Should I delay pitching and other chilling questions!
So it's hot here, really hot and really humid. I have a 25' pre-chiller stuck in a cooler with ice and going to a 20 plate chiller. With the wort flow down to barely a trickle I'm still only hitting like 89F. I don't have a pump to recirc. I just grav feed it to fermenter sitting in cooler with cool water or ice bottles (although when I use a bucket I don't even have that second part).
With AC on high it's like 76 degrees indoors, so bringing it down from 89F to 68F is like an overnight affair. I have heard you want to cool it fast as possible, but have questions...
1. Why do you need to cool it quickly? I have only found vague references to chill haze. I don't really care about clarity though.
2. I have read that 30min is what they mean for "fast", but does it have to be at pitching temp in 30 mins or is there another cut off.
3. If having it sit for 6 hours or even overnight is required to get it to 70F, should I pitch it warm or wait?
Primary: Sweet Stout
Conditioning: Lemon Pepper Wheat
Conditioning: Agave Kolsch
Drinking: Roasted Blueberry Belgian Ale