Beginners Beer Brewing Forum 13 11-12-2007 10:20 PM
Using a wind chill of -5 to chill wort BierMuncher All Grain & Partial Mash Brewing 23 02-08-2007 12:54 AM